Hay ice cream
- Dessert
- Medium
- 6
- 60 minutes
PT1H
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.
Ingredients
Hay ice cream
- 50g of fresh hay
- 250ml of double cream
- 250ml of milk
- 90g of caster sugar
- 6 egg yolks
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
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Hay ice cream
