Suzi's Blog
Vanilla Bourbon Ice Cream
Yesterday’s post for Double Chocolate Brownies suggested adding ice cream. Here is what we serve at Cooking by the Book: a rich, bourbon spiked vanilla treat.
This recipe follows the classic technique of carefully making custard. The steps here are well described and take some time — greatness is rarely swift. But I assure you that this ice cream will immediately become a favorite. You really don’t even need a brownie to enjoy it!
Vanilla Bourbon Ice Cream
Yield: 1 quart
Ingredients:
- 2 cups heavy cream
- 2 cups whole milk
- 1 vanilla bean, split in half lengthwise
- 6 large egg yolks
- ⅔ cup vanilla sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons bourbon
Preparation:
Combine the cream, milk, sugar, and vanilla seeds and bean in a medium heavy saucepan and bring to a gentle boil over medium heat. Remove from the heat.
Beat the egg yolks in a medium bowl until frothy and lemon colored, about 2 minutes. Whisk 1 cup of the hot cream into the yolks, in a slow, steady stream. Gradually add the egg mixture to the hot cream, along with the bourbon, whisking constantly. Cook over medium-low heat, stirring, occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
Remove from the heat and strain through a fine-mesh strainer into a clean bowl. Cover with plastic wrap, pressing it directly against the surface of the mixture to keep a skin from forming. Refrigerate until well chilled, about 2 hours.
Pour mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to an airtight container and freeze until ready to serve
Source: Emeril on the TV Food network 2006
Lemon Ice Cream
What is your favorite ice cream flavor? Vanilla? Chocolate?
About 90% of Americans are covered by those two flavors. Strawberry comes in third in most locations. After that, well, there is a spectrum of flavors. Like one of those ice cream stands with 40 flavors, there are lots of flavors that you see but never taste. I sometimes wonder just how long that carton of Pistachio Peach Green Apple has been sitting in the freezer there. When was the last time anyone who wasn’t stoned asked for that stuff?
I think one reason more people do not eat other flavors is simple: the taste. Most fruit and berry flavored ice creams are not culinary wonders. That is a polite way of saying most of them taste awful. I know, you are thinking about Ben and Jerry’s. Look at that carton! Those boys focus on vanilla and chocolate plus cookie parts, fudge, caramel and nuts. I’m addicted to those, too.
But it’s hard to find a good, pure fruit-flavored ice cream. Until now. This Lemon Ice Cream is superior for two reasons. First, the flavor is honest and balanced. No chemicals to generate the flavor. Not so much lemon flavor your mouth puckers. Not so little you have to question what you just ate. This is a Goldilocks recipe: Just Right.
And the second great reason to try this ice cream is the texture. Too often fruity ice creams become icey. This one has lots of dairy and eggs. Once you take it out of the freezer, let it warm a bit before serving and you’ll enjoy a marvelous velvet sensation.
You can enjoy this ice cream on its own. Or place it on top of pie, cake or cobbler. In fact, I have the perfect fruit cobbler to accompany this ice cream and I’ll post it soon.
Lemon Ice Cream
Yield: 6 Cups
Ingredients:
- 3 cups heavy whipping cream
- 1 cup whole milk
- 1¼ cups sugar, divided
- 1 tablespoon (packed) finely grated lemon peel
- 6 large egg yolks
- 5 tablespoons fresh lemon juice
Preparation:
Combine heavy whipping cream, whole milk, 1 cup sugar, and grated lemon peel in heavy large saucepan. Bring mixture to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Whisk egg yolks, and remaining ¼ cup sugar in large heatproof bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens slightly and instant-read thermometer inserted into mixture registers 170°F, about 5 minutes (do not boil). Strain custard into clean bowl; cover and chill until cold, about 3 hours or in an ice bath until well chilled. Add the lemon juice.
Transfer custard to ice cream maker and process according to manufacturer’s instructions. Transfer ice cream to freezer container. Cover and freeze until firm.
Source: Adapted from Fig Restaurant by Chef Michael Lata
