Bringing All The Boys To The Yard

23 05 2009

One of the appliances I miss the most in my Parisian kitchen is my ice cream maker. Ice cream is absolutely one of my favorite things to make – it’s relatively easy and the possibility for mixing and matching flavors is endless. Recently, after receiving rhubarb in my CSA panier and scoring some fragrant, juicy strawberries at the market, I was overcome with the urge to make ice cream. Rich, creamy vanilla ice cream, with a thick swirl of sweet-tart strawberry-rhubarb compote.

Rhubarb and strawberries - before and after

Still on my Nose to Tail kick, I decided to use Justin Piers Gellatly’s base recipe for Ripple Ice Cream, since that was what I was hoping to accomplish.  It’s a pretty straightforward anglaise, with a heavy dose of vanilla (or maybe that was just me, trying to use the vanilla beans I keep buying – it’s a bit of a compulsion).

Steep, Temper, Strain, Chill

But these are the easy parts.  No special equipment is required to cook a custard or bake some fruit.  I had a trick up my sleeve, though, courtesy of the internet’s favorite ice cream guru, David Lebovitz.  Turns out you can make ice cream completely by hand if you have a cold freezer and a little patience.  (Two Lebovitz recipes in one post?  Again?  Yep.)

Churning Ice Cream.  Very.  Slowly.

Here it is after a few hours of freezing with me stirring every 45 minutes or so.  I tried the immersion blender , but it just liquefied what frozen bits there were, thus setting me back an hour or so.  So spatula and whisk it was.  When it was starting to get late and the ice cream was still quite soft, I folded in the cooled strawberry-rhubarb compote anyway.  The result was a more homogeneous ice cream (no swirl to speak of), but really.  It was bedtime.  The next day, I checked the freezer to find the ice cream on the icy side.  Not terribly so, but not the creamy spoonful I’d been dreaming of.  Luckily, it tasted great.  So what does one do with overly hard ice cream?  Make it into a milkshake, of course!  (Here’s where the immersion blender shines.)

Strawberry-Rhubarb Milkshake

It may not be the deliciously marbled red and white scoop I’d originally planned, but it was luscious just the same.

Originally published on Croque-Camille.


Delicious submit to reddit
Digg!

(Sharing buttons are in the trial phase. Bear with me.)

About these ads

Actions

Information

2 responses

25 05 2009
justalittlepiece

Better than turning lemons into lemonade!

26 05 2009
Sam

I use a very cheap ice cream machine – the kind that you put in the freezer first- but it works surprisingly well. It’s time to dig it out I think and try some new recipes!




Follow

Get every new post delivered to your Inbox.

Join 313 other followers

%d bloggers like this: