I decided to make a combination of these recipes on ultra indulgent vanilla ice cream and mulled white wine into a Christmas ice cream.
As I found the original recipe to be over indulgent due to the combination of 15% fat, high level of milk solids non fat and addition of artisan-style ice cream stabiliser, the fat content can easily be reduced from 15% fat to 3.5% using whole-fat milk instead of dairy whipping cream (which will also be good for your overall calorie intake during the Christmas season).
I was a bit uncertain on how long, I should infuse the milk ice liquid with the spices. Based on good discussion of this very specific issue with a work colleague with a background as chef, the common agreement was to infuse the milk with the spices, starting with 1 hour and taste it, before taking the decision about removal of the spices. I should not infuse for night-over, which was my initial thought, in order to avoid a too dominating flavour. This spice discussion was almost getting me "thrown out" of the lab at work, as I was talking too much according to the lab manager !!! Based on regular tasting, I decided to let the spices infuce the ice cream mix for 4 hour, before they were removed.
This blog post has been submitted for the Blogging Challenge "Cooking with Herbs & Christmas spices " December 2013
Christmas ice cream "artisan style": 4-6 servings
- 627 g whole-fat milk, 3-3.5% fat
- 39 g skimmed milk powder
- 96 g sugar
- 32 g glucose syrup as powder
- 6 g ice cream stabiliser
- 1 cinnamon stick
- 3 cardamon seeds
- 2 all spices seeds
- ½ dried ginger
- 1 star anise
- 4 cloves
- Pour the milk into a small cooking pot.
- Dry-mix the skimmed milk powder, sucrose, glucose syrup powder and ice cream stabiliser together.
- Whip the milk, as the dry-mix is added into the milk.
- Place all the spices in a paper tea bag, which is closed with a knot, before adding it into the milk.
- Heat the ice cream mix over low-medium heat until hot, but not boiling.
- Cool down the ice cream mix in the refrigerator, let the spice bag infuse the ice cream mix for 1-4 hour, before removing it.
- Let the mix stand for minimum 4 hours or night over.
- Whip the ice cream mix.
- Pour into your ice cream machine and freeze it into ice cream, which takes 30-40 minutes.
- Store the ice cream in the freezer.
WOW! What a FABULOUS entry into cooking with herbs for December and my spicy theme, and such lovely photos too! Thanks so much and Happy New Year! KarenReplyDelete
Thank you for your nice comment Karen. I also wish you a happy New Year :-) KirstenDelete