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Zesty Mustard Ice Cream
For all the mustard lovers out there, are you ready to experience a bold twist on a classic dessert with our White Wine Dijon Mustard Ice Cream. This ice cream blends the tangy sophistication of Dijon with the creamy sweetness of traditional ice cream. The unique mustard notes provide a surprising and delightful contrast to a smooth, rich base, making each bite an adventurous treat. Perfect for those who love to explore new flavours, this treat is a playfuo, gourmet indulgence that elevates the ordinary into something extraordinary.
Ingredients:
• 1 cup whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 tablespoon Vinofood White Wine Dijon mustard
• 4 large egg yolks
• 1 teaspoon vanilla extract
• A pinch of salt
Instructions:
1. Prepare the Ice Cream Base: In a medium saucepan, heat the milk and cream over medium heat until it just begins to simmer.
2. Mix Egg Yolks and Sugar: In a bowl, whisk together the egg yolks and sugar until the mixture is light and thickened.
3. Temper the Egg Yolks: Slowly pour about half of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs. Return the tempered egg yolk mixture to the saucepan with the remaining milk mixture.
4. Cook the Custard: Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not let it boil.
5. Strain and Cool: Strain the custard through a fine-mesh sieve into a clean bowl. Stir in our Vinofood White Wine Dijon mustard, vanilla extract, and a pinch of salt. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
6. Churn the Ice Cream: Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions, usually for about 20-25 minutes.
7. Freeze and Serve: Transfer the churned ice cream to a container and freeze for a few hours to firm up before serving.
