Ingredients
1 1/2 cups creams
1 cup milk
4 large eggs
1/2 cup sugar
1/2 cup brown sugar
3 medium sized pears
1/2 tsp vanilla extract
1 tbsp cheap vodka
1/4 stick of butter
Recipe
Combine a portion of the brown sugar (about half of it) with butter in a medium sauce pain. When the sugar has started to melt, add the pears, chopped coarsely. All the pears to soften for about 10-15 minutes on medium heat, turning frequently. When soft and browned, remove from heat. Let cool and then mix the fruit in a blender for about 20-30 seconds until smooth.
Chill the sugary fruit slurry overnight.
Meanwhile, make a custard of the granulated sugar, cream, milk, and egg yolks. Chill overnight.
When ready to spin the chilled ingredients, combine custard with fruit slurry, add vodka (though any alcohol will achieve the same*), vanilla and remaining brown sugar.
*Alcohol is to maximize creaminess. If your results are not sufficiently creamy, consider adding a bit more alcohol, sugar or increasing the cream/milk ratio.
Wednesday, December 5, 2012
Tuesday, June 19, 2012
Simple Bacon Ice Cream
Bacon ice cream is always a huge hit. Least Kosher of all the ice creams, if you allow the bacon flavor to collide with the rich sweetness of maple syrup (once very eloquently described by Agent Cooper), you will be assured of great success.
The danger is too much bacon fat -- it coats the tongue unmercifully. The greatest enhancement are Stroopwafels.
1 lb (hickory) smoked (streaky) bacon
2 cups heavy cream
1 cup whole milk
1 cup brown sugar
1/3 cup maple syrup
Flavoring the milk:
Begin by frying 3-5 strips of the bacon. When it is very crispy, almost burnt, remove it from heat and dry it on a paper towel. Next, add the cup of whole milk to a small sauce pan and simmer it with the strips of bacon. After simmering for about 15 minutes. Add 2/3 cup brown sugar and 1/3 cup maple syrup. Cool in the refrigerator (about 2-3 hours).
Caramelized bacon bits:
Take the remainder of the bacon and place it in a large, rectangular pyrex dish. Put the bacon in an oven preheated to 375 degrees. When the bacon begins to redden after about 10 minutes, remove from the oven and coat completely with about 1/3 cup of brown sugar. Cook until well caramelized as in the photos above (about an additional 10-15 minutes). CAUTION: bacon grease and melted sugar will be very hot and dangerous. Let the caramelized bacon cool. When cool, separate meaty streaks from fat, which can be discarded. Break the meaty strips into bits.
The base:
Use a Philadelphia style base -- simply combine the bacon infused milk with the cream. When the ice cream is almost as firm as anticipated in the maker, add caramelized bacon bits.
The danger is too much bacon fat -- it coats the tongue unmercifully. The greatest enhancement are Stroopwafels.
1 lb (hickory) smoked (streaky) bacon
2 cups heavy cream
1 cup whole milk
1 cup brown sugar
1/3 cup maple syrup
Flavoring the milk:
Begin by frying 3-5 strips of the bacon. When it is very crispy, almost burnt, remove it from heat and dry it on a paper towel. Next, add the cup of whole milk to a small sauce pan and simmer it with the strips of bacon. After simmering for about 15 minutes. Add 2/3 cup brown sugar and 1/3 cup maple syrup. Cool in the refrigerator (about 2-3 hours).
Caramelized bacon bits:
Take the remainder of the bacon and place it in a large, rectangular pyrex dish. Put the bacon in an oven preheated to 375 degrees. When the bacon begins to redden after about 10 minutes, remove from the oven and coat completely with about 1/3 cup of brown sugar. Cook until well caramelized as in the photos above (about an additional 10-15 minutes). CAUTION: bacon grease and melted sugar will be very hot and dangerous. Let the caramelized bacon cool. When cool, separate meaty streaks from fat, which can be discarded. Break the meaty strips into bits.
The base:
Use a Philadelphia style base -- simply combine the bacon infused milk with the cream. When the ice cream is almost as firm as anticipated in the maker, add caramelized bacon bits.
Monday, May 28, 2012
the flavor graveyard
http://www.npr.org/2012/05/28/153602928/the-graveyard-of-shelved-ice-cream-flavors?ft=1&f=1001&sc=tw&utm_source=twitterfeed&utm_medium=twitter
ben & jerry bros have an actual flavor graveyard, an actual place to mourn dead flavors.
pretty cute, fellahs.
ben & jerry bros have an actual flavor graveyard, an actual place to mourn dead flavors.
pretty cute, fellahs.
Thursday, May 24, 2012
salted candy apple ice cream
PHOTOS
INGREDIENTS
2 1/4 cups cream
1 cup whole milk
1 1/4 cup sugar
3 eggs
1/2 cup brown sugar
2 granny smith or other tart 'pie' apples
1 tbsp cinnamon powder, 1/2 tsp clove powder, 2 tsp vanilla extract & 1 1/2 tsp+ sea salt
INGREDIENT NOTES
granular or flakey sea salts both work. experiment and, remember, have fun.
BASE
1. caramel
melt 1 cup of sugar on medium heat in a heavy skillet, 10-12 inches, stirring constantly.
use a fork -- it will get coated in hardened sugar but soaking will remove this.
sugar will become a clear, viscous liquid. agitate constantly at this point.
it will pass rapidly to amber. CAUTION -- the amber burns fast to a bitter dark brown.
add 1 1/4 cups heavy cream while still amber. CAUTION -- may splatter. add slowly, rocking pan.
swirl or stir over heat until it becomes a rich caramel concoction.
remove from heat, add 1 tsp+ (to taste) sea salt and 1 tsp vanilla extract and stir well as it cools.
2. ice cream base
use 1 cup heavy cream and 1 cup whole milk, as well as 3 eggs and 1/4 cup of sugar to make a custard.
(how to make a custard ice cream base: written and youtube -- slightly different methods but both work).
combine the custard and the caramel in the caramel skillet.
3. sautéed apples
use a small skillet. core unpeeled apples and cut into thin (2-3 mm) slices. divide slices into thirds.
combine with 1/2 cup brown sugar, 1 tbsp cinnamon powder, 1/2 tsp clove powder, 1/2+ tsp salt, 1 tsp vanilla extract.
cook until soft and brown with little remaining liquid.
SPECIAL INSTRUCTIONS
cool all ingredients (about 4-8 hours). apples should be cooled in the freezer.
when the ice cream base is getting firm in the maker, then add the cooled sautéed apples and stir in evenly. this ice cream finishes soft, and freezes well.
OPTION: reserve some caramel to coat the sautéed apples before adding to the maker.
REFERENCES
K. "Ice Cream a la Apple Pie ... All American Apple Pie Ice Cream." Grin and Bake It: Grinning my way through trials an triumphs (blog). <http://grinandbakeit.com/ice-cream-a-la-apple-pie-all-american-apple-pie-ice-cream>
Albin, A. "Salted Caramel Ice Cream." Epicurious.com (website). <http://www.epicurious.com/recipes/food/views/Salted-Caramel-Ice-Cream-354517>
 |
| caramel, looking right to add the cream |
 |
| finished base |
 |
| sautéed apples, looking ready |
 |
| straight out the maker |
INGREDIENTS
2 1/4 cups cream
1 cup whole milk
1 1/4 cup sugar
3 eggs
1/2 cup brown sugar
2 granny smith or other tart 'pie' apples
1 tbsp cinnamon powder, 1/2 tsp clove powder, 2 tsp vanilla extract & 1 1/2 tsp+ sea salt
INGREDIENT NOTES
granular or flakey sea salts both work. experiment and, remember, have fun.
BASE
1. caramel
melt 1 cup of sugar on medium heat in a heavy skillet, 10-12 inches, stirring constantly.
use a fork -- it will get coated in hardened sugar but soaking will remove this.
sugar will become a clear, viscous liquid. agitate constantly at this point.
it will pass rapidly to amber. CAUTION -- the amber burns fast to a bitter dark brown.
add 1 1/4 cups heavy cream while still amber. CAUTION -- may splatter. add slowly, rocking pan.
swirl or stir over heat until it becomes a rich caramel concoction.
remove from heat, add 1 tsp+ (to taste) sea salt and 1 tsp vanilla extract and stir well as it cools.
2. ice cream base
use 1 cup heavy cream and 1 cup whole milk, as well as 3 eggs and 1/4 cup of sugar to make a custard.
(how to make a custard ice cream base: written and youtube -- slightly different methods but both work).
combine the custard and the caramel in the caramel skillet.
3. sautéed apples
use a small skillet. core unpeeled apples and cut into thin (2-3 mm) slices. divide slices into thirds.
combine with 1/2 cup brown sugar, 1 tbsp cinnamon powder, 1/2 tsp clove powder, 1/2+ tsp salt, 1 tsp vanilla extract.
cook until soft and brown with little remaining liquid.
SPECIAL INSTRUCTIONS
cool all ingredients (about 4-8 hours). apples should be cooled in the freezer.
when the ice cream base is getting firm in the maker, then add the cooled sautéed apples and stir in evenly. this ice cream finishes soft, and freezes well.
OPTION: reserve some caramel to coat the sautéed apples before adding to the maker.
REFERENCES
K. "Ice Cream a la Apple Pie ... All American Apple Pie Ice Cream." Grin and Bake It: Grinning my way through trials an triumphs (blog). <http://grinandbakeit.com/ice-cream-a-la-apple-pie-all-american-apple-pie-ice-cream>
Albin, A. "Salted Caramel Ice Cream." Epicurious.com (website). <http://www.epicurious.com/recipes/food/views/Salted-Caramel-Ice-Cream-354517>
definitions
FROZEN COMMOTIONS,
AN ICE CREAM BLOG.
fro·zen/'frəʊz ə n/
| verb: |
|
com·mo·tion/kəˈmōSHən/
verb:
- a state of confused or noisy disturbance
- civil insurrection
com·mo·tion/kəˈmōSHən/
verb:
- a state of confused or noisy disturbance
- civil insurrection
com·mo·tion/kəˈmōSHən/
verb:
|
|
| synonyms: |
agitation - disturbance - turmoil - stir - tumult
|
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