Watercress ice cream

Ingredients for 4 servings:

• 250 ml milk
• 250 ml sweet cream
• 6 egg yolks, size L
• 20 g glucose
• 1 tbsp vinegar, mild, e.g. raspberry balsamic
• 4 tbsp Dijon mustard
• 4 tbsp watercress, pureed
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 50 minutes

second component of the starter of my 2011 competition menu

Bring the milk and cream to a boil. Whisk the egg yolks and glucose until frothy. Fold the egg yolk mixture into the cream mixture and whisk over low heat until thick and creamy. Chill in an ice-water bath. Stir in the vinegar, mustard, and pureed watercress. Season generously with salt and pepper. Freeze in an ice cream maker for about 35 to 40 minutes. The ice cream can be prepared in advance and stored in the freezer. Remove it from the freezer about 20 minutes before serving. It is served with dry-cured veal (recipe in my profile), but also goes well with carpaccio.