Macaron Ice Cream Dessert

Ever wonder what to do with cracked macarons that didn’t quite make the cut to serve? Well, here’s a good way. Previously for one of my friend’s birthday, I’ve made a very rich flourless chocolate cake that uses ground macarons. Makes perfect sense as macarons are mainly icing sugar and almond meal. Almond meal makes a good substitute for flour in “Flourless” bakes. well, I’m just speaking the obvious.

I’ve made vanilla ice cream earlier (then to be mixed with rum and raisin) and thus tried to play around with cracked macaron shells and plate it into a dessert. Very simple, and yummy! I’ve had the habit of freezing unused berries. Thus last I checked, I actually have.. cherries, blackberry, blueberry, raspberry, redcurrant, blackcurrant and kumquat puree in the freezer. goodness!! and lychee puree too… too much or what? I suppose not as they usually come in handy for impromptu dessert making sessions!

ERm, there really is no new recipe here. It’s just a matter of putting everything together on a plate.

Oh, maybe the ice cream. It’s from David Lebovitz’s The Perfect Scoop

Vanilla Bean Ice Cream

 

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Prep time

30 mins

Cook time

1 hour

Total time

1 hour 30 mins

 

Recipe type: Ice Cream

Ingredients

• 250ml whole milk
• A pinch of salt
• 150g sugar
• 1 vanilla bean, split lengthwise
• 500ml cream
• 5 large egg yolks
• 1 teaspoon pure vanilla paste

Instructions

1. Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.
2. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
3. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
4. Strain the custard into the cream. Stir over ice bath until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
5. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.

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2.2.8

How very easy and simple to put it up together, and serve

No fuss 🙂