Post by gracoman on Sept 8, 2019 12:17:24 GMT -5
Finished Apple Tart Tatin
For the smoked milk ice cream I set up my cold smoker
Got the apple wood smoke stabilized where I wanted it
Placed the ice cream base in one pan and set it in another pan filled with ice cubes and smoked it for 15 minutes
Poured the smoked ice cream base into my ice cream freezer to work its magic
Smoked milk ice cream
Apple Tart Tatin recipe I used
Heston Blumenthal's Smoked milk ice cream
-120g skimmed milk powder
-200g dextrose
-60g white caster sugar
-800g while milk
-400g whipping cream
-apple wood chips
Make the ice-cream base by combining the skimmed milk powder, dextrose and caster sugar in a bowl. Set aside.
In a pan, combine the whole milk and whipping cream and over a medium heat mix, bring it to 45°C. Once it reaches that temperature, add the reserved milk powder/sugar mixture and mix in well, heating the mixture to 85°C.
Remove from the heat and cool it over a bowl of iced water and allow to cool completely.
To smoke the ice cream base, turn one side of the BBQ on full heat. Put the smoke chips onto a piece of tin foil and place on the hot side of the BBQ and heat until they begin to smoke. Once you see a steady stream of smoke being released from the chips, place the pan of ice cream mix onto the cold side of the grill as far away from the heat source as possible. Close the lid to trap the smoke and smoke for 10 to 15 minutes, maintaining a gentle flow of smoke from the back of the barbecue.
Notice the ice cream has no additional flavoring other than the smoke. The classic French Apple Tart Tatin served with modernist smoked milk ice cream is a great dessert for any BBQ. The smoke in the ice cream is there but not overpowering. Just enough to surprise your delighted guests
French Apple Tart Tatin with Smoked Milk Ice Cream
For the smoked milk ice cream I set up my cold smoker
Got the apple wood smoke stabilized where I wanted it
Placed the ice cream base in one pan and set it in another pan filled with ice cubes and smoked it for 15 minutes
Poured the smoked ice cream base into my ice cream freezer to work its magic
Smoked milk ice cream
Apple Tart Tatin recipe I used
Heston Blumenthal's Smoked milk ice cream
-120g skimmed milk powder
-200g dextrose
-60g white caster sugar
-800g while milk
-400g whipping cream
-apple wood chips
Make the ice-cream base by combining the skimmed milk powder, dextrose and caster sugar in a bowl. Set aside.
In a pan, combine the whole milk and whipping cream and over a medium heat mix, bring it to 45°C. Once it reaches that temperature, add the reserved milk powder/sugar mixture and mix in well, heating the mixture to 85°C.
Remove from the heat and cool it over a bowl of iced water and allow to cool completely.
To smoke the ice cream base, turn one side of the BBQ on full heat. Put the smoke chips onto a piece of tin foil and place on the hot side of the BBQ and heat until they begin to smoke. Once you see a steady stream of smoke being released from the chips, place the pan of ice cream mix onto the cold side of the grill as far away from the heat source as possible. Close the lid to trap the smoke and smoke for 10 to 15 minutes, maintaining a gentle flow of smoke from the back of the barbecue.
Notice the ice cream has no additional flavoring other than the smoke. The classic French Apple Tart Tatin served with modernist smoked milk ice cream is a great dessert for any BBQ. The smoke in the ice cream is there but not overpowering. Just enough to surprise your delighted guests
French Apple Tart Tatin with Smoked Milk Ice Cream
