Hay ice cream

A curious treat of hay ice cream from Danish chef, Christoffer Hruskova, that provides a final talking point to any summer dinner party. A trip to your local pet shop may be in order to pick up the hay for this hay ice cream recipe, unless you happen to live near a farm

Hay ice cream recipe

Dessert

Medium

1 hour plus churning time

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Method

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To start the infusion, mix the cream, milk and sugar in a medium sized pan

Bring the liquid to the boil so that the sugar dissolves

Stir the hot mixture in with the 6 egg yolks in a bowl to create a custard. Add the hay and leave aside for 30 minutes

Strain the liquid and place it back on the stove over a medium to high heat

Place a thermometer in the pan and bring the liquid slowly up to 76°C

Once the temperature has been reached, remove from the heat and allow the liquid to cool down in a bowl over ice. Churn in an ice cream maker until set and serve

Churning ice cream and sorbet

If you turn the ice-cream maker on 5 minutes before churning, it will guarantee that the mixture being churned cools at a faster, more consistent rate. Check on the ice cream and sorbet as it churns and consult the ice cream maker's instruction manual before use

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