Anonymous said: I'm trying to make an ice cream using of home brew beer. I have found that I can make ice cream that is about 6% alcohol by volume. It will freeze just fine, it is just icy. Is there a way to reduce the water content in the alcohol without boiling (I want to keep the alcohol.) or do I just need to significantly up the fat content?
Freeze distillation a.k.a. freeze your beer and take out the frozen bits!
thefulfillmentcenter said: Am I remembering correctly that you mentioned making gin ice cream? I just infused some vodka to make gin, so I have all the herbs and spices to do it, and I was wondering how yours turned out...
Honestly, it wasn’t that great. It was certainly edible, but even when dunked in some tonic, I felt like it wasn’t much more than a novelty item. Your view might depend on how much you like gin/juniper.
That being said, I think the problem was the bitterness the juniper berries imparted. I steeped the berries in the cream for a very very very long time. Maybe blanching them first like they were spinach or tea might have taken some of the bitterness out.
I made this with the standard ratio (2c. cream, 1c. milk, .5c sugar, w/ some cinnamon and nutmeg), and a whole mashed butternut squash. In the end though, it didn’t turn out nearly butternutty enough, so I probably should have scraped out the squash a little better or used one that was way bigger. At the very least, it’s a pretty color.
OH AND HEY: Brooklyn Skillshare is tomorrow! Fight your way through the madding crowds at 3:15 to hit up my ice cream class, or show up earlier to try out a thousand other free classes.
Recent press mentions:
Time Out New York: Covered in an article on underground foods. How edgy are we, ‘eh?
Brooklyn Paper: Right over here - which is accompanied by a picture in which I look like an incredibly rude and pompous ice cream magnate. Accompanied by a recipe for Laurel’s Ginger Blackberry (previously on the blog).
Gingered Beet: Gina rocked three flavors coming in, gingered beet is getting its own post because this picture makes it look 150% radioactive.
Ginger Honey with Candied Ginger Bits
So, I’m pregnant. This recipe is for all the preggers ladies and everyone else. Ginger is a first-trimester savior, it calms your stomach and clarifies your attention. Plus, you need lots of calcium! Honey deepens the flavor, and is supposedly better than refined sugars. OK, maybe I should have made it lower fat, but I did not: my contribution to the club today will be 2 parts cream, fresh ginger-steeped and some ginger powder mixed in, 1 part whole milk, a cap-full of vanilla, a scant 1/2 cup honey, and candied ginger bits.
For some inexplicable reason, I got the idea earlier this summer that having a jar of real maraschino cherries in the frig to top ice cream with was a really good idea. It took me a good while to round up the key ingredient, Luxardo Maraschino Liqueur, but I finally made a batch this week, and they are so incredibly delicious.
The recipe is stolen from here, and it’s pretty simple: boil 1/2 cup sugar, 1/2 cup water, some lemon juice and a cinnamon stick, along with some vanilla if you want. When it boils, throw in a pound of pitted cherries and cook for 5-7 minutes. Take them off the heat and add 1 cup of Luxardo. Let ‘em cool and keep ‘em in the frig.
I never actually ate them with ice cream, but they were amazing with greek yogurt and nothing like what comes in a jar at the store. Eat enough and you might get a buzz, not that that’s a bad thing.
Anonymous said: What ice cream maker would you recommend for a broke novice? Thanks!
Honestly, I love everything by Cuisinart. This is their cheapest, and some members of ICC have had good results with it.
On the other hand, I think people have had success with absolutely every machine under the sun. Ice cream is one of those things that’s really ingredient- and process-driven, and as long as you’re using a standard base-goes-in-the-freezer machine I’m sure you can adapt your methods to any quirks your machine throws up!