I finally got around to making Mustard Ice Cream. I mustardized the recipe that I used in making the Earl Grey Ice Cream last week. I omitted the tea and the vanilla and added three tablespoon of mustard powder. I was worried about the custard because it looked like it broke. A reaction with the mustard powder perhaps? It looked fine after it was strained, so into the refrigerator it went. Dorothy churned it first thing this morning and I was able to wait eleven and a half hours to have it for dessert tonight.
The first thing that you taste is the cold creaminess. The mustard flavor shows up halfway through. Three tablespoon was the right amount of mustard powder to use. I almost used only two, but since this didn’t have the vinegar of a prepared mustard, I decided to use three as my baseline. It is definitely not a “I’ll never make this again” but more of a “not bad, thank you, please move to the back of the line.” I added honey before I ate it. Next time, maybe as a swirl.
The aforementioned Earl Grey ice cream. I will definitely make this one again.
Bonus scoop!
I don’t like the idea of mustard ice cream but it did come out nice and creamy!
I want to try both of those ice creams. They look and sound great.