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Thyme Ice Cream with Savoury Crumb & Honey Mustard Caramel
Recipe by Cath Collins
After a dessert that will WOW your guests? Blow them away with Cath's unique Thyme Ice Cream with Savoury Crumb and Honey Mustard Caramel recipe
- Steps
- Ingredients
Ingredients
Thyme, Dijon Mustard and Honey Ice-Cream
Savory Crumb
Tuille
Dijon Mustard and Honey Caramel
Toffee
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Steps
- Pre-chill ice cream machine and pre-heat oven to 180oC fan forced.
- For the Thyme, Dijon Mustard and Honey Ice-Cream, place milk, 1 tablespoon caster sugar and thyme into a medium saucepan over high heat. Bring to the boil then remove from the heat and allow to infuse.
- Place egg yolks and 3 tablespoons caster sugar into the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until thick and pale.
- Reduce the speed to medium and add the hot milk gradually into the egg yolk mixture, until incorporated.
- Transfer mixture back into the saucepan. Place over medium heat and stir with a silicone spatula until the mixture thickens and reaches 83o
- Remove from the heat and pour the anglaise through a fine sieve into a bowl.
- Combine Dijon mustard and honey in a small bowl and mix to combine. Set aside.
- Place remaining ½ cup sugar and ¼ cup water into a small saucepan over medium heat. Stir to combine then brush down the inside of the saucepan with a wet pastry brush. Continue to cook for approximately 5 minutes without stirring until caramel in colour. Remove from the heat and stir in the mustard honey mixture. Whisk into to the anglaise until combined. Strain into a medium bowl over a large bowl of iced water and allow to chill. Add the cream and whisk until fully combined. Adjust by adding more honey or mustard, to taste.
- Pour the cold mixture into the chilled bowl of the ice cream machine and churn until creamy. Place into the freezer until required.
- For the Savoury Crumb, line a large oven tray with baking paper.
- Place ingredients into a mini food processor and process to a coarse crumb. Spread over lined tray and bake until golden, approximately 10-12 minutes, stirring halfway through. Remove from the oven and set aside to cool.
- For the Tuille, combine flour and caster sugar in a small bowl. Whisk egg whites in a separate small bowl until combined. Add flour and sugar and fold through. Add melted butter and whisk all ingredients to a smooth paste.
- Line a large oven tray with baking paper. Pour mixture onto tray and spread out very thinly.
- Bake until the tuille is lightly golden, about 10 -12 minutes. Set aside on a wire rack to cool.
- For the Dijon Mustard and Honey Caramel, place ½ cup caster sugar with ¼ cup water into a small saucepan and place over medium heat. Stir to combine then cook for approximately 5 minutes without stirring until caramel in colour. Remove from the heat, add the mustard and honey, stir to combine.
- Add the cream and butter and whisk to combine. Add more cream and butter to taste. Strain into a small jug for serving.
- For the Toffee, line a small oven tray with baking paper.
- Stir sugar and water in a small saucepan over low heat until sugar is dissolved. Increase heat to high. Cook without stirring until the mixture starts to turn a rich golden colour. Swirl the pan to ensure toffee is evenly coloured, taking care not to burn. Remove from the heat.
- Pour the toffee onto the lined tray, hold the tray and swirl the tray to achieve an even thickness of toffee. Sprinkle with flaked salt and set aside to harden. Break toffee into pieces then chop into a large coarse crumb, similar to the texture of the savory crumb.
- To serve, place 2 tablespoons savory crumb in the centre of 8 shallow serving bowls. Scatter over ½ teaspoon of the toffee crumb. Place a quenelle of ice-cream in the center of the crumb. Break the tuille into uneven pieces and place 3 pieces per serve around the ice cream. Serve with the caramel on the side.
