Musk-Vanilla Ice Cream
Musk-Vanilla Ice Cream is a modern British recipe for a classic custard-based vanilla and musk mallow seed ice cream with skim milk powder that represents the end results of my experiments to produce the perfect vanilla ice cream base. The full recipe is presented here and I hope you enjoy this classic British version of: Musk-Vanilla Ice Cream.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+6 hours freezing)
Serves:
10–12
Rating: 
Tags : Vegetarian RecipesSpice RecipesDessert RecipesMilk RecipesBritish Recipes
A perfect ice cream should be rich and should melt in the mouth and not have a grainy texture. This means that the custard-based ice cream is the perfect base. I have been reading Heston Blumenthal's books of late and he suggests adding skimmed milk powder as it increases the solids content of the mixture which gives it more body, but less weight and improves the mouth feel.
It may only be early, spring, but I recently visited my parents and came back with a glut of eggs and it wasn't possible for me not to experiment a little. After a few trials, this is the recipe I cam up with.
The aroma of musk has long been used in perfumery and cooking. The Elizabethans and Stuarts considered it to be an aphrodisiac. Originally it can from animal glands, but a number of plants also have the musk aroma. This recipe uses musk mallow seeds to flavour a traditional custard-based ice cream, bringing back a long-lost spice sensation to the kitchen.
Ingredients:
50g skim milk powder
600ml whole milk
2 tsp sugar
2 vanilla pods
4 medium egg yolks
90g caster sugar
2 1/2 tsp ground
musk mallow seeds
Method:
Whisk together the milk and skim milk powder until smooth then add the 2 tsp sugar. Pour this into a pan. Take the vanilla pods, split open lengthways and scrape out the seeds (set these aside to add to the egg yolks later). Add the split vanilla pods to the milk mixture and gently heat to boiling point. Reduce to a simmer and cook for 5 minutes then take off the heat and set aside to infuse for 10 minutes.
In the meantime, combine the egg yolks, reserved vanilla seeds and the 90g caster sugar in a bowl. Beat with an electric mixer for about 10 minutes, or until the egg yolks are pale and have increased in volume then set aside.
Strain the milk mixture, return to the pan and bring to the scalding point (when small bubbles form around the edges of the pan). Pour two ladlesful of the milk onto the egg yolks whilst whisking constantly. Pour the resultant mixture back into the remaining milk mix and whisk once more.
Place over gentle heat and cook, stirring constantly, until the mixture thickens into a custard. Allow to cool, stirring frequently then work in the ground musk mallow seeds and strain into a jug or jar and refrigerate for at least four hours. After this time, pour into a container suitable for freezing. Place in the freezer and after 30 minutes, remove from the freezer and stir with a fork to break up any ice crystals so that you have a smooth and uniform slush. Return to the freezer and take out after a further 30 minutes then beat once more. Repeat this process three times then place back in the freezer and freeze for 1 hour, or until solid.
Alternatively, pour the custard into your ice cream maker and churn according to the manufacturer's instructions.