Make Salt & Straw’s Famous Honey Lavender Ice Cream with Tyler Malek | Chefs At Home
Summary
TLDRDans cette recette de glace, Tyler Malik, le chef glaceur de Salt & Straw, partage une méthode simple pour réaliser une délicieuse glace à la lavande et au miel. Il explique l'importance de l'équilibre entre lait et crème, l'ajout de sucre canné, de sirop de tapioca et de poudre de lait séchée pour une texture onctueuse. Une astuce clé est l'infusion de la lavande dans un mélange de miel et d'eau, évitant ainsi un arrière-goût savonneux. Le résultat est une glace à la saveur florale et sucrée, inspirée des ingrédients locaux de l'Oregon.
Takeaways
- 🍦 Tyler Malik, le chef glacier de Salt & Straw, présente une recette simple pour faire une glace à la lavande et au miel.
- 🥛 La base de la glace est faite avec un mélange de lait et de crème en un rapport 1:1 pour un équilibre entre la saveur et la richesse.
- 🍬 Le sucre canne apporte la douceur et agit aussi comme anti-gel, essentiel pour la texture de la glace.
- 🌀 Le sirop de tapioca (ou de maïs) ajoute une texture complexe et permet une meilleure congélation de la glace.
- 🥛 La poudre de lait déshydratée renforce le goût laitier de la glace.
- 🌿 Le gomme de xanthan est utilisée comme substitut œuf, offrant une texture onctueuse sans œuf.
- 🔥 La base de la glace est légèrement chauffée pour faire fondre le sucre, mais sans porter à ébullition pour conserver la texture.
- 🧊 La crème est gardée froide pour éviter d'alourdir la texture en chauffant les matières grasses.
- 🌼 La lavande séchée est infusée dans un mélange de miel et d'eau pour extraire les arômes floraux sans excès de savon.
- 🍯 Le miel est utilisé pour apporter une douceur arrondie à la glace, et le choix de miel local peut influencer le goût final.
- 🎨 La coloration naturelle dérivée de baies utilisées ajoute une jolie teinte violette à la glace, renforçant l'expérience sensorielle.
Q & A
Qu'est-ce que Tyler Malik fait dans cette vidéo?
-Tyler Malik, le chef de fabrication de glace à Salt and Straw, montre comment faire une glace à la lavande et au miel.
Pourquoi est-ce que la lavande est mise en infusion dans le miel plutôt que dans la crème?
-Pour extraire les arômes floraux de la lavande sans obtenir un goût de savon, ils utilisent le miel et l'eau pour mettre en infusion la lavande, ce qui donne un goût frais et distinctif.
Quels sont les ingrédients nécessaires pour faire la base de la glace à la lavande et au miel?
-Les ingrédients sont le lait, la crème épaissse, du sucre canne, du sirop de tapioca, du lait en poudre, du gomme xanthane et de l'eau.
Pourquoi utilisez-vous du sirop de tapioca dans la base de la glace?
-Le sirop de tapioca, ou tout autre sucre inverti, donne une texture plus complexe et facilite la congélation de la glace.
Quel est le rôle du lait en poudre dans la recette de glace?
-Le lait en poudre ajoute une saveur laitière intense à la glace.
Pourquoi utilisez-vous de la gomme xanthane dans la recette?
-La gomme xanthane est utilisée comme remplacement des œufs, offrant une texture onctueuse et un goût net.
Combien de temps faut-il mettre la base de la glace au réfrigérateur avant de l'utiliser?
-La base de la glace doit être mise au réfrigérateur pendant 24 heures avant utilisation.
Quelle est la durée de l'infusion de la lavande dans le miel et l'eau?
-L'infusion de la lavande dans le miel et l'eau dure environ quatre heures.
Comment ajoutez-vous la couleur à la glace à la lavande et au miel?
-Une coloration alimentaire dérivée de baies épuisées est utilisée pour ajouter une belle couleur violette à la glace.
Combien de temps faut-il laisser la glace mûrir au congélateur avant de pouvoir la servir?
-La glace doit être laissée au congélateur pendant environ six à huit heures pour atteindre la texture parfaite.
Quelle est l'inspiration derrière la création de cette glace à la lavande et au miel?
-L'inspiration vient des ingrédients locaux de l'Oregon, avec une abondance de lavande et une variété de miel qui change chaque jour en fonction de l'endroit où les abeilles butinent.
Outlines
🍦 Création de la Glace à la Lavande Miel
Dans le premier paragraphe, Tyler Malik, le chef glacier de Salt and Straw, introduit la recette de glace à la lavande et au miel. Il explique que l'essence de la lavande est extraite en la faisant macérer dans du miel et de l'eau, ce qui donne un goût frais et distinctif. Il détaille les ingrédients nécessaires pour la base de la glace, dont le lait, la crème, le sucre de canne, le sirop de tapioca, le lait en poudre et la gomme xanthane. Il insiste sur l'importance de ne pas cuire la crème pour préserver la qualité des matières grasses et décrit le processus de préparation de la base de glace, y compris la cuisson légère du mélange lait-sucre et l'ajout de la crème froide par la suite.
🌺 Préparation de la Syrup de Lavande et Finalisation de la Glace
Le deuxième paragraphe se concentre sur la préparation de la syrup de lavande, qui est une étape clé pour la glace à la lavande miel. Tyler mentionne l'ajout de colorant alimentaire dérivé de baies épuisées pour apporter une jolie couleur violette à la glace. Il décrit le processus de cuisson de la lavande dans du miel et de l'eau, suivi d'une macération pendant quatre heures pour extraire les arômes. Après avoir filtré la préparation, il ajoute le sirop de lavande à la base de glace, et poursuit avec la coloration et la cuisson dans une machine à glace. Il recommande de laisser la glace durcir dans le congélateur pendant six à huit heures avant de pouvoir la servir, et conclut en soulignant les avantages de cette recette, notamment le choix de l'abeille locale et la souplesse de la texture de la glace obtenue.
Mindmap
Keywords
💡Lavender
💡Glace à la lavande et au miel
💡Macération
💡Miel
💡Base de glace
💡Sirop de tapioca
💡Poudre de lait
💡Gomme xanthane
💡Colorant alimentaire
💡Machine à glace
💡Macération de la lavande
Highlights
Tyler Malik, head ice cream maker at Salt & Straw, shares a simple and delicious honey lavender ice cream recipe.
The ice cream base is made with a 1:1 ratio of milk to heavy cream for a perfect balance of fat and flavor.
Cane sugar is used for sweetness and as an anti-freeze in the ice cream making process.
Tapioca syrup or any type of invert sugar is recommended for a more complex texture in the ice cream.
Dry milk powder is added to intensify the milky flavor of the ice cream.
Xanthan gum is used as an egg replacer, providing a clean flavor and unctuous texture.
The milk, sugars, and xanthan are combined and cooked slightly to melt the sugar without affecting the fats in the cream.
The honey lavender ice cream recipe involves steeping dried lavender petals in a mixture of honey and water.
Steeping lavender in honey and water extracts tea-like flavors, different from steeping in cream.
The honey lavender mixture is brought to a boil and then allowed to steep for about four hours.
Local honey is used to capture the unique flavors influenced by the bees' pollination sources.
The lavender syrup is strained to create a dense honey tea that is intensely flavored.
Three cups of lavender syrup are added to the ice cream base to create the honey lavender ice cream.
Natural purple food coloring derived from spent berries is used to enhance the ice cream's color.
The ice cream is churned in an internal compressor machine for about 25 minutes to achieve a gelato-like texture.
The ice cream is then transferred to plastic pint containers for freezing to achieve a perfect scoopable texture.
The final honey lavender ice cream is characterized by a round sweetness from the honey and an elegant tea-like quality from the lavender.
The recipe encourages experimentation with different herbs and steeping techniques for unique ice cream flavors.
Transcripts
everyone gets scared of cooking lavender
but this is how you make a good lavender
ice cream steeping it in the honey we
get such a
fresh bright beautiful flavor this is
the perfect honey lavender ice cream
hi i'm tyler malik the head ice cream
maker here at salt and straw
and i've got a very very delicious and
really simple
recipe we're going to make a honey
lavender ice cream if you want some more
subscribe below where we're gonna make
boysenberry oat milk sherbet
and a birthday cake and blackberry ice
cream so
we need to make the perfect ice cream
base for this honey lavender ice cream
this is a really really simple way of
making ice cream base also there's some
nuances
in regards to the ingredients that we're
using and how we combine everything
so first of all i've got milk heavy
cream they're in one to one ratio so i
want that perfect ratio of the fat from
the cream and
kind of flavor from the milk i've got
cane sugar gonna give us a lot of that
sweetness but also some of the
anti-freeze
i've got tapioca syrup you can use an
organic corn syrup but honestly any type
of
invert sugar is gonna give us just a new
kind of like a more complex texture a
little bit of starch from that is gonna
help the ice cream freeze really nicely
and then i've got two ingredients that
are maybe a little bit more obscure but
really easy to find this is dry milk
powder this is actually going to give us
more of that kind of intense milky
flavor in our ice cream
and then i'm going to add just a dash of
xanthan gum xanthan gum
is scary because it starts with an x
it's just really bad branding on this
stuff but
it really is an incredible egg replacer
really commonly used especially in like
vegan
recipes it's going to give us a nice
clean flavor
but it's going to also give us kind of
that unctuous texture that egg yolks
would do if we're making a custard
i'm going to add my milk my tapioca
syrup
combine my xanthan with sugar
and the milk solids in advance so this
will actually kind of
allow that to hydrate a little bit
better and i'll put that
in with the milk and really what i'm
going to do is i'm combining everything
except for the heavy cream
because what i need to do is i need to
cook this just ever so slightly just to
melt that sugar into the milk
i don't want to cook my cream because i
don't want to mess up the fats
in this if i heat fats they're going to
kind of start to unravel
so i'm going to keep this cream as cold
as possible for as long as possible
so what we'll do is we'll take just the
milk and the sugars and the xanthan and
milk solids
and heat these up so i've got my milk my
sugar
i'm going to cook this ever so slightly
this
won't quite come to a boil all i really
am looking for is the sugar to melt in
so every once well i can kind of look at
the bottom of the pan
and see if the sugar is still kind of
granulated or if it's melted in
i'm going to sit here for maybe two to
three minutes on medium-high heat
stirring constantly and you can kind of
just see once everything's kind of
melted in there
so i lightly heated for a couple minutes
that milk and sugar mixture
and i'm going to combine that with my
cold cream
and this is ice cream base it's still
warm so i'm gonna put this in the cooler
for 24 hours and for our honey lavender
ice cream i've got some that i prepped
yesterday
this is going to be such a simple recipe
you can see there's only three
ingredients here
i've got a little bit of water
[Music]
and lot of honey
and i've got some dried lavender petals
this recipe is especially cool because
what we're doing is we're
extracting more of the tea quality
flavors from the lavender
really distinctly different from if we
were keeping it in something like cream
where the fat
is going to pull out more of the soapy
qualities steeping it in honey and water
i think just kind of brings out fresh
flavor from that lavender
this is also neat because you can
actually replicate the same technique
with a lot of other ingredients
bay leaves hot leaves really anything
you can think of you can
extract like this really beautiful
quality from those herbs
i'm just going to quickly bring this to
a boil and then i'll turn the heat off
and
put the lid on for it to seep
we got inspiration for making honey
lavender ice cream really from the
ingredients here in oregon
if you look at some of the fields we've
got a ton of lavender especially out
towards the wineries
and then on top of that the honey we're
getting in for us the honey is changing
every single day depending on where the
bees are kind of pollinating
so i love the variation that you see in
a flavor like this throughout the entire
year
i let this honey lavender seed for about
four hours and what's cool about this
you can actually smell the intensity and
like fills your entire
face with lavender flavor it's epic what
we'll do is we'll strain this
out using a fine mesh strainer we're
just gonna be left with this really
really
dense kind of honey tea
this is so beautiful this is like the
most intense lavender
syrup you've ever experienced in your
entire life now
this is our ice cream base we'll add
about three cups to this
lavender syrup and then we have
really delicious honey lavender ice
cream for me i've got this really cool
purple food coloring it's actually
derived from
spent berries it's going to add this
really beautiful color to our ice cream
there's a few different brands out in
the grocery stores that also make
natural purple food colorings and
it just is going to brighten everything
up and bring the sensation of the
lavender
forward so i'll load this into our ice
cream machine this in particular is an
internal compressor machine works really
really well and i can make
ice cream all day or you can get kind of
the pre-frozen bowls where you put the
bowl in the freezer for 24 hours you
take it out you load it up
those work incredibly well too you just
can't make multiple ice creams in a day
or if you're feeling really uh strong
you can
get a hamstring machine with salt and
ice i'll load this in it'll turn for
about 25 minutes
okay i actually turn my ice cream a lot
looser than what most people would
recommend so this is almost this
texture of maybe a gelato for me i like
to load all of my ice cream into these
plastic pint containers
it's kind of the same thing you get like
a to-go soup in but the cool thing is
they seal really nicely so it's going to
keep your ice cream protected from any
other flavors in your freezer
but also they're really thin so it's
going to harden the ice cream really
fast
and i want this to sit in my freezer for
about six to eight hours until it
hardens and it's going to be that kind
of
perfect scoopable texture so let's put
it in the freezer
okay so we've had our ice cream in the
freezer for about eight hours or
overnight the cool thing about ice cream
is that it'll come out of the machine
soft serve but when we let it sit in the
freezer it hardens so we're actually
taking it from 25 degrees fahrenheit all
the way down to
5 degrees fahrenheit which creates kind
of the perfect scoopable texture
[Music]
this is the perfect ice cream flavor for
so many different reasons first of all
the honey just gives it this really
round sweetness and
i love using a local honey in here this
is honestly the entire inspiration
it's leaning into the floral flavors of
a good local honey the lavender that
we're seeping in we just steep it really
lightly into that syrup so that it
doesn't get too soapy we're getting more
of like this
elegant kind of tea quality out of the
lavender let me know when you make it at
home
there's so many different renditions
ways you can steep in different herbs
please tell me about all of them in the
comments below and
subscribe so you can see two more ice
cream videos we're making a boysenberry
oat milk sherbet and birthday cakes and
blackberries ice cream
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