Tahitian Ice Cream Food

TAHITIAN VANILLA ICE CREAM

Steps:

• In a heavy bottom saucepan, combine 1 cup full cream, whole milk, sugar, and salt. Set over medium-low heat, stirring until the sugar has dissolved and mixture comes to a boil. You will see steam rising off the top of the saucepan.
• Place the saucepan off the heat. Split your vanilla bean lengthwise using a sharp paring knife, and scrape the seeds into the mixture. Toss in the vanilla pod as well. Add your vanilla extract and vanilla bean paste. Stir the mixture and cover the saucepan with a lid. Let the mixture steep for 30 minutes to an hour.
• Remove the lid and place the mixture back on low heat. Add in the egg yolks. Stir the mixture constantly using a wooden spoon or spatula, ensuring that the yolks have incorporated properly. Stir the mixture occasionally until a custard begins to form and coats the back of your spoon. This will take about 10 or so minutes.
• Place the remaining 1 cup of full cream into a large bowl with a sieve placed on top. Strain your custard mixture into the bowl, ensure that no curdled eggs go through. You can either toss the vanilla bean pod into the mixture or discard it. Place your custard into an ice bath and let it cool completely. From here you will place your ice cream in the fridge overnight to chill.
• Churn the ice cream according to your manufacturer's instructions. Place ice cream into a freezer safe container and let the mixture freeze for another 4 hours before serving.

TAHITIAN VANILLA ICE MILK

Steps:

• Split and scrape vanilla bean: On cutting board, slit the bean lengthwise. Scrape down the length of the bean to scoop out all the seeds. Place the seeds in a little mound on the cutting board. Add a teaspoon of granulated sugar; work the sugar and seeds together with the tip of your middle finger, until sugar and seeds are totally mixed and seeds don't stick together anymore.
• Place vanilla bean and seeds, sugar, and milk in a saucepan. Stir occasionally until the mixture just starts to come to a boil. Cover; remove from heat and let stand 30 minutes.
• Remove vanilla bean and scrape it between your thumb and forefinger to get every bit of seed and pulp out of it. Discard pod.
• Cool overnight. Add to ice cream freezer and freeze according to manufacturer's directions.

FIVE SPICE PUMPKIN WITH TAHITIAN VANILLA ICE CREAM AND CARAMEL SAUCE

Steps:

• Preheat oven to 425 degrees. In a large mixing bowl, slowly whisk together everything. Pour into shell and bake for 12 to 15 minutes then turn the oven down to 350 degrees and bake an additional 45 to 50 minutes or until a tester comes cleanly out of the middle of the pie. Cool on a rack. At the same time, melt sugar and water on a low flame until brown. Whisk in the cream, be careful, will boil and set aside. Zig-zag the caramel sauce on a plate and top with slice of pie and scoop of ice cream.
• PLATING All dishes served family style.

BERRY BRIOCHE WITH TAHITIAN VANILLA ICE CREAM

Steps:

• To make the ice cream: Combine the milk, cream, sugar, and salt in a saucepan.
• Split the vanilla beans and scrape the seeds into the milk mixture, then drop in the pods.
• Bring to a boil, then immediately remove from heat and set aside for 2 minutes to steep.
• Lightly whisk the egg yolks to break them up, then whisk in a spoonful of the hot milk mixture.
• Pour the yolks into the hot milk mixture, whisking gently to combine.
• Cook over medium heat, stirring gently but constantly, until the mixture thickens and coats the back of a spoon.
• Remove from heat and strain through a fine-meshed sieve into a bowl set in a larger bowl of ice.
• Let chill, stirring occasionally as the mixture cools.
• When it is cold, stir in the half-and-half.
• Freeze in an ice cream maker according to manufacturer's directions.
• Pack into airtight freezer containers and freeze until ready to use.
• To prepare the brioche: Oil a large mixing bowl and set aside.
• Whisk the water, yeast, and eggs together.
• In the bowl of an electric mixer, combine the flour, sugar, and salt with the paddle attachment on low speed.
• Slowly add the egg mixture.
• Mix until the dough forms a ball.
• Add the butter, a few small pieces at a time, until the butter is incorporated.
• Mix on medium speed for 4 minutes.
• Put the dough in the oiled bowl; the mixture will be soft.
• Cover with plastic wrap and place a towel on top.
• Refrigerate overnight.
• Line 2 sheet pans with parchment paper.
• Divide the cold dough into 10 portions, roll into balls, and refrigerate for 30 minutes.
• Flour a work surface and roll out each ball of dough into a 6-inch circle.
• Brush off any excess flour.
• Refrigerate again.
• Place the circles on a work surface.
• Pinch the edge with your thumb and forefinger and twist slightly, turning up a collar all around each circle.
• Prick the bottoms with a fork and place on the prepared sheet pans.
• Brush the edges of the brioche with cool water and sprinkle with turbinado sugar.
• To finish: Preheat the oven to 350F (175C).
• Gently toss the filling ingredients together.
• Mound into the prepared brioche tart shells; the filling will cook down.
• Bake 12 to 15 minutes, until the filling bubbles and the edges are golden brown.
• Remove and keep warm.
• To prepare the coulis: Puree the ingredients in a food processor or blender and strain through a fine-meshed sieve.
• Put in a squeeze bottle.
• To serve: Place a brioche tart on each dessert plate.
• Dust with confectioner's sugar.
• Spoon berry coulis over the plates.
• Place drops of creme anglaise in the coulis and pull through with a toothpick of the tip of a sharp knife to form a design.
• Top each with a scoop of Tahitian vanilla ice cream and garnish with a sprig of mint and (optional) sugar spiral.