Mustard ice-cream might sound a bit strange but well… someone had to do it. Dijon, which is after all quite a sweet mustard, is intended to add a tang to the ice-cream which compliments the anise tarragon flavour. The basic ice cream recipe is a kulfi (an Indian ice-cream) and the great thing about kulfi is that its ‘no churn’. Make it in a saucepan, pour into moulds, freeze and that’s it! Remove from the freezer 30 mins (depending on room temperature) before serving to allow the ice-cream to soften.
Did I like it? Not really! It tasted, well... strange. Maybe it needed more sugar and less mustard. But anyway, as I had written it up and taken photos I thought I might as well post it.
Ingredients
250 ml whole milk
150 ml evaporated milk
15 g caster sugar (or to taste)
1 tsp dried tarragon
1 tbsp Dijon mustard (or to taste)
1 tsp cornflour
Method
Did I like it? Not really! It tasted, well... strange. Maybe it needed more sugar and less mustard. But anyway, as I had written it up and taken photos I thought I might as well post it.
Ingredients
250 ml whole milk
150 ml evaporated milk
15 g caster sugar (or to taste)
1 tsp dried tarragon
1 tbsp Dijon mustard (or to taste)
1 tsp cornflour
Method
- Place the milks and tarragon in a saucepan and bring to a simmer. Cook slowly until reduced by half. Sieve into a jug to remove the tarragon bits.
- Return the milk to the saucepan. Heat gently, gradually adding the sugar, mixing and tasting as you go until it seems sweet enough.
- Mix the cornflour with a little water to a smooth paste. Add to the pan together with the mustard. Stir and heat gently until the mixture thickens.
Last edited:
Very dramatic presentation. Purple and orange are rare colour combinations in dishes.
