teaberryblue: (Default)

Have you ever had a quail egg?

If you haven’t, they are tiny and delicious:

They are often just served raw or lightly poached over other food, or pickled.  Anyway, I was at the market (if you can’t get them at your usual grocery store, try an Asian market; they cost around $3 for a package of 18 near me in New York City) and quail eggs were on sale, so I thought it would be fun to try ice cream with them.

Recipe: Quail Egg Ice Cream
Recipe Type: Dessert
Author: Tea
Prep time: 9 hours
Cook time: 65 mins
Total time: 10 hours 5 mins
Serves: 4-10
A traditional ice cream made with quail eggs instead of chicken eggs.
Ingredients
  • 3/4 cup whole milk
  • 3/4 cup half & half
  • 1/2 Tsp vanilla extract
  • 10 quail egg yolks
  • 5 whole quail eggs
  • 1/4 cup sugar
  • 2 cups heavy cream
Instructions
  1. Stir egg yolks and sugar together until frothy and yellow
  2. Bring milk, half and half to boil slowly with vanilla
  3. Pour hot milk into egg mixture very slowly, in 1/3 cup increments, whisking well to temper the egg mixture
  4. Once 2/3 of the milk has been added to the eggs, pour the milk and egg mixture back into the pot and whisk well
  5. Put the pot back over medium heat. Stir intermittently to keep the mixture from sticking to the pot and burning
  6. Once the mixture begins to thicken to a consistency like pudding, remove it from heat
  7. Refrigerate for four hours or overnight.
  8. Add cream and whole quail eggs to mixture and stir well.
  9. Put mixture in your ice cream freezer and follow the instructions for your ice cream freezer
  10. Remove when ice cream reaches the desired consistency. Freeze for two hours or overnight before serving
  11. Eat it all up!

The ice cream was actually a bit lighter and milkier than a traditional custard-based chicken egg ice cream, which I found to be very interesting, especially with those extra raw eggs added in.  Other than that, there is not too much of a difference.  It was pretty good lightly sweet ice cream.

Mirrored from Nommable!.

teaberryblue: (Vector Me!)

Have you ever had a quail egg?

If you haven’t, they are tiny and delicious:

They are often just served raw or lightly poached over other food, or pickled.  Anyway, I was at the market (if you can’t get them at your usual grocery store, try an Asian market; they cost around $3 for a package of 18 near me in New York City) and quail eggs were on sale, so I thought it would be fun to try ice cream with them.

Recipe: Quail Egg Ice Cream
Recipe Type: Dessert
Author: Tea
Prep time: 9 hours
Cook time: 65 mins
Total time: 10 hours 5 mins
Serves: 4-10
A traditional ice cream made with quail eggs instead of chicken eggs.
Ingredients
  • 3/4 cup whole milk
  • 3/4 cup half & half
  • 1/2 Tsp vanilla extract
  • 10 quail egg yolks
  • 5 whole quail eggs
  • 1/4 cup sugar
  • 2 cups heavy cream
Instructions
  1. Stir egg yolks and sugar together until frothy and yellow
  2. Bring milk, half and half to boil slowly with vanilla
  3. Pour hot milk into egg mixture very slowly, in 1/3 cup increments, whisking well to temper the egg mixture
  4. Once 2/3 of the milk has been added to the eggs, pour the milk and egg mixture back into the pot and whisk well
  5. Put the pot back over medium heat. Stir intermittently to keep the mixture from sticking to the pot and burning
  6. Once the mixture begins to thicken to a consistency like pudding, remove it from heat
  7. Refrigerate for four hours or overnight.
  8. Add cream and whole quail eggs to mixture and stir well.
  9. Put mixture in your ice cream freezer and follow the instructions for your ice cream freezer
  10. Remove when ice cream reaches the desired consistency. Freeze for two hours or overnight before serving
  11. Eat it all up!

The ice cream was actually a bit lighter and milkier than a traditional custard-based chicken egg ice cream, which I found to be very interesting, especially with those extra raw eggs added in.  Other than that, there is not too much of a difference.  It was pretty good lightly sweet ice cream.

Mirrored from Nommable!.

teaberryblue: (Default)

 

Recipe: Turmeric Ice Cream
Recipe Type: Dessert
Author: Tea
Prep time: 9 hours
Cook time: 1 hour 15 mins
Total time: 10 hours 15 mins
Serves: 4-10
This ice cream is a spicy, smoky alternative to plain vanilla
Ingredients
  • 3/4 cup whole milk
  • 3/4 cup half & half
  • about 1 oz whole or large chunks of turmeric root
  • 4 pods whole black cardamom
  • 1/2 Tsp vanilla extract
  • 4 egg yolks
  • 1/4 cup sugar
  • 2 cups heavy cream
Instructions
  1. Stir egg yolks and sugar together until frothy and yellow
  2. Bring milk, half and half to boil slowly with turmeric, cardamom and vanilla
  3. Pour hot milk into egg mixture very slowly, in 1/3 cup increments, whisking well to temper the egg mixture
  4. Once 2/3 of the milk has been added to the eggs, pour the milk and egg mixture back into the pot and whisk well
  5. Put the pot back over medium heat. Stir intermittently to keep the mixture from sticking to the pot and burning
  6. Once the mixture begins to thicken to a consistency like pudding, remove it from heat
  7. Remove cardamom pods and turmeric root
  8. Refrigerate for four hours or overnight.
  9. Add cream to mixture and stir well.
  10. Put mixture in your ice cream freezer and follow the instructions for your ice cream freezer
  11. Remove when ice cream reaches the desired consistency. Freeze for two hours or overnight before serving
  12. Eat it all up!
Notes

Black cardamom is smokier than most cardamom. You can substitute white or green cardamom but the flavor will be slightly different.

Most of the prep time involves having the ice cream mixture in the fridge or freezer. Most of the cooking time involves having the ice cream in the ice cream freezer. The active time for this recipe is about 25 minutes.

You can vary the quantities of milk, half and half, and cream– it should come out to 3 1/2 cups total, but you may like a different texture better. Use more cream and less milk for thicker ice cream, more milk and less cream if you like it lighter.

 

Mirrored from Nommable!.

teaberryblue: (Vector Me!)

 

Recipe: Turmeric Ice Cream
Recipe Type: Dessert
Author: Tea
Prep time: 9 hours
Cook time: 1 hour 15 mins
Total time: 10 hours 15 mins
Serves: 4-10
This ice cream is a spicy, smoky alternative to plain vanilla
Ingredients
  • 3/4 cup whole milk
  • 3/4 cup half & half
  • about 1 oz whole or large chunks of turmeric root
  • 4 pods whole black cardamom
  • 1/2 Tsp vanilla extract
  • 4 egg yolks
  • 1/4 cup sugar
  • 2 cups heavy cream
Instructions
  1. Stir egg yolks and sugar together until frothy and yellow
  2. Bring milk, half and half to boil slowly with turmeric, cardamom and vanilla
  3. Pour hot milk into egg mixture very slowly, in 1/3 cup increments, whisking well to temper the egg mixture
  4. Once 2/3 of the milk has been added to the eggs, pour the milk and egg mixture back into the pot and whisk well
  5. Put the pot back over medium heat. Stir intermittently to keep the mixture from sticking to the pot and burning
  6. Once the mixture begins to thicken to a consistency like pudding, remove it from heat
  7. Remove cardamom pods and turmeric root
  8. Refrigerate for four hours or overnight.
  9. Add cream to mixture and stir well.
  10. Put mixture in your ice cream freezer and follow the instructions for your ice cream freezer
  11. Remove when ice cream reaches the desired consistency. Freeze for two hours or overnight before serving
  12. Eat it all up!
Notes

Black cardamom is smokier than most cardamom. You can substitute white or green cardamom but the flavor will be slightly different.

Most of the prep time involves having the ice cream mixture in the fridge or freezer. Most of the cooking time involves having the ice cream in the ice cream freezer. The active time for this recipe is about 25 minutes.

You can vary the quantities of milk, half and half, and cream– it should come out to 3 1/2 cups total, but you may like a different texture better. Use more cream and less milk for thicker ice cream, more milk and less cream if you like it lighter.

 

Mirrored from Nommable!.

teaberryblue: (Vector Me!)

 

 

Recipe: Bourbon-Pluot Gelato
Recipe Type: Dessert
Author: Tea
Prep time: 10 mins
Cook time: 65 mins
Total time: 1 hour 15 mins
Serves: 6-10 depending on size of scoops.
This is a delicious cool summer treat made with bourbon and pluots.Gelato makers use about 1.5 cups of liquid plus additional ingredients. For a standard ice cream maker, approximately doubling the recipe should work.
Ingredients
  • 1/2 cup whole milk
  • 1/2 cup half & half
  • 1/2 cup heavy cream
  • 1/4 + 1/4 cup sugar (any kind will do)
  • 2 ripe pluots
  • 1/2 cup water
  • 1/2 tsp vanilla
  • 2 egg yolks
  • 1/4 cup whole fresh sage leaves
  • 1/4 cup bourbon (I used Buffalo Trace)
Instructions
  1. Tear pluots into small pieces.
  2. Put water, 1/4 cup sugar, sage and pluots in a small saucepan over high heat until water begins to boil and sugar is dissolved.
  3. Turn heat to low, add vanilla. Let cook, stirring intermittently, until pluots have cooked down and liquid has become syrupy. (This can take about 20 minutes
  4. While pluots are cooking, mix milk, half & half, and cream together.
  5. Add sugar and eggs and whisk together well.
  6. Put milk mixture into gelato maker and begin freezing according to instructions.
  7. Remove sage from pluots
  8. Put pluots in freezer and wait until cool
  9. When milk mixture is halfway hardened, stop freezer and add pluots, syrup from pan, and bourbon.
  10. Continue freezing in gelato maker until done.
  11. Eat soft or freeze 2 hours or more for scoopable gelato.

Mirrored from Nommable!.

teaberryblue: (Vector Me!)

 

 

Recipe: Cherry Vanilla Gelato
Recipe Type: Dessert
Author: Tea
Prep time: 10 mins
Cook time: 65 mins
Total time: 1 hour 15 mins
Serves: 6-10 depending on size of scoops.
This is a simple gelato recipe. Gelato makers use about 1.5 cups of liquid plus additional ingredients. For a standard ice cream maker, approximately doubling the recipe should work.
Ingredients
  • 1/2 cup whole milk
  • 1/2 cup half & half
  • 1/2 cup heavy cream
  • 1/4 + 1/4 cup sugar (any kind will do)
  • Approximately 15 washed and pitted fresh cherries
  • 1/2 cup water
  • 1/2 tsp vanilla
  • 2 egg yolks
Instructions
  1. ) Put water, 1/4 cup sugar, and cherries in a small saucepan over high heat until water begins to boil and sugar is dissolved.
  2. ) Turn heat to low, add vanilla. Let cook, stirring intermittently, until cherries have cooked down and liquid has become syrupy. (This can take about 20 minutes)
  3. ) While cherries are cooking, mix milk, half & half, and cream together.
  4. ) Add sugar and eggs and whisk together well.
  5. ) Put milk mixture into gelato maker and begin freezing according to instructions.
  6. ) Put cherries in freezer and wait until cool
  7. ) When milk mixture is halfway hardened, stop freezer and add cherries and syrup from pan.
  8. ) Continue freezing in gelato maker until done.
  9. ) Eat soft or freeze 2 hours or more for scoopable gelato.

 

Please also take a moment to check out my recipe for blueberry-peach gelato on Nommable!

Mirrored from Nommable!.

teaberryblue: (Default)

So, it’s been an ice-cream-riffic kinda day. Apart from posting two delicious gelato recipes on Nommable:

One
Two

[info]liret is working on a column about ice cream for Nommable, too. We discussed naming her column last night. Here’s how it went:

jess: (10:33:10 PM) I am trying to think of an overarching title for these ice cream posts
tea: (10:33:45 PM) you could do them lemony snicket style and make each of them “i scream for…”
jess: (10:34:05 PM) I could!
jess: (10:39:52 PM) or something like ‘eating new england’ which I could also use for donut and cupcake places
jess: (10:40:07 PM) there needs to be a word specifically for eating dessert.
jess: (10:40:27 PM) I suppose there’s snacking
tea: (10:40:58 PM) devouring?
jess: (10:41:20 PM) I like that because it makes me sound like a dinosaur
tea: (10:41:47 PM) yes
tea: (10:42:02 PM) that’s because you are a dinosaur
jess: (10:42:28 PM) How did you find out my secret identity?
tea: (10:42:46 PM) it’s the very small arms
jess: (10:43:17 PM) and the big head
tea: (10:43:22 PM) yes
tea: (10:43:27 PM) and the scales
tea: (10:43:30 PM) and the eating people
jess: (10:43:36 PM) well, yes
jess: (10:43:44 PM) that last one might have been a bit careless of me
jess: (10:44:09 PM) but it is hard to remember, since my brain is the size of a walnut
tea: (10:44:46 PM) i love you
jess: (10:45:03 PM) I eat you!
jess: (10:45:10 PM) No, wait, love. I meant love.
tea: (10:45:24 PM) BUT I AM SO TASTEY
jess: (10:45:30 PM) nom nom nom
jess: (10:45:56 PM) do not be offended by my cultural dialect that makes me say ‘eat’ when I really mean ‘eat’
tea: (10:46:29 PM) THAT SOUNDS LIKE A CERTAIN ROBOT I KNOW
jess: (10:47:47 PM) Robots are smart! Except for the part where they destroy instead of devour.

That comment about robots at the end is a reference to Skin Horse, btw. The strip that is referencing is hanging on my wall.

So then I was talking to my friend Steve. Remember Steve? If you don’t, you can read about him here. Steve is awesome and he’s in a new band. Here is their rendition of Folsom Prison Blues:


(Steve is on keyboard so you don’t see a lot of him in this but I figured I would post it anyway)

So then we were talking about an original song he played last night at an open mic, and then we wrote the most awesome song ever:

MY ICE CREAM IS MELTING BUT MY ARMS ARE SO SMALL.
I CAN’T SEEM TO MAKE IT REACH MY MOUTH AT ALL
MY NAME STRIKES FEAR INTO EVERY DINOSAUR.
BUT MY CHERRY VANILLA’S DRIPPING ON THE FLOOR.

As you can tell, it is sort of about Jess.

Tea: that is how he became extinct
Steve: Died with a cone in its claw. Alas.
Tea: poor t-rex, we hardly knew ye
Steve: And thanks to that one movie, velociraptors kinda stole their thunder.

I’m not sure what it MEANS, but SOMETHING, SURELY.

Anyway, there has been a dearth of actual ice cream as I went out with my mom for mango sangria and ceviche. YUM. My father says that is not as good as White Castle and he is disappointed I went without him, though :-(

I really, really need to get back into drawing comics. I have half of a one done for [info]joeymichaels and I keep having ideas. So many things I like to do, DAYS WHY DON’T YOU HAVE THIRTY-TEN HOURS?

I think that is all for now! May your dreams be full of ice-cream-eating dinosaurs!

Mirrored from Antagonia.net.

teaberryblue: (Default)

So, it’s been an ice-cream-riffic kinda day. Apart from posting two delicious gelato recipes on Nommable:

One
Two

[info]liret is working on a column about ice cream for Nommable, too. We discussed naming her column last night. Here’s how it went:

jess: (10:33:10 PM) I am trying to think of an overarching title for these ice cream posts
tea: (10:33:45 PM) you could do them lemony snicket style and make each of them “i scream for…”
jess: (10:34:05 PM) I could!
jess: (10:39:52 PM) or something like ‘eating new england’ which I could also use for donut and cupcake places
jess: (10:40:07 PM) there needs to be a word specifically for eating dessert.
jess: (10:40:27 PM) I suppose there’s snacking
tea: (10:40:58 PM) devouring?
jess: (10:41:20 PM) I like that because it makes me sound like a dinosaur
tea: (10:41:47 PM) yes
tea: (10:42:02 PM) that’s because you are a dinosaur
jess: (10:42:28 PM) How did you find out my secret identity?
tea: (10:42:46 PM) it’s the very small arms
jess: (10:43:17 PM) and the big head
tea: (10:43:22 PM) yes
tea: (10:43:27 PM) and the scales
tea: (10:43:30 PM) and the eating people
jess: (10:43:36 PM) well, yes
jess: (10:43:44 PM) that last one might have been a bit careless of me
jess: (10:44:09 PM) but it is hard to remember, since my brain is the size of a walnut
tea: (10:44:46 PM) i love you
jess: (10:45:03 PM) I eat you!
jess: (10:45:10 PM) No, wait, love. I meant love.
tea: (10:45:24 PM) BUT I AM SO TASTEY
jess: (10:45:30 PM) nom nom nom
jess: (10:45:56 PM) do not be offended by my cultural dialect that makes me say ‘eat’ when I really mean ‘eat’
tea: (10:46:29 PM) THAT SOUNDS LIKE A CERTAIN ROBOT I KNOW
jess: (10:47:47 PM) Robots are smart! Except for the part where they destroy instead of devour.

That comment about robots at the end is a reference to Skin Horse, btw. The strip that is referencing is hanging on my wall.

So then I was talking to my friend Steve. Remember Steve? If you don’t, you can read about him here. Steve is awesome and he’s in a new band. Here is their rendition of Folsom Prison Blues:


(Steve is on keyboard so you don’t see a lot of him in this but I figured I would post it anyway)

So then we were talking about an original song he played last night at an open mic, and then we wrote the most awesome song ever:

MY ICE CREAM IS MELTING BUT MY ARMS ARE SO SMALL.
I CAN’T SEEM TO MAKE IT REACH MY MOUTH AT ALL
MY NAME STRIKES FEAR INTO EVERY DINOSAUR.
BUT MY CHERRY VANILLA’S DRIPPING ON THE FLOOR.

As you can tell, it is sort of about Jess.

Tea: that is how he became extinct
Steve: Died with a cone in its claw. Alas.
Tea: poor t-rex, we hardly knew ye
Steve: And thanks to that one movie, velociraptors kinda stole their thunder.

I’m not sure what it MEANS, but SOMETHING, SURELY.

Anyway, there has been a dearth of actual ice cream as I went out with my mom for mango sangria and ceviche. YUM. My father says that is not as good as White Castle and he is disappointed I went without him, though :-(

I really, really need to get back into drawing comics. I have half of a one done for [info]joeymichaels and I keep having ideas. So many things I like to do, DAYS WHY DON’T YOU HAVE THIRTY-TEN HOURS?

I think that is all for now! May your dreams be full of ice-cream-eating dinosaurs!

Mirrored from Antagonia.net.

teaberryblue: (Default)

 

 

Recipe: Cherry Vanilla Gelato
Recipe Type: Dessert
Author: Tea
Prep time: 10 mins
Cook time: 65 mins
Total time: 1 hour 15 mins
Serves: 6-10 depending on size of scoops.
This is a simple gelato recipe. Gelato makers use about 1.5 cups of liquid plus additional ingredients. For a standard ice cream maker, approximately doubling the recipe should work.
Ingredients
  • 1/2 cup whole milk
  • 1/2 cup half & half
  • 1/2 cup heavy cream
  • 1/4 + 1/4 cup sugar (any kind will do)
  • Approximately 15 washed and pitted fresh cherries
  • 1/2 cup water
  • 1/2 tsp vanilla
  • 2 egg yolks
Instructions
  1. ) Put water, 1/4 cup sugar, and cherries in a small saucepan over high heat until water begins to boil and sugar is dissolved.
  2. ) Turn heat to low, add vanilla. Let cook, stirring intermittently, until cherries have cooked down and liquid has become syrupy. (This can take about 20 minutes)
  3. ) While cherries are cooking, mix milk, half & half, and cream together.
  4. ) Add sugar and eggs and whisk together well.
  5. ) Put milk mixture into gelato maker and begin freezing according to instructions.
  6. ) Put cherries in freezer and wait until cool
  7. ) When milk mixture is halfway hardened, stop freezer and add cherries and syrup from pan.
  8. ) Continue freezing in gelato maker until done.
  9. ) Eat soft or freeze 2 hours or more for scoopable gelato.

 

Please also take a moment to check out my recipe for blueberry-peach gelato on Nommable!

Mirrored from Nommable!.

teaberryblue: (Default)

This is the very first post on Nommable! And it is delicious!

A few weeks ago, I asked the folks who read my recipe posts to suggest ice cream flavors they would like to see. The consensus was overwhelmingly for bacon ice cream! Here’s what I’ve got for you! It’s an easy recipe that can be made at home with a regular consumer-grade ice cream maker. I used a gourmet bacon toffee for the toffee chunks, but you can replace that with your favorite toffee bar or chocolate chips if you can’t find a bacon toffee. Bacon seems to be trendy right now, though, so check out your local chocolate shop– a lot of them have chocolate-covered candied bacon around here!

Maple Bacon Toffee Ice Cream
Recipe Type: Dessert
Author: Tea
Prep time: 9 hours
Cook time: 1 hour 15 mins
Total time: 10 hours 15 mins
The most popular request on my personal blog: a recipe for bacon ice cream!
Ingredients
  • 1/2 lb bacon
  • 3/4 cup whole milk
  • 3/4 cup half & half
  • 4 egg yolks
  • 2/3 cup maple syrup
  • 4 oz Vosges bacon caramel toffee (If you can’t find this, using Heath or Skor bars is perfectly okay)
  • 2 cups heavy cream
Instructions
  1. Cut the uncooked bacon into 1/2″ pieces
  2. Cook the bacon until it is crispy, set it aside to drain
  3. Stir egg yolks and syrup together until frothy
  4. Bring milk, half and half, and one tablespoon of the grease from the bacon just to boil
  5. Pour hot milk into egg mixture very slowly, in 1/3 cup increments, whisking well to temper the egg mixture
  6. Once 2/3 of the milk has been added to the eggs, pour the milk and egg mixture back into the pot and whisk well
  7. Put the pot back over medium heat. Stir intermittently to keep the mixture from sticking to the pot and burning
  8. Once the mixture begins to thicken to a consistency like pudding, remove it from heat and refrigerate for four hours or overnight.
  9. Add cream to mixture and stir well.
  10. Crush toffee into small bits and add to mixture
  11. Add bacon
  12. Put mixture in your ice cream freezer and follow the instructions for your ice cream freezer
  13. Remove when ice cream reaches the desired consistency. Freeze for two hours or overnight before serving
  14. Eat it all up!
Notes

Most of the prep time involves having the ice cream mixture in the fridge or freezer. Most of the cooking time involves having the ice cream in the ice cream freezer. The active time for this recipe is about 25 minutes.

You can vary the quantities of milk, half and half, and cream– it should come out to 3 1/2 cups total, but you may like a different texture better. Use more cream and less milk for thicker ice cream, more milk and less cream if you like it lighter.

PS– A few of you have expressed an interest in writing for Nommable! If you’d like to post regularly or semi-regularly, you can email me at demiurge@antagonia.net with your preferred username, and I’ll set up your account. If you have a single submission you’d like to send my way, you can go to the contribute page on the website.

Mirrored from Nommable!.

teaberryblue: (Vector Me!)

This is the very first post on Nommable! And it is delicious!

A few weeks ago, I asked the folks who read my recipe posts to suggest ice cream flavors they would like to see. The consensus was overwhelmingly for bacon ice cream! Here’s what I’ve got for you! It’s an easy recipe that can be made at home with a regular consumer-grade ice cream maker. I used a gourmet bacon toffee for the toffee chunks, but you can replace that with your favorite toffee bar or chocolate chips if you can’t find a bacon toffee. Bacon seems to be trendy right now, though, so check out your local chocolate shop– a lot of them have chocolate-covered candied bacon around here!

Maple Bacon Toffee Ice Cream
Recipe Type: Dessert
Author: Tea
Prep time: 9 hours
Cook time: 1 hour 15 mins
Total time: 10 hours 15 mins
The most popular request on my personal blog: a recipe for bacon ice cream!
Ingredients
  • 1/2 lb bacon
  • 3/4 cup whole milk
  • 3/4 cup half & half
  • 4 egg yolks
  • 2/3 cup maple syrup
  • 4 oz Vosges bacon caramel toffee (If you can’t find this, using Heath or Skor bars is perfectly okay)
  • 2 cups heavy cream
Instructions
  1. Cut the uncooked bacon into 1/2″ pieces
  2. Cook the bacon until it is crispy, set it aside to drain
  3. Stir egg yolks and syrup together until frothy
  4. Bring milk, half and half, and one tablespoon of the grease from the bacon just to boil
  5. Pour hot milk into egg mixture very slowly, in 1/3 cup increments, whisking well to temper the egg mixture
  6. Once 2/3 of the milk has been added to the eggs, pour the milk and egg mixture back into the pot and whisk well
  7. Put the pot back over medium heat. Stir intermittently to keep the mixture from sticking to the pot and burning
  8. Once the mixture begins to thicken to a consistency like pudding, remove it from heat and refrigerate for four hours or overnight.
  9. Add cream to mixture and stir well.
  10. Crush toffee into small bits and add to mixture
  11. Add bacon
  12. Put mixture in your ice cream freezer and follow the instructions for your ice cream freezer
  13. Remove when ice cream reaches the desired consistency. Freeze for two hours or overnight before serving
  14. Eat it all up!
Notes

Most of the prep time involves having the ice cream mixture in the fridge or freezer. Most of the cooking time involves having the ice cream in the ice cream freezer. The active time for this recipe is about 25 minutes.

You can vary the quantities of milk, half and half, and cream– it should come out to 3 1/2 cups total, but you may like a different texture better. Use more cream and less milk for thicker ice cream, more milk and less cream if you like it lighter.

PS– A few of you have expressed an interest in writing for Nommable! If you’d like to post regularly or semi-regularly, you can email me at demiurge@antagonia.net with your preferred username, and I’ll set up your account. If you have a single submission you’d like to send my way, you can go to the contribute page on the website.

Mirrored from Nommable!.

teaberryblue: (Default)

We’ve been growing strawberries for a couple of years now, but somehow, some way, this year, they have completely outgrown our expectations!

Here’s our nifty little strawberry patch:

They are covered, as you can see, with a little tent of netting that is high enough for people to go inside to pick the berries, and also high enough to keep birds away from all but the berries very, very close to the outer perimeter. We still get some slugs this way, but it is the best way to keep your berries from being eaten before you get to do the eating! Notice also that the wide netting means that bees can get in to pollinate! They are good at that.

When the strawberries are ripe, you go under the netting and pick them. Here’s a ripe strawberry along with some not-yet-ripe ones!

So pretty and red!

So far, we are getting tons of strawberries this year:

We got about 3-4 quarts the first week of strawberry picking, and 4-5 quarts the second. And they are big and ripe and juicy. We’ve had strawberries for a couple years now, and each week, we’re getting as many strawberries as we’ve ever gotten in a year before, which is pretty exciting!

We made a whole lot of things with strawberries in them! For two weekends!

so many strawberry foods are under the cut! )

That is the end of the strawberry adventure! FOR NOW!

Mirrored from Antagonia.net.

teaberryblue: (Default)

We’ve been growing strawberries for a couple of years now, but somehow, some way, this year, they have completely outgrown our expectations!

Here’s our nifty little strawberry patch:

They are covered, as you can see, with a little tent of netting that is high enough for people to go inside to pick the berries, and also high enough to keep birds away from all but the berries very, very close to the outer perimeter. We still get some slugs this way, but it is the best way to keep your berries from being eaten before you get to do the eating! Notice also that the wide netting means that bees can get in to pollinate! They are good at that.

When the strawberries are ripe, you go under the netting and pick them. Here’s a ripe strawberry along with some not-yet-ripe ones!

So pretty and red!

So far, we are getting tons of strawberries this year:

We got about 3-4 quarts the first week of strawberry picking, and 4-5 quarts the second. And they are big and ripe and juicy. We’ve had strawberries for a couple years now, and each week, we’re getting as many strawberries as we’ve ever gotten in a year before, which is pretty exciting!

We made a whole lot of things with strawberries in them! For two weekends!

Let’s start with a cocktail. I’m going to give you three variations on a similar recipe. I made one for my dad, who pretty much only drinks highballs and punchy drinks with a very little liquor in them, and then I’ll show you how to make a stronger and more sophisticated drink in two ways– one sweeter, one less sweet.

Here’s the Daddy Version:

Daddy Version Ingredients:

1.5 oz vodka
.5 oz limoncello
6 strawberries
Lemonade or Pink Lemonade to top

Daddy Version Instructions:

1) Put vodka in glass with strawberries cut into chunks and muddle well until strawberries are thoroughly pulped.
2) Add ice, limoncello, and lemonade

Here’s the Lady Version:

Lady Version #1 Ingredients:

2.5 oz Dogfish Head Brown Honey Rum
.5 oz limoncello
.5 oz cognac
4 fresh strawberries, plus one for garnish
1 Tablespoon fresh lemon thyme

Lady Version #1 Ingredients:

2 oz Dogfish Head Brown Honey Rum
.5 oz limoncello
1 oz cognac
2 fresh strawberries, plus one for garnish
1 Tablespoon fresh lemon thyme

Lady Version Instructions

1) Add rum, thyme and strawberries (cut into chunks) to shaker with ice
2) Muddle well until strawberries are fully pulped.
3) Add cognac and limoncello
4) Shake!
5) strain into chilled cocktail glasses and serve with a whole strawberry.

But that is only Strawberry Cocktail #1!

Fraise

Ingredients
2.5 oz Rogue Pink Spruce Gin
.5 oz Ramazzotti
.5 oz Domaine de Canton
3 ripe strawberries plus one for garnish
2 dashes Fee Bros Whiskey Barrel Bitters

Instructions
1) Add gin and strawberries (cut into chunks) to shaker with ice
2) Muddle well until strawberries are fully pulped.
3) Add Ramazzotti and Domaine de Canton
4) Shake!
5) strain into chilled cocktail glasses, add two dashes bitters, and serve with a whole strawberry.

This past week, I had the sublime pleasure of having [info]quizzicalsphinx in the house. The thing is, when it comes to our imbibement habits, we could not be more dissimilar. In that I drink copious amounts of excellent liquor and she drinks non-alcoholic beverages only.

So I made her her own very special strawberry drink:

Red Beer

Ingredients
6 strawberries, cut into chunks
3 oz GUS grapefruit soda
.5 oz grenadine
.5 oz pomegranate molasses
Newman’s Own Pomegranate Lemonade to top.

Instructions
Put strawberries in glass with ice and crush with muddler.
Add all other ingredients and stir!

And finally, the last drink, which is a more negroni-style one.

Fragola

Ingredients
2 oz Comb 9 gin
1 oz Carpano Antica Formula
.5 oz Fernet Branca
4 strawberries, cut into chunks
2 dashes Bitter Truth Grapefruit Bitters

Instructions
1) Add gin, ice and strawberries to shaker.
2) Muddle until strawberries are fully pulped.
3) Add Carpano and Fernet Branca, shake.
4) Strain into short glasses, add bitters!

But that isn’t all the strawberry things we made!

My mama also made strawberry shortcake. Let’s talk about strawberry shortcake a little. This is one of my favorite foods. When I was a little kid, there were a couple years when I asked for this instead of for a cake-cake on my birthday. Excellent, huh?

It doesn’t really need a recipe, because all you need to do is whip some cream, make a batch of your favorite biscuits, slice open the biscuits and there you go. Beautiful and delicious!

I also made strawberry ice cream. I’m not as good at fruit ice creams as I am at chocolatey and herbal and caramely type ice creams, but this one came out really well!

Ingredients
2 3/4 cup heavy cream
3/4 cup half & half
1/3 cup sugar
4 egg yolks
2 cups chopped strawberries

Instructions
Whisk the egg yolks and the sugar together until frothy and pasty.
Mix 3/4 cups of the cream and the half & half together in a saucepan, cook just until boiling, remove from heat, wait until it stops bubbling.
Add 1 Tb of the hot cream to the sugar and egg mixture, whisk quickly to keep the eggs from cooking.
Keep adding the hot milk to the sugar and eggs in small increments, whisking and pausing between additions, until 3/4 of the hot milk has been added.
Pour the milk/egg/sugar mixture back into the saucepan, heat over medium heat, stirring frequently until mixture thickens.
Remove from heat and chill for at least four hours.
Once chilled, add heavy cream and stir until well mixed. Stir in strawberries.
Put entire mixture in ice cream mixer and follow instructions for your ice cream mixer until frozen. Put finished ice cream in freezer.
Chill for at least two hours in freezer.
Serve with strawberries, whipped cream, or just plain!

That is the end of the strawberry adventure! FOR NOW!

Mirrored from Antagonia.net.

teaberryblue: (Default)

So, some of you may have noticed the name of the last drink I posted. It was one of those days when what was going on in my life had something to do with how I was feeling about naming things, so I guess I should tell you the exciting thing that happened today in addition to getting chicks on Friday.

Actually, let me just show you.

Do you notice anything special about that picture? Like, say, the presence of two hives instead of one?

Well, that is because my parents got up at the crack of dawn to ACQUIRE A NEW QUEEN. And now we have two hives! So exciting.

The bees are producing crazy honey. Like, we put in some empty spare frames with some comb they made last year but never got around to filling, and it was full within about eight hours. Crazy! I’m excited to see what this honey tastes like compared to the goldenrod honey they made last autumn.

Bees are the most awesome. Check them out!


Love them! That last one was a bee on my leg. They kept landing on me today. At first it was because I was wearing crazy madras shorts which make them think I am a beautiful flower, so I changed into whites and I think then it just meant that they love me. D’aww.

Anyway! I got a ton of work done in the garden today. We went to three garden centers and picked up a bunch of stuff, including a golden raspberry bush and Vietnamese coriander, which is one of my favorite drink-worthy herbs, but we couldn’t find it last year.

Here’s some of my gardening work for today: )

Yesterday, Jess came up, and we got invited to a barbecue at the neighbors’ at the last minute. It was fun, but I got massive horrible asthma pretty much the whole time I was there, and ended up sitting on their sofa in their living room the whole time. I felt really badly about it, but there wasn’t much I could do.

Then, this morning, we got up and went to see the new Pirates of the Caribbean movie. It’s sort of crazy, because the last two I went to opening night in costume, and this one, I was only vaguely aware that it had opened. It says something about how my life has changed, and something about how disappointing the last two movies were. This one was cute. It wasn’t as good as the first one, but it was much easier to follow and not as overwrought as the second and third ones. It didn’t actually ever feel like it was a long movie, which is good when something is over two hours.

Then was gardening and beekeeping, hooray! I wore the bee hat today and everything, which I usually don’t do.

Jess was in Chile for a while, and she brought me back a bottle of really good pisco.

Jess tends to like sweeter, fruitier drinks than my mom or I do, and we have a ton of berries in the fridge right now, so I made this for her and then added the pickling liquid for me and my mom.

Ingredients
2.5 oz pisco
1 large strawberry or 2 small
10 blueberries
1 tsp basil jelly
Juice of 1/4 lime
1 tsp pickling liquid from a jar of pickled hot peppers
1 slice lime

Instructions
Cut strawberry into chunks
Add strawberry, blueberries, and pisco to shaker with ice and muddle until fruit is well crushed.
Add jelly, lime juice, and pickling liquid and shake
Pour into chilled cocktail glass and add lime slice

We also dumped the leftover fruit from this into our wine tonight :-P Yum.

last but not least, I leave you with: )

Are there ice cream flavors anyone would like to suggest I try? As long as it is a flavor that appeals to me and for which there are ingredients available, I will consider pretty much anything.

Mirrored from Antagonia.net.

teaberryblue: (Default)

So, some of you may have noticed the name of the last drink I posted. It was one of those days when what was going on in my life had something to do with how I was feeling about naming things, so I guess I should tell you the exciting thing that happened today in addition to getting chicks on Friday.

Actually, let me just show you.

Do you notice anything special about that picture? Like, say, the presence of two hives instead of one?

Well, that is because my parents got up at the crack of dawn to ACQUIRE A NEW QUEEN. And now we have two hives! So exciting.

The bees are producing crazy honey. Like, we put in some empty spare frames with some comb they made last year but never got around to filling, and it was full within about eight hours. Crazy! I’m excited to see what this honey tastes like compared to the goldenrod honey they made last autumn.

Bees are the most awesome. Check them out!


Love them! That last one was a bee on my leg. They kept landing on me today. At first it was because I was wearing crazy madras shorts which make them think I am a beautiful flower, so I changed into whites and I think then it just meant that they love me. D’aww.

Anyway! I got a ton of work done in the garden today. We went to three garden centers and picked up a bunch of stuff, including a golden raspberry bush and Vietnamese coriander, which is one of my favorite drink-worthy herbs, but we couldn’t find it last year.

Here’s some of my gardening work for today:

That is my mom’s bed of eight basil plants in seven varieties. We bought SEVEN varieties of basil. Who does that?! So now, we have an entire bed of basil. Excellent?

That one is carduni, which is another thing I love (fried!), but that is pretty hard to find. We couldn’t get it last year. Then it’s collards, cauliflower, and brussels sprouts. I was a little disappointed that we didn’t have another vegetable that began with the letter “C” to go in that bed, but it’s cool because I do love brussels sprouts.

Yesterday, Jess came up, and we got invited to a barbecue at the neighbors’ at the last minute. It was fun, but I got massive horrible asthma pretty much the whole time I was there, and ended up sitting on their sofa in their living room the whole time. I felt really badly about it, but there wasn’t much I could do.

Then, this morning, we got up and went to see the new Pirates of the Caribbean movie. It’s sort of crazy, because the last two I went to opening night in costume, and this one, I was only vaguely aware that it had opened. It says something about how my life has changed, and something about how disappointing the last two movies were. This one was cute. It wasn’t as good as the first one, but it was much easier to follow and not as overwrought as the second and third ones. It didn’t actually ever feel like it was a long movie, which is good when something is over two hours.

Then was gardening and beekeeping, hooray! I wore the bee hat today and everything, which I usually don’t do.

Jess was in Chile for a while, and she brought me back a bottle of really good pisco.

Jess tends to like sweeter, fruitier drinks than my mom or I do, and we have a ton of berries in the fridge right now, so I made this for her and then added the pickling liquid for me and my mom.

Ingredients
2.5 oz pisco
1 large strawberry or 2 small
10 blueberries
1 tsp basil jelly
Juice of 1/4 lime
1 tsp pickling liquid from a jar of pickled hot peppers
1 slice lime

Instructions
Cut strawberry into chunks
Add strawberry, blueberries, and pisco to shaker with ice and muddle until fruit is well crushed.
Add jelly, lime juice, and pickling liquid and shake
Pour into chilled cocktail glass and add lime slice

We also dumped the leftover fruit from this into our wine tonight :-P Yum.

Last but not least, I leave you with pictures of the chicks, who are fluffier and cuter than they were last time two days ago!

And our scallop appetizer (with bacon, brown butter, and scallions)

And the second batch of salt & pepper ice cream (made with more brown sugar and less white sugar), served with a 12-year balsamic

Are there ice cream flavors anyone would like to suggest I try? As long as it is a flavor that appeals to me and for which there are ingredients available, I will consider pretty much anything.

Mirrored from Antagonia.net.

teaberryblue: (Default)

Last night, I pulled out the ice cream maker for the first time this spring. It’s time!

Now, there’s a little more of this story I might tell you another time…I *will* tell you another time…but I’ve been planning on making toffee bacon ice cream all winter, and then yesterday I came up with an idea that was either inspired genius or gross! So I had to try it!

Cracked Pepper and Sea Salt Ice Cream

Ingredients
3/4 cup whole milk
3/4 cup half & half
1/2 cup white sugar
1/4 cup piloncillo sugar
4 egg yolks
2 Tbs honey
1 Tb vanilla bean paste
1 tsp cracked black pepper
1/2 tsp fine sea salt

Instructions
Whisk the egg yolks and the sugar together until frothy and pasty.
Mix the milk and half & half together in a saucepan, cook just until boiling, remove from heat, wait until it stops bubbling.
Add 1 Tb of the hot milk to the sugar and egg mixture, whisk quickly to keep the eggs from cooking.
Keep adding the hot milk to the sugar and eggs in small increments, whisking and pausing between additions, until 3/4 of the hot milk has been added.
Pour the milk/egg/sugar mixture back into the saucepan, and add honey and vanilla, heat over medium heat, stirring frequently until mixture thickens.
Remove from heat and chill for at least four hours.
Once chilled, add heavy cream and stir until well mixed. Stir in salt and pepper.
Put entire mixture in ice cream mixer and follow instructions for your ice cream mixer until frozen. Put finished ice cream in freezer.
Chill for at least two hours in freezer.
Serve with cracked pepper and additional shavings of piloncillo on top.

I can’t even tell you how awesome this was. It is so lovely. I really wasn’t sure if it would even be edible, but holy wow, I want to eat it all the time. I am making another batch of it up here at the barn for my parents.

Story number 2: In which Tea actually makes a drink with vodka that isn’t something for her dad.

You know how sometimes things all come together in funny ways so that weeks have themes? Well, here’s how my week went as far as my libation imbibement for the week.

[info]trouserminnow posted something about vodka earlier this week, and pretty much the question of what cocktail there might be that is actually better with vodka than with any other spirit, where the vodka is actually tasteable as the centerpiece of the drink (many vodka cocktails are all about covering up the flavor of the vodka). Which I’ve been thinking about now on and off, because I can’t *not* take that as a challenge. And I have a theory which I will be trying out later this week at home.

Then, I was over at Astor, and apart from getting an excellent little daiquiri-style drink, I discovered Boyd and Blair, which is very possibly the greatest vodka I have ever tasted. Seriously, this thing has a depth to it that I’ve been starting to see in some newer vodkas, but it just goes beyond anything else I’ve ever had.

Then, tonight, my mom bought a bottle of Comb, which is distilled from honey. I love their gin, Comb 9, and the Comb was ostensibly a “We need a good vodka for guests who hate gin” purchase. Because pretty much anytime my parents have friends up to the house, they want vodka, and we have barely any (at least compared to anything else in our cabinets).

Also, today, I sent [info]karnythia a drink recipe, and I know she’s a vodka drinker, so I was messing around with vodka in my headspace to begin with, and then I wanted to try a variation on what I gave her. So, [info]karnythia, this drink is also for you!

Split Hive

Ingredients
2.5 oz Comb vodka
.5 oz rhubarb-honey-white balsamic syrup (recipe below)
10 blueberries
1 4 inch narrow piece of rhubarb stalk.

Instructions
Add everything but the piece of rhubarb to a glass or pitcher, muddle until blueberries are well-crushed.
Strain into a chilled cocktail glass, add stalk for garnish.

Ingredients for syrup
4 small rhubarb stalks
2 Tbs honey
2 tsps white balsamic vinegar
1/2 cup water

Instructions
Chop rhubarb into very small pieces.
Add to small saucepan, add water to cover.
Add honey and vinegar, heat until boiling.
Once boiling, stir intermittently to keep rhubarb from sticking to pan
When liquid becomes syrupy and rhubarb has cooked down completely, remove from heat. Strain into a bottle.

And finally, for the most exciting news of the day!

I went out to Long Island after work, and met my mom to drive up to Connecticut, with a stop at Suburban Wines on the way (which was incredibly disappointing; this place used to have an amazing selection. I don’t know if it’s a reflection of the clientele or staff turnover or what, but while their bourbon selection is still pretty okay, that’s pretty much the ONLY selection that wasn’t completely decimated. It was sad! But I digress. Anyway, I get into the car, and when we stop at a light, my mom tells me to be quiet and listen.

I hear this sound. It goes, peep peep peep.

PEEP PEEP PEEP.

It takes me a second.

“Holy shit, is that in the car?!” I ask.

“It’s in the car,” my mom answers.

So then when we stop the car at Suburban, the first thing I do is open the back door to see the new babies.

PEEP PEEP. They peeped all the way home! It is the most joyous noise in the universe, all the little peepings! So cute! So exciting! Chickens! I do not even know where to begin with how awesome this acquisition is!

I HAVE CHICKENS, PEOPLE. CHICKENS.

Mirrored from Antagonia.net.

teaberryblue: (Default)

Last night, I pulled out the ice cream maker for the first time this spring. It’s time!

Now, there’s a little more of this story I might tell you another time…I *will* tell you another time…but I’ve been planning on making toffee bacon ice cream all winter, and then yesterday I came up with an idea that was either inspired genius or gross! So I had to try it!

Cracked Pepper and Sea Salt Ice Cream

Ingredients
3/4 cup whole milk
3/4 cup half & half
1/2 cup white sugar
1/4 cup piloncillo sugar
4 egg yolks
2 Tbs honey
1 Tb vanilla bean paste
1 tsp cracked black pepper
1/2 tsp fine sea salt

Instructions
Whisk the egg yolks and the sugar together until frothy and pasty.
Mix the milk and half & half together in a saucepan, cook just until boiling, remove from heat, wait until it stops bubbling.
Add 1 Tb of the hot milk to the sugar and egg mixture, whisk quickly to keep the eggs from cooking.
Keep adding the hot milk to the sugar and eggs in small increments, whisking and pausing between additions, until 3/4 of the hot milk has been added.
Pour the milk/egg/sugar mixture back into the saucepan, and add honey and vanilla, heat over medium heat, stirring frequently until mixture thickens.
Remove from heat and chill for at least four hours.
Once chilled, add heavy cream and stir until well mixed. Stir in salt and pepper.
Put entire mixture in ice cream mixer and follow instructions for your ice cream mixer until frozen. Put finished ice cream in freezer.
Chill for at least two hours in freezer.
Serve with cracked pepper and additional shavings of piloncillo on top.

I can’t even tell you how awesome this was. It is so lovely. I really wasn’t sure if it would even be edible, but holy wow, I want to eat it all the time. I am making another batch of it up here at the barn for my parents.

Story number 2: In which Tea actually makes a drink with vodka that isn’t something for her dad.

You know how sometimes things all come together in funny ways so that weeks have themes? Well, here’s how my week went as far as my libation imbibement for the week.

[info]trouserminnow posted something about vodka earlier this week, and pretty much the question of what cocktail there might be that is actually better with vodka than with any other spirit, where the vodka is actually tasteable as the centerpiece of the drink (many vodka cocktails are all about covering up the flavor of the vodka). Which I’ve been thinking about now on and off, because I can’t *not* take that as a challenge. And I have a theory which I will be trying out later this week at home.

Then, I was over at Astor, and apart from getting an excellent little daiquiri-style drink, I discovered Boyd and Blair, which is very possibly the greatest vodka I have ever tasted. Seriously, this thing has a depth to it that I’ve been starting to see in some newer vodkas, but it just goes beyond anything else I’ve ever had.

Then, tonight, my mom bought a bottle of Comb, which is distilled from honey. I love their gin, Comb 9, and the Comb was ostensibly a “We need a good vodka for guests who hate gin” purchase. Because pretty much anytime my parents have friends up to the house, they want vodka, and we have barely any (at least compared to anything else in our cabinets).

Also, today, I sent [info]karnythia a drink recipe, and I know she’s a vodka drinker, so I was messing around with vodka in my headspace to begin with, and then I wanted to try a variation on what I gave her. So, [info]karnythia, this drink is also for you!

Split Hive

Ingredients
2.5 oz Comb vodka
.5 oz rhubarb-honey-white balsamic syrup (recipe below)
10 blueberries
1 4 inch narrow piece of rhubarb stalk.

Instructions
Add everything but the piece of rhubarb to a glass or pitcher, muddle until blueberries are well-crushed.
Strain into a chilled cocktail glass, add stalk for garnish.

Ingredients for syrup
4 small rhubarb stalks
2 Tbs honey
2 tsps white balsamic vinegar
1/2 cup water

Instructions
Chop rhubarb into very small pieces.
Add to small saucepan, add water to cover.
Add honey and vinegar, heat until boiling.
Once boiling, stir intermittently to keep rhubarb from sticking to pan
When liquid becomes syrupy and rhubarb has cooked down completely, remove from heat. Strain into a bottle.

And finally, for the most exciting news of the day!

I went out to Long Island after work, and met my mom to drive up to Connecticut, with a stop at Suburban Wines on the way (which was incredibly disappointing; this place used to have an amazing selection. I don’t know if it’s a reflection of the clientele or staff turnover or what, but while their bourbon selection is still pretty okay, that’s pretty much the ONLY selection that wasn’t completely decimated. It was sad! But I digress. Anyway, I get into the car, and when we stop at a light, my mom tells me to be quiet and listen.

I hear this sound. It goes, peep peep peep.

PEEP PEEP PEEP.

It takes me a second.

“Holy shit, is that in the car?!” I ask.

“It’s in the car,” my mom answers.

So then when we stop the car at Suburban, the first thing I do is open the back door to see the new babies.

PEEP PEEP. They peeped all the way home! It is the most joyous noise in the universe, all the little peepings! So cute! So exciting! Chickens! I do not even know where to begin with how awesome this acquisition is!

I HAVE CHICKENS, PEOPLE. CHICKENS.

Mirrored from Antagonia.net.

teaberryblue: (Vector Me!)

I made two more flavors of ice cream this week!

Honey Ginger with Honey

Ingredients
1 2/3 cups Half & Half
5 Tbs honey
2 Tbs finely chopped fresh ginger
1/2 cup water
1/4 cup sugar
2 egg whites

Instructions
Put honey, sugar, and water in a small saucepan. Cook, stirring, until honey and sugar are dissolved.
Add ginger and bring to boiling.
Boil until the mixture is reduced to syrup
Lower heat to low, add half & half slowly, stirring
Remove from heat, cool to room temperature
Whip egg whites to form stiff peaks
Gently fold egg whites into milk mixture
Freeze according to your ice cream mixer’s instructions

Mexican Hot Chocolate

Ingredients
2 cups Half & Half
1/2 cup unsweetened cocoa
1 cup heavy whipping cream
1/3 cup sugar
6 egg yolks
2 tbs cinnamon
1/2 tsp orange extract
1/2 tsp cardamom
1/4 tsp chili powder

Instructions
Heat 1 cup of half & half in a medium saucepan with cocoa, orange, cardamom, and chili, stirring until cocoa is dissolved
Add the rest of the half & half and the cream, and cook just till it begins to bubble around the edges.
In a bowl, stir the egg yolks until slightly frothy and pale
Add the sugar to the eggs and mix well
Add the dairy mixture in 1/4 cup increments, mixing quickly and thoroughly to temper the egg mixture
Once half of the mixture is mixed into the eggs, add the rest and stir until the consistency is even
Return to saucepan and cook on low until the mixture reaches a temperature of 170 degrees F or 77 C
Remove from heat and refrigerate overnight
Freeze according to your ice cream mixer’s instructions

Mirrored from Antagonia.net.

teaberryblue: (Vector Me!)

I made two more flavors of ice cream this week!

Honey Ginger with Honey

Ingredients
1 2/3 cups Half & Half
5 Tbs honey
2 Tbs finely chopped fresh ginger
1/2 cup water
1/4 cup sugar
2 egg whites

Instructions
Put honey, sugar, and water in a small saucepan. Cook, stirring, until honey and sugar are dissolved.
Add ginger and bring to boiling.
Boil until the mixture is reduced to syrup
Lower heat to low, add half & half slowly, stirring
Remove from heat, cool to room temperature
Whip egg whites to form stiff peaks
Gently fold egg whites into milk mixture
Freeze according to your ice cream mixer’s instructions

Mexican Hot Chocolate

Ingredients
2 cups Half & Half
1/2 cup unsweetened cocoa
1 cup heavy whipping cream
1/3 cup sugar
6 egg yolks
2 tbs cinnamon
1/2 tsp orange extract
1/2 tsp cardamom
1/4 tsp chili powder

Instructions
Heat 1 cup of half & half in a medium saucepan with cocoa, orange, cardamom, and chili, stirring until cocoa is dissolved
Add the rest of the half & half and the cream, and cook just till it begins to bubble around the edges.
In a bowl, stir the egg yolks until slightly frothy and pale
Add the sugar to the eggs and mix well
Add the dairy mixture in 1/4 cup increments, mixing quickly and thoroughly to temper the egg mixture
Once half of the mixture is mixed into the eggs, add the rest and stir until the consistency is even
Return to saucepan and cook on low until the mixture reaches a temperature of 170 degrees F or 77 C
Remove from heat and refrigerate overnight
Freeze according to your ice cream mixer’s instructions

Mirrored from Antagonia.net.

teaberryblue: (Vector Me!)

I made two more flavors of ice cream this week!

Honey Ginger with Honey

Ingredients
1 2/3 cups Half & Half
5 Tbs honey
2 Tbs finely chopped fresh ginger
1/2 cup water
1/4 cup sugar
2 egg whites

Instructions
Put honey, sugar, and water in a small saucepan. Cook, stirring, until honey and sugar are dissolved.
Add ginger and bring to boiling.
Boil until the mixture is reduced to syrup
Lower heat to low, add half & half slowly, stirring
Remove from heat, cool to room temperature
Whip egg whites to form stiff peaks
Gently fold egg whites into milk mixture
Freeze according to your ice cream mixer’s instructions

Mexican Hot Chocolate

Ingredients
2 cups Half & Half
1/2 cup unsweetened cocoa
1 cup heavy whipping cream
1/3 cup sugar
6 egg yolks
2 tbs cinnamon
1/2 tsp orange extract
1/2 tsp cardamom
1/4 tsp chili powder

Instructions
Heat 1 cup of half & half in a medium saucepan with cocoa, orange, cardamom, and chili, stirring until cocoa is dissolved
Add the rest of the half & half and the cream, and cook just till it begins to bubble around the edges.
In a bowl, stir the egg yolks until slightly frothy and pale
Add the sugar to the eggs and mix well
Add the dairy mixture in 1/4 cup increments, mixing quickly and thoroughly to temper the egg mixture
Once half of the mixture is mixed into the eggs, add the rest and stir until the consistency is even
Return to saucepan and cook on low until the mixture reaches a temperature of 170 degrees F or 77 C
Remove from heat and refrigerate overnight
Freeze according to your ice cream mixer’s instructions

Mirrored from Antagonia.net.

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