|
Quick & EasyBy Beverly Barbour
The scoop is that anytime is the right time for homeade ice creamIf you didn't grow up turning the crank on an old-fashioned ice cream maker (the kind that had to be turned for 20 or 30 minutes or until your arms fell off), you can't know the joys associated with wrapping your tongue around a dasher and licking off the wonderful flavor of summer. Pineapple was the hands-down favorite at our house, my aunt's house and my grandma's house. They didn't go in much for variety; just quality. The smoothest most elegant ice creams are made using a simple cooked custard of whole milk, sugar and egg yolks. If you are a beginner whet your whistle on vanilla and branch out from there. There must be a reason that vanilla is the best selling, flavor, probably that I have never heard a blessed soul say they didn't like it and most likely because it takes so kindly to sauces (read toppings). Fresh crushed strawberries and sugar and some grated orange rind make one of the world's best toppings. Add a little Grand Marnier if you want to add a touch of glamour for glamorous guests. Fudge, either hot or cold, running down the vanilla ice cream and pudding on sliced bananas is another sure winner. Here are some winning recipes to help you beat the heat while you eat...or remember summer when the warmth was not coming from the sun. If you like truly rich, rich ice cream, substitute heavy cream for all or part of the water in the recipe. BASIC VANILLA ICE CREAM
Basic because you can add crushed fruit, crushed hard candy or crushed cookies. You can also use herbs or spices instead of the vanilla bean. Rosemary, basil, verbena and mint all add a delicate hard-to-place flavor. Spices are good in combinations such as berry ginger, coffee cardamom, and chocolate cinnamon. 1 plump, moist vanilla bean (soak in water to moisten) Cut the vanilla bean in half lengthwise and, using the back of the knife, scrape the pulp out of the pod. Put the pulp, pod, milk and 1/4 cup sugar in a saucepan and bring to a boil. Remove from the heat, cover with plastic wrap and set aside infuse for 10 minutes. Place a bowl in your kitchen sink and fill the sink with ice cubes and cold water to 3/4 the height of the bowl. In another bowl,whisk the egg yolks and remaining 1/4 cup sugar together until mixture thickens slightly and turns pale. Discarding the pod, strain the vanilla infused milk into a measuring cup. Add more milk to bring liquid to 2 cups. Pour into a saucepan and again bring to a boil. Whisking the egg yolks and sugar again, gradually add half of the hot milk. Whisk until all ingredients are well combined and then whisk in the remaining milk. Pour mixture into saucepan. Using a wooden spoon, stir the mixture constantly over medium heat and cook until it is thick enough to coat the back of the spoon. (Run your finger down the length of the spoon's bowl; the custard shouldn't flow back into the track you've made). Strain custard into the bowl, which is in the ice water, and cool completely. The custard is ready to freeze now or it can be covered with plastic wrap and refrigerated to use the next day. After ice cream is churned, store in freezer for an hour or 2 to ripen before serving. Makes 1 pint. STRAWBERRY MINT ICE CREAM
Same ingredients as in basic vanilla recipe, omitting the vanilla bean. 1 cup strawberries, chopped Place berries, sugar, water and lemon zest in a bowl. Cover and place over simmering water and steam until berries are poached; set aside. Put mint leaves, milk and 1/4 cup sugar in a saucepan; bring to a boil. Remove pan from heat, cover with plastic wrap and set aside to infuse for at least 20 minutes. Discard the mint, strain the milk into measuring cup and add milk to bring liquid to 2 cups. Continue to follow the basic recipe until ice cream is removed from the machine. Fold in poached strawberries and continue remaining steps of basic recipe. Make 1 pint. MANGO GINGER ICE CREAM
Same ingredients as Vanilla recipe, omitting the vanilla bean. 1 cup mango, cut into small pieces Place mango pieces, 1/4 cup sugar and water in a bowl. Cover and place over simmering water to steam until the mango is poached. Set aside. Place ginger slices, milk and 1/4 cup sugar in a saucepan and bring to a boil. Remove pan from heat, cover with plastic wrap and set aside in to infuse for at least 10 minute. Discarding the ginger, strain the milk into a measuring cup. Add milk to bring liquid to 2 cups. Continue to follow basic recipe until ice cream is removed from machine. Fold in the poached mango. Makes 1 pint.
Copyright/Privacy
Copyright 1995-2011. High Plains Publishers, Inc. All rights reserved. Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com |