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July 19, 2007

Jin's Home Made Cardamom & Cinnamon Ice Creams!



This recipe comes to us from Jin - Baker and Food Porn Goddess Extraordinaire! If you haven't yet dropped in for a visit to Jin's kitchen (ahem - blog, that is!) - you are truly missing some serious drool time!! These recipes for her hand made Cardamom and Cinnamon ice creams have me positively itching to make some quick-like, so's I can gobble 'em up even quicker-like! Thank you, Thank you, Jin!

Says Jin ...

I feel that I should offer a brief explanation about my unusual
ingredient ratios with this recipe. I am lactose intolerant yet I
still crave ice cream all the time! Your average ice cream recipe
calls for mostly (or all) heavy cream with just a couple of egg
yolks. This does not sit well in my tummy at all! I can personally
handle the eggs, which is why I add more of those to compensate for
the lack of heavy cream. I also highly recommend using organic milk
as it imparts a truly pure flavour. I feel that there are so few
ingredients in this delicacy that they should each be of the highest
quality. Your taste buds will thank you. :-)

I make a large batch of this but it can easily be cut down.

_____________________________
6 cups organic whole milk
1 cup heavy cream (This is optional! Omit for a lighter ice cream.)
12 oz. Turbinado sugar (also called raw or Hawaiian washed)
18 egg yolks ( I know this is a lot! Heehee! I save the whites for a
large angelfood cake. :-)
1 Tablespoon pure Vanilla extract
____________________________

Heat the milk, cream (if used) and sugar in a saucepan until
steaming. Whisk a bit of the hot milk into the egg yolks; then pour
the yolk mixture back into the pan of milk whisking constantly until
incorporated. Stir, scraping the bottom, until the mixture starts
becoming thick and coats the back of a spoon. (Do not overcook as
the mixture can curdle! If this starts to happen you can salvage it
by quickly pureeing it in a blender or food processor until smooth
again.) Once it thickens, immediately set your pan in an ice water
bath to stop the cooking. Stir in your vanilla. Keep the pan in the
cool water until the mixture is no longer warm to the touch.

At this point you can either pour the mixture into your ice cream
machine or you can do what Jin did because her ice cream machine
broke!:

I strained the liquid equally between 2 large plastic containers.
Into one I added 1/2 teaspoon ground Cardamom.
Into the other I added 1/2 teaspoon ground Vietnamese Cinnamon
(ordered from Penzeys.com a fabulous spicehouse).

I had intended to use my stick blender every few hours to smooth the
ice cream as it started to freeze except that my stick blender broke
on my first try. Ha!

Plan C was to let the ice cream freeze until it turned 1/2 solid (it
was frozen on the bottom and sides yet still liquid in the center of
the container, which took about 6 -7 hours in my packed freezer!) I
then scraped the cinnamon variety out into my food processor &
whizzed it until smooth & poured it back into the plastic container
to freeze until it was solid. I did the same with the Cardamom
variety. This worked fabulously! It was smooth & creamy with no ice
crystals.

For smooth rounded scoops I always let the ice cream sit at room
temperature for a bit before scooping it out (for those of you that
are impatient just pop it in the microwave for about 15-25 seconds).
I run my scoop under steaming hot water to ensure that it plows
through the ice cream easily. Rinse before each scoop.