As culinary school aims to prepare students to work all stations in the kitchen, one section is wholly dedicated to dessert. Some chefs claim that you can either cook savory food or do pastry, but surely not both. I say, this is absolutely untrue. If you can follow a recipe with precision and get the hang of dessert making, then I actually find it to be less stressful and more gratifying when the outcome is delicious. And who on earth doesn't love dessert?
Making ice cream proves to be an art in itself, with boutique ice cream parlors popping up all over, and flavors becoming increasingly experimental. Maple bacon, olive oil, carrot ginger...the possibilities are endless, and almost always tasty. Curious connoisseurs can purchase at-home ice cream makers easily and relatively inexpensively, making flavor invention even more prevalent.
The key too good ice cream is a good custard base called crème anglaise. After that, add whatever flavorings you want!
- 1 quart whole milk
- 1 quart heavy cream (the balance of milk and cream is completely up to you. Use more milk for a lighter texture and more cream for a creamier and denser mouthfeel)
- 10 egg yolks
- 1 cup sugar
- Pinch of salt
Whisk the egg yolks and sugar in a bowl together until the mixture becomes pale yellow and the sugar has dissolved, about 3 minutes. Add the mixture to a pot with the milk, cream and a pinch of salt.
Attach a thermometer to the pot and over very low heat, slowly heat up the custard, while mixing constantly with a wooden spoon. When the mixture thickens slightly and reaches 175 degrees, turn off the heat and pour mixture into a bowl over ice. Stir until cooled.
Next, add whatever flavorings you would like and follow the directions given on your ice cream machine!