Noyaux Ice Cream

Noyaux Ice Cream
Don't discount this recipe just because it didn't work for me. I'm sure it's worth it, but you must be careful not to steep too long (I let it go for an hour) or it will develop an unpleasant taste. If you are concerned with the edibility of the pits, please check out this link on Ms. Lydon's blog. It's very informative and interesting, so don't be at all surprised if you find yourself digging through the archives. You're going to like what you see!

Oh, and be sure to take the time to enjoy the incredible scent of the noyaux while smashing the pits!

3 c (710 ml) whole milk
1 c (235 ml) heavy cream
3/4 c (150 g) sugar, divided
7 egg yolks
1 - 1 1/2 c (235 - 355 ml) smashed cherry pits (I used 1 1/2 c. Can be replace with pits from any stone fruit, as I understand. Oh - and one more note: I wrapped mine in cheese cloth to make the straining process easier)

Heat milk, cream, pits and 1/4 c (50 g) sugar in a medium saucepan over low to medium heat. When hot to the touch, remove from heat, whisk and let steep 1-2 hours, tasting every 30 minutes.

When the infusion tastes as strong as you'd like it (remembering that it will taste stronger in flavor and sweetness when it's hot), bring liquid to boil and pass through a fine meshed sieve, pressing on the solids to press out as much of the liquid as you can.

In a medium bowl, whisk together the yolks and remaining 1/2 c (100 g) sugar until lightened in color. Set aside.

Bring the infused cream back to a boil, then temper into the eggs. Return the egg and dairy mixture to the stove and cook, whisking constantly, until thickened (a good test is to dip a spoon in and trace your finger from the top to the bottom. If the line stays defined and the liquid doesn't run, you can stop cooking). Strain into a bowl, press clingfilm directly onto the surface and refrigerate overnight or at least 8 hours.

When thoroughly chilled, freeze according to the manufacturer's directions for your ice cream maker.
Comments