It’s Christmas and Erwan Heussaff has a surprise! We made our own ice cream and roamed the streets as “sorbeteros” for the day. Chef Martin is in on the holiday treat and our goal is to just to put a smile on everyone’s faces during this busy Christmas season. This is a chaotic episode that was almost unplanned, so we hope you enjoy it and have a little fun while watching “Santa Claus” and his “little elf” serve the tastiest homemade ice cream in town!
Recipes
Maja Blanca Ice Cream w/ Cheese
Ingredients
1 cup coconut milk
2 cups heavy cream
½ cup coarsely blended corn
½ cup sugar
⅛ tsp salt
6 egg yolks
½ cup shredded cheddar
Procedure
1. In a pot, combine coconut milk, cream, and corn. Mix in the sugar and salt then simmer
until sugar dissolves.
2. In another bowl, whisk the egg yolks and slowly pour in ⅓ of the milk mixture while
whisking. Add into the pot and place the pot back on the stove over medium-low heat.
Cook until it thickens enough to coat the back of a spoon or it reads at 170 C.
3. Strain and cool to room-temp or whisk on a bowl over an ice-water bath. Churn
according to machine directions. Fold in the cheese and store in the freezer. Makes 3-4 servings.
Tablea Ice Cream w/ Cacao Nibs
Ingredients
1 cup fresh milk
2 cups heavy cream
¼ cup cocoa powder
4 pcs tablea
½ cup sugar
⅛ tsp salt
6 egg yolks
Chocolate fudge:
2 cups Dark chocolate chips/coins
1 cup condensed milk
¼ cup cacao nibs
Procedure
1. Make the fudge by heating your condensed milk and pouring it into the cuocolate. Let it
stand for a minute then mix until smooth and uniform in color. Set aside to cool
completely.
2. In a pot, combine fresh milk, cream, and cream. Mix in the tablea, sugar, and salt then
simmer until sugar dissolves and tablea has melted.
3. In another bowl, whisk the egg yolks and slowly pour in ⅓ of the milk mixture while
whisking. Add into the pot and place the pot back on the stove over medium-low heat.
Cook until it thickens enough to coat the back of a spoon or it reads at 170 C.
4. Strain and cool to room-temp or whisk on a bowl over an ice-water bath. Churn
according to machine directions. Fold in the chocolate fudge and cacao nibs. Makes 3-4 servings.
Mango Sticky Rice Ice Cream
Ingredients
1 cup coconut milk
2 cups heavy cream
½ cup sugar
⅛ tsp salt
6 egg yolks
Mango jam:
1 cup ripe mangoes, cut into chunks
¼ cup water
½ cup sugar
Sticky Rice:
1 cup glutinous rice, soaked in water for at least 1 hour
1/4 cup water
1 cup coconut milk
2 tbsp sugar
Procedure
1. Make the jam by simmering mangoes, water, and sugar in a pot over low heat for 10
minutes. You may blend for a smoother jam or just set aside to cool.
2. Combine rice, water, coconut milk, and sugar in a rice cooker and cook. Set aside to cool
down then divide into bite-sized chunks.
3. In a pot, combine coconut milk and cream. Mix in the sugar and salt then simmer until
sugar dissolves.
4. In another bowl, whisk the egg yolks and slowly pour in ⅓ of the milk mixture while
whisking. Add into the pot and place the pot back on the stove over medium-low heat.
Cook until it thickens enough to coat the back of a spoon or it reads at 170 C.
5. Strain and cool to room-temp or whisk on a bowl over an ice-water bath. Churn
according to machine directions. Fold in the mango jam and chunks of sticky rice. Makes 3-4 servings.
