Friday, July 3, 2009

sweet: approx. cinnamon basil coconut ice cream

2 c. heavy cream (Smith Creamery, the BR)
1 c. milk (Smith Creamery, the BR)
3/4 c. sugar
pinch salt
5 egg yolks
(shout-out to Fine Cooking, who supplied the basic custard recipe. but if you're not a member of their site, you can't access it on the web. too bad for you.)

2 cinnamon sticks (broken in smaller pieces or whatever)
3 stalks worth of leaves + flowers cinnamon-basil. maybe 15 leaves regular basil? the big leaves? maybe to taste. smell it. you'll know.
3/4 c. coconut milk
between 0 and 1 c. shredded coconut

one: heat 1 c. cream + milk + sugar + salt until small bubbles appear around the edges. stir as you like it.

two: dump cinnamon sticks and basil leaves in pot, remove from heat, let sit 1 hr.

three: in the mean time (but prolly the tail end of it), separate your eggs and get a metal bowl set up in an ice-bath. last cup of heavy cream goes here.

four: reheat steeping liquid to same point. pour half into the egg yolks and mix - to bring up to temp so they don't curdle. which is gross. pour back into pot. continue to heat until liquid thickens slightly and begins to steam (between 175 and 180 degrees). no boiling.

five: pour thru strainer into cold cream. bring down to about 70 and then transfer to the fridge. or at least the fridge if you have a while. the thing is, if you don't get the custard down cool, your ice cream maker will struggle.

six: about four hrs later, when the custard is fully cool, pour into the bowl of your ice cream maker and kick back. 

seven: if you don't freeze the fresh churned ice cream for a few hours, it will be about two seconds from ice cream soup. fair warning. 

also i'm not personally into a whole cup of shredded coconut - it makes the ice cream kind of dry and hairy, a little bit like eating a delicious sock, but you may be into that. this is good with hot fudge. 

No comments:

Post a Comment