Today we began work on the pumpernickel project: crepes, ice cream, gnocchi, jelly, spaetzle, cavatelli, pudding, broth, and whipped. I began with the two most approachable: ice cream and gnocchi. Though as I write and the ice cream churns, I might be able to use some of the gnocchi base to make the cavatelli. We shall see. So, for those at home with some leftover pumpernickel, here is our recipe.
– 484g half and half
– 200g heavy cream
– 150g glucose
– 100g egg yolk
– 65g maple syrup
– 5g salt
– 200g toasted pumpernickel
Combine the half and half, heavy cream, glucose, salt, and maple syrup together in a pot. Bring the mixture to a simmer and then temper into the egg yolks. Bring the entire mixture back to 160 degrees F, stirring constantly. Remove from the heat and strain over the toasted pumpernickel. Let the toast absorb the mixture, then puree everything in a blender. Strain the mixture and chill overnight in the refrigerator. The next day, freeze the ice cream in an ice cream machine. Serve with… well, for us, we are going to serve it with Steve’s smoked sea trout roe and watercress soup.
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