Mustard Ice Cream
Ingredients for 4
- 250 ml milk
- 125 ml whipped cream
- 2 egg yolk
- 2 tsp honey
- 125 g Sweet Delight mustard
- 50 g Bonnie Wholegrain mustard
- 1 tsp Tabasco
- 1 tsp sweet chili sauce
- Salt, Pepper
Bring the milk, cream and honey to boil. Place the egg yolk in a bowl. Gradually add one third of the non-boiling honey-milk with stirring for temperature equalization. Then stir the egg mixture into the milk. Prepare a hot water bath and stir the mass constantly until it becomes thick. Be aware that the mass not boil. Otherwise, the egg yolk will clot. Whipping zabaglione every day saves you the gym and tightens the upper arms. :-)
Cool the mass in a cold water bath. Mix mustard, tabasco, chili sauce, salt and pepper in a separate bowl and mix it with the cream. Fill into the ice machine and allow to freeze.
Without an ice maker pour the prepared cream into a large bowl with lid and place in the freezer. Stir thoroughly until the frozen mixture has mixed with the liquid mass. Put it back in the freezer and repeat the process two or three times until the ice cream is creamy. Depending on the type and quantity, this can take three to four hours.
Serve immediately or fill in an airtight form, cover with parchment and freeze maximum three or four days.
Mustard ice cream excellently tastes great with boiled beef as well as starters such as vegetable puff pastry roll and proscuitto crudo. or as a palate cleaner between the courses.