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Hay ice cream

by Christoffer Hruskova
  1. Hay ice cream
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A curious treat of hay ice cream from Danish chef, Christoffer Hruskova, would provide 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.

First published in 2015
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Ingredients

Metric

Imperial

Hay ice cream

  • 50g of fresh hay
  • 250ml of double cream
  • 250ml of milk
  • 90g of caster sugar
  • 6 egg yolks
SAVE RECIPE

Equipment

  • Fine sieve
  • Ice cream maker
  • Thermometer

Method

1
To start the infusion, mix the cream, milk and sugar in a medium sized pan
  • 250ml of double cream
  • 250ml of milk
  • 90g of caster sugar
2
Bring the liquid to the boil so that the sugar dissolves
3
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
  • 50g of fresh hay
4
Strain the liquid and place it back on the stove over a medium to high heat
5
Place a thermometer in the pan and bring the liquid slowly up to 76°C
6
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
First published in 2015
Christoffer Hruskova

Christoffer Hruskova has built his success on using traditional Scandinavian cooking and preserving techniques to create awe-inspiring dishes and now owns a bakery, The Bread Station, in London Fields.

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