Parkin Ice Cream with Parkin Crisp & Vanilla Caramel | Recipe by sousvidetools.com
Parkin Ice Cream with Parkin Crisp & Vanilla Caramel
- COOK TIME: 24hours
- PREP TIME: 30mins
- DIFFICULTY: Intermediate
- SERVES: 8
Ingredients
1. Parkin Ice Cream Base
Ingredients (for about 1L of base)
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Whole milk – 450 g
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Double cream – 250 g
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Caster sugar – 100 g
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Milk powder (skimmed) – 40 g
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Egg yolks – 6 (approx. 120 g)
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Glucose syrup – 60 g
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Ground ginger – 1 tsp
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Black treacle – 40 g
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Golden syrup – 40 g
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Pinch of salt
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Parkin cake – 200 g, cut into 1 cm cubes and frozen solid
2. Parkin Crisp
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Parkin cake – thinly sliced (approx. 3 mm thick)
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Neutral oil spray (optional)
3. Light Vanilla Syrup
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Caster sugar – 150 g
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Water – 200 g
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Vanilla pod – 1, split and scraped (or 2 tsp good vanilla paste)
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Glucose syrup – 20 g (for body and gloss)
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Pinch of sea salt
Equipment
Taurus Rowzer
Excalibur Dehydrator
Small sauce pan
Method
For the Ice Cream
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Make custard base:
Heat milk, cream, sugar, milk powder, glucose, and salt to 82°C, stirring constantly. -
Add yolks:
Temper yolks with a little of the hot mix, return to the pan, and cook to 83–84°C until thickened. -
Flavour:
Remove from heat and whisk in black treacle, golden syrup, and ground ginger until fully incorporated. -
Cool & mature:
Pass through a chinois and chill rapidly. Mature 6–12 hours in the fridge. -
Freeze:
Pour into Rowzer or PacoJet beakers, freeze solid at –18°C overnight. -
Rowzer & fold:
Rowzer once to aerate and smooth, then fold in frozen Parkin chunks. Return to freezer 30–45 minutes before service for best texture.
🔹 Pro tip: Use slightly dried Parkin pieces for clean “chunks” that won’t dissolve in the ice cream.
For the Crisps
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Slice the Parkin neatly into thin sheets.
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Lay on dehydrator trays or silicone mats.
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Optionally brush with a touch of treacle syrup for shine and extra snap.
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Dehydrate at 55–60°C for 10–12 hours, until crisp and brittle.
For the Syrup
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Store in airtight container with silica gel until service.
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Combine water, sugar, and glucose in a small pan.
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Bring gently to a simmer until sugar dissolves fully (do not caramelize).
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Add the split vanilla pod and seeds; simmer gently for 2–3 minutes.
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Remove from heat, cover, and infuse 20–30 minutes.
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Strain; the syrup should be light, clear, slightly viscous, and aromatic.
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Serve warm or room temperature — it should glaze the spoon but remain translucent.
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