Toasted Croissant Ice Cream

Ingredients

• 2 croissants (toasted until dry and golden (need 56g after toasting))
• 80 g sugar
• 16 g dextrose
• 24 g milk powder
• 24 g long chain inulin
• 1.6 g tara gum (misheard as tarragon in transcript)
• 4 g salt
• 16 g honey
• 200 g cream (36% fat)
• 384 g milk (3.5% fat)

Steps

1. 1

   Preheat your oven to 180°C (350°F). Slice the leftover croissants evenly and place them on a baking tray.

2. 2

   Toast the croissants in the oven until they are golden brown and well dried out. Once toasted, weigh out 56g of the croissant pieces for the recipe.

3. 3

   In a pot, mix together the dry ingredients: sugar, dextrose, milk powder, inulin, tara gum, and salt.

4. 4

   Add the honey, cream, and milk to the pot with the dry ingredients. Weigh the pot with its contents so you can account for evaporation later.

5. 5

   Stir the mixture well and gently heat it to 85°C (185°F).

6. 6

   Remove the pot from the heat. Weigh the pot again and replenish any evaporated liquid with a bit of extra milk to return it to the original weight.

7. 7

   Place the warm ice cream mix and the 56g of toasted croissant into a blender.

8. 8

   Blend the mixture for 4 to 5 minutes until it is very smooth and there are barely any visible specks of croissant left.

9. 9

   Pour the mixture through a fine sieve into a bowl to remove any remaining residue.

10. 10

    Chill the ice cream mix over a cold water bath, then cover and refrigerate for at least 6 hours or overnight to mature.

11. 11

    Give the chilled base another good mix, then pour it into your ice cream maker and churn until it reaches approximately -10°C (14°F), which should take just under 20 minutes.

12. 12

    Turn off the cooler on the machine and let it spin for another 2 minutes to improve the texture.

13. 13

    Transfer the ice cream to a pre-chilled container and freeze for another 30 minutes to firm up before serving.

Notes

The author suggests serving this with a blueberry topping: purée half of a batch of fresh blueberries with a touch of honey, then mix with the remaining whole blueberries. Toasted croissant crumbs also make a great garnish.

Nutrition per serving

• dessert
• ice cream
• gelato
• baking
• french
• vegetarian