RYE BREAD ICE CREAM W/ POACHED APPLES & BEER CARAMEL (by Chef Michael Laiskonis) Ingredients Rye Bread Ice Cream: 3 cups whole milk 4 slices toasted rye bread, torn into small pieces 1 tablespoon toasted caraway seeds 1 tablespoon nonfat dry milk 10 tablespoons sugar 4 large egg yolks 6 tablespoons heavy cream Beer Caramel: 3/4 cup granulated sugar 1/4 cup water 1/2 cup beer (a light, but complex-flavored wheat beer) Poached Apples 2 peeled and cored Granny Smith apples 2 cups apple cider For service: 8 slices thinly sliced (1/8-inch) toasted rye bread 1 tablespoon toasted caraway seeds Directions To make ice cream: Combine milk, toasted bread, and caraway seeds. Chill and allow to infuse overnight. Strain milk mixture, pressing to extract as much of the infused milk as possible. Place strained milk into a saucepan. Whisk in dry milk to rehydrate and gently bring to a boil. Meanwhile, whisk together sugar and egg yolks. Temper hot milk into yolk mixture. Return to low heat and cook, stirring, until slightly thickened and temperature on an instant-read thermometer is 184 degrees. Remove from heat and whisk in heavy cream. Chill in an ice water bath. Allow mixture to mature at least 12 hours under refrigeration. Process in ice cream machine according to manufacturer’s instructions. Transfer to covered container and allow to harden in the freezer. Once frozen, ice cream will keep up to one week, tightly wrapped. To make the beer caramel: Caramel can be prepared up to two days in advance of serving and stored in the refrigerator. Combine sugar and water to moisten in a small saucepan. Over high heat, cook sugar to a light amber color without stirring. Meanwhile, in a second pan, gently heat beer. When sugar has reached the light amber color, remove from heat and slowly add beer. Return to heat and cook to dissolve any hardened bits of sugar. Continue to reduce until a slightly thickened consistency is achieved. To make the poached apples: Apples can be prepared up to two days in advance of serving and stored in the refrigerator. 1. Slice apples into wedges. In a medium saucepan, combine apples and cider. On medium heat, bring cider to a boil, and then remove from heat, allowing apples to gently poach for 10 minutes. Chill apples and reserve for assembly. Assembly: Arrange a few apple slices onto each plate and drizzle with beer caramel and toasted caraway seeds. Place one scoop of rye bread ice cream on each dish and garnish with broken pieces of the toasted rye bread. Serve immediately.

RYE BREAD ICE CREAM W/ POACHED APPLES & BEER CARAMEL

(by Chef Michael Laiskonis)

Ingredients

Rye Bread Ice Cream:

  • 3 cups whole milk
  • 4 slices toasted rye bread, torn into small pieces
  • 1 tablespoon toasted caraway seeds
  • 1 tablespoon nonfat dry milk
  • 10 tablespoons sugar
  • 4 large egg yolks
  • 6 tablespoons heavy cream

Beer Caramel:

  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup beer (a light, but complex-flavored wheat beer)

Poached Apples

  • 2 peeled and cored Granny Smith apples
  • 2 cups apple cider

For service:

  • 8 slices thinly sliced (1/8-inch) toasted rye bread
  • 1 tablespoon toasted caraway seeds

Directions

  1. To make ice cream: Combine milk, toasted bread, and caraway seeds. Chill and allow to infuse overnight. Strain milk mixture, pressing to extract as much of the infused milk as possible. Place strained milk into a saucepan. Whisk in dry milk to rehydrate and gently bring to a boil. Meanwhile, whisk together sugar and egg yolks. Temper hot milk into yolk mixture. Return to low heat and cook, stirring, until slightly thickened and temperature on an instant-read thermometer is 184 degrees. Remove from heat and whisk in heavy cream. Chill in an ice water bath. Allow mixture to mature at least 12 hours under refrigeration. Process in ice cream machine according to manufacturer’s instructions. Transfer to covered container and allow to harden in the freezer. Once frozen, ice cream will keep up to one week, tightly wrapped.

  2. To make the beer caramel: Caramel can be prepared up to two days in advance of serving and stored in the refrigerator. Combine sugar and water to moisten in a small saucepan. Over high heat, cook sugar to a light amber color without stirring. Meanwhile, in a second pan, gently heat beer. When sugar has reached the light amber color, remove from heat and slowly add beer. Return to heat and cook to dissolve any hardened bits of sugar. Continue to reduce until a slightly thickened consistency is achieved.

  3. To make the poached apples: Apples can be prepared up to two days in advance of serving and stored in the refrigerator. 1. Slice apples into wedges. In a medium saucepan, combine apples and cider. On medium heat, bring cider to a boil, and then remove from heat, allowing apples to gently poach for 10 minutes. Chill apples and reserve for assembly.

  4. Assembly: Arrange a few apple slices onto each plate and drizzle with beer caramel and toasted caraway seeds. Place one scoop of rye bread ice cream on each dish and garnish with broken pieces of the toasted rye bread. Serve immediately.

Posted on April 11, 2012 with 15 notes x reblog this