Delve into the delightful world of Egg Yolk Custard Ice Cream, a rich and creamy treat commonly found in Argentine ice cream shops. This dessert pairs the luscious texture of Chantilly cream with a flavorful custard base made from egg yolks, sugar, and fortified wine, creating a luxurious ice cream experience.
Why You’ll Love This: This ice cream is a perfect blend of creamy texture and deep flavors, featuring a custard base that is both rich and airy. The addition of Chantilly cream elevates the smoothness, making each scoop a decadent pleasure. It’s a sophisticated twist on traditional ice cream, offering a gourmet dessert experience.
Perfect Occasion: This Egg Yolk Custard Ice Cream is ideal for any gathering, from casual family dinners to more formal celebrations. It shines as a sophisticated dessert option at dinner parties or as a special treat during the warm summer months. It’s also a great choice for introducing guests to the flavors of traditional Argentine desserts.
Decoration Tips:
- Garnish with a sprinkle of cinnamon or nutmeg to add a warm spice note that complements the custard flavor.
- Serve with a drizzle of caramel sauce or a few fresh berries for an extra touch of sweetness and elegance.
- Present it in elegant dessert glasses or classic ice cream bowls to enhance the serving experience.
Ingredients:
- For the Custard:
- 6 egg yolks
- 90 grams of sugar
- 50 ml of fortified wine
- For the Chantilly Cream:
- 400 ml of heavy cream (with more than 35% fat)
- 50 grams of sugar
Reworded Recipe:
- Prepare the Custard:
- In a medium heatproof bowl, whisk together egg yolks, sugar, and fortified wine. Set the bowl over a pot of simmering water (double boiler) and continue to whisk for about 20 minutes. The mixture should be warm but not boiling, aiming for about 80°C. After 20 minutes, remove from heat and beat with an electric mixer until cooled and foamy.
- Make the Chantilly Cream:
- In a separate bowl, beat the heavy cream and sugar until it forms soft peaks.
- Combine and Freeze:
- Gently fold the custard mixture into the whipped cream, a bit at a time, ensuring not to deflate the mixture. Transfer to a container and freeze for at least 3 hours.
- Optional Serving as Mousse:
- Alternatively, you can refrigerate the mixture for about 5 hours and serve it as a mousse for a softer, creamy dessert.
Enjoy this delightful Egg Yolk Custard Ice Cream, a creamy and luxurious treat that captures the essence of Argentine dessert elegance!
