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bixaorellana
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|  | Re: Sorbets and ...
« Reply #30 on Jul 5, 2010, 2:46am » | ![[Quote]](http://images.proboards.com/buttons/quote.gif "[Quote]") |
Cristina, I reeeeeally enjoyed that article! And truly, you have to admire his fixedness of purpose and honest appraisal of the results. I was rather crushed on his behalf that it didn't turn out the way he wished, as his logic was impeccable.
Personally, I think the whole point of chicken fried steak is that it's good ole main dish grub, including the hot glutinous gravy topping it, but hey, if he heard a different drummer ..........
Once I realized that the various weird ices and iced creams weren't sweet, I could more easily (in theory) accept them. But the idea of putting something icy cold on top of something meant to be served hot is something I continue to resist.
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cristina
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| | Re: Sorbets and ...
« Reply #31 on Aug 1, 2010, 5:19am » | |
So, today I made Sweet Corn Ice Cream. I have to admit that the flavor was fabulous. My only complaint was that I need to find a way to really, really purée the cooked corn kernels so they aren't discernible in the final dish.
This was the base recipe that I used (see here for the full post):
Sweet Corn Ice Cream
Makes about 1 quart
1 cup heavy cream
1 1/2 cups milk
2 ears sweet corn, shucked, kernels reserved, cobs chopped into 1-inch hunks
1/2 vanilla bean or 1/2 teaspoon vanilla extract
6 egg yolks
1/3 cup plus 1/4 cup sugar
In a small saucepan over medium heat, combine the cream, milk, corn cobs, and vanilla bean (if using vanilla extract, add later). Bring to a simmer. Stir to dissolve sugar. Gently cook for 10 minutes. Remove corn cobs with a slotted spoon.
Whisk the egg yolks and 1/3 cup sugar together in a bowl until pale yellow. Slowly whisk in the hot cream mixture. Whisk until well combined and smooth. Return the mixture to the saucepan and stir over low heat for 1 minute, until it coats the back of a spoon. Strain the custard through a fine sieve. Stir in the vanilla extract, if using.
In a small saucepan, bring 1/2 cup water, 1/4 cup sugar and the corn kernels to a simmer, cooking until kernels are soft, about 10 minutes. Remove from heat and add the corn mixture to the custard. Allow it to cool in a bowl with a piece of plastic wrap against the top to prevent a skin from forming. When cool, process in an ice cream maker according to the manufacturer's directions.
My notes: In the recipe, the corn kernels are left whole, but I think this really would not be desirable in ice cream. I puréed the kernels after cooking, adding a bit of cream to the blender; but I wish I had blended longer.
The flavor was very much like southern (US) corn pudding, taking advantage of the inherent sweetness of the corn. I imagine the flavor would be far more fabulous if I had access to corn that was freshly plucked from its stalk. Rick Bayless has a good sounding recipe too, however his base ice cream technique seems over involved to me. But I kind of like the idea of the lime and cinnamon flavoring.
Next on my list: Candied bacon ice cream. 
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bixaorellana
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| | Re: Sorbets and ...
« Reply #32 on Aug 1, 2010, 5:47am » | |
That sounds incredible, Cristina! Corn into ice cream seems logical and perfect, if you think about it.
Do you have a Foley food mill? That would be the perfect thing to put the corn through after cooking. You used to see them at garage sales a lot, although you can buy nice new stainless ones.
http://www.ecrater.com/p/7289136/vintage-foley-food-mill-no-101
It would probably work to put the corn into a juicer, too, as that would extract all the goodness and leave the chaff. Would it work with that small amount of corn, though?
Call me when that candied bacon frozen delight is ready, okay?
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casimira
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| | Re: Sorbets and ...
« Reply #33 on Aug 1, 2010, 10:44am » | |
Wow,it sounds fabulous,and yes,the Foley food mills would be perfect for.
I perused the Bayles recipe,it does sound divine,I love his stuff,but,he does get complicated sometimes when less is more is called for IMHO.
Thanks for this!! and, don't forget to" bring home the bacon". 
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cristina
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| | Re: Sorbets and ...
« Reply #34 on Aug 1, 2010, 5:34pm » | |
So far, it looks like I will have to eat all of the corn ice cream by myself.  My victims tasters could not mentally get past the idea that they were eating ice cream made with a vegetable. Also, I think the fact that you could feel the corn was a bit off-putting.
I think a food mill would definitely be the way to go on this. I don't have one, but might have to think about getting one.
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| | Re: Sorbets and ...
« Reply #35 on Aug 1, 2010, 7:21pm » | |
Corn ice cream sounds ghastly to me (not a corn lover) but it reminds me of those Japanese corn hard candies which people seem to either love or despise.
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| | Re: Sorbets and ...
« Reply #36 on Aug 1, 2010, 7:52pm » | |
Corn ice cream is the most popular flavor in Singapore.
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| | Re: Sorbets and ...
« Reply #37 on Aug 3, 2010, 9:14am » | |
I love it too.
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bixaorellana
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| | Re: Sorbets and ...
« Reply #38 on Aug 4, 2010, 2:56pm » | |
Did anyone see the article in today's NYTimes online about egg-free ice cream?
It's obvious when reading this thread that anyport's cutting-edge crowd of creamery cognoscenti already know and embrace this idea, which is not new and truly does feature flavors beautifully. However, the article has recipes worth exploring.
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cristina
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| | Re: Sorbets and ...
« Reply #39 on Aug 8, 2010, 9:54pm » | |
I saw that article and noted the summer berry ice cream as a particularly nice sounding flavor. I usually make custard style ice cream but have made Philadelphia style as well. I like them both.
As for my ice cream experiments, today's plan is to make candied bacon ice cream, which is simply the ice cream flavor of your choosing with candied bacon bits folded in after churning. I plan to make it with vanilla ice cream because I don't want anything to overwhelm the bacon.
I candied 5 slices of bacon earlier today and then had to repeat it because my daughter and I ate the bacon as soon as it came out of the oven. The smoky-salty-sweet flavor combination is really good, without being overly sweet.
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bixaorellana
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| | Re: Sorbets and ...
« Reply #40 on Aug 8, 2010, 10:58pm » | |
Ahhh ~~ pig candy! God bless the sweet potato queens*. Did you know there was a version of what you're tastefully calling "candied bacon" that includes pecans? Mmmmmmm.
Yes, vanilla ice cream is the way to go with that, I'd say. It sounds criminally good.
*sample recipe from The Sweet Potato Queens' Big Ass Cookbook (and Financial Planner):
The Gooiest Cake in the World
* 1 box of yellow cake mix
* 3 eggs
* 1/4 cup water
* one 20 oz. crushed pineapple
1. Mix it up and bake however the cake box says and ice it with the following:
2. Melt 2 sticks butter and mix that with 1 cup evaporated milk and 1 1/2 cups sugar, then add one small can(7 oz.)Angel Flake coconut.
3. Poke holes in the cake and pour this stuff over it.
4. As soon as it cools off the slightest bit, put your face into it.
--------------------------------------------------------------------------------------------------------------------- -----
I feel strongly that this cake might have some possibilities as an ice cream ingredient, although possibly in an otherwise completely unsweetened ice cream. 
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kerouac2
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| | Re: Sorbets and ...
« Reply #41 on Aug 9, 2010, 7:14am » | |
Remind yourself not to invite me if you make that.
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bixaorellana
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casimira
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| | Re: Sorbets and ...
« Reply #43 on Aug 11, 2010, 10:51am » | |
Cool,thanks for this. 
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cristina
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| | Re: Sorbets and ...
« Reply #44 on Aug 12, 2010, 2:04am » | |
My son gave me a food mill for my birthday.
I'm going to give corn ice cream another try.
Candied bacon ice cream is going to have to wait. Besides, my daughter and I keep eating the bacon before I can get the actual ice cream made. 
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bixaorellana
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| | Re: Sorbets and ...
« Reply #45 on Aug 12, 2010, 3:57am » | |
Yaaay, goody! And what a good son, too -- that was really thoughtful.
Happy belated birthday, Cristina*. Did you have cake and ICE CREAM?
If you girls keep hitting that pig candy, I'm going to have to send y'all Sweet Potato Queen tiaras.
*(we Leos have to stick together!)
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LouisXIV
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| | Re: Sorbets and ...
« Reply #46 on Aug 13, 2010, 7:20pm » | |
Thank you for that corn ice cream, I am going to try it.
A number of years ago I was in Paris and for desert I had some Chocolate Mousse with some Thyme Ice Cream. The ice cream was fantastic. I could not find a recipe, but I took a recipe I had for vanilla ice cream and deleated the vanilla and when I heated the cream I had fresh thyme in it. I let it sit for a while to cool and then strained the thyme out before continuing with the recipe. It turned out very well.
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kerouac2
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| | Re: Sorbets and ...
« Reply #47 on Aug 13, 2010, 8:07pm » | |
I keep avoiding this thread and yet coming back to it anyway.
I have loved frozen treats my entire life and can therefore not imagine making any myself. I would pig out on them in an instant. There would be no way to save any for another time.
So I just prefer to go to the store, where I generally avoid the frozen dessert aisle anyway. At least I am lucky enough not to like the expensive stuff. Haagen Dazs or Ben & Jerry's hold no interest for me at all. Just plain old chocolate or vanilla is perfect for me, sometimes another flavor but just to prove to myself that I don't have OCD.
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joanne28
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| | Re: Sorbets and ...
« Reply #48 on Aug 16, 2010, 5:14pm » | |
I had this at a friend's and it was very tart and lemony. She served it with a blueberry tart which also had lemon zest & juice in it. Both were delightful.
Fresh Lemon Ice Cream
2 cups heavy cream
1 cup sugar
2 TBSP fresh grated lemon zest
1/3 cup fresh lemon juice.
Stir together cream and sugar until dissolved. Add zest and juice. Freeze until firm.
For a creamier texture, beat several times while freezing or put in ice cream maker.
My friend used her freezer & stirred it a few times. Very refreshing.
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bixaorellana
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| | Re: Sorbets and ...
« Reply #49 on Aug 16, 2010, 5:55pm » | |
Oh lovely, Joanne! That's perfect. I don't have an ice cream maker and am happy to know this technique, plus the fact that it's lemon makes me love it already.
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casimira
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| | Re: Sorbets and ...
« Reply #50 on Aug 17, 2010, 1:51am » | |
Oh that is lovely,very similar to one I make yes. I need to dig out another lemon flavored recipe,more of a gelatto type confection.Always love to have it with berries as you suggest.
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LouisXIV
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| | I scream, you scream, we all scream for Ice Cream
« Reply #51 on Nov 5, 2010, 1:22am » | |
I just found a new way to enjoy ice cream. Next time you have some vanilla ice cream, drizzle a small amount of 18 year old Balsamic Vinegar over the top. Pleasant surprise in your mouth.
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bixaorellana
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| | Re: Sorbets and ...
« Reply #52 on Nov 5, 2010, 5:01am » | |
Now that is interesting! However did it occur to you to do that?
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LouisXIV
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| | Re: Sorbets and ...
« Reply #53 on Nov 5, 2010, 12:20pm » | |
A friend came for lunch a couple weeks ago and brought the vinigar for desert. My exchange students mother from Italy told me about balsamic vinigar on strawberries. Also very good.
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tod2
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| | Re: Sorbets and ...
« Reply #54 on Nov 5, 2010, 3:38pm » | |
Never tried balsamic on strawbs but I see a great deal of fresh pineapple with cayenne or chilli pepper sprinkled all over it
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| | Re: Sorbets and ...
« Reply #55 on Nov 5, 2010, 5:15pm » | |
I've had balsamic over panna cotta gelato which is very similar, also figs with marscapone and balsamic seems to be a thing done in Tuscany. Balsamic and strawberries is a classic pairing. You should try Mexican dried mango with chili- addictive.
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casimira
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| | Re: Sorbets and ...
« Reply #56 on Jun 26, 2011, 2:42pm » | |
Peaches are currently in season,and,last week at the market I scored a large bag of some really ripe ones to make ice cream with and also to put on the grill. I made a huge batch of peach ice cream and it went fast...
Now,figs are just coming in and I plan on making fig ice cream today,or later this evening.
The figs are a tad on the small side this year,however, there are tons of them. I'll be picking them every morning for the next couple of weeks. 
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bixaorellana
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| | Re: Sorbets and ...
« Reply #57 on Jun 26, 2011, 2:46pm » | |
*sob* Louisiana figs! The smallness is probably due to the lack of rain you all suffered, but the figs should be all the sweeter for it.
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casimira
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| | Re: Sorbets and ...
« Reply #58 on Jun 26, 2011, 4:24pm » | |
Jun 26, 2011, 2:46pm, bixaorellana wrote:| *sob* Louisiana figs! The smallness is probably due to the lack of rain you all suffered, but the figs should be all the sweeter for it. |
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Yes,I'm sure it's due to the drought. They are indeed sweet.( I'm sorry Bixa,I know it's painful.  )
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