Jan Hedh, a renowned pastry chef, advocates for the simplicity and purity of flavors in ice cream making. His book, ”Glass på riktigt” (Real Ice Cream), champions this philosophy, offering a collection of recipes that prioritize the essence of each ingredient. This approach allows the natural sweetness and unique characteristics of the core components to shine through, creating a truly authentic ice cream experience. Hedh believes that by focusing on quality ingredients and employing precise techniques, one can elevate a seemingly simple dessert into a culinary masterpiece. His recipes range from classic vanilla and chocolate to more innovative flavor combinations, all while emphasizing the importance of fresh, high-quality ingredients and meticulous execution.
The foundation of Hedh’s ice cream philosophy lies in understanding the interplay of key ingredients: milk, cream, sugar, and eggs. He emphasizes the importance of using high-fat content dairy for a rich and creamy texture, advocating for a combination of whole milk and heavy cream. Sugar not only sweetens the ice cream but also plays a vital role in its texture and freezing point. Hedh often employs a combination of sucrose and glucose for optimal results, controlling both the sweetness and the smoothness of the final product. Eggs, specifically egg yolks, contribute to the ice cream’s richness, creaminess, and stability, acting as an emulsifier and preventing ice crystal formation. He explores the nuanced differences between using whole eggs, egg yolks, or incorporating egg whites in specific recipes, highlighting how each choice impacts the final product’s texture and flavor.
Hedh’s recipes often begin with a classic custard base, gently heating the milk, cream, sugar, and eggs together to thicken the mixture. This process, known as tempering, prevents the eggs from curdling and ensures a smooth, homogenous base. He stresses the importance of precise temperature control during this stage, advocating for the use of a thermometer to ensure the custard reaches the correct consistency without overheating. Once the custard base is prepared, it is chilled thoroughly before churning in an ice cream maker. This chilling period allows the flavors to meld and develop, resulting in a more complex and balanced final product.
Beyond the basic custard base, Hedh introduces a myriad of flavor variations, each carefully crafted to showcase the essence of the chosen ingredients. From fresh fruits and berries to rich chocolates and aromatic spices, his recipes demonstrate a deep understanding of flavor pairings and the delicate art of balancing sweet, tart, and savory notes. He encourages experimentation and customization, suggesting ways to adapt recipes based on personal preferences and seasonal availability of ingredients. For instance, a simple vanilla ice cream can be transformed with the addition of fresh berries, a swirl of caramel sauce, or a sprinkle of toasted nuts.
The churning process is another crucial step in achieving perfect ice cream. Hedh recommends churning the chilled custard base until it reaches a soft-serve consistency. Over-churning can introduce too much air, resulting in a light and icy texture, while under-churning leaves the ice cream too dense and heavy. After churning, the ice cream is typically transferred to a freezer-safe container and allowed to harden further before serving. This final freezing stage allows the ice cream to develop its optimal texture and allows the flavors to fully mature.
Hedh’s ”Glass på riktigt” is more than just a collection of recipes; it’s a comprehensive guide to the art of ice cream making. It provides detailed instructions, helpful tips, and insightful explanations of the science behind each step, empowering both novice and experienced cooks to create exceptional ice cream at home. By emphasizing the importance of high-quality ingredients, precise techniques, and a deep understanding of flavor profiles, Hedh elevates the simple pleasure of ice cream to an art form. His approach encourages a mindful and creative approach to ice cream making, inviting readers to explore the endless possibilities of this beloved frozen dessert.
