[h1]Edamame-Ginger Frozen Custard[/h1][h1]The sixth in a series on ice creams, custards and sorbets[/h1]
Jim Berman CCI

A recent event in Wilmington, Delaware pressed into service a partnership between local farmers and thirty of the area’s restaurants in a down-home culinary throw-down. Set to push the thinking of using local produce as well as kickstarting the egomaniacal competitive spirit of neighboring chefs, there would be no ‘just get it done’ in this affair. Rather, shock and awe would be the prescribed approach by this crew. An abundance of young soybeans stirred ideas and piqued my interest as to get edamame onto the plates of the diners and, subsequently, the voters in this culinary contest. As a team, we opted to take an unexpected slant and capitalize on the subtle sweetness of the edamame for a dessert approach. Needing a last bite following our seared Chesapeake Ray with summer succotash, yellow squash pancake and watermelon-ade, we rounded out the spread of local stock with a hot/cold combination of ice cream and French toast. So, edamame-ginger frozen custard with French toasted zucchini bread capped the spread.

Edamame-Ginger Frozen Custard

¼ cup, peeled, ¼” sliced ginger

1 quart, Heavy cream

1 quart, Whole Milk

8 large egg yolks

1 cup, granulated sugar

1 cup, edamame, removed from pod, cooked

2 teaspoons, pure vanilla extract

Pinch, fine salt

In a saucepan, poach the ginger in the cream and milk until ginger slices are tender, approximately 10 minutes. Discard the ginger. In a bowl, whip sugar and yolks until sugar is well incorporated. Gradually stir the warm cream/milk into the sweetened yolks, using care not to raise the temperature of the eggs too quickly. Return the mixture to the saucepan and continually stir over gentle heat until custard begins to thicken. Remove from heat and place in an ice bath to arrest cooking and chill thoroughly.

Very briefly pulse cooked edamame in a food processor. Edamame should resemble chocolate chips in size. Do not puree. Pour the chilled custard, edamame, vanilla and salt into an ice cream/frozen dessert maker per manufacturers instructions. I use the Lello-Musso Pola 5030 and have found that frozen custards take 40-50% longer to set compared to ice cream. Remove to a freezer and allow the flavors to bloom 6 to 8 hours.