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Burnt Honey Ice-cream (Custard) September 13, 2014

Posted by andrewescott in Recipes.
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IMG_7149_fixThis was part of the dessert for the Custard dinner, and is based on a recipe from Alison Thompson’s book Sweet.

Ingredients

  • 8 egg yolks
  • 110g caster sugar
  • 50g Philadelphia cream cheese, softened
  • 400mL milk
  • 400mL thickened cream
  • 1 teaspoon of vanilla bean paste
  • 100g honey

Method

  1. Separate the eggs, and place the yolks into a mixing bowl. Add the sugar and beat until it becomes pale and creamy.
  2. Put cream cheese into another mixing bowl and beat with a fork until it is very soft.
  3. Place the milk, cream, vanilla bean paste in a medium saucepan and heat until it begins simmering. Remove from heat.
  4. Place honey into a small saucepan over medium heat and stir with a metal spoon until the honey turns a dark golden colour.
  5. Immediately add the milky mixture to the honey (it will bubble) and then bring back to just simmering, and remove from the heat.
  6. Drizzle the milky mixture into the egg mixture, whisking all the while. Then pour this mixture back into a saucepan.
  7. Cook the mixture over a low heat, stirring regularly with a wooden spoon, until it reaches 79 degrees Celsius and slightly thickens.
  8. Pour into the bowl with the cream cheese, whisking all the while. Then strain into a 2L plastic container, and place in fridge overnight.
  9. Churn in an ice-cream maker until the mixture becomes thick and no longer expands in volume. Store in an air-tight container in the freezer until ready to serve.
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Custard September 13, 2014

Posted by andrewescott in Dinners.
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On Monday 11th August, Franca hosted the Custard dinner, where all dishes had to have some sort of custard in them. Franca did the savoury courses and Andrew made the dessert.

Entre

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To whet our appetites, Franca began the dinner with a garlic custard and antipasto.

Main

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Franca’s main course was an Asian set custard dish with a side of asparagus.

Dessert

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Finishing with something sweet, Andrew made a coconut custard tart with candied lime and lime syrup, with a scoop of burnt honey ice-cream.