Gourmet Ice Cream!
I recently made enough Crème Anglaise for two small batches of ice cream. The first batch was Cardamon Buddha's Hand Citron Ice Cream. The second batch was the Chat Masala Peach Ice Cream that is featured in today's recipe.
Chat Masala is an Indian spice mixture that accompanies fresh fruit and it can be used as a dessert spice. Chat Masala has a tangy exotic Indian spice flavor. Chat Masala is a mixture of dried tangy mango powder, cumin, Himalayan Black Salt, coriander, ginger powder, salt, black pepper, asafoetida (Afghani Giant Fennel) and chili powder. Cardamom is sometimes added to the Chat Masala mixture, but not always. Chat Masala gives the peach ice cream a complex, yet comfortable, exotic spice flavor.
There are several modern ice cream machines on the market that work well. I currently have a Breville Ice Cream Machine and it has a heavy duty look. A good ice cream machine can make everything from Slushies and Sorbet, to Gelato and hard packed French Ice Cream.
All ice cream machines have a maximum capacity. A common mistake is to use the max capacity as the guideline for how much liquid ice cream mixture to add to the ice cream churning drum. As the ice cream mixture is churned, aeration causes the liquid volume to expand and increase in size. Fore example, 3 1/2 cups of liquid ice cream mixture will increase in size and it will expand to nearly 6 cups. It is important to not exceed the liquid ice cream mixture limit or the ice cream making venture will turn into an out of control mess!
Crème Anglaise is used to make classic French style ice cream. French ice cream is rich, heavy and it is usually hard packed.
Crème Anglaise is not difficult to make. After the egg yolks and cold cream are combined with the warm cream, the sauce is heated while it is stirred, till it thickens. The temperature of Crème Anglaise should not exceed 140ºF or the sauce will break.
Vanilla and nutmeg are required for making a classic Crème Anglaise, but these flavors can be omitted if they are not needed. For today's Chat Masala Peach Ice Cream, vanilla and nutmeg are not necessary.
This recipe yields about 6 cups (1 1/2 quarts).
*6 cups of crème anglaise will yield about 12 cups of ice cream.
It is best to make the Crème Anglaise the day before making ice cream. The Crème Anglaise must be chilled for at least 4 hours before it can be placed in an ice cream machine. Crème Anglaise can be kept in a refrigerator for 7 days.
Step 1: Place 8 large egg yolks in a mixing bowl.
Add 1 cup of cream.
Whisk the ingredients till blended.
Set the mixture aside.
Step 2: Place 3 cups of cream in a sauce pot over medium/medium low heat.
Add 2/3 cup of granulated sugar.
Add 1 teaspoon of lemon juice.
Bring the cream to a gentle simmer (about 145ºF to 155ºF). Stir occasionally. (Do not allow the cream to overheat and foam!)
Step 3: Remove the pot from the heat.
Slowly pour the hot cream into the egg yolk & cold cream mixture while constantly stirring with a whisk.
Step 4: Return the creme anglaise mixture to the sauce pot.
Place the sauce pot over medium low heat.
Constantly slowly stir the crème anglaise with a whisk, as it heats and thickens to a thin sauce consistency. The sauce should evenly coat the back of a spoon.
*Do not allow the crème anglaise to exceed 140ºF or the sauce will break!
Step 5: Pour the finished crème anglaise into a container.
Chill the crème anglaise for at least 4 hours before using it to make ice cream.
Chat Masala Peach Puree:
The yield is about 1 cup of heavy fruit puree.
Step 1: Place 1/3 cup of granulated sugar in a sauce pot.
Add 1/4 cup of water.
Step 2: Place the pot over medium/medium high heat.
Boil till the water evaporates and the sugar starts to foam.
Cook the molten sugar till it turns clear and it enters the soft ball candy making stage (235ºF).
Step 3: Immediately add 1 1/3 cups of chopped peeled pitted peaches.
Allow the molten sugar to seize the peaches and do not stir.
Wait till the sugar starts to melt.
Step 4: Add 1 1/2 cups of water.
Add 2 teaspoons of chat masala spice mixture. (Chat Masala can be found at Indian markets.)
Add 1 pinch of turmeric.
Bring the liquid to a gentle boil.
Step 5: Reduce the temperature to low heat.
Simmer till the peaches are very tender.
Step 6: Remove the pot from the heat and allow the ingredients to cool to less than 100ºF.
Use a blender or immersion blender to puree the peach mixture.
Step 7: Place the peach mixture in a sauce pot over low heat.
Gently simmer and reduce till the puree is heavy and thick. Stir occasionally. (The yield should be about 1 cup.
Place the puree in a container.
Chill the puree to less than 41ºF.
Chat Masala Peach Ice Cream:
*3 1/2 cups of liquid ice cream mixture + fruit puree will yield about 1 1/2 quarts (6 cups) of ice cream.
Step 1: Assemble the drum and churn on an ice cream machine.
Set the ice cream machine to a hard ice cream setting.
Pre-cool the ice cream machine.
Step 2: Place 2 1/2 cups of chilled Crème Anglaise in the ice cream machine churning drum.
Add 1 cup of chilled Chat Masala Peach Puree.
Start the ice cream making cycle.
Step 3: When the ice cream finishes, pack the Chat Masala Peach Ice Cream in a container.
Freeze the ice cream till it becomes dense and hard, just like old fashioned French ice cream.
Step 4: Serve the Chat Masala Peach Ice Cream on its own, with fruit or create a new gourmet dessert!
*For the Chat Masala Pêche Melba recipe, follow this link to the Classic Cuisine website!