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04/16/08 |
                          
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Chocolate Nutmeg Ice Cream Yields a little more than 3 c. 2 c. heavy cream 1/2 c. liquid eggs (or 2 eggs, beaten within an inch of their lives) 1/2 c. sugar 1/2 t. vanilla extract 1/8 t. fresh grated nutmeg (or perhaps slightly more if you're using pre-grated) 1/2 c. Nutella 1/2 c. whole milk
Get a small saucepan with about a half-inch of water in it on the stove and boiling. Mix together cream, eggs, vanilla, nutmeg and sugar in a metal bowl with a diameter bigger than your little saucepan, and then plunk it down on top. If you're snooty and rich, you could use a double boiler for this, but I don't know a single person who has a double boiler. (Though I do know several who are snooty and/or rich.) Whisk the mixture frequently to avoid the eggs from curdling; continue this until the mixture looks of hot pudding. SIMULTANEOUSLY (oooo...multitasking...), in a small saucepan, heat milk and Nutella over LOW heat just until everything's smooth and melty. Stir this into your hot mixture from above and whomp the whole thing in your refrigerator until it's chilled to about 40 degrees. At this point, it should look of slightly runny pudding. From here on out, it's up to your particular brand of ice cream maker as to to proceed. For the little Krups jobby I've got, I put the cold mixture into the completely frozen container and churned it for about 25 minutes; basically until it looked like soft serve ice cream. Transfer to a different container, seal well and throw it in your freezer to finish hardening. Chances are you'll eat it before it develops freezer burn, but if you're worried about such, throw a piece of wax paper/parchment on the top to keep things under control.
Note from GG: Starting from this summer at Mulleady's, I've been doing a lot of ice creams and sorbets. It started with me finding a crappy ice cream maker at Goodwill and bringing it in to work, which made my sous Gabe go nuts. The first thing we made was avocado ice cream (supremely delicious, BTW), but because of the ice cream maker's age it didn't get cold enough before we froze it, so the end result was REALLY hard. I eventually found a better ice cream maker, brought it in, and then we went crazy. Guinness ice cream was a staple, plus I did a Strongbow sorbet, a mead ice cream, a tomato sorbet and on and on and on. That little Krups was one of the best five dollar purchases I've ever made. So when I found an identical model a few months later, I immediately snatched it up for home use. Now if I'm feeling like I need something sweet, I can make ice cream in any variety I want! The recipe up there is pretty much straightforward. If you eliminate the Nutella and nutmeg, you're left with a basic (and bulletproof) ice cream base that you can use for just about anything. If you want to make just vanilla ice cream, I'd recommend using twice as much vanilla extract (or half a bean's worth of seeds), keep the milk cold and stir it in just before you chill the base. I've tried making this recipe without the milk and the end result is REALLY dense and not very scoopable, so be sure you're adding that in there, okay? Oh, and I've also used soy milk in place of the regular milk to no adverse effect. I didn't do it for any particular health reason, just because I didn't have any moo juice on hand. Have fun!
This site was last updated 02/11/08 |
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