Category Archives: ice cream

>Update on beer ice cream.

>So for my ice cream batch this week I made a David Leibovitz recipe for Milk Chocolate and Guinness Ice Cream. Actually finding the time to make it was difficult, the recipe called for only 3/4 cup of beer and I clearly wouldn’t want to pour the rest of the beer down the drain. Usually I make an ice cream base in the morning or the early afternoon, chill it overnight, and run it the next morning while getting ready for work. That way it’s hardpacked by dinner.

The thing is, we have a league policy about drinking before skating and I skated both Sat and Sun nights. Hence I didn’t make the base until Mon night.

As for the ice cream itself: I don’t care for Guinness, I think it’s bitter and watery. So I substituted my most favorite beer MacKisonn’s XXX Stout. It’s a triple milk stout and it’s very thick, very dark, very malty, and has overtones of coffee. Yum. This is what I call a GREAT beer.

The ice cream was simple:
1 cup heavy cream
1 cup milk
1/2tsp vanilla
3/4 cup of sugar
pinch of salt
4 egg yolks
3/4 cup beer
7 oz finely chopped milk chocolate (I wish I’d bought a higher-quality chocolate)

You make the traditional custard with only the milk and then you pour the heated custard over the chocolate. You whisk in the cream, beer, vanilla, and chill.

The texture is very light, almost foamy (probably from the beer). The color is a light brown. The flavor is beautiful, it’s one of those recipes where the unusual ingredient definitely adds something specific to the final product, but you wouldn’t know that it was there unless I told you.

Beer ice cream success!!!

Pictures to follow.

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Dulce de Leche Ice Cream

>Nutella Ice Cream

>Well, I would have taken a picture. But I can’t. Because there’s none left. Nor are there any cones. Or any cone crumbs. The entire batch was demolished, but I can still share the recipe:

13 oz of Nutella spread
2 cups of half and half
1 cup of whole milk
5 egg yolks – reserve egg whites
1 vanilla bean split
1 pinch salt
1/4 tsp vanilla extract

1) Scoop half of the Nutella into a metal mixing bowl.
2) Heat half and half, milk, salt, and vanilla bean over medium low heat. Stir often to avoid scalding.
3) Whisk egg yolks in a large seperate mixing bowl.
4) Prepare an ice bath.
5) When dairy is hot allow to steep for 15min.
6) With a small measuring cup pour hot liquid into the Nutella and whisk. Continue with a little hot liquid at a time until the Nutella is entirely dissolved. Pour hot Nutella mixture back into saucepan.
7) Repeat step 6 with the remaining Nutella.
8) Remove hot Nutella mixture from stove. Using a 1/2 cup measure slowly drizzle the hot Nutella mixture into the bowl with the egg yolks. WHILE YOU DO THIS YOU MUST WHISK LIKE A MOTHERF****R. Do this until you’ve mixed about 2 cups of hot mixture into the egg yolks and then scrape the egg yolk mixture back into the Nutella mixture.
9) Return the Nutella mixture to the stove and heat over medium-low heat. The mixture will already be very thick so be very careful not to allow the mixture to overheat and curdle the eggs.
10) Quickly remove the Nutella/egg mixture from the heat and pour it through a fine-mesh colander into a mixing bowl placed in the ice bath. Whisk immediately for 30 seconds and then add vanilla extract.
11) Chill the Nutella custard base in the fridge for at least 4hrs, overnight is better. Process according to your machine’s instructions.

– I know that probably looks like a lot of instructions if you’ve never made ice cream before, but it’s really not hard. The steps for ice cream are always the same:

1) Heat dairy/flavorings
2) Whisk yolks
3) Stream hot dairy into yolks while whisking like a mofo.
4) Return egg mixture to dairy mixture.
5) Return egg/dairy mixture to stove and stir while it thickens- watching carefully to avoid curdling.
6) Strain hot egg/dairy mixture into an ice bath. Add other flavorings.
7) Chill.
8) Freeze in machine.

– I always reserve the egg whites from the ice cream and use them to make ice cream cones. Waste not want not.

>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):