Baguette Ice Cream

Name: Baguette Ice Cream
Yield: Yield: 1 kg/2 lb 3.2 oz
Cuisine: United States
Ingredients: Milk powder 30 g 1.06 oz 3%; Yeast, instant dry 1 g .04 oz .1%; Baguette Milk 735 g 1 lb 9.92 oz 73.46%; Egg yolks 70 g 2.47 oz 7%; Malt syrup 16 g .56 oz 1.6%; Ice cream stabilizer 4 g .13 oz .36%; Sugar 105 g 3.7 oz 10.49%; Glucose powder 40 g 1.41 oz 4%; Baguette, sliced, toasted dark 250 g 8.82 oz 25%; Milk 750 g 1 lb 10.4 oz 75%

Preparation info

Yield:
1 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Baguette Milk

Milk 750 g 1 lb 10.4 oz 75

Americas
United States
Dessert
Vegetarian

Method

For the baguette milk: Bring the milk to a simmer in a sauce pot while the baguette is toasting. Add the hot toasted baguette to the milk and let it soak in the milk until soft.
Using a handheld blender, purée as smooth as possible. Cool this liquid in an ice water bath. Proceed with the ice cream base.
For the baguette ice cream base: F