A Delicious Summer Dessert!
About this recipe
A tasteful ice cream that I loved from the first bite
So refreshing in summertime...
Source of the recipe
A recipe I learned with my pastry professor, Stéphane Tréand in Costa Mesa, California
See the article I wrote about Stéphane Tréand's school HERE
Modifications to the original recipe
I modified only a few things...
● I add Candied Orange Peels (¾ Cup or 60 g)
● I do not cook until 220 °F / 100 °C as I initially wrote. Make sure to not exceed 185 °F / 85 °C
● I increased the quantity of Grand Marnier : ¼ Cup or 60 g instead of 40 g ( 1 oz )
1. In a medium saucepan set over medium-low heat, stir together the Whole Milk (3 ½ Cups or 800 g), the Cream (⅔ Cup or 160 g) and the Inverted Sugar (2 Tablespoons or 48 g)
2. The Inverted Sugar (2 Tablespoons or 48 g) will help to stabilize the ice cream and avoid it to become too hard in the freezer
3. You may substitute Inverted Sugar with Glucose or even Light Corn Syrup
Scanpan Saucepan KitchenAid Silicone Spatula Set
4. Before adding the Ice cream stabilizer (1 teaspoon or 3.5 g) to the cream, we mix it with the Sugar (⅔ Cup or 144 g) in a separate bowl
5. This is necessary to avoid lumps
6. Mix both powders
7. Egg Yolks help to make the ice cream smooth and less hard in the freezer
8. We then add the Sugar (⅔ Cup or 144 g), the Ice cream stabilizer to the Egg Yolks (½ Cup or 128 g) and we stir
Stainless Steel Mixing Bowl DeBuyer Whisk
9. Add the eggs mix into the saucepan, and stir
10. Cook until the mixture temperature reaches 185 °F / 85 °C (when it starts to boil)
11. Initially I told you to reach 220 °F / 100 °C, but that cooks the eggs. Make sure to NOT exceed 185 °F / 85 °C !
12. Do not cook above 185 °F / 85 °C, as it would cook the eggs ( and your mix will taste like an omelette... )
Digital Laser Infrared ThermometerMatfer Pocket Digital Thermometer
13. Grate the Orange Zest (1)
14. and combine in the saucepan
Microplane Zester GraterZester Deiss
15. temperature keeps rising...
16. Keep stirring with a rubber spatula
17. Once you reach 185 °F / 85 °C, remove from heat
18. Transfer to a clean bowl (to stop the cooking in the saucepan)
19. Let the mixture cool down at room temperature, while stirring occasionally, until it reaches 105 °F / 40 °C
20. 105 °F / 40 °C : It's time to add the Grand Marnier (¼ Cup or 60 g)
21. A substitute for Grand Marnier is "RAVEL Curacao" gelified concentrate
22. You may add a few drops of Food Coloring (orange color)
Powdered Food Coloring KitWilton Gel-Based Food Color
23. Blend with an immersion blender (sometimes called 'hand blender')
Immersion Multi-Purpose Hand Blender Immersion Hand Blender Bamix
24. Cover with a plastic wrap
25. Refrigerate at least 8 hours
26. The next day, the mixture is thicker
27. Mix again with an immersion blender (sometimes called 'hand blender')
There are several ice cream makers that you will need to chose from :
Ice Cream Maker with a Freezer Bowl : This ice cream maker has a special bowl, a container that goes into the freezer overnight. Once it's frozen, you put it in your ice cream maker, add your mix, and let the machine stir them until the ice cream is ready.
Ice Cream Maker with a Compressor : This top of the line ice cream maker chills using a compressor. You don't need neither ice nor bowl : you don't need to remember to freeze anything overnight; when you're ready to make ice cream, just add your ingredients and go
If you are using like me an Ice Cream Maker with a Freezer Bowl, you need to place the bowl and the plastic over into the freezer for a few hours
Cuisinart Ice Cream MakerCuisinart Compressor Ice Cream and Gelato Maker
28. Also, clean and dry the container that will store the ice cream when done, and chill in the freezer until you are done preparing your ice cream or sorbet
Pyrex Glass Bakeware Glass Baking Dish with Lid
29. Pour the ice cream mix into your ice cream maker
30. Churn... churn... churn... and observe the mix getting thicker and thicker
At first, the mix is liquid, but gradually, it thickens
In summer, I cover the ice cream maker with aluminium foil
31. The ice cream will actually double in size and will have a creamy and soft texture
Churn... churn... churn... and observe the mix getting thicker and thicker
32. This should take approx. 25 minutes
33. I like to add Candied Orange Peels (¾ Cup or 60 g) (not in the original recipe)
34. To make them yourself : The recipe is HERE
35. Dice the Candied Orange Peels (¾ Cup or 60 g)
36. And add after the ice cream is churned
37. Transfer the ice cream in a airtight container
38. Place in the freezer for 2 hours, and it is ready to be served
What do you think ? Wait and taste, you and your guests will love it !
Boiling your ice cream base means you curdle your eggs - 84°c is the maximum temperature you want to take it to. Also don’t pour your egg and sugar mixture straight into the hot milk and cream as that will make it curdle too - need to temper it by slowly pouring the hot milk on to the eggs whilst whisking and then putting back in the pan. Think you’ll get a better result if you do these steps!
Thats right in principle, yet I see this in professional kitchens, if you keep stirring and not cooking on high heat, that still works.
But I understand this is not the official academic recommendation