Magnum's masterclass
Jul 21st 2017, 12:44 pm
#1
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Joined: Jan 2008
Location: Moncton, NB, CANADA
Posts: 50,835
Magnum's masterclass
Magnum's masterclass – in pictures
Not what you thought eh?
I was completely fooled by the main pic. I thought it was something staged as a cross between an operating theatre and pool hall. Even the table lights looked surgical.
That mass of exhausted bodies
Not what you thought eh?
I was completely fooled by the main pic. I thought it was something staged as a cross between an operating theatre and pool hall. Even the table lights looked surgical.
That mass of exhausted bodies
Jul 21st 2017, 3:16 pm
#2
BE Forum Addict
Joined: Nov 2006
Location: Nusajaya
Posts: 2,327
Re: Magnum's masterclass
No, not what I thought. I thought this was about ice-cream recipes....
Jul 21st 2017, 3:42 pm
#3
Oscar nominated
Thread Starter
Joined: Jan 2008
Location: Moncton, NB, CANADA
Posts: 50,835
Re: Magnum's masterclass
Medjool date ice cream
Serves 8
350g fresh Medjool dates, pitted and roughly chopped
300ml milk
600ml double cream
1 vanilla pod, split and scraped
7 egg yolks
Place the dates, milk, cream and vanilla in a saucepan and bring to a gentle simmer. Whisk the egg yolks in a bowl. Remove the pan from the heat, and purée the mixture with a stick blender. Stir slowly and add the egg yolks, still stirring. Return the pan to the stove and stir over a low heat for about five minutes, until the mixture is thick enough to coat the back of a wooden spoon. Do not let it boil.
Pour the mixture into a container to cool. If you have an ice-cream maker, it can go straight in. Alternatively, put it in the freezer for two hours then stir. Repeat this twice more.
Serves 8
350g fresh Medjool dates, pitted and roughly chopped
300ml milk
600ml double cream
1 vanilla pod, split and scraped
7 egg yolks
Place the dates, milk, cream and vanilla in a saucepan and bring to a gentle simmer. Whisk the egg yolks in a bowl. Remove the pan from the heat, and purée the mixture with a stick blender. Stir slowly and add the egg yolks, still stirring. Return the pan to the stove and stir over a low heat for about five minutes, until the mixture is thick enough to coat the back of a wooden spoon. Do not let it boil.
Pour the mixture into a container to cool. If you have an ice-cream maker, it can go straight in. Alternatively, put it in the freezer for two hours then stir. Repeat this twice more.
