Spice Cream (allspice, cloves, cinnamon, vanilla bean)

CourseDessert, Dessert - Spicy
CuisineAmerican+, Summertime Fun

Servings	Prep Time
4 cups	15 min

Cook Time	Passive Time
20 miin	3 1/2 hrs

Servings	Prep Time
4 cups	15 min

Cook Time	Passive Time
20 miin	3 1/2 hrs

Spice Cream (allspice, cloves, cinnamon, vanilla bean)

CourseDessert, Dessert - Spicy
CuisineAmerican+, Summertime Fun

Servings	Prep Time
4 cups	15 min

Cook Time	Passive Time
20 miin	3 1/2 hrs

Servings	Prep Time
4 cups	15 min

Cook Time	Passive Time
20 miin	3 1/2 hrs

Ingredients

1/2 vanilla bean pod
1 1/2 cups milk
1 1/2 cups heavy cream
15 whole allspice berries
6 whole cloves
4 whole cinnamon sticks
1 small nutmeg whole
1 cup maple syrup grade B
7 large egg yolks
pinch sea salt
2 tbsp bourbon or dark rum
1 tsp maple extract
2 cups walnut brittle recipe link below

Servings: cups

Instructions

Split the half vanilla bean lengthwise and scrape out the seeds. Put the seeds, pod halves, milk, cream, spices and brown sugar in a heavy-bottomed, medium saucepan. Scald the mixture over low heat. Remove from heat, and let the mixture steep for 1 hour. While the mixture is steeping, reduce the maple syrup by 1/3 over medium-low heat.
Combine the egg yolks and salt in a large bowl and whisk just to blend. Bring cream mixture back to a simmer. Dissolve the reduced syrup into the hot milk mixture.
While gently whisking the yolks, drizzle in the hot cream/syrup mixture so the yolks are gradually warmed. Return the mixture to the saucepan and cook over medium heat stirring constantly with a wooden spoon. Be sure to continuously scrape the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of the spoon. Do not let it come to a boil.
Strain the custard through a fine sieve. Press out all the liquid in the vanilla bean and discard bean. Stir in the bourbon and maple extract. Place the bowl with the custard into a large bowl of ice. Let it cool, stirring occasionally.
Transfer mixture to an ice cream machine and freeze according to the manufacturer's instructions. Put the finished ice cream in a storage container and freeze until firm.
Once frozen, mix in walnut brittle and serve.

Recipe Notes

Related Recipe: Walnut Brittle

Featured Spices:

Vanilla Bean

allspice berries, whole

Related Recipes - "Spice Cream" Celebration

Recipe: Five-Spice Cream

Recipe: Spice Cream (allspice, cloves, cinnamon)

Recipe: Spice Cream (star anise & vanilla bean)

Recipe: Sweet Spicy Peachy Ice Cream Sauce

Recipe source: Food Network / Bobby Flay - Maple Spice Ice Cream

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Beef Pho (Vietnamese Soup)

CourseSide Dish
CuisineAsian, Vietnamese

Beef Pho (Vietnamese Soup)

CourseSide Dish
CuisineAsian, Vietnamese

Ingredients

1 quart beef bone broth
1 piece ginger
zucchini noodles
2 whole star anise
1 tsp fennel
1 tsp coriander
2 whole cloves
1 stick cinnamon
1 pod cardamom
2 tbsp fish sauce

Servings:

Instructions

Simmer broth in a pot on the stove with the spice blend added in. As you simmer the broth, skim off any foam that comes to the top.
Meanwhile, wash both ginger root and (peeled) onion, slice them in half, and place them on a baking sheet in oven.
Broil them until they get dark on top.
Once ginger and onion are ready, add them to simmering broth to give it more flavor.
Keep simmering for around half an hour, or until the soup has absorbed the flavors of the spices to your liking. At this point add in the fish sauce to taste. Start by adding one tablespoon and then taste it and then add more, a little bit at a time, if you think it needs it.
Remove broth from the stove and remove the ginger and onion. Strain the broth if necessary to get out any of the remaining spices, and put the broth back into the pot.
Add zucchini noodles and simmer once again, this time with the noodles, until they have reached the desired level of being cooked. Usually only cook it for about a minute or two.
Meanwhile, sear the outside of the beef that will be added to the pho. Many people like to thinly slice it raw and add it to the soup that way. I prefer to sear the edges first, leaving it very rare inside.
When you are ready to serve the soup, add the broth and some zucchini noodles to each bowl. Thinly slice the seared beef and place the thin slices on top of the soup. The heat of the soup will help lightly cook the thin slices.
Serve with garnishes that each person can add to their bowl of soup as desired.