Text 12528, 154 rader
Skriven 2014-04-24 05:58:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Fred A Ball
Ärende: I Scream, Again #3
==========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brown Sugar Ice Cream w/A Ginger-Caramel Swirl - Pt 1
 Categories: I scream, Desserts, Dairy
      Yield: 1 Quart
 
      5 lg Egg yolks
    1/2 c  Packed dark brown sugar
  1 3/4 c  Heavy cream
    3/4 c  Milk
    1/4 ts Salt

MMMMM---------------------------SWIRL--------------------------------
    3/4 c  Heavy cream
      1 c  Granulated sugar
      1 ts Jarred ginger spread *
    1/8 ts Kosher salt
 
  Special Equipment: Ice cream machine
  
  Make the base: In a medium heatproof bowl, whisk the yolks
  just to break them up, then whisk in half of the brown
  sugar (1/4 cup). Set aside.
  
  In a heavy nonreactive saucepan, stir together the cream,
  milk, salt, and the remaining brown sugar (1/4 cup) and
  put the pan over medium-high heat. When the mixture
  approaches a bare simmer, reduce the heat to medium.
  
  Carefully scoop out about 1/2 cup of the hot cream mixture
  and, whisking the eggs constantly, add the cream to the
  bowl with the egg yolks. Repeat, adding another 1/2 cup of
  the hot cream to the bowl with the yolks. Using a
  heatproof rubber spatula, stir the cream in the saucepan
  as you slowly pour the egg-and-cream mixture from the bowl
  into the pan.
  
  Cook the mixture carefully over medium heat, stirring
  constantly, until it is thickened, coats the back of a
  spatula, and holds a clear path when you run your finger
  across the spatula, 1 to 2 minutes longer.
  
  Strain the base through a fine-mesh strainer into a clean
  container. Set the container into an ice-water bath, wash
  your spatula, and use it to stir the base occasionally
  until it is cool. Remove the container from the ice-water
  bath, cover with plastic wrap, and refrigerate the base
  for at least 2 hours or overnight.
  
  While the ice cream base cools, make the swirl: Set the
  cream by the stove so it's at hand when you need it. Put 2
  tablespoons of the sugar in a heavy nonreactive saucepan,
  and put the pan over medium-high heat. When the sugar is
  melted around the edges and starts turn amber in places
  (about 2 minutes), stir the mixture gently and add another
  2 tablespoons sugar to the pan.
  
  Continue to add the remaining sugar 2 tablespoons at a
  time, stirring frequently and allowing most of the sugar
  to melt before you add more. Watch carefully as the sugar
  darkens, stirring gently to help it melt evenly.
  
  Tip: Keep in mind that the flavor of the ice cream hinges
  on how dark you take the caramel. We take ours to a very
  dark, almost reddish, stage, which produces our intense
  signature flavor.
  
  When the caramel becomes a dark mahogany color, remove the
  pan from the heat and immediately but slowly pour the
  cream into the pan. (The mixture will steam and bubble up,
  so wear oven mitts and be very careful to avoid splatters
  and steam burns.) When the bubbling subsides, gently stir
  to completely blend the cream into the caramel. If you
  have lumps of hardened caramel in your pan, simply put the
  pan over low heat and stir until the caramel is melted.
  
  CONTINUED TO PART 2
  
  by Kris Hoogerhyde, Anne Walker, and Dabney Gough; Sweet
  Cream and Sugar Cones
  
  Epicurious | May 2012
  
  Yield: Makes about 1 quart
  
  MM Format by Dave Drum - 21 June 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brown Sugar Ice Cream w/A Ginger-Caramel Swirl - Pt 2
 Categories: I scream, Desserts, Dairy
      Yield: 1 Quart
 
           Directions Continue
 
  Stir in the ginger paste and salt and let cool. (You can
  make the swirl up to 2 weeks ahead of time. Keep it
  refrigerated, but let it come to room temperature before
  using.)
  
  FREEZE THE ICE CREAM: When the base is completely chilled,
  freeze in your ice cream machine according to the
  manufacturer's instructions. While the ice cream is
  churning, put the container you'll use to store the ice
  cream into the freezer.
  
  As you transfer the ice cream to the storage container,
  drizzle in the caramel after every few scoopfuls, using
  about 6 tablespoons of the caramel (or more if you like).
  When all the ice cream is in the container, use a
  chopstick or butter knife to gently swirl the mixture.
  Enjoy right away or, for a firmer ice cream, freeze for at
  least 4 hours.
  
  Tip: The swirl recipe makes more than you need (the recipe
  won't work in smaller quantities). You can thin the
  leftovers with a little cream and use as a sundae topping,
  or you can enjoy it right off the spoon!
  
  * Note: Ginger spread is a sweetened jarred (or canned)
  product that incorporates a potent gingery punch without
  any bitterness and won't cause the milk to curdle. And
  because it's completely smooth, there's no need to strain
  the final sauce. Look for it in the baking aisle of
  specialty grocery stores or online.
  
  Make It Your Own: Stir 2 tablespoons bourbon into the
  chilled base.
  
  Use store-bought dulce de leche in place of the ginger
  caramel swirl (you get what you pay for, so use a good
  one)
  
  Yield: Makes about 1 quart
 
  by Kris Hoogerhyde, Anne Walker, and Dabney Gough; Sweet
  Cream and Sugar Cones
  
  Epicurious | May 2012
  MM Format by Dave Drum - 21 June 2012
  
  Uncle Dirty Dave's Archives
  
MMMMM

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