Experience the magic of mace firsthand. It’s a truly precious spice that tastes like a fairytale. Enjoy it’s bright and floral aroma on it’s own or scoop it on top of warm fruit desserts like cobbler or pie. This recipe doesn’t use an ice cream machine, so plan ahead accordingly. If you do own one, by all means use it! The bag method yields faster results, but you’ll end up with clumpy ice cream.
~*~ MAGICAL MACE ICE CREAM ~*~
SERVES: 4 ⎪ DIFFICULTY: EASY | FUNK: CASUAL
Mise en Place
2 teaspoons freshly ground mace
2 cups half & half
2 blades mace
3/4 cup granulated sugar
6 large egg yolks
1 cup heavy cream
Place a baking dish in the freezer. Toast the ground mace in a skillet over medium heat until fragrant, 1-2 minutes. Remove from heat and set aside.
*TRICK* if you don’t have a spice grinder or mortar & pastel (like me) place mace in plastic. Roll and pound the spice with a rolling pin or meat tenderizer.
2. MAKE THE ICE CREAM
Heat half & half and blade mace in a saucepan over medium heat until it starts to simmer. Remove from heat; let steep for 10 minutes. In a bowl, whisk together sugar and yolks. Slowly pour half-and-half mixture into the eggs, whisking continuously. Return mixture to the pot and cook, stirring, until mixture thickens, about 10 minutes. Pour through a fine mesh strainer into a large bowl. Whisk in toasted mace and heavy cream.
3. FREEZE THE ICE CREAM
Place the bowl of ice cream in a larger bowl filled with ice water. Chill until it’s reached room temperature or less. Transfer your mixture into the cold pan from the freezer. Place it back in the freezer for about 30 minutes or more. When the edges start to freeze, take out the mixture and beat it with a hand mixer, immersion blender, whisk, or fork.
4. FREEZE AGAIN & SERVE
Return the pan to the freezer. Every 20 or 30 minutes, take it back out and beat the ice cream again. Repeat until it is firmly frozen; it took me 5 mixing sessions total. Once frozen, the mixture should be smooth and creamy. Store the ice cream in a covered freezer container until (finally) ready to serve. Garnish with more ground mace.
~*~ GARAM MASALA VARIATION ~*~
In Step 2, add 1 teaspoon garam masala and 1 teaspoon vanilla extract.
~*~ ALL-SPICE VARIATION ~*~
In Step 2, add 1 teaspoon all-spice, 1 teaspoon vanilla extract, and 1/4 teaspoon ground clove.
How would you use Blade Made? Let me know what you’ve cooked and leave a comment below.