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Vanilla Cardamom Ice Cream, Smoked Rhubarb Ice Cream with Bay Leaf and a Bitter Dark Chocolate Mousse with a Salted Crumb

Serves 6 - 8
  • Steps
  • Ingredients

Steps

  • Prechill ice cream machine. Preheat oven to 180C.
  • For the Smoked Rhubarb Ice Cream, place egg, egg yolks and 80g sugar into the bowl of an electric mixer and whisk until pale. Place milk and cream in a medium saucepan and heat until just below boiling point.
  • Pour half of the hot milk mixture and a pinch of salt into the egg mixture, whisking continuously. Return mixture to the saucepan and cook over medium heat, stirring continuously with a silicone spatula until mixture thickens and reaches 83C.
  • Remove from the heat and strain mixture into a metal bowl. Place over an ice bath to cool.
  • Pour mixture into an ice cream machine. Using a smoking gun, smoke the mixture for 10 seconds, cover then churn according to the manufacturer's instructions. Smoke the ice cream again for 10 seconds in the final 10 minutes of churning.
  • Meanwhile, place rhubarb, remaining 30g sugar and bay leaves into a small saucepan. Cook, covered, over low heat until rhubarb has broken down, about 10 minutes. Remove bay leaves and cool rhubarb over an ice bath. Once chilled, pour into the ice cream machine in the last 5 minutes of churning. Transfer ice cream to the freezer.
  • For the Vanilla Cardamom Ice Cream, place egg, egg yolks and sugar into the bowl of an electric mixer and whisk until pale. Place milk, cream, cardamom, vanilla and salt into a medium saucepan and heat until just below boiling point.
  • Pour half of the hot milk mixture into the egg mixture, whisking continuously. Return mixture to the saucepan and cook over medium heat, stirring continuously with a silicone spatula until mixture thickens and reaches 83C.
  • Remove from the heat and strain mixture into a metal bowl. Place over an ice bath to cool.
  • Pour mixture into an ice-cream machine and churn according to manufacturer’s instructions. Transfer ice cream to the freezer.
  • For the Bitter Chocolate Ganache, 65g cream and chocolate into a glass bowl and microwave in 30 second intervals until chocolate has just melted. Add the salt and mix to combine.
  • Whisk remaining 165g cream to soft peaks and fold into chocolate mixture in 3 stages until combined. Place into a piping bag and set aside in the fridge for serving.
  • For the Salted Crumb, place ingredients in a bowl and rub together with fingertips to a rough crumb.
  • Spread on a baking tray and bake until golden, about 10-12 minutes. Remove from the oven and set aside to cool. Break into crumbs.
  • To serve, pipe 3 dollops of Bitter Chocolate Ganache in a triangle about 10cms apart into each serving bowl. Using a spoon, spread the ganache towards the center of the plates.
  • Using a large spoon, quenelle Smoked Rhubarb Ice Cream and place into the center of the ganache then make an indent on top.
  • Using a smaller spoon, quenelle Vanilla Cardamom Ice Cream and place on top of the rhubarb ice cream. Sprinkle some Salted Crumb over the ice creams and around the plates.

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