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Monday, October 29, 2012

I Scream, You Scream!


Don't we all scream for ice cream? I mean, don't we? 
So I suppose I can't speak for you, but I definitely can speak for myself. When it comes to ice cream I'm literally going to spoon-stab you if you don't fork it over. And I'm especially threatening when the goods at hand are this delicious. Seriously. Really delicious. 
My post today is not of my own creation, oh no way am I talented enough to make cider ice cream that rivals regular ice cream. I needed to call in some lovely talent by the name of Kelly Moritz (btw, we have the same initials and were both born on the 27th-it was meant to be). Kelly, a sort of ice cream aficionado, was inspired by Crispin Cider's Lansdowne for its use of Irish stout yeast and molasses. I immediately brought her some to try and she went straight to work, in what I can only imagine was some sort of mad-sciency experiment lab/kitchen movie scene, and emerged an ice cream victor. You're going to love this. 
Ladies and gentleman, may I present to you: 

Lansdowne Ice Cream with Salted Walnuts: (courtesy of Kelly Moritz) 


¾ c. Crispin Lansdowne Cider reduced from 2 c.
2 c. whole milk
4 tsp. cornstarch
1 c. heavy cream
½ c. brown sugar
¼ c. molasses
¼ tsp. salt
1 c. salted walnuts

Special Tools

Some variety of home ice cream maker – make sure your bowl is solidly frozen (about 24 hours in the freezer) before you get started
Heavy saucepan or pot
Whisk
Ziploc bag with strong/double zipper
Chilled ice cream storage container, or pint containers if you can find them (and then tell me where you found them!)
1) Start by boiling down your Lansdowne in a saucepan to remove the excess water and alcohol that will keep your ice cream from freezing by bringing the heat up to medium high and watching it carefully without agitating it too much. Once the cider is hot and starting to simmer, reduce heat to medium-low and keep on the burner about 20-22 minutes until it looks about halved. Measure out your ¾ c. and let cool.


























2) Make a "slurry" with ¼ c. of your whole milk and 4 tsp. cornstarch in a small bowl, set aside. Be sure to incorporate all the starch with a fork or whisk so none is sitting at the bottom of the bowl.
3) In a large saucepan, add the remaining milk, heavy cream, brown sugar, molasses, and salt. Whisk and bring to a boil over medium-high heat. Cook for about 4 minutes until your creamy base is heated through.

4) Stir in your milk slurry, return mixture to a boil and cook, stirring, about 2 minutes or until the mixture can coat the back of a spoon. Be careful not to scorch the ice cream base (you’ll get a tell-tale burnt milk smell).
Watch your heat and keep your whisk moving! 
5) Whisk in your cooled Lansdowne!

6) Pour everything into a sturdy plastic bag with a good zipper that will not leak and submerge in an ice bath, or if you have the time, let chill in the fridge several hours at least or overnight. The ice cream base must be very cold, so don’t skimp on this step.
Not the prettiest concoction at this point, just think of what will be...
7) Once the base is very cold, I like to simply snip the corner of my Ziploc bag with some sharp scissors while my ice cream maker is already spinning, for easy pouring into the bowl. Once you take your bowl out of the freezer, be ready to pour in your mix! Have the machine plugged in on a stable surface, then freeze according to directions.
8) After about 15-20 minutes your ice cream should be nearly the consistency of soft serve – this is about as hard as it will get in the machine. At about 15 minutes pour in your roasted salted walnuts for the finishing touch and let the machine mix them for you.
9) Turn out your ice cream into a pre-chilled storage container, cover, and allow the ice cream to firm up in the freezer for several hours. Before serving, allow to soften slightly before scooping.

Enjoy your homemade Crispin Lansdowne Ice Cream and pat yourself on the back for sticking with this oh-so-slightly labor-intensive recipe! Experiment with other ciders, mix-ins, extracts – the base can be endlessly adapted to your tastes and whims!

*If you only have raw walnuts, place them in a Ziploc bag or bowl with a few drops of your choice of oil and a quarter teaspoon of salt. Shake the bag until the walnuts are coated (or combine with your hands in a bowl), then spread on a rimmed baking sheet and roast for about 5 minutes at 325 degrees.
Begging for ice cream

Lansdowne cooling off before becoming even more delicious 






I better make sure it tastes ok...yup. good. really good. 


Kelly also approved. Winner.
 ______________________________________________________

 Kelly you rock! This recipe was really actually pretty easy, I had the pleasure of being able to peer over her shoulder the whole time she made it. Plus, she gave us such detailed directions, even I think I could re-create it! 
So have fun with it and like Kelly said, play around, try something new and achieve new kitchen miracles everyday. And if at first you don't succeed, well you know that line...did I ever tell you about the time I tried to make fudge? Story for another day I suppose... thanks for coming by to check it out and thanks so much to Kelly for her hard work, this ice cream is delicious! 




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