4/28/10

gourmet...

Thai tea ice cream...

What do you do with leftover egg yolks? Baking macarons can leave you with lots of egg yolks. Don't throw them out, they can be keep in the fridge at least 3 days. I use them to make zabaglione, creme brulee, French buttercream, curd or ice cream etc.

Ingredients:
makes 3/4 qt.

- 4 cups heavy cream
- 2 cups milk
- 3/4 cup Thai tea
- 12 egg yolks
- 1 1/2 cups sugar
- pinch of salt
- 1/4 tsp ground cardamom (optional)

Preparation:

1. Combine cream, milk and Thai tea in a large pot, bring to a boil over medium heat. Infuse for 15 minutes, then drain with the filter. Bring the mixture back to a simmer.
2. Whisk egg yolks with sugar in a big bowl, then slowly pour the warm mixture into egg yolks mixture, whisking constantly.
3. Pour the warmed egg yolks back into a pot, bring the mixture to 180 degrees.
4. Remove from heat, then strain.
5. Add salt and cardamom, stir until cool over an ice-bath.
6. Cover and chill overnight to mellow flavors and texture.
7. Churn, then freeze.

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