Making Ice Cream

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Ice cream is arguably the favourite of all frozen desserts. Its popularity with different age groups is testament to that. It has delighted youngsters and adults alike, and for a product that traces its origins all the way back to before the 9th century, it doesn’t seem to show any signs of slowing down.

With an ancient back story, and multiple evolutions of form, it has remained relevant due to sheer versatility. And our recipe today is an homage to that versatility.

Ingredients
For the Vanilla Black Pepper Ice cream
Milk -375g
Cream -375g
Sugar -200 g
Yolk -200 g
Black pepper- 5g
Vanilla bean- 1nos

Equipment
Piping bag
Silicon Moulds
Mixing bowls
Handblender
Thermometer
Spatula
Stove/Induction Plate
Ice Cream Churner

Method
Combine the milk, cream and sugar in a heavy bottomed vessel.
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Heat the milk and dissolve the sugar in it, until you bring it to a boil. At this time, you can also add the black pepper to the mixture.
Temper the yolk with one third of the cream mixture and then pour it back into the vessel.

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Cook this mixture until the custard thickens and coats the back of a spoon. It must reach the temperature of 80 degree celsius. Post this, strain the mixture and place on an ice bath to chill. Allow it to chill well.
Allowing it to age in a chiller overnight makes for a smoother texture. Pour the mixture into the ice cream machine and churn according to the manufacturer’s instructions . Once churned, freeze immediately.

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Ingredients
For the Mango parfait
Fresh mango puree 81g
Gelatin 4g
Whipped cream 725g
Pate bombe 432g

For the Pate bombe
200g sugar
200g yolk
40g Water

Method
To make the Pate Bombe, start by beating the egg yolks on high.

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Cook the sugar syrup until a soft ball stage is reached, which should be at around 118 degree centigrade. Pour this onto the yolks and whip till it thickens and cools. Melt the bloomed gelatin in a microwave and add to the Pate Bombe. Fold in the mango puree.

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Lastly, gently fold in the whipped cream in thirds into the mixture. Set in a silicon mould and freeze till needed.

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Of course, Ice cream can be served simply as it is, or you can go all out and get creative with your presentation. If it’s a fancy do at home, go that extra mile and wow all your guests. Or do it simply to satisfy the artist in you. Experimenting with plating is as much fun as making the Ice cream. And the result can be just as satisfying.

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