Thursday, February 18, 2016

Crème brûlée ice cream V2

I can't get enough of this technique as putting a flame onto ice cream shouldn't work, yet it does in this case. Why? This ice cream is my recipe for pastry cream that has been frozen and sheared in a Pacojet. The starch in the pastry cream keeps things in place. I use turbinado sugar (raw sugar) as the larger crystals create a thicker shell of caramelized sugar.

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