|Moroccan Oomame on Oatmeal with feta|
The result exceeded my wildest expectations. Mr Minx wasn't all that thrilled with the flavor of dried onion in his ice cream but it didn't bother me. Nor did the occasional hit of cumin. The predominant flavor was orange peel, even more so than chile, which I thought was enough to keep my creation well within the realm of dessert. If you're an adventurous eater, give it a try.
I have no regrets.
Oomame Chile Crisp Ice Cream
1 clementine or half a small orange
2 cups milk
1 1⁄4 cups heavy cream
1 ounce dried mango strips
Small handful of roasted unsalted peanuts
4 t cornstarch
2⁄3 cup sugar
2 T light corn syrup
1⁄4 t kosher salt
3 T cream cheese, softened
2 T Oomame Mexican Chile Crisp
Additional roasted unsalted peanuts
Chocolate chips (optional - I used a Seattle Chocolates Mexican Chocolate bar, cut into slivers)
Peel the clementine or orange in large strips, saving the fruit segments for another use. Carefully scrape the white pith from the inside of the peel with a small knife.
Reserve 1/4 cup of milk and put the remaining 1 3/4 cups plus the cream into a 4-quart saucepan. Add the mango, peanuts, and clementine or orange peel. Over medium-high heat, bring the milk to almost a boil. Turn off the heat, cover the pan, and allow the flavorings to steep for about 20 minutes.
Stir the cornstarch into the reserved 1/4 cup of milk and set aside.
Strain the steeped milk into another 4-quart saucepan, reserving the fruit and nuts. Add the sugar, corn syrup, and salt to the pan and bring the milk to a boil over medium-high heat. Cook for 4 minutes, then stir in the slurry. Bring back to a boil and cook until thickened, 2 minutes.
Put the cream cheese in a large bowl and pour in 1/4 of the hot milk, whisking until smooth. Carefully whisk in the rest of the hot milk. Stir in the chile crisp. Pour the milk into a storage container. Add a layer of ice cubes to the bottom of a baking pan large enough to fit the storage container and put the container on top of the ice in order to cool the milk mixture down quickly. After about 15 minutes, put the container in the fridge to chill completely, 4 hours or overnight.
Cut the steeped mango and orange peel into small pieces and reserve along with the peanuts.
Put the chilled ice cream base into the bowl of an ice cream maker and process according to manufacturer's directions. After the ice cream has started to thicken and is almost done, add the mango, orange, peanuts, and chocolate, if using. Scoop ice cream into a freezer-safe storage container (I just used the same one I used for the hot milk) and smooth with the back of a spoon. Cover and freeze until firm, at least 4 hours.
Serve with additional chile crisp, or over your favorite brownies. Or eat straight out of the container.
* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats. Amazon links earn me $! Please buy!
Posted on Minxeats.com.