Monday, August 27, 2012

Creme Brulee-d Ice Cream

This method is adapted from the flaming sorbet from The Fat Duck, in which low acyl gellan gum is used in the ice cream base (sorbet in their case, ice cream here). This hydrocolloid works wonders at keeping the ice cream from melting. I don't want to give too much away on the recipe or method because that would be a very long post. The pictures will explain the process better anyway.


 






16 comments:

  1. dave arnold did this 2 years ago mate.

    ReplyDelete
    Replies
    1. Anonymous: you are talking about the salep dondurma, on the cooking issues blog from 2010 (http://www.cookingissues.com/2010/03/20/fake-fryable-brulee-able-salep-dondurma-ice-cream-a-legal-recipe/). I posted on salep dondurma in 2009,(see here:http://www.thequenelle.com/2009/11/chewy-ice-cream-turkish-salep-dondurma.html ) so I'm not exactly sure what you are trying to say here. That I copied this idea? Plagiarized it? Stole it and tried to take credit? Please explain, "mate".

      Delete
    2. dude, dont start talking trash to someone on their page about their work. Especially when you dont have your facts straight. You just look like a damn fool. #douchebagsruineverything

      Delete
  2. nice technique same base recipe as fat duck or a modified one?

    ReplyDelete
  3. fantastic idea as always.

    "mate" just means "pal"

    ReplyDelete
  4. Chef,

    How do you serve this? Is it still a little warm on the outside when you bite in, does it keep the crunch? I'd like to know how it could work in a café environment.

    It does bring to mind the baked Alaska though...

    Thanks,

    James

    ReplyDelete
  5. It doesn't melt due to the gellan gum. It is crunchy on the outside and frozen just below the surface.

    ReplyDelete
  6. A baked Alaska would be soft meringue, not crunchy. The meringue acts as insulation between e flame or hear source and the frozen component just underneath.

    ReplyDelete
  7. Looks great. Speaking of similar looking desserts though, you might find that Pierre Hermé's new take on the Opéra (from his new book) looks pretty familiar.

    James

    ReplyDelete
  8. Which Hermes book is that?

    ReplyDelete
  9. Love it. Inspiring as always.

    Wonder if adding a little cooking/high proof alcohol would allow for a self-glazing/flaming torch effect?

    ReplyDelete
  10. I tried dousing the sugar with ever clear grain alcohol but it wasn't wnought of a flame to caramelize the sugar.

    ReplyDelete
  11. This ice cream is so tasty. I would love to try your recipe. Creme Brulee is my wife's favorite. :)

    ReplyDelete
  12. This looks amazing! is there any chance you could post the recipe? I would love to try it at home

    ReplyDelete
  13. looks awesome, I'm going to be making my take on this at work this week in my free time!! Really excited!! thanks for the awesome inspiration!!

    ReplyDelete