Snow Ice Cream
Makes about 6 servings
- Ingredients:
8 cups Freshly fallen snow
2 Cups cream
1- 1 ½ cups powdered sugar
2 tsp. Vanilla extract
Method:
In a chilled stainless steel bowl whisk the cream, powdered sugar and vanilla together to a soft peak, and the whisk leaves trails behind it in the cream mixture. Next get some freshly fallen snow and fold it in. The variable is the snow; light and fluffy use more, coarse and heavy, use less.
Malted Milk Chocolate Creme Bruleé
Makes 6 portions
- Ingredients:
4 Cups Heavy Cream
¼ Cup malted milk
5 egg yolks
¼ Cup sugar
a Pinch of salt
3 oz. Milk Chocolate
Method:
Scald heavy cream and malted milk in a stainless steel sauce pan. While the cream is heating up, combine egg yolks, salt and sugar in a stainless steel bowl and whisk until it's thick and pale. Gently add the hot cream into egg mixture and then stir in chocolate. Let the mixture rest for a few minutes to cool the melt the chocolate. Bake in a roasting pan in a hot water bath covered with foil with the corners vented at 300°F with 35 minutes or until set.
PlumpJack Café, Squaw Valley Inn
1920 Squaw Valley Road
Post Office Box 2407
Olympic Valley, CA 96146
Phone: (530) 583-1576 Hotel
Phone: (530) 583-1578 Restaurant
www.plumpjacksquawvalleyinn.com
