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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.
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.
Today's ice cream: rum and brown sugar.
1 quart half-n-half
1 cup brown sugar
1/2 cup rum
1 tsp vanilla
1/2 tsp salt
Inspired by a reference to brown bread ice cream, which is much like that plus crumbs of toasted cinnamon bread, and less rum.
1 quart half-n-half
1 cup brown sugar
1/2 cup rum
1 tsp vanilla
1/2 tsp salt
Inspired by a reference to brown bread ice cream, which is much like that plus crumbs of toasted cinnamon bread, and less rum.
Maple ice cream.
I cup maple syrup. And a little more.
1 quart half-n-half
1 tsp vanilla
1/2 tsp salt
1 tbsp or maybe 2 of Sacrilege. (http://www.chow.com/pick/6106)
Mix, chill, machine. Tasting notes afterwards.
I cup maple syrup. And a little more.
1 quart half-n-half
1 tsp vanilla
1/2 tsp salt
1 tbsp or maybe 2 of Sacrilege. (http://www.chow.com/pick/6106)
Mix, chill, machine. Tasting notes afterwards.
Peanut Butter Ice Cream
16 oz peanut butter -- the kind where the only ingredients are peanuts and salt.
1 quart half-and-half
1 cup sugar
1 tsp vanilla
Put about a third of the peanut butter in a blender with a third of the dairy. Blend until the blender stops making clunking noises and starts to whir ominously. (Yes, we use chunky peanut butter for this. What other kind are you suggesting exists?) Add a third of the sugar and stir for a bit. Repeat the cycle for half of the remaining peanut butter, dairy and sugar. Repeat to finish.
Refrigerate until chilly, then add vanilla, mix again and put it into your ice cream machine.
E was initially upset that we weren't making chocolate ice cream. Then he was upset that he didn't get to taste the mix again and again and again...
We'll see how it comes out after dinner.
Oh, yes. A standard jar of peanut butter in the US is 18oz, not 16. The other two ounces are the bits skimmed from the top, and will be whipped with sugar and a little butter to produce peanut butter frosting. Do not tell the kids yet...
16 oz peanut butter -- the kind where the only ingredients are peanuts and salt.
1 quart half-and-half
1 cup sugar
1 tsp vanilla
Put about a third of the peanut butter in a blender with a third of the dairy. Blend until the blender stops making clunking noises and starts to whir ominously. (Yes, we use chunky peanut butter for this. What other kind are you suggesting exists?) Add a third of the sugar and stir for a bit. Repeat the cycle for half of the remaining peanut butter, dairy and sugar. Repeat to finish.
Refrigerate until chilly, then add vanilla, mix again and put it into your ice cream machine.
E was initially upset that we weren't making chocolate ice cream. Then he was upset that he didn't get to taste the mix again and again and again...
We'll see how it comes out after dinner.
Oh, yes. A standard jar of peanut butter in the US is 18oz, not 16. The other two ounces are the bits skimmed from the top, and will be whipped with sugar and a little butter to produce peanut butter frosting. Do not tell the kids yet...
Peanut Butter Ice Cream
16 oz peanut butter -- the kind where the only ingredients are peanuts and salt.
1 quart half-and-half
1 cup sugar
1 tsp vanilla
Put about a third of the peanut butter in a blender with a third of the dairy. Blend until the blender stops making clunking noises and starts to whir ominously. (Yes, we use chunky peanut butter for this. What other kind are you suggesting exists?) Add a third of the sugar and stir for a bit. Repeat the cycle for half of the remaining peanut butter, dairy and sugar. Repeat to finish.
Refrigerate until chilly, then add vanilla, mix again and put it into your ice cream machine.
E was initially upset that we weren't making chocolate ice cream. Then he was upset that he didn't get to taste the mix again and again and again...
We'll see how it comes out after dinner.
Oh, yes. A standard jar of peanut butter in the US is 18oz, not 16. The other two ounces are the bits skimmed from the top, and will be whipped with sugar and a little butter to produce peanut butter frosting. Do not tell the kids yet...
16 oz peanut butter -- the kind where the only ingredients are peanuts and salt.
1 quart half-and-half
1 cup sugar
1 tsp vanilla
Put about a third of the peanut butter in a blender with a third of the dairy. Blend until the blender stops making clunking noises and starts to whir ominously. (Yes, we use chunky peanut butter for this. What other kind are you suggesting exists?) Add a third of the sugar and stir for a bit. Repeat the cycle for half of the remaining peanut butter, dairy and sugar. Repeat to finish.
Refrigerate until chilly, then add vanilla, mix again and put it into your ice cream machine.
E was initially upset that we weren't making chocolate ice cream. Then he was upset that he didn't get to taste the mix again and again and again...
We'll see how it comes out after dinner.
Oh, yes. A standard jar of peanut butter in the US is 18oz, not 16. The other two ounces are the bits skimmed from the top, and will be whipped with sugar and a little butter to produce peanut butter frosting. Do not tell the kids yet...
Orange Sherbet, from Good Eats -- http://www.foodnetwork.com/recipes/alton-brown/orange-sherbet-recipe/
Changes:
* Used Cara-Cara oranges, which are red on the inside, thanks to lycopene.
* Half fresh orange juice, half from the carton. I got a cup of juice from three Cara-Caras, and I only had three left.
* I used about twice as much zest as called for.
Results:
Everyone liked it. E was upset that the orange sherbet was yellow with orange flecks rather than orange... until Elizabear force-fed him a teaspoon, at which point he picked up his bowl and brought it to the table. He complained about flecks, too, after I explained to Z that they were orange zest bits. We had a nice discussion about orange anatomy.
The zest tended to clump, but I suspect that using a blender would have solved that.
It could use a small amount of dark chocolate on the side. Maybe a vanilla wafer dipped in sin?
Changes:
* Used Cara-Cara oranges, which are red on the inside, thanks to lycopene.
* Half fresh orange juice, half from the carton. I got a cup of juice from three Cara-Caras, and I only had three left.
* I used about twice as much zest as called for.
Results:
Everyone liked it. E was upset that the orange sherbet was yellow with orange flecks rather than orange... until Elizabear force-fed him a teaspoon, at which point he picked up his bowl and brought it to the table. He complained about flecks, too, after I explained to Z that they were orange zest bits. We had a nice discussion about orange anatomy.
The zest tended to clump, but I suspect that using a blender would have solved that.
It could use a small amount of dark chocolate on the side. Maybe a vanilla wafer dipped in sin?
Orange Sherbet, from Good Eats -- http://www.foodnetwork.com/recipes/alton-brown/orange-sherbet-recipe/
Changes:
* Used Cara-Cara oranges, which are red on the inside, thanks to lycopene.
* Half fresh orange juice, half from the carton. I got a cup of juice from three Cara-Caras, and I only had three left.
* I used about twice as much zest as called for.
Results:
Everyone liked it. E was upset that the orange sherbet was yellow with orange flecks rather than orange... until Elizabear force-fed him a teaspoon, at which point he picked up his bowl and brought it to the table. He complained about flecks, too, after I explained to Z that they were orange zest bits. We had a nice discussion about orange anatomy.
The zest tended to clump, but I suspect that using a blender would have solved that.
It could use a small amount of dark chocolate on the side. Maybe a vanilla wafer dipped in sin?
Changes:
* Used Cara-Cara oranges, which are red on the inside, thanks to lycopene.
* Half fresh orange juice, half from the carton. I got a cup of juice from three Cara-Caras, and I only had three left.
* I used about twice as much zest as called for.
Results:
Everyone liked it. E was upset that the orange sherbet was yellow with orange flecks rather than orange... until Elizabear force-fed him a teaspoon, at which point he picked up his bowl and brought it to the table. He complained about flecks, too, after I explained to Z that they were orange zest bits. We had a nice discussion about orange anatomy.
The zest tended to clump, but I suspect that using a blender would have solved that.
It could use a small amount of dark chocolate on the side. Maybe a vanilla wafer dipped in sin?