thefulfillmentcenter asked: 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 asked: 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!
Anonymous asked: My ice cream turns out very rich and creamy, except when you eat it, there is a grainy residue left on the spoon. The ice cream itself doesn't seem to be grainy when you eat it - just on the spoon.This recipe has a much larger proportion of egg yolks, and has the addition of butter (which I've never heard of doing). The other difference from other recipes is the procedure - it calls for the egg yolks and sugar to be whisked together, then add the 1/2&1/2 and cook it in the top of a double boiler. Other recipes have eggs added after you've taken some of the warm liquid and added it to the eggs. Is the problem the result of something in the recipe, the procedure, or is this the 'graininess' that I've read about as a result of it freezing too fast?
Since you’ve pointed out the egg yolk process is different than most recipes, let’s focus on that.
The egg yolk mixture is, in its heart of hearts, a custard. Custard has a reputation for being fickle, and googling around for "grainy custard" bears this out. From a comment on this page,
3. Eggs curdling. What happens in curdling is that tiny bits of eggs get thoroughly cooked and bind together in little crystalline bits (scrambling). The result is grainy custard. The trick is to work the custard over low heat (double boiler) and to whisk constantly. That way, you give time for the sugar molecules to come between the yolk molecules. Make a zabaglione tonight to test: on a double boiler over low heat, whisk in four egg yolks, a quarter of a cup of sugar and a quarter of a cup of dry marsala. If the heat is low and the motion constant, you will have a good custard. Then buy a package of mixed berries at Trader Joe’s (freezer section) and you’ve got a great dessert.
Additionally, this Chowhound thread seems to agree that either too low or too high of a temperature can mess with your custard.
So! As a first stop I’d recommend trying out the ‘standard’ method you outlined in your question (despite what the recipe says) and seeing if that solves the problem. There are also a TON of other tips in that Chowhound thread on other aspects of graininess that you could check out if that doesn’t solve the problem.
Let us know how it turns out!