Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
|
|
|
|
|
|
|
|
|
|
|
|
| |
Sunday, December 5
Frozen Inside, Frozen Outside
I am finally starting to get used to the cold weather. Every year it takes a week or two from feeling like every second outside is just torture and *inside* just can't be warm enough.... to toleration. I even went for a crack of dawn run on Saturday and was just fine.
Now that I am not shivering 24/7, I made ice cream today, 2 new flavors to add to the list:
ICE CREAM #1: Banana Walnut
1 1/2 cups whole milk
2 grossly overripe bananas, preferably frozen
1/2 cup sweetener - sugar, brown sugar, whatever
2T powdered coconut milk (I think it was supposed to make 1 cup of drink)
1T rum
2T shelled walnuts, plus 1t brown sugar
Dump the milk, sugar, and coconut powder in the blender. Whiz until smooth. Add the bananas and rum. Chill until damn cold (unless you started with frozen bananas, in which case you are READY!).
While the base is chillin', toast your walnuts (dry skillet, low heat, about 10 minutes). Don't let them burn or a) you will have to start over and b) they will stink. Once they smell nice and toasty, take them off the heat and chop as finely as you want to encounter in the ice cream, then put back in the pan and sprinkle with the brown sugar. Toss until the sugar melts and makes a very light glaze on the nuts. Chill the nuts.
Process the ice cream in your handy dandy ice cream maker, and then add the walnuts near the end (after the ice cream has set up to soft-serve consistency or harder).
Afterthoughts: I cannot taste the rum or coconut milk AT ALL, which is why I didn't put those words in the title. The powder must be weak, because I've had this problem before. Next time, heavy coconut milk from a can. Oh, and more rum. Texture-wise, this is not a very creamy ice cream, as there is not a lot of butterfat from cream or egg yolks to temper the mixture. But the banana flavor is front and center and the very faint praline coating on the walnuts helps immensely.
ICE CREAM #2: Fig-Port with mint and honey
4 dried figs, chopped finely and soaked for 15+ minutes in
2T port (or enough to cover)
1c whole milk
1T dried mint
1T thyme honey (or any wildflower honey)
1/4c brown sugar or sweetener
1 egg yolk
Put the mint and honey in the milk and scald it. ("Bad milk!" Um, not scold.... scald.) Beat the egg yolk and sugar together, then add some of the milk to the egg, mixing well. Finally dump the egg into the pan with the milk and cook gently until it slightly thickens or is just short of boiling. Either pick out the mint bits at this point or use a blender to render them tiny. Stir in the fig-port mess and chill for several hours, preferably overnight. Process in your ice cream maker when ready.
NOTES: I like this one a LOT. The wacko flavor combination came from a little research about what pairs well with figs. Next time I think I'll make it richer with cream and really knock my socks off.
Time posted: 21:24 [permalink]
|
|
| |
CONTACT ME: tenacity -at- gmail.com
|
|
|
