2000s Recipes + Menus
Savory Dijon Ice Cream with Gravlaks
- Active time:20 min
- Start to finish:7 hr (includes chilling and freezing)
Watch the Test Kitchen Challenge video that features this recipe.
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 teaspoon curry powder (preferably Madras)
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 6 large egg yolks
- 1 cup packed light brown sugar
- 6 tablespoons Dijon mustard
Equipment:an ice cream maker
Accompaniments:gravlaks; salmon roe; chopped dill; rye or wheat crackers
Bring cream, milk, curry powder, vanilla, and salt just to a boil in a heavy saucepan, stirring occasionally.
Meanwhile, whisk together yolks and brown sugar in a large metal bowl until thick and creamy. Add hot cream mixture in a slow stream, whisking constantly, and pour back into pan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Remove from heat.
Pour custard through a fine-mesh sieve into a clean metal bowl and cool in an ice bath. Whisk in mustard, then continue to chill, stirring occasionally, until cold.
Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to firm up.
Top gravlaks with small scoops of ice cream and spoon a small amount of roe beside ice cream. Sprinkle with dill. Serve crackers on the side.