Parent Reviewers
Egg-citing Ice Cream
In celebration of World Egg Day which is on this Friday, October 10, 2008 the ebony family decided to get in the kitchen to create something great with eggs. EDad is our dessert expert so he and the boys chose to do an a Fruity Oil Ice Cream recipe by one of our favorite tv personalities Alton Brown. The name isn’t nearly as appealing as the flavor of this rich and creamy ice cream, helped in its smooth creamy texture by the addition of 6 egg yolks.
The ingredients:
We seperated the eggs and added all of the ingredients to a sauce pan in order to cook the base together. If you look closely you’ll notice we chose Roasted Hazelnut Oil as our fruity oil:
And EDad had vanilla bean sugar he used to add an extra bit of flavor to base. The boys had a blast using our food processor to chop up the roasted almonds to add into the recipe which gently soaked as the base cooked. We then cooled the base and added it to our ice cream machine:
Which turned our incredible egg base into a creamy flavorful confection! While this is definitely more of a special occasion treat, we couldn’t think of a better way to celebrate World Egg Day than with our delicious roasted almond ice cream.
Here’s the full recipe in case you’d like to try it:
Ingredients
- 3 cups whole milk
- 1 cup heavy cream
- 6 large egg yolks
- 9 ounces granulated sugar
- 1/2 cup cold-pressed fruit or nut oil, hazelnut, olive, walnut, pistachio, etc.
Directions
Place the milk and heavy cream into a medium saucepan and set over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from heat.
In a medium mixing bowl, whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Add the oil and whisk thoroughly. Temper the cream mixture into the egg mixture by whisking in small amounts, approximately 1 tablespoon at a time, until about a 1/3 of the cream mixture has been added. Pour in the remainder of the cream and stir to combine. Return the mixture to the saucepan and place over medium-low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and reaches 170 to 175 degrees F, approximately 5 to 7 minutes. Strain the mixture through a fine mesh strainer into a container and place in the refrigerator uncovered. Allow to sit uncovered until it is cool enough not to form condensation on the lid. Cover and store for 4 hours, up to overnight, or until the temperature reaches 40 degrees or below.
Pour into an ice cream maker and process according to the manufacturer’s directions, approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow ice cream to harden. If freezing longer than 4 hours, remove from the freezer for 15 to 20 minutes before serving.
Thanks to the Parent Bloggers Network for our egg-cellent adventure in ice cream!
October 6th, 2008 at 11:15 am
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