Making Weird Ice Cream Flavors Taste Good

These ingredients don’t belong in homemade ice cream, but we will try to make them work anyway.

These ingredients don’t belong in homemade ice cream, but we will try to make them work anyway.


INGREDIENTS:

Base Custard:

  • 7 large egg yolks

  • 1 cup (180g) granulated sugar

  • Small pinch of fine sea salt

  • 1.5 cups (355ml) milk

  • 2.25 cups (532ml) heavy cream

Mac & Cheese:

  • 3 Parmigiano Reggiano rinds, roughly chopped

  • 3 Kraft Mac & Cheese packets

Buttered Croissant:

  • 4 croissants, cut into 1” cubes

  • 1/2 cup (36g) milk powder

  • 1 teaspoon (4g) vanilla extract

  • 1 cup (180g) sugar

  • 1 cup (237ml) milk

  • Fine Sea Salt to taste, if needed

Wasabi:

  • 2 teaspoons (3g) matcha powder

  • 3 tablespoons (23g) fresh wasabi, grated

  • 1 tablespoon (14g) sake

  • Green Food Coloring, if needed

INSTRUCTIONS:

Base Custard:

  1. In a medium-size bowl, add egg yolks, sugar, and a pinch of salt; whisk till combined.

  2. In a medium-size saucepot, simmer milk and heavy cream; while whisking constantly, slowly whisk a third of the hot cream into the yolks. Then whisk the yolk mixture back into the saucepot. Heat over medium-low and frequently stir as the mixture thickens and coats the back of the spoon.

  3. Remove from the heat, pass the mixture through a fine-mesh strainer, and place in a bowl over an ice bath.

Mac & Cheese:

  1. In a medium-size bowl, add egg yolks, sugar, and a pinch of salt; whisk till combined.

  2. In a medium-size saucepot, simmer milk, heavy cream, and Parmigiano Reggiano rinds, let them steep for 15 minutes and remove.

  3. While whisking constantly, slowly whisk a third of the hot cream into the yolks. Then whisk the yolk mixture back into the saucepot, add Mac & Cheese packets, and whisk until combined.

  4. Heat over medium-low and stir constantly as the mixture thickens and coats the back of the spoon. Remove from the heat, strain it into a bowl, set up over an ice bath, and stir until completely cold.

  5. Pour that into a prepared ice cream machine, run it for 45 minutes or until you get smooth ice cream, then place it into a container that allows you to make a good scoop and place it in the freezer overnight.

Buttered Croissant:

  1. Preheat the oven to 350F. Place your croissant cubes evenly on a baking sheet and bake for 6 -8 min or until crispy and golden brown. Remove and let them cool completely at room temperature. Spread milk powder evenly on a sheet tray and place in the oven for 1 minute.

  2. In a medium-size bowl, add egg yolks, sugar, and a pinch of salt; whisk till combined.

  3. In a medium-size saucepot, simmer milk, heavy cream, and your toasted milk powder; while whisking constantly, slowly whisk a third of the hot cream into the yolks. Then whisk the yolk mixture back into the saucepot.

  4. Heat over medium-low, add ⅔ of your croissant's croutons, and let them steep for 10 minutes; frequently stir as the mixture thickens and coats the back of the spoon.

  5. Remove from the heat, strain it into a bowl, set up over an ice bath, and stir until completely cold.

  6. Pour that into a prepared ice cream machine and run it for 45 minutes or until you get smooth ice cream; right before it is ready, add the remaining croissant’s croutons and let them disperse evenly. Then place it into a container that allows you to make a good scoop and place it in the freezer overnight.

Wasabi:

  1. In a medium-size bowl, add egg yolks, sugar, and a pinch of salt; whisk till combined.

  2. In a medium-size saucepot, simmer milk and heavy cream. Then, in a separate bowl, place your matcha powder, add a scoop of your milk mixture, whisk until combined, and pour that back into your heavy cream mixture.

  3. While whisking constantly, slowly whisk a third of the hot cream into the yolks. Then whisk the yolk mixture back into the saucepot over medium-low. Keep stirring over medium-low as the mixture thickens and coats the back of a spoon.

  4. Remove from the heat, strain it into a bowl, set up over an ice bath, and stir until completely cold. Then add freshly grated wasabi and sake; mix until combined.

  5. Pour that into a prepared ice cream machine, run it for 45 minutes or until you get smooth ice cream, then place it into a container that allows you to make a good scoop and place it in the freezer overnight.


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