PARTNER POST — Discover the unique flavors of the Dijon region with Maille.
Don’t let the combo scare you away, this unique ice cream is awesome. Topped with shaved walnuts and fresh basil blooms, it is one dessert that will awe not only in presentation but with unanticipated glee.
By Kristin Guy
Hold it right there. We can see the face you’re making at the screen with the thought of mustard in ice cream.
I don’t typically take the normal route when it comes to recipes. In fact, the DXD test kitchen can sometimes straight up feel like a laboratory of crazy that seems too ridiculous to try. We promise you even our crazy can be surprisingly delicious.
When Maille asked us to create something unique with one of their artisanal mustards – we knew it was too special to be hidden in a sandwich, dressing or marinade. Especially the Walnut White Wine Dijon, which has a sweet nutty flavor and a slight peppery kick at the end. It has an intriguing taste that doesn’t have to be stuffed between two pieces of bread (although surely delish), but instead showcased as a special treat…and when we think treat – we think savory and totally unexpected desserts. Obviously.
Don’t be scared! Embrace the Dijon – in fact, we’re pretty sure your mint chip will soon seem downright unacceptable. At least for special occasions that is…
Where mustard ice cream is unique on it’s own – we wanted to punch this dish to the next level of excitement by pairing it with a sweet chimichurri-inspired syrup – who’s herbaceous and sweet notes are delightfully playful along side the slight heat of the dijon. I know, you didn’t think this could get any more bizarre, but we assure you it’s meant to be a shock to the senses…in the best way possible.
Topped with shaved walnuts and fresh basil blooms, this is one dessert that will awe not only in presentation but with unanticipated glee.
Playing with these mustards really brings out creativity in the kitchen – Let’s just say we’re curious to tackle a few other artisanal flavors back at the lab…Saffron, Isigny crème fraiche dijon foam anyone? Don’t get us started….we’re totally in the mustard mind set this season. How about you?
- 3 cups half and half
- ¼ cup light agave syrup
- 6 egg yolks
- ¼ cup sugar
- 6-7 heaping tablespoons of Maille’s Walnut White Wine Mustard
- ¼ cup chopped fresh herbs (cilantro, oregano, flat parsley)
- 1 TSB chopped tarragon
- 1 tsp red wine vinegar
- 1 tsp olive oil
- 2 tbs agave syrup
- Heat the half and half and agave over a low flame. Whisk the egg yolks and sugar together until combined, slowly cooking until the mixture is thickened and holds a line on the back of a spoon, about 10-15 minutes on medium/low. Set aside to cool, then whisk in flavored mustard to taste.
- Chill the custard base completely in the refrigerator for a few hours (and as long as overnight) before adding to the ice cream machine. Freeze in ice cream maker according to manufacturer's instructions - eat immediately, or store in an airtight container in the freezer for up to 2 weeks.
- Chop herbs and add to a food processor, blend while adding in wet ingredients. For more flavor let mixture set for a few hours to overnight.
- Serve ice cream with shaved Walnuts or Hazelnuts and a light drizzle of sweet Chimichurri syrup. Top with fennel or basil blossoms.