Crazy Ice Cream
I know it is getting into fall, but I started making different types of ice cream in August. So far I have made avocado and sweet corn ice cream, and both have been very good. And this week I am making Iron Chef Morimoto's asparagus ice cream. It was featured in the October Food Network magazine so I thought I would give it a try.
I know in some of these TV cooking shows you will see things like bacon or even tuna ice cream, but what are some different flavor ice creams that I should try? There is a CH post on "best ice cream recipes" but I like the savory foundation.
I am also searching for the perfect ice cream for Thanksgiving. Any ideas? Right now I am leaning towards sweet potato and marshmallow. I am sure I can find some recipe to adapt.
marsprincess and smkit,
I don't really write down recipes, because I really enjoy experimentation, but from memory this is what I did with the cardomom and ginger root ice cream. You can change and play around with this to incorporate different flavors.
Cardamom and Ginger Root Ice Cream:
- 1 cup of whole milk
- 1/2 cup of sugar
- 2 cups of heavy cream
- about teaspoon of salt
- 2 tablespoons of freshly ground cardamom
- 5 large egg yolks
- 1 large fresh ginger root (about ½ pound or so), peeled and finely chopped (but not minced).
- In a saucepan, warm the milk, sugar, 1 cup of the heavy cream, salt, and chopped ginger root.
- Once the mixture is hot and steaming, let it simmer at low heat for a couple of minutes and add in the cardamom at this time, then remove from heat, cover, and let stand for 2-3 hours to infuse the ginger flavor.
- Once cooled, remove the ginger with a strainer, then press down with a spoon firmly on the ginger to extract as much residual flavor as possible. Then discard the ginger.
- Rewarm the ginger infused cardamom milk. As the milk is being heated, beat the egg yolks in separate bowl, and once the milk is rewarmed (warm to the touch but not hot), slowly incorporate the milk into the yolk while whisking constantly. Voila, ginger custard!
- Cook this ginger-custard until the temp reaches 170F. Once it is cooked or reaches 170F, incorporate this into the remaining 1 cup of heavy cream.
- Refrigerate this mixture overnight in your freezer and put it in your ice cream maker per its instructions.
Last year I made a cranberry-vanilla sorbet that was fabulous, better than it sounds, and was a nice light way to finish off that over-the-top Thanksgiving meal. Can't remember off the top of my head where the recipe came from (maybe Bon Appetite or epicurious), but I'm sure I saved it. We've enjoyed it several times this summer, too.
Although, sweet potaot and marshmallow sounds great!