After a successful attempt at avocado ice-cream, I went on the look out for more weird and wonderful recipes and after the father daughter trip to the markets, we had eggplant a plenty in our fridge. Could there be a recipe for eggplant ice-cream? Surely there would have to be, but would it be a disaster? Would it need to be savoury? Could only a top chef make it? I wanted to find out!
I had informed a few people here and there that I was thinking of making and eggplant ice-cream and they looked at me with disgust which fuelled me further down my eggplant path.
Before you decide to click the close button and exit this post, you should know that this is a sweet ice cream as the eggplant is bathed in sugar for the better part of 48 hours before being stirred through a basic vanilla bean ice-cream during the churning process so its not as hardcore as the avocado ice-cream in flavour and has a great hit of cardamom as the sugar syrup is hinted with the crushed pods. When you put it that was it doesn’t sound so scary huh?
Give it a go, see what you think
This recipe was adapted from My Persian Kitchen
1 small eggplant, sliced
Caster sugar, for sprinkling
* Vanilla Syrup
1 1/4 cups caster sugar
1 tsp vanilla
4 green cardamoms, lightly crushed
* Ice Cream
1 1/4 cups milk
1 tsp vanilla
4 large egg yolks
1/3 cup caster sugar
1 1/4 cups heavy cream
Sprinkle eggplant slices with a generous amount of sugar and let stand in the fridge overnight.
Make a simple syrup by boiling sugar, water, and crushed cardamom pods together in a sauce pan until sugar is dissolved. Add vanilla and let reduce for about 15-20 minutes. Cover the sauce pan to keep the syrup warm.
Rinse eggplants and dry with a paper towel. Place eggplants in the syrup sauce pan, cover and let sit for 2 hours.
Heat milk until almost to boiling point. Remove from heat and add vanilla.
Beat egg yolks and sugar until thick and pale.
Slowly pour warm milk drop by drop in the egg and sugar mixture while whisking being careful so it doesnt curdle.
Rinse sauce pan in cold water and place custard back in the sauce pan. Whisk the custard constantly, with a whisk or spoon, on low heat until the custard thickens. Make sure that you don’t cook the yolks. Also simmer the eggplants in the syrup for about 15 minutes making sure that each slice turns into a dark color. If the eggplants stay white, then with a fork submerge them. Remove from heat, cover and let rest over night.
The custard will be ready when it thickens and also when is thick enough to coat the back of a spoon.
Strain custard in a bowl then cover custard with plastic wrap making sure that the plastic touches the custard. Once cool, place in the fridge and let rest over night.
When you are ready to freeze the custard, completely drain eggplant slices.
Add heavy cream to the custard and mix well.
Freeze custard in the ice cream maker.
In the mean time dice eggplant slices.
Add eggplant to custard just when it begins to freeze and take a solid shape. Place in an airtight container for at least 20 minutes in the freezer before serving.