I apologize for borrowing a line from Brittney Spears and no I will not be breaking into song, but I've done it again. I think I've killed another ice cream maker. I have the worst luck with deep fryers and ice cream makers. I think it's a great reminder that high tech is not always the way to go.
Fortunately, with deep fryers, I've found the answer - a laser thermometer and a big pot. Works like a charm. Far better than all those basketed gadgets with drain tubes, which would disintegrate and leak. I still haven't been able to clean off all the oil remnants in my cabinet.
But ice cream makers? I hate the low tech versions. The ones that require overnight freezing take all the spontenaity out of ice cream making. Plus, I don't have the room for one more pork chop in my freezer, much less an ice cream maker insert which is the size of a small hat box. What's a cook to do?
So while I ponder what my next step in ice cream making will be. I'll share the recipe for the ice cream that killed its maker.
Peach Ice Cream Sandwiches
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon kosher salt
1 stick butter softened
1/2 cup packed light brown sugar
1 large egg
1 tablespoon heavy cream
1 1/2 teaspoons vanilla extract
2 peaches
1 1/2 cups whole milk
1/2 cup granulated sugar
1 cup heavy cream
6 large egg yolks
1/2 teaspoon vanilla extract
Pinch kosher salt
Mix together flour, baking soda and salt in a medium bowl. Cream together butter and sugar until light and fluffy. Beat in the egg. Add cream and vanilla extract and beat well. Beat in flour and baking powder on low speed until the dry ingredients are moistened. Mix on medium speed until the dough is well combined.
Form the dough into a disc and wrap in plastic wrap. Refrigerate for an hour. Preheat the oven to 350°F. After the dough is chilled, roll out the dough 1/8-inch thick. Using the a 2-inch biscuit cutter (I used a fluted square), cut out the dough. Place the cookies on a baking sheet lined with parchment or silpat 1-inch apart. Bake cookies for 7-9 minutes without browning. Cool cookies on the baking sheet placed on a rack.
Fill a medium saucepan with water and bring it to a boil. Cut a shallow X in to the bottom of each peach and drop into the boiling water for one minute. Rinse under cold water and slip off the skins. Remove the pit and puree.
Combine the milk and ¼ cup of sugar in the saucepan and bring to a simmer over medium heat. In the meantime, whisk together egg yolks and remaining ¼ cup of sugar. Remove the milk from the heat and add a little to the egg yolk mixture while whisking constantly to temper it. Add the tempered yolk mix to the hot milk mixture while whisking constantly. Cook over low heat, stirring constantly, until the mixture coats the back of a spoon distinctly. This could take between 7 and 12 minutes. Once thickened, immediately pour throw a fine mesh strainer into a bowl. Add cream, peaches and vanilla. Cover with plastic wrap touching it to the surface of the custard to prevent a skin from forming. Let it cool to room temperature and then chill until cold.Freeze in an ice cream maker according to the manufacturer’s directions. Put the completed ice cream in a shallow container and freeze until firm. Scoop some ice cream onto a cookie and sandwich with a second cookie. Repeat.
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon kosher salt
1 stick butter softened
1/2 cup packed light brown sugar
1 large egg
1 tablespoon heavy cream
1 1/2 teaspoons vanilla extract
2 peaches
1 1/2 cups whole milk
1/2 cup granulated sugar
1 cup heavy cream
6 large egg yolks
1/2 teaspoon vanilla extract
Pinch kosher salt
Mix together flour, baking soda and salt in a medium bowl. Cream together butter and sugar until light and fluffy. Beat in the egg. Add cream and vanilla extract and beat well. Beat in flour and baking powder on low speed until the dry ingredients are moistened. Mix on medium speed until the dough is well combined.
Form the dough into a disc and wrap in plastic wrap. Refrigerate for an hour. Preheat the oven to 350°F. After the dough is chilled, roll out the dough 1/8-inch thick. Using the a 2-inch biscuit cutter (I used a fluted square), cut out the dough. Place the cookies on a baking sheet lined with parchment or silpat 1-inch apart. Bake cookies for 7-9 minutes without browning. Cool cookies on the baking sheet placed on a rack.
Fill a medium saucepan with water and bring it to a boil. Cut a shallow X in to the bottom of each peach and drop into the boiling water for one minute. Rinse under cold water and slip off the skins. Remove the pit and puree.
Combine the milk and ¼ cup of sugar in the saucepan and bring to a simmer over medium heat. In the meantime, whisk together egg yolks and remaining ¼ cup of sugar. Remove the milk from the heat and add a little to the egg yolk mixture while whisking constantly to temper it. Add the tempered yolk mix to the hot milk mixture while whisking constantly. Cook over low heat, stirring constantly, until the mixture coats the back of a spoon distinctly. This could take between 7 and 12 minutes. Once thickened, immediately pour throw a fine mesh strainer into a bowl. Add cream, peaches and vanilla. Cover with plastic wrap touching it to the surface of the custard to prevent a skin from forming. Let it cool to room temperature and then chill until cold.Freeze in an ice cream maker according to the manufacturer’s directions. Put the completed ice cream in a shallow container and freeze until firm. Scoop some ice cream onto a cookie and sandwich with a second cookie. Repeat.
Kid Cooking Tips
Most moms know how to involve their children in making cookies by measuring ingredients, pouring them in, assisting with the rolling and stamping the cookies out. For the ice cream, kids can peel the peaches, whisk the eggs and stir the cooking custard.
Provenance
Butter and milk from Organic Valley
Eggs from Cedar Valley Sustainable Farm
Peaches from Hillside Orchards
Cream from Blue Marble
Posts
No comments:
Post a Comment