Hello fellow ice cream lovers and makers,
I'm trying to make an almond croissant ice cream and so far, I think I've got the ice cream flavor (using Dana Cree's donut ice cream recipe) and croissant croutons from this lovely recipe. But the frangipane that goes inside an almond croissant – I want to have it as a swirl or ribbon in the ice cream, but I'm not quite sure how to approach this.
It needs to do two things:
1. It needs to be cooked beforehand. Frangipane has raw eggs and usually gets cooked inside a croissant, but obviously that's not applicable here.
2. It needs to retain the gooey consistency of the inside of an almond croissant…when frozen.
I tried using this recipe to make the frangipane and cooked it on a stovetop with roughly 3 Tbsp of cream and 3 Tbsp of milk. It looked like the right consistency at room temp, but turned into a hard block when I put it in the freezer 🥲
Any ideas? What ingredients have you used to make a ribbon or swirl out of something?
by desertlux
4 Comments
I mean it doesn’t sound possible to have a normal frangipane recipe and make it work like that,Â
It may just have to be a topping that you don’t keep in the freezer?Â
To make it a swirl it would have to be a lot more liquidy than cakey as cake freezes right. I can’t think how you would do that. Maybe use some almond essence in the ice cream itself? And then just have almonds in it?Â
A blond Almond Praline may work. Cook your sugar/water./corn syrup to the hard crack stage (typically between 300°F and 310°F (149°C to 154°C). Pour onto a silpat, let cool till hard. Use blanched peeled raw almonds. Break up hard candy and place in food processor with almonds and salt. Puree till paste forms. If it doesn’t puree or needs to be thinner add a neutral oil bit by bit (teaspoon at a time) till you reach your desired consistency.
330 g white granulated sugar
1/2 cup water
2 Tbsp corn syrup
200 g blanched raw almonds
1/2 tsp salt
I can’t see the recipe you linked to at NYT, but just out of thin air, raw cookie dough’s something that’s close to gooey that’s an inclusion in ice cream. Maybe find a way to modify a raw cookie dough recipe to be frangipane like. I’ve seen some that use cooked flour and no eggs so safe to eat.
Sounds like a delicious flavor! You could try the almond praline idea suggested below, and add some almond extract to get that frangipane flavor, or at a minimum, add almond extract to your ice cream base.