TOOLKITS

MIXING BOWL, EGG SEPARATOR, GRADUATED PITCHER, BAIN-MARIE, WHISK, ICE CREAM SCOOP

Ingredients
400 g milk
1 vanilla bean
½ lemon grated rind
110 g sugar
2 g carob flour
80 g egg yolk (4 yolks)
100 g cream

Method
Boil milk, vanilla and lemon peel in a pot, then pass through a strainer. Meanwhile blend in the bain-marie egg yolks, sugar and carob flour. Pour over the mixture while the milk is still hot and cook until it begins to slightly thicken, then remove the crème from the heat and add in the cream. With a whisk or a mixer process the blend for three minutes in order to render the cream very thin. Let the mixture rest in the fridge covered with cling-film for 10-12 hours, then chill with the proper machine; if possible, serve the ice cream crème immediately or store it in the freezer.

PLEASE NOTE:

ice cream is a product which gets aged prematurely and becomes dehydrated and oxidized.