Peter’s Trio Ice Cream-An Aussie 90’s classic

Описание: A recreation of my favourite nostalgic ice cream from the nineties, the Peter’s Trio, which consisted of orange, vanilla and lime flavours. If you ever had this ice cream, this recipe will take you right back. If you’ve never had it, trust me, you’ll want to try it.

INGREDIENTS
2 cups full cream milk
3  large eggs
300g white chocolate chips
150g orange flavoured chocolate callets
2 cups heavy cream
100g milk powder (optional)
1/2 tsp locust bean gum (optional)
1 tbsp vanilla extract
1 vanilla bean, split and scraped
Lime flavour
Green colour
White colour
1/2 tsp citric acid (optional)

METHOD
In a large saucepan, add the milk, milk powder, locust bean gum and salt. Turn the heat on to a medium to medium-high heat. Whisk constantly, ensuring to feel for any mixture that may catch down the bottom of the pot. Bring the mixture up to 82°C to scald the milk. Ensure you don't take it any higher as the milk may have a cooked dairy flavour. Set aside briefly.

Add the eggs to a large bowl and whisk to break up the eggs. To temper the eggs, constantly whisk the eggs while slowly streaming in the hot milk mixture. If you’re not confident tempering the eggs, add tablespoonfuls of the hot milk mixture. The slower and smaller amounts of hot milk, the less chance of scrambling them. After adding around half of the hot milk to the eggs, add the egg mixture to the pot with the remaining milk. Return to the stove and continually whisk the mixture on a medium heat to help prevent scrambling the eggs. Bring the mixture up to no more than 80°C, I found 72°C high enough to thicken the custard. Remove from the heat and strain out any lumps then set aside briefly. After around 5-10 minutes, whisk in the cream.

Set up 3 bowls and add 150g of white chocolate to 2 of them and the orange chocolate to the other bowl. Add an even amount of custard to each of the bowls. Whisk to melt the chocolate into each custard. Add the vanilla bean and extract to one of the white chocolate bowls and whisk to help infuse the vanilla. In the other white chocolate bowl, add the lime flavour and colour and mix well. Stir a 1/4 tsp of citric acid into both the lime and orange flavours for a sour kick.

Place plastic wrap on the surfaces to prevent a skin from forming. Once the bowls are cooler to touch, refrigerate for at least 6 hours or overnight. Place your container that you'll be storing your ice cream in into the freezer overnight as well. This will make the icecream less likely to melt when transferring after churning.

When you're ready to churn the first flavour, remove the custard from the fridge and churn according to manufacturer instructions. Remove the vanilla bean before churning. Do not overfill your bowl or container! Once it has reached the consistency of soft serve, add the ice cream to the chilled container and press the first flavour against one side of the container (like neopolitan that’s split into thirds) then transfer to the freezer and allow to set up, at least a couple hours. Churn the next flavour and repeat the process until all 3 flavours are churned.

Tips
*Do not overfill your ice cream bowl or container, only fill it up to the recommended fill point.
*The locust bean gum is completely optional as the eggs and fat content are enough for emulsifying and preventing large ice crystals.
*The milk powder is also optional but adding it will also help prevent large ice crystals and absorb extra water, improving the texture and scoopability. If using a light milk or 35% fat cream instead of a heavy/thick cream (around 45%), I’d recommend adding the milk powder.
*If you do feel the mixture starting to catch down the bottom of the pot, l'a recommend transferring to a clean pot, as any mixture that sticks will start to burn and change the flavour of the custard.
*You can add any flavours you want that’ll pair with white chocolate. When using flavours, brands and flavours differ so start off with a little and add more if needed. Do not exceed the recommended dosage. Too much can taste chemically.
*If you can’t find orange flavoured chocolate, use an orange flavour instead. I’m pretty sure the brand is Callebaut as there aren’t too many brands with orange flavoured chocolate. I googled and googled but it was all Callebaut but there may be other brands overseas.
*Further research showed that jaffa is a type of orange (or shamouti orange) from the Middle East.
*Use chopped white chocolate instead of chocolate chips.
*You can leave out the vanilla if you want just a white chocolate flavour. You could even just do two flavours.
*You find the original recipe here: https://www.food.com/amp/recipe/white...

Big thank you to Jessica Barratt who done some incredible research on the Peter’s Trio ice cream. You can check out the article here https://thedustybox.substack.com/p/se....