When someone famous dies I usually bake something and then write the details on the recipe page with date. So, in memory of Michael Jackson and inspired by Patricia I made the Fresh Apricot Ice Cream from The Perfect Scoop. RIP MJ.
What a timely topic.
I am pleased to announce that I have at last achieved…
Licorice Ice Cream.
I have been trying for a month and I couldn’t keep the cream from churning into butter nor get the flavor quite right. With some pointers from Bernadette here is the successful recipe.
5 large egg yolks
1/3 cup fine granulated sugar
dash of salt
1/3 cup Oma’s Drop Siroop (that’s Dutch for Licorice available from Vanderveen’s)
2/3 cup half/half
1 pint heavy cream
Whisk the egg yolks until they turn lemony.
Then add the sugar,salt,syrup and whisk to combine.
Add the half/half and heat the mixture while stirring gently to 170F.
Let the mixture cool 10 minutes and stir in the cream.
Refrigerate the mixture overnight before freezing.
This produced an ultra smooth velvety ice cream that is tan in color and chock full of licorice goodness.
Yes, Patricia, I would say so. In fact he was rehearsing for 50 (yes, five-zero) concerts at the O2 hall in London which were sold out in record time - I think something like 750,000 tickets - no pressure there.
Gene, your ice cream sounds delicious. I recently bought some Liquorice Root Powder. Do you think that would work?
I have never seen Licorice root powder. Licorice is far more popular east of the Atlantic. The Dutch syrup I used has invert sugar in it so you could probably substitute some Lyle’s with the powder to taste.
Somehow I managed to restrain myself from eating the whole batch in one sitting. After being in the freezer for several days it acquired a bit of coat your mouth with butterfat tendency. I have been reviewing ice cream recipes and some use what seems a tremendous amount of egg yolks. 8 yolks per pint of cream. I think I will try adding one more yolk for the next batch.
I seem to recall that Rose talks about using Cobasan in ice cream but I have never sought to buy any. Has anyone else found a source and or used Cobasan?
Patricia, David Lebovitz has a very good website, have you clicked onto it yet? Just Google his name and you’ll get it. I was on it last night, it is very comprehensive with lots of help in the art of making good ice-cream. He goes into the subject of crystals in the mixture and how to avoid them so do click on, I’m sure you will find it very helpful. I also have a Cuisinart ice-cream maker but mine is the table top model, it was my birthday present last year off my kids, it was a BIG birthday! I am very pleased with it and make ice-cream at least once a week, I have Ben & Jerry’s book and also a very good one published in this country by Robin Weir and Caroline Liddell. It’s called ICES. (makes sense!) One of these days I am going to give into temptation and get The Perfect Scoop because I have read such good things about it, I don’t really need it but I’m a cook book junkie so what the heck!!!
It’s a large quantity, nearly 3 lbs, and cost about $47, plus $25 shipping. If your total order exceeds $195, shipping is free. I feel like we should all go in on a container and divide it amongst ourselves, but the logistics elude me…
The Perfect Scoop is a great book. I will be buying a copy after I checked it out from the library, well worth owning. Tons of recipes, tips, info…he has ice cream but also granitas, sorbets, sherbets, cones, wafer sandiwches, sauces, etc. The introductory paragraph is so funny as well. His blog is excellent, he has recipes and advice and a terrific sense of humor.
Gene eat most or all of that batch in one sitting, no one will know