- Earthly Delights now grace your plate of ice cream ,Lemon Grass Coconut ... by bluepastry
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Blog: Blue Pastry
Lemon Grass Coconut Ice Cream
Makes 1-1/2 quarts
1-1/2 cups cream
1 cup milk
1-1/4 cups coconut milk
1 stalk lemon grass, finely sliced
6 large kaffir lime leaves
1/2 cup fresh ginger, finely sliced
3 tablespoons powdered milk
3/4 cup sugar
8 egg yolks
In a saucepan, combine cream, milk, coconut milk, lemon grass, ginger and kaffir lime leaves. Whisk in the powdered milk. Bring mixture to a boil. Remove from heat, cool and allow to and steep overnight. Strain.
Bring the mixture to a boil.
Meanwhile, whisk the sugar with the egg yolks until smooth.
Pour a little of the hot cream into yolk mixture and cook over low heat. Continue to stir the two mixtures together. Cook until thick - about 183 degrees on a candy thermometer. Strain, chill in ice water bath. Process in ice cream maker according to the manufacturer's instructions.
Poppy Seed Ice Cream
Makes 1-1/2 to 2 quarts
Be sure to stir constantly, so the poppy seeds don't sink to the bottom and burn.
6 cups heavy cream
1 cup sugar
1/3 cup inverted sugar (available at New York Cake and Baking)
1 cup plus 2 tablespoons powdered milk
1-1/2 cups poppy seeds
10 eggs, beaten
Cook the heavy cream in a saucepan over medium heat. When it is quite warm, add the sugar, inverted sugar and powdered milk.
Stir in the poppy seeds. Remove from the heat, cool and whirl in a blender. (You may need to do this in batches.) Place the mixture back into a clean saucepan and slowly reheat, stirring constantly with a whisk. Slowly add the eggs. Strain through a fine mesh sieve. Cool in an ice water bath.
Process in an ice cream maker according to the manufacturer's instructions.
Caramel Salt Cinnamon Ice Cream
Serves 10
1-1/2 cups sugar
3-1/2 cups milk
1 cup heavy cream
10 egg yolks
1 teaspoon salt
1 teaspoon cinnamon
Cook 1 cup of the sugar in a pan, stirring, until it melts and caramelizes. Stir in milk and cream.
Whisk the eggs with the remaining sugar and add it to the milk mixture slowly. Cook until the temperature reaches 185 degrees on a candy thermometer. Add the salt and cinnamon and chill until cool in a large bowl of ice. Process in an ice cream maker according to the manufacturer's instructions.
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