Violet Ice Cream Recipe From Andrea Litvin | Tasting Table
Prep Time:
Cook Time:
20 minutes
Servings:
1 quarts
Ingredients
- 2¼ cups whole milk
- 2¼ cups heavy cream
- 3 tablespoons Lyle's Golden Syrup
- ¾ cup plus 3 tablespoons granulated sugar
- 12 large egg yolks
- 1½ tablespoons violet extract
Directions
- In a medium saucepan set over medium-high heat, add the milk, heavy cream, golden syrup and sugar. Bring the mixture to a simmer, then remove the pan from the heat.
- Fill a large bowl with ice water and set aside. In a medium bowl, whisk together the egg yolks. While whisking, very slowly pour in the cream mixture until combined (take care not to add the cream too quickly; otherwise, the egg yolks could curdle). Return the egg-cream mixture to the saucepan and place over low heat. Using a wooden spoon, stir the mixture constantly (make sure to get into the corners of the pan) until the custard thickens and coats the back of a spoon (when you drag your finger across the back of the spoon, it should leave a line that doesn't fill in), 10 to 12 minutes. Remove the pan from the heat and stir in the violet extract.
- Place a fine-mesh strainer over a medium bowl and pour the custard through the strainer, using a rubber spatula to push the custard through. Place the bowl with the strained custard in the ice-water bath and stir occasionally until the custard is cooled. Cover the custard with plastic wrap, pressing the plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate the custard until completely chilled, at least 2 hours or up to overnight.
- Pour the chilled violet custard into the chilled bowl of an ice cream maker and follow the manufacturer's instructions to churn the custard into a soft-serve ice cream consistency. Turn off the ice cream maker and use a rubber spatula to transfer the ice cream to an airtight container. Cover and freeze until the ice cream is firm, 2 to 3 hours, then serve.