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Honey Galangal Ice Cream with Chicken Fat Caramel
Recipe by Ben Ungermann
This Honey Galangal Ice Cream with Chicken Fat Caramel is interesting yet delicious. Chicken feet used in dessert, you say? Don't knock it until you try it!
- Steps
- Ingredients
Ingredients
Galangal and Honey Ice Cream
Chicken Feet Caramel
Five Spice Biscuit
Cherry and Taro Puree
To Serve
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Steps
- Prechill ice cream machine. Prepare an ice bath in a large bowl. Preheat the oven to 180C.
- For the Galangal and Honey Ice Cream, place the sugar and eggs into the bowl of a stand mixer fitted with a whisk attachment. Whisk until fluffy and pale.
- Meanwhile, place cream, milk, honey and galangal into a blender and process until smooth. Pass through a sieve into a medium saucepan and place over medium heat. Bring to the boil then remove from the heat.
- Slowly add the hot milk mixture to the eggs, whisking continuously until combined. Return the mixture to the heat and stir until mixture thickens and reaches 83C. Immediately remove from the heat and pour through a fine sieve into a wide bowl. Place over iced water and stir occasionally until cold. Pour into the bowl of an ice cream machine and churn according to manufacturer’s instructions. Transfer to the freezer until required.
- For the Chicken Feet Caramel, place the chopped chicken feet into a medium frypan over medium heat and cook until browned.
- Add 250ml water and bring to simmer. Cover the pan with a lid and cook until water starts to reduce. Add ½ cup water to the pan an additional 3 times until the water in the pan becomes milky and gelatinous. Remove from the heat. Pass the liquid through a fine sieve and set 75ml aside.
- Place sugar into a medium frypan over medium heat. Allow sugar to melt, swirling the pan occasionally, until an amber caramel forms. Remove from the heat and whisk in the cream and reserved water from cooking the chicken feet. Return to the heat, if needed, and stir until smooth. Add salt, to taste. Set aside.
- For the Five Spice Biscuit, place ingredients into a food processor and pulse to a crumb. Pour onto a large tray and massage into a rough dough. Press over the tray and bake for 10 minutes. Remove from the oven and break apart with a fork and stir to ensure crumb browns evenly. Return to the oven and bake until golden, a further 10 minutes. Remove from the oven. Once cool, crumble between fingertips and set aside.
- For the Cherry and Taro Sauce, peel taro and chop into small cubes. Place 40g of cubed taro into the top of a double steamer. Steam until soft, about 20 minutes. Remove from the steamer and place into a small food processor or the canister of a stick blender. Deseed cherries and add the flesh to the taro along with the black vinegar. Process until smooth then pass through a fine sieve. Adjust the flavour by adding more vinegar, if desired. Set aside.
- To serve, spread some Cherry and Taro Puree on the side of each serving plate. Place some Five Spice Biscuit crumb at one end of the puree and scatter fresh cherries at the other end. Place some Galangal and Honey Ice Cream onto the crumb and finish with a drizzle of Chicken Feet Caramel.
