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In which sauergeek does terrible things to cream
A couple years ago, in a fit of something, I decided that there needed to be more savory ice cream. The flavor I settled on was Mole Negro.
This recipe goes surprisingly well on cold -- or warm -- chicken.
Ingredients:
Infusion:
* 2 C light cream
* 2 bay leaves
* 2 whole cloves
* 5 whole allspice berries
* 5 peppercorns
* 1 large clove garlic, chopped
* 2 t raisins (golden), chopped
* 1/4 t thyme
* 1/4 t Mexican oregano
* 1/2 t small chunks of cinnamon bark
Spices and flavorings:
* 1/8 t smoked salt
* 1/8 t sesame oil
* 1/4 t ground smoked paprika
* 1/4 t ground chipotle
* 1/4 t ground ancho
* 1 T almond flour
* 3 T (one shot) tequila
Everything else:
* 1 medium onion
* 1/2 oz baking chocolate
Put everything from the bay leaves to the cinnamon bark in the cream. Put the cream in your refrigerator to infuse for five days.
Caramelize the onion; cool in the refrigerator. Put an ice cream storage container in your freezer to chill.
Mix everything from the salt to the tequila together until it forms a paste.
Strain the infused cream into a mixing bowl; stir in the tequila paste until it's well-distributed. Grate the chocolate into the cream mixture.
Pour the cream mixture into a blender. Add the caramelized onion. Puree.
Dump the whole thing into your ice cream maker; freeze according to the manufacturer's directions. Immediately put into the chilled storage container; freeze for at least two hours or preferably overnight.
Eat straight or with your dinner.
The texture of the ice cream is a little off, and I'm not even sure how to describe it, mostly because I don't mind or notice it. Other people have pointed it out. I suspect it's the onions causing the problem, but it might be any of the other ingredients, with almond flour being my next suspect.
This recipe goes surprisingly well on cold -- or warm -- chicken.
Ingredients:
Infusion:
* 2 C light cream
* 2 bay leaves
* 2 whole cloves
* 5 whole allspice berries
* 5 peppercorns
* 1 large clove garlic, chopped
* 2 t raisins (golden), chopped
* 1/4 t thyme
* 1/4 t Mexican oregano
* 1/2 t small chunks of cinnamon bark
Spices and flavorings:
* 1/8 t smoked salt
* 1/8 t sesame oil
* 1/4 t ground smoked paprika
* 1/4 t ground chipotle
* 1/4 t ground ancho
* 1 T almond flour
* 3 T (one shot) tequila
Everything else:
* 1 medium onion
* 1/2 oz baking chocolate
Put everything from the bay leaves to the cinnamon bark in the cream. Put the cream in your refrigerator to infuse for five days.
Caramelize the onion; cool in the refrigerator. Put an ice cream storage container in your freezer to chill.
Mix everything from the salt to the tequila together until it forms a paste.
Strain the infused cream into a mixing bowl; stir in the tequila paste until it's well-distributed. Grate the chocolate into the cream mixture.
Pour the cream mixture into a blender. Add the caramelized onion. Puree.
Dump the whole thing into your ice cream maker; freeze according to the manufacturer's directions. Immediately put into the chilled storage container; freeze for at least two hours or preferably overnight.
Eat straight or with your dinner.
The texture of the ice cream is a little off, and I'm not even sure how to describe it, mostly because I don't mind or notice it. Other people have pointed it out. I suspect it's the onions causing the problem, but it might be any of the other ingredients, with almond flour being my next suspect.
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