Day 27: Ice Cream. I’m Getting Fat.

It’s only the second day of pastry week, and I’m already feeling sick. Partly because we started the morning making ice creams (that’s plural) and partly because I don’t have the willpower to stop myself from trying them all. Nor did I have the strength to resist eating whipped cream straight from the piping bag at the end of the day. (Don’t judge me.)

The beginnings of ice cream

Ice cream is pretty simple to make. Start with a base: Creme anglaise, then add a flavor. Coffee extract, chocolate chips, vanilla beans. Then put it through a fancy machine.

Chef Karen catching ribbons of vanilla ice cream

Don’t have an ice cream machine? Me either. Let’s move on.

Pastry week has developed an immediate trend: Aching biceps. Why? We make a lot of whipped cream, otherwise known as Chantilly cream. (The French even make a savory sauce from this by adding mayo to it. Gross.) In about a week, I’ll be tested on making perfectly smooth peaks of whipped cream and piping them out into eclairs and  rosettes during our Level 2 practical.

Sean piping out Chantilly

We also incorporated whipped cream in bavarian cream, which is creme anglaise mixed with gelatin–creating a stiff, pudding-like custard. This is a party keeper. You can make a giant batch a day in advance.

Bavarian cream

TIP OF THE DAY: If you’re making sorbet, keep in mind that the less sugar, the more grainy the texture. If you want a smoother texture, add more fruit (or sugar) or alcohol. It’ll lower the freezing point and slow down the formation of ice crystals.


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