David Gunawan, chef and owner of Royal Dinette shares his recipe for potato skin ice cream with coffee ground caramel.
Ice cream
Ingredients
3 baked potatoes, skin only
1 cup heavy cream
2 ½ cups milk
1 cup cream
3/4 cup sugar
1/2 cup Trimoline (inverted sugar, at specialty food stores such as Gourmet Warehouse)
12 large egg yolks
Method
In a medium saucepan over medium heat, add heavy cream and baked potato skins and cook for 20 minutes at 85° C. Remove from heat and reserve for later use.
In another medium saucepan over medium heat, incorporate the milk, cream and sugar and bring heat to 80° C. Simmer for 20 minutes and strain, reserving the liquid for later use.
In the now free medium saucepan over medium heat, bring milk, cream and sugar to boil. Add Trimoline and egg yolk and bring to 84° C stirring constantly. Add potato skin-infused heavy cream. Remove from heat and cool. Once cool, spin in a pre-frozen ice cream maker.
Coffee ground caramel
Ingredients
60 g used coffee hrounds
120 ml heavy cream
200 g granulated sugar
6 TBSP (90g) cold salted butter, cut up into 6 pieces 1
1 tsp salt
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Method
In a medium saucepan over medium heat, add heavy cream and coffee grounds and cook for 20 minutes at 85° C. Remove from heat and reserve for later use.
In a medium saucepan over medium heat, heat granulated sugar with a high-heat-resistant rubber spatula or wooden spoon. The sugar will form clumps and eventually melt into a thick, brown, amber-coloured liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in 1/2 cup of coffee-infused heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added. Allow the mixture to boil for 1 minute — it will rise in the pan as it boils.
Remove from heat and stir in the salt. Allow to cool down before using.
To serve
In a serving bowl add a scoop of ice cream and drizzle with caramel. Garnish with black olives.
More Global BC recipes are available here
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