Yesterday we chatted with Tracy Dempsey about inspirations, her food attitude, and being a woman in professional kitchens, today Tracy tells us why ice cream, and shares a recipe.
|Tracy scoops |
You have added ice cream to your line of Tracy Dempsey Originals, why ice cream?
I have always done ice cream as part of my dessert collections in restaurants and I had established a reputation for making my own. I was invited to participate in an ice cream social at Oakville Grocery, I had a commercial ice cream maker and liked the challenge, its evolved into wholesale ice cream as part of my business. Developing ice cream flavors is a great outlet for using creative ingredients.
|Tracy Dempsey Originals: Pink Grapefruit Campari|
Are brick and mortar in the future?
I continue to look at locations. For now, I am developing the wholesale line of confections, and providing ice cream and desserts for markets and restaurants.
Tracy Dempsey Originals
Mint Chocolate Stracciatella Ice Cream
3 cups heavy cream
1 cup whole milk
1 cup fresh mint leaves, washed and dried (I use Maya's Farm mint)
1¼ cups granulated sugar
12 egg yolks
½ cup premium quality bittersweet chocolate, melted and ready once the ice cream is removed from the machine
1. Combine the milk, cream and mint in a medium saucepan set over medium high heat and bring to a gentle simmer. Once it comes to a simmer, remove from the heat and allow to infuse for 30 minutes.
2. Meanwhile, place the egg yolks in a medium bowl and whisk to thoroughly break up the yolks. Set aside.
3. Return the milk mixture to medium heat, add the sugar and bring to a simmer, stirring to dissolve the sugar. Once it comes to a simmer, add some of the hot milk mixture to the egg yolks, whisking to incorporate. Add the tempered yolks to the saucepan and cook to nappé. Use a wooden spoon to stir constantly.
4. Once the custard reaches nappé, remove from the heat and pass the custard through a strainer into a clean bowl set over an ice bath. Cool the custard completely before storing in the refrigerator overnight.
5. Freeze the ice cream in an ice cream maker according to the manufacturer's instructions. As you remove the ice cream from the machine, use a spoon to drizzle the melted chocolate back and forth over the ice cream. Use a spatula to gently fold the "strings" of chocolate into the ice cream. Freeze at least 8 hours prior to serving.