Here is the 3rd (and even 4th) batch of ice cream SWEETTABLESCAPES made last week as well as the perfect accompaniment to any frozen treat: Financiers!
PS: As luck would have it, this week’s Food section in the NY Times has another ice cream recipe. This one for an egg-less batch. Had to try it pronto!! So you can find this one too at the bottom of this page.
If you stock up on milk and cream, you can produce some terrific ice cream bases in one afternoon and churn them the next day. Nothing like this homemade dessert to impress friends and family.
Then use your leftover egg whites to make delicious financiers!
Cinnamon Ice Cream:(NY Times)
Following the advice of Melissa Clark, we made an ice cream base with:
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup sugar
- ⅛ teaspoon fine sea salt
- 6 large egg yolks
- Your choice of flavoring
1. In a small pot, simmer cream, milk, (cinnamon)sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
3. Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
and chose to flavor it with cinnamon:
Break a 4-inch-long cinnamon stick (preferably a fragrant variety like Ceylon or canela) into a food processor. Add 2/3 cup granulated sugar and pulse until finely ground. Use cinnamon sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Chill.
To make it even more interesting, we added (at the very last minute, when you’re ready to remove the almost-frozen mix from your ice-cream maker and put it into your freezer) broken bits of cinnamon-flavored cookies. If you have Belgian Speculoos, go for it!
125 g egg whites (about 4 small)
150 g confectioner’s sugar
125 g butter
50 g hazelnut meal (use your coffee grinder to make a fine hazelnut powder)
50 g flour
20 g cocoa powder
Place small amount of batter in mold (we used super-mini muffin tins and mini madeleines molds) and bake at 400F for 10 minutes
Here is the NY Times recipe for a cream-and-milk-only batch. It still requires heating the mixture but no eggs are added and the result has a distinctive dairy flavor that is very fresh.
Give it a try!
- 2 cups heavy cream, preferably organic and not ultra-pasteurized
- 2 cups half-and-half, preferably organic, or 1 cup additional heavy cream plus 1 cup whole milk
- ½ vanilla bean, split lengthwise and seeds scraped out with the tip of a sharp knife, or 3 tablespoons (about 8 bags) loose Earl Grey tea plus 1 teaspoon pure vanilla extract
- 1 cup granulated sugar or 3/4 cup light corn syrup, more to taste
- ½ teaspoon salt, more to taste
- In a saucepan or a microwave-safe container, combine cream, half-and-half and vanilla bean and seeds (or tea and vanilla extract). On the stove or in the microwave, bring mixture to a simmer. Immediately turn off heat.
- Add sugar or corn syrup and salt and mix until sugar dissolves, about 1 minute. Taste and add more sugar and salt as needed to balance the flavors. The mixture should taste slightly too sweet when warm; the sweetness will be muted when the ice cream is frozen.
- Strain mixture into a container and refrigerate until very cold, at least 4 hours and preferably overnight.
- Churn mixture in an ice cream maker according to manufacturer’s instructions. Serve immediately (if you like soft serve ice cream) or transfer to an airtight container and let freeze until hard.