CookEat Recipe
Iced Pudding Romanoff
Marron ice cream folded with walnuts, candied citron, maraschino and vanilla whipped cream.
Method
Steps
Step 1
For the vanilla ice cream, mix the six commercially pasteurized egg-yolk equivalents with the eight ounces icing sugar for five minutes. Bring the one pint cream, one pint pasteurized milk and one vanilla pod to a boil in a separate pan.
Step 2
Gradually stir the hot dairy into the yolks. Stir over gentle heat for about five minutes without boiling until the custard reaches 74°C. Remove the vanilla pod and strain into a clean shallow food-safe container. Cool promptly over external ice and refrigerate at 40°F or colder within two hours.
Step 3
Chill thoroughly, then churn in an ice-cream maker according to its instructions, using about thirty minutes as a guide until firm. Keep the complete actual vanilla batch frozen for the marron ice cream.
Step 4
Finely chop the two ounces candied chestnuts and mix into the complete vanilla ice cream with the two tablespoons maraschino for the marron ice cream. Measure one actual pint of the finished marron ice cream for the pudding and keep frozen. Freeze the remaining marron ice cream separately.
Step 5
For the vanilla whipped cream, put the separate two gills cold pasteurized dairy whipping cream in a clean bowl set over external ice and a little cold water. Whip slowly at first, then briskly to a firm froth. Beat in the one and a half ounces fine granulated sugar and one good teaspoon food-grade vanilla essence for two minutes. Pour off any separated liquid. Measure one actual half pint of the finished vanilla whipped cream for the pudding and keep refrigerated at 40°F or colder; refrigerate the unused whipped cream separately.
Step 6
Crack the twelve whole walnuts, discard the shells and finely chop all the kernels. Finely chop the one ounce candied citron peel. Gently fold the reserved actual one pint marron ice cream with the nuts, citron, separate two tablespoons maraschino and selected actual half pint finished vanilla whipped cream.
Step 7
Line a clean quart freezer-safe mould with food-safe paper, fill with the complete pudding mixture and cover its surface with food-safe paper. Close tightly and freeze until firm, using two hours as a guide. If using an ice-and-rock-salt pail, keep the ice and salt outside the sealed food container. Wipe the outside clean, unmould onto a cold dish and serve promptly; keep the remainder frozen.
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