Strawberry and Yuzu Ice Cream with Pistachio Dacquoise

Directions

• Step 1 For the ice cream:
• Step 2 Place the strawberries into a large bowl and sprinkle with 2 tablespoons of caster sugar. Leave to sit for at least 30 minutes.
• Step 3 Add the milk, cream and vanilla paste into a medium-sized saucepan and bring to the boil.
• Step 4 Once the milk mixture is hot, put the egg yolks and sugar in the bowl of a stand mixer. Whisk on medium-high until the egg mixture is pale and thick.
• Step 5 When the egg mixture reaches this stage slowly start to add the hot milk mixture while beating continuously. (If you add the milk all at once the egg mixture could curdle).
• Step 6 Once the milk mixture is completely incorporated, return the mixture to the saucepan and simmer over medium heat, stirring continuously until it thickens. It will be ready when the temperature reaches 80 degrees Celcius or coats the back of your spoon. Take off the heat.
• Step 7 Add the yuzu juice, honey, and vodka to the strawberries. Crack over some black pepper and blitz into a smooth pureé (it should yield about 200ml).
• Step 8 Add the pureé to the anglaise and stir to combine. Chill in the fridge for at least 4-6 hours (or overnight).
• Step 9 For the dacquoise:
• Step 10 Preheat the oven to 180 degrees Celcius fan force. Line a baking tray with a silicone mat.
• Step 11 Blitz together the almond flour, salt and pistachios in a food processor (or in a large bowl with a handheld blender on low). Add the icing sugar and combine well.
• Step 12 Place the eggwhites in the bowl of a stand mixer and whisk until pale and foamy. Add a tablespoon of caster sugar at a time, continuing to whisk on high speed. (Make sure the sugar is incorporated before adding each tablespoon.) The meringue is ready when shiny and holding firm peaks.
• Step 13 Remove the bowl and add the nut mixture to the meringue, carefully folding together until thoroughly combined.
• Step 14 Evenly spread the dacquoise mixture onto the silicone mat using a palette knife (about 1 cm thick).
• Step 15 Bake for 20 minutes, or until the top is firm and crisp, but the middle is still soft and gooey. Lift the silicone mat off the tray and leave the dacquoise to cool completely.
• Step 16 To assemble:
• Step 17 Turn the dacquoise upside down on baking paper and gently lift off the silicone mat.
• Step 18 Slice the dacquoise in half, lengthways, so you have two long rectangles.
• Step 19 Churn the chilled anglaise for 20-30 minutes (it may take longer because of the vodka).
• Step 20 Once you’ve reached the desired consistency, spoon the ice cream evenly onto the bottom layer of the dacquoise (about an inch thick). Then top with the second layer of dacquoise.
• Step 21 Wrap the baking paper around the log, and then cover with cling film and put in the freezer to chill for 20-30 minutes, before slicing into fingers (about 2 cm thick) and serving with some fresh strawberries.