The Cool House: Fall Flavors

Wednesday, October 29, 2008

Fall Flavors

OK, it may be autumn but I just got a new paddle for my ice cream maker and I'm in the mood for ice cream. Kind of nuts really - the weather turns chilly and I turn the ice cream maker on but I guess you could always serve it with a steaming slice of pie, right?
Anyway, I have been experimenting with mixes that don't need eggs because no eggs means no cooking and cooling so the whole pocess goes much quicker and, based on the couple of recipes I've made so far, I prefer the taste and the texture.
I was intrigued by this recipe from Jenni Britton of Jenni's Splendid Ice Creams in Columbus Ohio. It uses cornstarch and a little cream cheese but she does boil the milk. I couldn't quite see why it was necessary so I did some more research and found another recipe that didn't. However, it did call for a whole lot of cream cheese - an entire 8oz package! That's a little too much Philly for my taste. So I amalgamated the two and came up with this Maple Syrup and Ginger Ice Cream to celebrate the fall season.

Maple Syrup and Ginger Ice Cream
2 cups whole milk
1 1/4 cups heavy cream
2 tbls cream cheese
2/3 cup sugar
1 1/2 tablespoons maple syrup
1/4 teaspoon sea salt
1/4 cup candied ginger, chopped

Blend cream, milk, cream cheese, sugar, maple syrup and salt until smooth. Churn in ice cream maker and add chopped candied ginger. Transfer to an airtight container and freeze.

Then at the weekend I got in the holiday season with another kind of eggless recipe: Whiskey and Cranberry Sour Cream Ice. This one is based on this recipe from Desert Candy. It turned out to be The Guy's favorite, I slightly preferred the other but I will make them both again and vary the flavorings.

Whiskey and Cranberry Sour Cream Ice
2 cups sour cream
3/4 cup heavy cream
3/4 cup whole milk
3/4 cup cup sugar
2 tbls maple syrup
3 tbl whisky
I/2 cup dried cranberries

1. Soak the cranberries in the whisky for an hour or so.
2. Blend all other ingredients until smooth. Place in the refrigerator and chill while the cranberries are soaking. Pour cream mix into ice cream maker and add cranberries.
If I were making this again I might add some finely chopped candied orange peel to the churning ice cream to make it even prettier.
There are no photos of the ice cream because it was eaten so quickly so you'll have to be content with the tree that I snapped while waiting for a train on Monday. Pretty, no?


Jen said...

The whisky and cranberry sour ice cream sounds like fun !
A frozen cocktail of sorts.

modernemama said...

Oooh, grown up ice cream float: whiskey and coke with a scoop of the ice cream on the top. Sipping it through a straw in front of a roaring fire, the combination of warmth and ice ....

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