recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
1/2 cups whole milk
1 1/2 cups whipping cream
1 vanilla bean, split lengthwise
9 egg yolks
1 cup plus 2 tablespoons sugar
6 cups strawberries, hulled (about two 1 pint
1/4 cup light corn syrup
6 fresh whole strawberries
milk and cream in heavy medium saucepan.
in seeds from vanilla bean and add bean.
to simmer. Remove from heat. Cover; let steep
for 1 hour.
milk mixture to simmer.
yolks and 1/2 cup sugar in medium bowl.
whisk in hot milk mixture. Return mixture to
saucepan and stir over medium heat until custard
thickens and leaves path on back of spoon when
finger is drawn across, about 10 minutes (do
into bowl. Cover and refrigerate custard until
6 cups strawberries, corn syrup and 1/2 cup
plus 2 tablespoons sugar in processor.
custard in ice cream maker according to manufacturer's
to container and freeze. (Ice cream can be prepared
2 days ahead.)
ice cream into bowls. Garnish each with whole
berry and serve.
about 8 cups