A few weeks back I made an angel food cake. The recipe called for 10 egg whites. When it was all said and done, I had 10 egg yolks left over. And when ever my kids see the glass jar filled with egg yolks, resting on the top shelf of the fridge, they know exactly what is coming next.
The combination of milk, cream, sugar, egg yolks, and vanilla is all one really needs to create a quart of ice cream at home (which costs less than buying a pint of the pre-packaged stuff in the freezer section of your local grocery store). Making the custard is easy. It’s the waiting time that leaves little patience for my 3 boys.
With a small bag each of both cocoa nibs and toasted pistachio nuts in the freezer, once the custard was set and churned in the ice cream maker, mixing these into the rich and creamy sweet custard could not have happened fast enough.
Summer days are filled with friends, trips to the beach, and lots and lots of hanging out. Instead of freezing the ice cream in a one quart container, pouring it into individual servings stores perfectly for those pals that just happen to pop by for a game of capture the flag or infection.
Levi’s endless supply of little ice cream spoons he saves from our local ice cream shop (Scoops) came in very handy for ice cream shared on the front porch with friends. Levi makes it very clear to everyone to not throw out the little, rainbow colored spoons. And of course, when Levi talks (or shouts), everyone listens!!
Butterscotch + Toasted Pistachio + Cocoa Nib Ice Cream
16 ounces | 450 grams | 2 cups heavy cream
8 ounces | 250 grams | 1 cup whole milk
1 vanilla bean, scraped and seeded
2 5/8 ounces | 75 grams | 5 1/2 tablespoons unsalted butter
5 ounces | 150 grams | 3/4 cup muscovado sugar
1/2 teaspoon celtic sea salt
3 3/4 ounces | 110 grams |6 egg yolks, whisked
3 1/2 ounces | 100 grams | 3/4 cups pistachio nuts, toasted and chopped
1 3/8 ounces | 38 grams | 1/4 cup cocoa nibs
• place butter and muscovado sugar in a small saucepan set over simmering heat. right when the butter melts add the heavy cream and the milk. whisk to combine. slowly heat mixture and bring to a slow boil.
• while the cream mixture is heating, whisk the egg yolks in a heat proof, glass bowl. using a ladle, scoop small amounts of the hot cream into the egg yolks, whisking thoroughly. once the egg yolks have been tempered, whisk in the remaining yolks.
• pour the mixture back into the saucepan and cook over low heat until the mixture reaches 183*. you know you are close when the custard starts smelling “eggy”.
• set a strainer over a glass bowl. place that glass bowl inside a larger glass bowl filled with ice. strain the custard. add the vanilla bean and mix well.
• chill the mixture over your ice bath until completely cooled. refrigerate over night.
• churn the custard in your ice cream maker for about 30 minutes (follow the instructions from your ice cream maker as they are all different).
• using a rubber spatula, add the chopped pistachios and cocoa nibs. freeze in a one quart container or in individual portions.
The Urban Baker / SusanSalzman.com