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Spice Cream (star anise & vanilla bean)

Spice Cream (star anise & vanilla bean)
Print Recipe
Servings
1 1/2 quarts
Servings
1 1/2 quarts
Spice Cream (star anise & vanilla bean)
Print Recipe
Servings
1 1/2 quarts
Servings
1 1/2 quarts
Ingredients
Servings: quarts
Instructions
  1. Place the vanilla bean, scraped seeds, cinnamon sticks, and star anise (if using) in a saucepan with milk over medium-high heat. Bring the mixture to a simmer, cover, and remove from heat. Allow to steep for 30 minutes; then strain, discarding solids.
  2. Combine egg yolks and sugar in a bowl, and whisk until pale yellow and thick, about 3 minutes.
  3. Fill a large bowl with ice and water; set aside. Return milk to stove, and bring just to a simmer. Slowly pour milk mixture into yolk mixture, whisking constantly.
  4. Return it to the saucepan, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger.
  5. Remove the pan from the heat, and immediately stir in cold cream. Pass through a fine-mesh strainer into a bowl set in the ice bath. Stir occasionally until cool.
  6. Cover bowl, and place in the refrigerator until well chilled, preferably overnight.
  7. Pour the custard into an ice-cream maker, and churn according to the manufacturer's instructions, until ice cream is set but not hard.
  8. Transfer the soft ice cream to an airtight container, and freeze at least 4 hours or up to 1 week.
Recipe Notes

Featured Spices:

tahitianVanillaBeans01vanilla bean, whole

aniseStarWhole-ccstar anise, whole

Related Recipes - "Spice Cream" Celebration

5spice-x Recipe: Five-Spice Cream

mapleSpiceIceCream-x Recipe: Spice Cream (allspice, cloves, cinnamon)

aniseIcecfream-x Recipe: Spice Cream (star anise & vanilla bean)

sweetSpiceSauce-x Recipe: Sweet Spicy Peachy Ice Cream Sauce

 

Recipe source: Martha Stewart - Spice Ice Cream 

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Blog, Front Page, Recipes, Spices

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

Spice Cream (allspice, cloves, cinnamon, vanilla bean)
Print Recipe
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)
Print Recipe
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
Servings: cups
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Once frozen, mix in walnut brittle and serve.
Recipe Notes

Related Recipe: Walnut Brittle

Featured Spices: 

tahitianVanillaBeans01 Vanilla Bean

allspiceWhole-ccallspice berries, whole

clovesWhole-cccloves, whole

cinnamon stickscinnamon sticks

nutmegnutmeg, whole

GranulatedSalt-ccsea salt

Related Recipes - "Spice Cream" Celebration

5spice-x Recipe: Five-Spice Cream

mapleSpiceIceCream-x Recipe: Spice Cream (allspice, cloves, cinnamon)

aniseIcecfream-x Recipe: Spice Cream (star anise & vanilla bean)

sweetSpiceSauce-x Recipe: Sweet Spicy Peachy Ice Cream Sauce

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

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Recipes

Frozen Margarita Pie

 margaritaPie-b

 

 

 

Frozen Margarita Pie
Print Recipe
Margaritas are the perfect summer refreshment. Why improve on a good thing? Because "Pie"!
Prep Time
40 min
Cook Time Passive Time
20 min 7 hours
Prep Time
40 min
Cook Time Passive Time
20 min 7 hours
Frozen Margarita Pie
Print Recipe
Margaritas are the perfect summer refreshment. Why improve on a good thing? Because "Pie"!
Prep Time
40 min
Cook Time Passive Time
20 min 7 hours
Prep Time
40 min
Cook Time Passive Time
20 min 7 hours
Ingredients
Servings:
Instructions
  1. Make the graham cracker crust: Break the graham crackers apart and place in a food processor along with the flour, sugar and salt. Pulse until finely ground. With the food processor running, pour the butter in a steady stream until moist crumbs form. Transfer to an 8-inch disposable pie tin and press down on the bottom and 1 inch up the sides. Freeze for 1 hour, until the pie shell sets.
  2. Make the margarita curd: In a large heatproof bowl, whisk together the lime juice, tequila, sugar, eggs and egg yolk, and place over a medium saucepan of simmering water. Whisk continuously until a creamy, thick custard consistency forms, 6 to 8 minutes, or until it registers 175° on a heatproof thermometer.
  3. Gradually whisk in the cubes of butter until incorporated and remove from the heat. Pour the custard through a fine-mesh strainer into a medium bowl, then pour the strained mixture into the prepared pie crust. Freeze until completely firm, 4 to 6 hours.
  4. Make the blueberry compote: In a medium saucepan, combine the blueberries, water and sugar, and shake to coat the blueberries. Bring to a boil. Remove the lid and simmer until most of the berries have burst and the liquid has reduced to a syrup, 8 to 10 minutes. Remove from the heat and stir in the lime juice. Transfer to a nonreactive bowl and chill. Makes 1½ cups of compote. Make ahead: The compote can be made up to 5 days in advance. Cover and chill until ready to use.
  5. Make the whipped cream: In a large bowl or a mixer fitted with a whisk attachment, whisk the heavy cream, powdered sugar, lime zest and tequila until medium peaks form. Remove the pie from the freezer 15 minutes before serving and pipe or spread the whipped cream on top. Sprinkle with flakey sea salt and, using a spoon, top with ¾ cup of the blueberry compote. Sprinkle the green sanding sugar around the sides of the pie and serve.
Recipe Notes

 

Recipe: Frozen Margarita Pie -  from Zac Young, David Burke Restaurant Group, New York & Tasting Table.

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