"It's a taste of my childhood!"
Dec. 26th, 2023 12:02 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Peppermint Ice Cream.
28 oz half-and-half
1 cup sugar
5 egg yolks
4 tsp cornstarch
2 Tbsp milk
1/2 tsp vanilla
2 tsp peppermint extract (avoid spearmint)
red or pink food coloring
3/4 cup crushed candy canes (about 5-6 oz)
Mix the cornstarch and milk and set aside. Put the dairy and sugar in a heavy-bottomed saucepan, and place it over medium-high heat. Cook, whisking occasionally to discourage the dairy from scorching, until the mixture comes to a full rolling boil. Whisk in the cornstarch mixture and continue cooking for 1 minute. Remove from heat.
Whisk the egg yolks. Add 1/2 cup of the dairy mixture while whisking, then pour the tempered yolks back into the pot of hot milk while whisking. Place the pot over medium-low heat and cook, stirring and scraping the bottom of the pot constantly with a rubber spatula to avoid curdling.
When the custard thickens and/or the temperature reaches 180º F, immediately remove from heat and pour the custard into a shallow metal or glass bowl. Nest the hot bowl into an ice bath, stirring occasionally until it cools down to the touch (50º F or below). Strain through a sieve to remove any bits of scrambled yolk for a better texture. (I didn't bother, and it really didn't need it.) Whisk in the peppermint and vanilla. Transfer the cooled custard base to the fridge for 4 hours, or preferably overnight.
Churn according to the ice cream maker's instructions. During the last few minutes, add the crushed candy canes to the churning ice cream. Transfer to a container, cover with plastic wrap, and freeze overnight.
What worked: The wife said this tasted like her childhood, so objective achieved. It was very good with hot fudge. I didn't bother coloring with pink, partly because we were out of red food coloring, so it stayed a yellow custard.
Like nearly all recipes I have made from this book, it produces a near-professional level of ice cream. That's no small thing.
What didn't: I thought it could have used a bit more peppermint (although the crushed candy canes helped). It set up in about 20 minutes rather than the usual 30 in the ice cream maker and was quite hard after a day of freezing.
Will I make it again? The wife really, really likes this, so probably.
28 oz half-and-half
1 cup sugar
5 egg yolks
4 tsp cornstarch
2 Tbsp milk
1/2 tsp vanilla
2 tsp peppermint extract (avoid spearmint)
3/4 cup crushed candy canes (about 5-6 oz)
Mix the cornstarch and milk and set aside. Put the dairy and sugar in a heavy-bottomed saucepan, and place it over medium-high heat. Cook, whisking occasionally to discourage the dairy from scorching, until the mixture comes to a full rolling boil. Whisk in the cornstarch mixture and continue cooking for 1 minute. Remove from heat.
Whisk the egg yolks. Add 1/2 cup of the dairy mixture while whisking, then pour the tempered yolks back into the pot of hot milk while whisking. Place the pot over medium-low heat and cook, stirring and scraping the bottom of the pot constantly with a rubber spatula to avoid curdling.
When the custard thickens and/or the temperature reaches 180º F, immediately remove from heat and pour the custard into a shallow metal or glass bowl. Nest the hot bowl into an ice bath, stirring occasionally until it cools down to the touch (50º F or below). Strain through a sieve to remove any bits of scrambled yolk for a better texture. (I didn't bother, and it really didn't need it.) Whisk in the peppermint and vanilla. Transfer the cooled custard base to the fridge for 4 hours, or preferably overnight.
Churn according to the ice cream maker's instructions. During the last few minutes, add the crushed candy canes to the churning ice cream. Transfer to a container, cover with plastic wrap, and freeze overnight.
What worked: The wife said this tasted like her childhood, so objective achieved. It was very good with hot fudge. I didn't bother coloring with pink, partly because we were out of red food coloring, so it stayed a yellow custard.
Like nearly all recipes I have made from this book, it produces a near-professional level of ice cream. That's no small thing.
What didn't: I thought it could have used a bit more peppermint (although the crushed candy canes helped). It set up in about 20 minutes rather than the usual 30 in the ice cream maker and was quite hard after a day of freezing.
Will I make it again? The wife really, really likes this, so probably.
