![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Cherry vanilla.
Eliz went to a Syrian market and bought, among other things, a jar of cherry jam. I'm a fan of all sorts of jams, jellies, preserves and marmalades, so this makes sense.
I opened it and discovered that it had not gelled properly, and was a delicious thick cherry syrup surrounding dark sour cherries. Tasty, but not jam.
Today's ice cream, to be served tomorrow, is a French-style vanilla custard. I overcooked it slightly and in the continuity from creme anglaise to custard, this was flan. Oh well. It turns out that after sitting a day in the refrigerator, it loosened enough to make an extremely thick ice cream base.
5 egg yolks
1 quart half-n-half
3/4 cup sugar
vanilla, salt, a drizzle of Amaretto
and most of a jar of cherry jam, now syrup.
We'll see how it tastes tomorrow, after it's had a chance to firm up.
Eliz went to a Syrian market and bought, among other things, a jar of cherry jam. I'm a fan of all sorts of jams, jellies, preserves and marmalades, so this makes sense.
I opened it and discovered that it had not gelled properly, and was a delicious thick cherry syrup surrounding dark sour cherries. Tasty, but not jam.
Today's ice cream, to be served tomorrow, is a French-style vanilla custard. I overcooked it slightly and in the continuity from creme anglaise to custard, this was flan. Oh well. It turns out that after sitting a day in the refrigerator, it loosened enough to make an extremely thick ice cream base.
5 egg yolks
1 quart half-n-half
3/4 cup sugar
vanilla, salt, a drizzle of Amaretto
and most of a jar of cherry jam, now syrup.
We'll see how it tastes tomorrow, after it's had a chance to firm up.
