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:
In a medium-size bowl, add egg yolks, sugar, and a pinch of salt; whisk till combined.
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.
Remove from the heat, pass the mixture through a fine-mesh strainer, and place in a bowl over an ice bath.
Mac & Cheese:
In a medium-size bowl, add egg yolks, sugar, and a pinch of salt; whisk till combined.
In a medium-size saucepot, simmer milk, heavy cream, and Parmigiano Reggiano rinds, let them steep for 15 minutes and remove.
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.
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.
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:
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.
In a medium-size bowl, add egg yolks, sugar, and a pinch of salt; whisk till combined.
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.
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.
Remove from the heat, strain it into a bowl, set up over an ice bath, and stir until completely cold.
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:
In a medium-size bowl, add egg yolks, sugar, and a pinch of salt; whisk till combined.
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.
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.
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.
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.
