I wrote of the special dinner I cooked for our 33rd anniversary the other day where I created a recipe for Chilean Sea Bass en Papillote with Bourboned Apples. Come to think of it those apples would also taste good on this dessert! We love homemade goat’s milk ice cream and I must admit that while I have milk I probably make more than I should. I will neither confirm nor deny that there is any in the freezer right now.
I wanted to dress the double vanilla ice cream up a bit. I had some puff pastry in my freezer – I almost always have puff pastry in my freezer. It’s so convenient for making a dessert look fancier than it is. And it just tastes good. I rolled it in some cinnamon sugar and baked it in muffin cups and I had lovely little edible containers for my ice cream. I added a little bit of fruit syrup and some chocolate chips and it was a delicious finish to a special meal.
Homemade Vanilla Ice Cream in a Pastry Cup
Serves 6 or more
For the Ice Cream:
1 quart goat’s milk or cow’s milk
1/2 pint heavy cream
2 vanilla beans split and scraped
1 TBS pure vanilla extract
1 cup granulated sugar, divided
4 egg yolks
pinch of salt
For the Pastry Cups:
1 sheet frozen puff pastry dough, thawed
1/2 cup granulated sugar, more if needed
1 TBS cinnamon
pinch of salt
To Finish:
fruit syrup
chocolate chips
To make the ice cream:
Add the quart of milk, 1/2 cup of the sugar, the pinch of salt and the vanilla beans and seeds to a heavy bottomed pot over medium high heat.
Heat the milk just until bubbles start to form around the edges. Do not let it boil.
While the milk is heating mix the egg yolks and 1/2 cup of sugar together in a medium bowl.
When the milk mixture is ready, remove it from the heat.
Ladle about a 1/4 cup into the egg/sugar mixture while whisking to temper the eggs.
Do this about three more times.
Whisk the egg mixture into the milk mixture and return it to the heat.
Add the vanilla extract and heat, stirring constantly until the mixture starts to thicken and coats the back of a spoon.
Strain into a bowl and cool completely.
Just before you add the ice cream base to your Ice cream maker (I use a Cuisinart) stir in the heavy cream.
Follow your ice cream maker’s instructions for processing and then freeze until solid.
For the Pastry Cups:
Preheat oven to 400°
Mix the sugar, cinnamon and pinch of salt together.
Sprinkle a fair bit on your work surface.
Lay the puff pastry dough on top of the cinnamon sugar.
Sprinkle the top of the dough with more cinnamon sugar.
Roll the dough until it is half again as big as it was.
Fold the dough in half, add more sugar and roll it out again.
Fold it in half, add more sugar and roll it out.
Do this two more times.
Finally roll the dough out, trim it to an even rectangle and cut it into 6 pieces.
Place the six piece into muffin cups, arranging them so that they do not touch.
Poke holes in the bottom with a fork.
Make 6 balls from aluminum foil, spray them with cooking spray and insert one in each cup.
Bake in the preheated oven for about 12 – 15 minutes or until golden brown.
Carefully remove from the muffin tin and cool on a wire rack.
These will keep in an airtight container for a couple of days.
To Serve the Dessert:
Place a pastry cup on a plate or in a bowl.
Add a couple of small scoops of ice cream.
Drizzle the fruit syrup over top and sprinkle with the chocolate chips.
Needless to write this was one tasty dessert. The double vanilla ice cream is pretty good all by itself but add in a flaky, cinnamon sugar pastry and you are heading into heavenly territory. The fruit syrup (we buy it at Costco – it’s an organic, low sugar mixed berry syrup that the hubby loves on his morning waffle. He used all of the syrup I canned.) is sweet/tart and adds a delicious touch. The chocolate chips aren’t necessary but who doesn’t love a bit of chocolate with their ice cream?
It was a very nice way to end the meal and a lovely way to celebrate our marriage. These pastry cups could hold a myriad of different fillings.
What would you put in one?
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Anniversary Dinner Dessert Recipe: Homemade Vanilla Ice Cream in a Pastry Cup
- Category: Dessert
Ingredients
- For the Ice Cream:
- 1 quart goat’s milk or cow’s milk
- 1/2 pint heavy cream
- 2 vanilla beans split and scraped
- 1 TBS pure vanilla extract
- 1 cup granulated sugar, divided
- 4 egg yolks
- pinch of salt
- For the Pastry Cups:
- 1 sheet frozen puff pastry dough, thawed
- 1/2 cup granulated sugar, more if needed
- 1 TBS cinnamon
- pinch of salt
- To Finish:
- fruit syrup
- chocolate chips
Instructions
- To make the ice cream:
- Add the quart of milk, 1/2 cup of the sugar, the pinch of salt and the vanilla beans and seeds to a heavy bottomed pot over medium high heat.
- Heat the milk just until bubbles start to form around the edges. Do not let it boil.
- While the milk is heating mix the egg yolks and 1/2 cup of sugar together in a medium bowl.
- When the milk mixture is ready, remove it from the heat.
- Ladle about a 1/4 cup into the egg/sugar mixture while whisking to temper the eggs.
- Do this about three more times.
- Whisk the egg mixture into the milk mixture and return it to the heat.
- Add the vanilla extract and heat, stirring constantly until the mixture starts to thicken and coats the back of a spoon.
- Strain into a bowl and cool completely.
- Just before you add the ice cream base to your Ice cream maker (I use a Cuisinart) stir in the heavy cream.
- Follow your ice cream maker’s instructions for processing and then freeze until solid.
- For the Pastry Cups:
- Preheat oven to 400°
- Mix the sugar, cinnamon and pinch of salt together.
- Sprinkle a fair bit on your work surface.
- Lay the puff pastry dough on top of the cinnamon sugar.
- Sprinkle the top of the dough with more cinnamon sugar.
- Roll the dough until it is half again as big as it was.
- Fold the dough in half, add more sugar and roll it out again.
- Fold it in half, add more sugar and roll it out.
- Do this two more times.
- Finally roll the dough out, trim it to an even rectangle and cut it into 6 pieces.
- Place the six piece into muffin cups, arranging them so that they do not touch.
- Poke holes in the bottom with a fork.
- Make 6 balls from aluminum foil, spray them with cooking spray and insert one in each cup.
- Bake in the preheated oven for about 12 – 15 minutes or until golden brown.
- Carefully remove from the muffin tin and cool on a wire rack.
- These will keep in an airtight container for a couple of days.
- To Serve the Dessert:
- Place a pastry cup on a plate or in a bowl.
- Add a couple of small scoops of ice cream.
- Drizzle the fruit syrup over top and sprinkle with the chocolate chips.
