I work in the hospitality industry as my “rEaL jOb” and given where the world has been in the last few months, you can come to the assumption I’ve had a lot of time on my hands recently.|Skip my story and JUMP TO RECIPE|
When Covid first started, we watched the hotel slowly (and then very quickly) collapse. Our days changed from greeting and helping guests to watching our occupancy percentage drop while we cancelled reservation after reservation.
I tend to use humor as a defense mechanism when things become out of my control *insert global pandemic*. With the down time I had at work, my co-workers (whom I miss dearly), and I brainstormed some fun, pandemic-themed, ice cream flavors to tackle during what we thought would be only a few weeks break.
First up! – The Flan-Demic!
Our Quarantine Series kicks off with this Flan inspired beauty. Flan is a traditional sweetened, egg custard dessert that drips with sweet, sweeeeet caramel. We turned this classic dessert into ice cream by making a sweet cream base with ribbons of homemade caramel sauce – YUM!
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Flan-Demic Ice Cream
Ice Cream Base
- 2 cup heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1 tsp salt
- 1 tsp vanilla bean paste or 1 vanilla pod
- 6 ea egg yolks
- 3 cups sugar
- 2 tbsp cornstarch
- 1 cup water separated into 1/2 cup + 1/2 cup
- 1 tsp lemon juice fresh
Ice Cream Base
- Heat 1 cup of the cream, whole milk, sugar and salt in a medium saucepan until the sugar is completely melted and the mixture is scalding. (Do not boil).
- In a separate bowl, whisk together your egg yolks vigorously.
- Slowly pour some of the warm milk mixture into the egg yolks while continuously whisking. Once about 1/3 of the milk mixture is incorporated, pour the egg/milk mixture back into the main saucepan with the remaining warm milk mixture, whisking continuously.
- Using a wooden spoon, continuously and slowly stir the custard on low heat until mixture is thick enough to coat the back the spoon.
- Once thick, strain through a mesh strainer into a bowl with the remaining 1 cup of cream.
- Chill completely (roughly 4 hours) or overnight. Churn to your ice cream machine's instructions.
- Add the sugar, cornstarch, 1/2 cup of water and lemon juice to a pot and cook until lightly brown.
- Remove from heat once you've achieved your desired color and add in your remaining 1/2 cup of water.