Look!!! It’s me again! And without a 3 month break!
Any-hoo, on the 12th of October I went to a product launch by infoods for their incusin line of purees with the effervescent Chuck Hughes.
There was quite a bit of awesome food presented and served. Being a big giant gestational pod, I couldn’t sample the salmon tartare and the parsley vodka shooter. But the blinis with caramelized onions were fantastic. There were potato croquettes on a stick which I didn’t photograph. A cauliflower cappucino, and a scallop atop a puree with carrot butter. There were also 2 sweet offerings, that I didn’t exactly catch what they consisted of except that they were CHOCK FULL of awesome.
See the pictures below, and make sure you bring a napkin to mop up the drool.
There was also sort of a blog challenge to create something with the insnax / incuisin line and then blog about it. It’s technically a contest, but since there’s no chance of me winning, I’ll just call it a blog challenge.
I decided to turn one of the purees into an ice cream. Since I don’t have an ice cream maker, and am wholly inexperienced at ice cream making, I expected it to fail spectacularly. It wasn’t too bad though. I think it would have been better if I could find a way to extract some of the water from the potato puree but even in this format it was very tasty. AND it did taste of the potato puree, so it’s not like it was just a textural thing.
I scoured the internet for how to make ice cream without an ice cream maker and it does take a bit of diligence.
What you'll need
2 egg yolks
1/2 cup milk
1/2 cup heavy cream
1/2 tsp unsalted butter
3/4 cup incuisin butter and cream potato puree
tiny pinch of salt
1 1/2 tbsp sugar (or more if you want)
A shallow pan that can go in the freezer
about 2h to wait
Pour the milk into a saucepan and bring slowly up to boiling point but DO NOT LET IT BOIL. Add the butter and mix it up
In a bowl, beat together the egg yolks and sugar until thick. Pour the milk into the mixture of egg yolks and sugar whilst stirring. Pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL BECAUSE CURDLED CUSTARD BLOWS. When it's nice and thick and about halfway to pudding texture, add the frozen potato puree.
Your next step is to pour everything into a baking dish made of something that can handle being frozen and throw it in the freezer. From here on I defer to Mr. David Lebovitz because that's where I found the technique. After 45 minutes have passed, go back and stir it up really well.
Then go back every half hour or 20 minutes and mix it up again. And there you have it. Eat it.
The only problem was that after it reached the perfect consistency, it kept freezing, rock hard. I think it's because of the water content in the potato. I didn't want to cook the potato down into oblivion so I'm kind of at a loss how to fix it. But I'm sure SOMEONE out there will have a suggestion.
AND if you get it at its perfect moment of frozen-ness, it's really quite fabulously tasty and indulgent.
Well thanks to infoods and Miss Mayssam Samaha For inviting me to that lovely evening, and my apologies to Chuck for accidentally tripping him with my bag.... (that was embarrassing)
If anyone has any suggestions on how to combat the over-freezing let me know because it was definitely something I would want to make again.
Merci and thanks for washing your feet in the fountain of Candace.... (ew, that was a little weird) anyways, thanks for reading. Come back soon