I have been so busy that I forgot to post the results of the FrozBroz apricot parmesan ice cream challenge. In a word: spectacular!
If only all the people who wrinkled their noses at me when I told them my flavor could try it.
Both apricot and Parmesan have the potential to dominate, but the idea was interpreted in a way I didn’t think of. An apricot marmalade stirred into the ice cream base and also layered with the ice cream, and small chunks of Parmesan, or Wisconsin’s Stravecchio Parmesan, to be exact. The result was a truly decadent ice cream to savor slowly in order to appreciate the flavors and textures going on.
I love to eat ice cream when it is like a treasure hunt to find all the goodies hidden in it. The apricot marmalade had an intensely deep and concentrated flavor and a great sticky texture with pieces of candied apricot. Finding the crumbles of Parmesan, which gave bursts of salty, tangy flavor, was my favorite part of the treasure hunt. And of course the body of the ice cream itself was luscious and creamy, with a hint of the apricot and maybe cardamom?
To serve it, I made a shortbread crunch to sprinkle over the ice cream to replicate a favorite combination of mine, which is a shortbread cookie topped with a cheese and something really sweet, like apricot or caramelized sugar. The crunch was inspired by Christina Tosi’s crunches from Momofuku Milk Bar.
170 g Shortbread Cookies
40 g Milk Powder
40 g Brown Sugar
20 g White Sugar
4 g Kosher Salt
130 g Butter, melted 9 tablespoons
1. Heat the oven to 275°F.
2. Put the cookies in a food processor and pulse until crumbly. Transfer to a mixing bowl. Add the milk powder, sugars, and salt and toss to mix. Stir in the butter until the crumbs are coated and creating small clusters.
3. Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 25 minutes, stirring every 10 minutes or so. They should be slightly golden and crunchy when cooled slightly and chewed.
4. Cool the crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.