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Vanilla-Bean Ice Cream With Almond Sablé
and Chocolate Liquid Crunch
Thomas Keller Per Se
Serves 6
Vanilla-Bean Ice Cream
2 cups milk
2 cups heavy cream
1 vanilla bean, split
3⁄4 cup sugar
10 egg yolks
Toasted-Almond Sablé
1⁄2 cup sugar
1⁄2 cup plus 3 tablespoons butter
1⁄2 teaspoon salt
2 vanilla beans
3 cups almonds, roasted in a 325-degree oven until golden
brown, finely chopped
1⁄2 cup plus 2 tablespoons cake flour
Chocolate Liquid Crunch
2 ounces bittersweet Valrhona 70 percent chocolate
1 1⁄2 ounces extra-bitter Valrhona 70 percent chocolate
1 tablespoon coconut oil
Vanilla-Bean Ice Cream
Bring the milk, cream, vanilla bean, and half the sugar to
a boil in a saucepan. Remove from the heat, cover, and allow
to steep for 1 hour.
In a bowl, whisk the egg yolks and remaining sugar until smooth
and slightly thickened. Gradually whisk 1⁄3 of the liquid
into the yolks, return this mixture to the saucepan, and cook
over medium heat, stirring with a wooden spoon until it coats
the back of the spoon. Strain this custard into a container,
and chill in an ice bath. When the custard has cooled, cover
it, and refrigerate for several hours or overnight. Transfer
to an ice-cream machine, and process according to directions.
Toasted-Almond Sablé
Preheat the oven to 325 degrees.
Beat together the sugar, butter, and salt in a mixer fitted
with a paddle. Scrape the seeds from the vanilla beans into
the creamed butter.
Add 2 cups of the chopped almonds, then mix in the cake flour
until well combined. Roll this sablé dough into a 3-inch-diameter
log, wrap with plastic wrap, and refrigerate for 3 hours.
Cut the log into 1⁄4-inch-thick slices. Place these
sablé cookies on a parchment-lined baking sheet, and
bake until golden brown, about 8 to10 minutes. Cool the sablés
on the sheet.
Chocolate Liquid Crunch
Melt the two chocolates together in a bowl set over a pan
of simmering water, add coconut oil, and heat until dissolved.
Keep the liquid lukewarm until ready to pour over the ice
cream.
TO SERVE: Place one sablé on each plate, and top
with a large rounded scoop of ice cream. Drizzle the chocolate
liquid crunch over the ice cream until co |
