Scheepsbitter Ice Cream
Vanilla custard ice cream with a measure of Texel's herbal bitter, served over crumbled almond biscuits
Ingredients
- 5 3/4 ozWhole Milk
- 14 1/8 ozDouble CreamExtra-thick cream, in two additions: 5 3/4 oz at the start and 8 1/3 oz after the eggsSubstitute: Heavy cream
- 2EggsBeaten
- 1Vanilla PodSplit, the seeds scraped out
- GarnishAlmond BiscuitsCrumbled; Dutch bitterkoekjes or any crisp almond biscuitSubstitute: Amaretti
- GarnishWhipped CreamA spoonful on each portion
- 1/2 ozTX ScheepsbitterStirred in once the custard has thickenedSubstitute: Another Dutch herbal bitter
- 200 gSugarWhite granulated sugar
Instructions
- Split the vanilla pod and scrape out the seeds
- Put the sugar, the milk, 5 3/4 oz of the cream and the vanilla seeds in a saucepan over a moderate heat
- Take the pan off the heat as soon as it simmers and pour half over the beaten eggs, whisking fast so the eggs do not set
- Pour the egg mixture back into the pan and add the remaining 8 1/3 oz of cream
- Stir over a moderate heat until the custard is thick enough to coat the back of a spoon
- Stir in the Scheepsbitter and leave the custard to cool completely
- Churn in an ice cream machine for 35 to 45 minutes, or freeze in a shallow tray and stir well every 30 minutes for 2 to 3 hours
- Serve over crumbled almond biscuits with a spoonful of whipped cream
Technique Notes
Whisk fast when the hot milk meets the eggs, and keep the heat moderate afterwards. The custard is ready when it coats the back of a spoon, and it should not boil.
Why the Scheepsbitter Ice Cream Works
A vanilla custard is sweet and rich enough to carry a herbal bitter, the way it carries rum or coffee. The Scheepsbitter gives it anise and sea fennel, and the almond biscuits bring a bitter note of their own.