All of the recipes on my blog have been tested in my kitchen. While there are meat, fish and poultry recipes posted, my recent posts are plant based, vegetarian, vegan. You'll find recipes that can serve your family and friends. If you wish a free copy of a recipe to print, just fill in the contact form with the name of the recipe and I'll get it to you ASAP. I will never share you information. I do this as a hobby on a volunteer basis.
Saturday, December 22, 2007
Cinnamon Clove Ice Cream
Recipe from Bon Appetit and Tested in Alice Wootton's Kitchen
You know a dessert is good when it stuns guests into silence after the first bite. I served this recipe with a rustic apple pie. I've also served it with Pear Crumble with Crystallized Ginger . (The recipe for this yummy dessert is also on this blog.) The ice cream is a great dessert even on its own. It can be made ahead which makes it especially handy for parties. Try this. It's a keeper! The spices and the vanilla beans can be found in the bulk spice section of the Lost River Market & Deli.
2 cups whole milk
2 cups whipping cream
1 cup sugar
6 whole cinnamon sticks
16 whole cloves, slightly crushed
1 vanilla bean (optional)
8 large egg yolks
Combine milk, cream, 1/2 cup sugar, cinnamon and cloves in heavy medium saucepan. (If using vanilla bean, split bean in half lengthwise. Scrape the tiny black seeds with a knife. Place the seeds and the vanilla bean pod in the saucepan along with the cinnamon clove mixture.) Bring to boil over medium-high heat, stirring until sugar dissolves. Remove from heat. Cover; steep 1 hour.
Whisk yolks and 1/2 cup sugar in bowl until well blended. Bring milk mixture to simmer. Gradually whisk hot milk mixture into yolk mixture; return to same pan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across (do not boil). Strain into another medium bowl; chill uncovered until cold, stirring occasionally, about 2 hours.
Process chilled custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to container; cover and freeze. (Can be prepared 3 days ahead. Keep frozen.)
Labels:
Desserts,
Make-Ahead,
Party,
Vanilla Bean
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