Café Mezzuna Milk Jam and Sichuan Pepper Ice-Cream

Portion: 04
Time of prepartion: 3 hours
Cooking time: 3 hour

  • Sl. No.
    Name of Ingredients
    Qnt. Required
    Unit
  • 1
    Milk
    350
    Ml
  • 2
    Egg yolk
    4
    nos
  • 3
    Cream
    200
    ml
  • 4
    Sichuan pepper
    10
    gm
  • 5
    Sugar
    120
    gm
  • 6
    Mint sprig
    for garnish
  • 7
    Salt
    a pinch
  • 8
    Condensed milk tin
    1
    nos

Method

  • In a mixing bowl, whisk the egg yolks, sugar and salt in a bowl until pale yellow. Transfer to a saucepan and whisk in the milk.
  • Cook over medium heat, stirring, until almost simmering till coating consistency is achieved, transfer to a bowl and refrigerate until cold, about 30 minutes.
  • For milk Jam, cook the condensed milk tin in rapid boiling water for 180 min , cool and keep aside.
  • Broil Sichuan peppers under the salamander and coarsely crush half of the same, with remaining rest make a pepper stock by boiling it with water for 20 min and straining the stock, keep aside.
  • Mix in the milk jam the cooled down custard, followed by Sichuan pepper stock, fold cream in the same.
  • Churn the above mix in a ice cream machine
  • When 90% churned add in the crushed Sichuan peppers, freeze for 2 hours
  • Scoop and garnish with a mint sprig

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