Description
Don’t let the combo scare you, this ice cream is divine. Topped with shaved walnuts and fresh basil blooms, the dessert is sure to wow your taste buds.
Ingredients
Scale
Mustard Ice Cream
- 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
Chimichurri Syrup
- 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
Instructions
Mustard Ice Cream
- 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.
Chimichurri Syrup
- 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.
Serving Suggestions
- Serve ice cream with shaved Walnuts or Hazelnuts and a light drizzle of sweet Chimichurri syrup. Top with fennel or basil blossoms.
- Category: Dessert