Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
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For the Egg Yolk Ice Cream
- 6 tablespoons sugar
- 1/4 teaspoon freshly squeezed lemon juice
- 12 large egg yolks
- 2 to 4 tablespoons glucose
For the Flan
- 1 package powdered gelatin
- 1 1/2 cups sheep's or goat's milk
For the Vanilla Syrup
- 1/4 cup sugar
- 1 vanilla bean, split and scraped
- 1/8 teaspoon freshly squeezed lemon juice
- Whole pistachios, for garnish
- <u>Cinnamon Tuilles</u>, for garnish (optional)
- Prepare the ice cream: In a small saucepan, combine sugar, 1/4 cup water, and lemon juice. Cook, stirring, over medium heat until dissolved. Remove from heat, and let stand until room temperature. In a medium bowl, whisk together the egg yolks, cooled sugar mixture, and glucose. Transfer to an ice cream maker, and freeze according to the manufacturer's instructions. Place in the freezer until firm.
- Prepare the flan: Place 3 tablespoons water in a small bowl. Sprinkle gelatin over water. Let stand until softened, about 2 minutes. In a small saucepan, heat the milk until an instant-read thermometer registers 125 degrees. Remove from heat and add the gelatin mixture, stirring to combine. Evenly divide between small 4 bowls. Let stand at room temperature for 30 minutes. Cover, and refrigerate for at least 2 hours and up to overnight.
- Prepare the vanilla syrup: In a small saucepan, combine sugar, 1/4 cup water, vanilla bean, and lemon juice. Cook over medium-high heat until the sugar has dissolved and the liquid is golden brown. Remove from the heat. Carefully stir in 1 teaspoon water. Transfer to a heatproof bowl. Let stand until room temperature.
- Just before serving, evenly divide the vanilla syrup between the 4 bowls of flan. Sprinkle each with pistachios. Remove ice cream from freezer. Top each serving with a small scoop of ice cream. Serve immediately garnished with cinnamon tuilles, if desired.
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