East of Paris Bookstore

Sunday, August 22, 2010

Ice Cream Inspiration

It's hot and muggy.  What better thing to assuage discomfort than ice bream. A beautiful food blog that I follow -- Prijatno -- recently had a post on Fernet Branca marinated fig ice cream.  The photos were fabulous and the idea took hold. But, not having the key flavors called for, namely figs and Fernet Branca liqueur, what to do?  Maybe invent something else.

Inspiration took me to our liqueurs cabinet where I found a nearly empty bottle of Chambord, which is made of raspberries, blackberries, Madagascar vanilla, Moroccan citrus peel, honey, and cognac. I have occasionally poured few teaspoons over vanilla ice cream. Today, I added it to homemade ice cream along with chopped walnuts. The result was smooth and satisfying.

1-1/2 cups whole milk
1-1/2 cups whipping cream
1/2 cup bakers sugar
5 egg yolks
1 teaspoon vanilla extract
1/4 cup Chambord liqueur
1/2 cup chopped walnuts

Whisk the egg yolks and set aside. Combine the milk, cream, and sugar in a saucepan, whisk to dissolve the sugar. [Bakers sugar has finer granules than regular and dissolves faster.] Heat to a boil. [Milk scorches easily, so stir frequently to avoid burning.] Remove a 1/2 cup of the milk mixture and in a slow stream add to the egg yolks while whisking constantly. [Following this process should prevent the egg yolks from scrambling and obviate the need to strain the mixture.] Add the now tempered egg yolks to the saucepan. Heat the mixture to a boil stirring constantly. After a minute, remove from the heat and cool completely. When the mixture is cool, add the vanilla and Chambord. Then process in an ice cream maker per the machine instructions. [I used a Cuisinart machine and processed the ice cream mixture for 30 minutes.]  Put the processed mixture into a container and freeze for at least three hours.  Then, enjoy! 

Special note:  the ice cream is made with egg yolks.  With the recent egg recalls due to incidence of Salmonella, I pasteurized the eggs I bought, just to stay on the safe side.  You can find instructions on how to pasteurize eggs here and here.

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