Myrtle ice cream
by:
Mirto is the name not only for myrtle in Italy but for the liqueur made from the myrtle berry, which is traditional in Sardegna. (There is also a dryer white Mirto, made with the leaves.) You should be able to find it in specialty liquor stores or Italian importers, or you could replace it with black currant liqueur.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 1
515 g (17.41 fluid ounces) whole milk
115 g (3.89 fluid ounces) whipping cream
35 g (1.23 ounces) powdered milk
70 g (2.47 ounces) dextrose
30 g (1.06 ounces) superfine sugar
20 g (0.71 ounce) invert sugar
90 g (3.04 fluid ounces) egg yolks
120 g (4.06 fluid ounces) Mirto (myrtle liqueur)
For the myrtle sauce:
100 ml (3.38 fluid ounces) Mirto (myrtle liqueur)
30 g (1.06 ounces) dextrose
Servings Per Recipe: 1
Amount per Serving
Calories: 2280
- Total Fat: 78.2 g
- Saturated Fat: 41.5 g
- Trans Fat: 0 g
- Cholesterol: 1160.6 mg
- Sodium: 343 mg
- Total Carbs: 259.4 g
- Dietary Fiber: 0 g
- Sugars: 250.1 g
- Protein: 34.4 g
preparation
1. With a hand blender, mix the milk, cream, powdered milk and dextrose until smooth. Put into a pan and bring to lo4°F (85°C). Whisk in the sugars and egg yolks.
2. Bring up to 135°F (85°C), take off the heat, then cool as quickly as you can, so that you don't encourage bacteria. When the mixture is cold, mix in the Mirto. Put into the fridge for 6 to 12 hours.
3. Manwhile, make the myrtle sauce. Put the liqueur and dextrose in a pan, bring to a boil and let it reduce to the consistency of caramel.
4. Put the ice cream mixture into an ice cream maker and churn according to instructions.
5. Serve the ice cream with some of the myrtle sauce drizzled over the top.
0
comments