Monthly Archives: December 2007

>The thing about grey ice cream…

>is that it is, well…. grey.

And it doesn’t matter what it tastes like. No one will try it… because it’s grey.

It wasn’t that great. It doesn’t deserve a picture or any more discussion than there was.

Because it was grey.

>Overdue Ice Cream Blog

>

Salted Butter Caramel Ice Cream

courtesy of David Leibovitz)

I brought this to the Orphan’s Thanksgiving Feast, and this little tiny scoop here is all that is left because it was SO FREAKING AWESOME!!!!!!

Also, making caramel turns out to not be hard at all, even without using a candy thermometer (which I’d forgotten that we own) so long as (in the words of the esteemed David Leibovitz) you “don’t even stop to scratch your nose” the entire time you’re cooking. I think that’s the polite way of saying, “Pay attention at all times because you might need to whisk like a mother fricker!”

salted butter caramel ice cream

This recipe is free on Mr. Leibovit’z blog:
http://www.davidlebovitz.com/archives/2007/04/salted_butter_c.html

If you own an ice cream maker, a sheet pan, and balls of steel, then this is THE recipe for you to try.

And here is a creation of my own:

Peppered Mint Cookie Ice Cream

(the picture isn’t great because we were in such a hurry to EAT it).

Peppered Mint Light Cream Base

(recently I’ve been decreasing the fat in my ice cream bases- for obvious reasons)
-2 cups 1/2 and 1/2
-1 cup whole milk
-3/4 cup sugar
-1/4 tsp salt
-7 peppermint tea bags
-3/4 Tbsp coarsely crushed black pepper
-1 vanilla bean split
-1/2 tsp. vanilla extract
-5 egg yolks

Cookies

3/4 bag coursely crushed Mint Newman O’s. Or your favorite chocolate cookie

Software

Medium saucepan
ice cream machine
fine mesh strainer
whisk
mixing bowl
big bowl full of ice bath
paring knife

Directions

1) Heat the 1/2 and 1/2, milk, sugar, pepper, salt, teabags, and split vanilla bean over medium heat. When mixture begins to simmer turn off the heat and allow it to sit for 45min-1hr.

2) Place egg yolks in one of the mixing bowls and whisk until light yellow.

3) After the dairy has sat for the entire time period heat it back up over medium high heat. Remove the tea bags and squeeze to retain all of the strongly flavored liquid inside the tea bags. Discard the tea bags. Remove the vanilla bean and set aside. When dairy is reheated remove from heat.

3) Very slowly stream 1/2cup of the dairy into the eggs WHILE YOU WHISK LIKE A MOTHERF****R. Do this with 1 1/2 cup dairy total. Then scrape the egg/dairy mixture back into the saucepan of dairy WHILE YOU WHISK LIKE A MOTHERF****R. Return the dairy/egg saucepan to the stove and heat just until the liquid thickens and coats the back of a spoon. At this point REMOVE THE LIQUID FROM THE HEAT IMMEDIATELY.

4) Place your mixing bowl in the ice bath, place the fine-mesh strainer over the top and pour the dairy-egg mixture into the mixing bowl. Stir until chilled. Scrape the vanilla bean with the paring knife and add the seeds to the dairy-egg mixture. Add the vanilla extract and stir.

5) Refrigerate the mixture for at least 8hrs or overnight.

6) Run the mixture in your ice cream machine according to the manufacturer’s instructions.

7) When the ice cream is done move the frozen ice cream mass to a large tupperware. Fold in your crushed cookies. Freeze until hardened; 4-8hrs.

Serve in a chocolate cone or with chocolate sauce.

Here’s something you may not know about ice cream:

The cream in the ice cream is not really whipped when making the base- instead the mixture is whipped by the machine and all the ice crystals and air integrate into making the ice cream. This causes the mixture to grow (or inflate). When the ice cream is about done it will emerge out of the top of your machine. This is called the RISE. The higher the rise you get, the better (lighter, fluffier) your ice cream will be.

Unfortunately the rise is also the concept most abused by commercial ice cream manufacturers. They have figured out how to integrate 2 or 3x more air into their ice cream than someone can at home with a small machine. So, if you lift a pint of their ice cream and a pint of my ice cream you will notice that mine is much much heavier. This means, when you buy commercial ice cream you are really paying for AIR, not product.

I am officially looking for someone to invest in a B-ton ice cream business. And I need help writing a business plan. Help!

And in the interest of holiday cheer I bring you this:
If you don’t own the balls of steel it takes in order to make your own caramel you can at least have balls of holly (courtesy of my office secretary):