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Walnut Maple ice cream

2 Quart Cuisinart / made about 1.5 quarts.

4 cups half-and-half (1 quart)
2 cups whole milk
1.5 cups whipping cream
4 egg yolks

12.5 ounces of maple syrup, cooked down to about 1/2. (10 minutes on stove once it gets boiling.)

Cook the milks and temper the eggs; bring back up to 170 degrees.
Stir in the maple syrup.

Cool in dishpan with ice packs.
Add a dash of salt.
3 TBS of vanilla – too much?

Brown 1.5 cups of walnuts – a bit too much, but save for topping.

Put 4.5 cups of slurry, right to the top of the right dasher for about 22 minutes. A bit too much slurry and nuts.

Slurry aged for 48 hours. All the milks were store brand. Only the whole milk was organic.

Notes:

1st draft.
Consider splitting the maple syrup with sugar or glucose?
The texture was good, but using 3 types of milk makes the recipe more complicated.
Used large recipe, and then just churned 1/2 at a time. We split the full recipes into two churnings: The first churning, with pre-chopped walnuts, and a had texture than the version with hand chopped nuts — the size wasn’t as consistent.
Used $10, Grade A,  store brand . Try Grade B next time: Grade B maple syrup has a more pronounced maple taste.
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Brown Sugar Pecan Ice Cream 4/24/2021

 

 

 

 

 

Adopted from Rose’s Ice Cream Bliss; doubled for Country Cuisinart

    • Cook:
      1 cup light brown sugar (recipe wants Muscovado)
      2 cups heavy cream
      1/2 cup egg yolks (6 large for us)
      3 T glucose2:30 medium low / large burner
      2:44 down at 177 degrees
      Strain. There wasn’t much egg
    • After straining, add:
      1 cup half and half – so the brown sugar won’t curdle it.
    • Cool mixture.
      Add vanilla. 2 tsp
    • Store refrigerated overnight
  • Near the end of churning, add:
    2.5 cups chopped pecans

    • heated in the microwave, coated with butter (amount  2 cups is likely fine), and cooled (save some for the top).

Made 5 1/2 cups of slurry. Seemed 1/2 cup too much for the 2 quart machine

ATK says to churn to 21 degrees, but we could only get it to 23-24 degrees

Original only one quart: MAKES: ABOUT 1 QUART

The headnote says, “This fabulous ice cream is all the more so when made with light brown Muscovado sugar. The deliciously complex flavors of the sugar enhance, but do not overwhelm, the crunchy buttery pecans.”

MAKES: ABOUT 1 QUART
BUTTERED PECANS
1 ½ tablespoon unsalted butter
1 ¼ cups pecan halves
1/8 teaspoon fine sea salt
Makes: 145 grams/1¼ cups
*About 30 minutes ahead, set the butter on the counter at room temperature (65 to 75 degrees)
PREHEAT THE OVEN
*Twenty minutes or longer before baking, set an oven rack at the middle level. Set the oven at 325 degrees

1. Break or chop the pecans into medium-coarse pieces. Spread the pecans in an even layer on a rimmed baking sheet. Bake for 5 minutes, without browning, to enhance the flavor. Stir once or twice to ensure even baking.

2. Empty the hot pecans into a medium bowl. Add the butter and toss to coat evenly. Sprinkle with the salt and toss again. Cool completely.

½ cup plus 1 tablespoon firmly packed brown sugar, preferable Muscavado
1 ½ cups heavy cream
¼ cup plus 2 tablespoons egg yolk
4 teaspoons glucose or reduced corn syrup
Pinch fine sea salt
½ cup milk
1 teaspoon pure vanilla extract
1 ¼ cups butter pecans (recipe above)

*Have ready a fine-mesh strainer suspended over a medium bowl.

1. In a medium saucepan, place the sugar. With a silicone spatula, stir in the cream and then the egg yolks. Stir in the glucose and salt until well blended.

2. Heat the mixture on medium-low, stirring constantly, until slightly thicker than heavy cream. When a finger is run across the back of the spatula, it will leave a well-defined track. An instant-read thermometer should read 170° to 180°F/77° to 82°C.

3. Immediately pour the mixture into the strainer, scraping up the thickened mixture that has settled on the bottom of the pan. Press it through the strainer and scrape any mixture clinging to the underside into the bowl.

4. Stir in the milk and vanilla. Cover and refrigerate for a minimum of 8 hours or until no warmer than 43°F/6°C. (Alternatively, cool in an ice water bath.) Set a covered storage container in the freezer.

5. Churn the brown sugar custard in a prechilled ice cream maker. Add the pecans during churning when the ice cream has reached the consistency of soft serve and begins to ball up around the dasher. Transfer the ice cream to the chilled container. Press a piece of plastic wrap on the surface of the ice cream, cover the container, and allow the ice cream to firm in the freezer for at least 4 hours before serving.

STORE Covered storage container: frozen, 3 days

SCOOPS: *The brown sugar is added to the cream instead of to the milk because the milk proteins would curdle if the brown sugar were added directly to it.

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Valentine’s Day 2021

Appetizer (while we fixed the rest of the meal):

the cream cheese dip from the Big Carrot book. We make it often.

Thai Carrot Salad

1 lb carrots julienned
1/3 c. rice vinegar
zest and juice from one lime
2 T. maple syrup
1/2 t. Thai pepper flakes
1 3/4 c. chopped roasted peanuts

Blend together vinegar, lime, maple syrup, and pepper flakes.
Toss with carrots. Let stand for an hour or two.
Before serving add peanuts.

Original recipe: 1/4 cup crystalized ginger, julienned / 1/4 cup chopped cilantro.

Carrot “Soup”

Well, it was supposed to be a soup, but I forgot to add the cream, so it was a very thick soup (almost a stew). Serve in a bowl.

1 stick butter
4 c. carrots, sliced
1 c. potato, chopped
1/4 cup star anise in a cheesecloth bag
1/2 lb. bacon
4 cloves garlic, minced
1 qt. chicken broth

In a heavy pot, melt butter over medium heat. Add carrots and potato. Cook, stirring occasionally, until vegetables are softened, about 10 minutes.

Stir in garlic. Add bacon and broth and bring to a boil. Reduce heat and simmer, covered, until carrots and potatoes are tender, about 10 minutes.

Carrot Macaroni and Cheese with Sausage

1 lb carrots, peeled and grated in food processor
zest and juice of one orange / zest removed with a veggie peeler in strips
3 cups ziti pasta
8 oz. sharp cheddar cheese
1 lb. sausage

  1. Preheat the oven to 350°. In a medium saucepan, combine the carrots with the zest and juice and 1/4 cup of water. Season with salt and bring to a boil. Cover and simmer over moderate heat until the carrots are very soft, about 30 minutes. Discard the zest. Transfer the carrots and any liquid to a blender / food processor and puree until very smooth.
  2. In a saucepan, brown the sausage.
  3. Meanwhile, in a large saucepan of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water.
  4. Return the pasta to the pot. Add the reserved water, the carrot puree, and sausage and cook over moderate heat, stirring frequently, until the pasta is coated with a thickened sauce, about 5 minutes. Stir in three-fourths of the cheese and cook, stirring, until very creamy, 2 to 3 minutes longer.
  5. Transfer the pasta to a 9X13 glass dish (coat with vegetable oil) and top with the remaining cheese. Bake until the cheese is melted and lightly browned, about 30 minutes. Let stand for 5 minutes before serving.

Adopted from Food & Wine. We didn’t do: End the end of step 4, stir in the tarragon and season with salt and white pepper.

Carrot-Cake Thumbprint Cookies

Active Time: 35 min.; Total Time: 1 hr. 45 min.; Makes: 1 dozen

1 stick unsalted butter, melted;
plus 1/2 stick, room temperature, for frosting
1/3 cup packed light-brown sugar
1/3 cup granulated sugar
1 large egg yolk, room temperature
1 cup all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3/4 teaspoon coarse salt
3/4 cup old-fashioned rolled oats
3/4 cup packed finely grated carrots (about 3)
3/4 cup pecans. finely chopped
1/4 cup confectioners’ sugar
4 ounces cream cheese, room temperature
1 1/2 teaspoons apricot jam

  1. Preheat oven to 350 deg. In a large bowl. whisk together melted butter, brown and granulated sugars, and yolk. In another bowl, whisk together flour, ginger, cinnamon, and salt. Stir flour mixture into butter mixture to combine. Mix in oats, carrots. Cover and refrigerate 30 minutes.
  2. Roll dough into 1 1/2 inch balls; roll balls in pecans to coat. Space 2 inches apart on parchment-lined baking sheets. Bake 10 minutes. Remove from oven; press an indentation into center of each cookie with the end of a wooden spoon. Bake until golden brown on bottoms, 10 to 12 minutes more. Transfer cookies to a wire rack; let cool.
  3. In a bowl, beat remaining 1/2 stick butter and confectioners’ sugar on medium until smooth. Beat in cream cheese until just combined. Swirl in jam. Fill center of each cookie with cream-cheese mixture; serve.

 

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a cipher

The quote:

He smiled. The sun was shining, the weather was great, he was eating ice cream, and all his dreams were about to come true.
— James Patterson

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Dulce De Leche Ice Cream

2 cups whole milk
1 cup heavy cream
1 can (13.4 oz) dulce de leche*
1/2 tsp vanilla extract
1/4 tsp sea salt
2 tsp tapioca powder dissolved in 2 TBS of the milk

In a heavy saucepan over medium heat, bring the milks to a boil
Reduce heat and simmer for about 5 minutes.
Remove from heat and whisk in the dulce de leche until dissolved, then whisk in vanilla and salt.
Cool in an ice bath; add the tapioca powder mixture.
Place in the fridge overnight or until chilled,

Pour the cold mixture in to the ice cream make, and churn for about 20 minutes.
Transfer to a container and freeze at least one hour.

Note: We couldn’t get dulce de leche, so we bought a can of sweetened condensed milk.
We split the can into 2 small canning jars with lids and put into a crockpot.
We put warm water right up to the bottom of the jar lids.
We cooked on low for about 8 hours.
Note as smooth as the canned version, but it seemed to work fine for the ice cream.
It also tasted good right out of the jar.

Notes: Texture okay. The 2-quart machine could have handled more slurry.
1.25 Quarts / Cuisinart 9/07/2020

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Butterscotch Peanut Butter Ice Cream

Adapted from Mable & Gar Hoffman / Ice Cream page 122

1/4 cup lightly packed brown sugar
2 cups milk
2 cups half-and-half
1 cup butterscotch pieces
1/4 cup smooth peanut butter (the original used chunky)
1 tsp vanilla extra
2 tsp tapioca powder dissolved in 2 TBS of milk

Bring the milks and brown sugar to a bowl. Stir in peanut butter and chips to melt.
Cool slightly, then put in a cold water bath before ripening in fridge overnight.
Beat / blend well before putting in 2-quart ice cream maker.
20 minutes in machine. about 1.5 quarts at end.
You could see little specs of butterscotch.

Add salt?