You are awesome. I think we should be best friends. We should hang out and stuff.
p.s. My husband loves your ice cream.
Have I mentioned recently that I am in love with David Lebovitz and the magic he makes in his tiny Paris kitchen? If you haven’t been reading his blog, you probably should. It was from him that I got that amazing Devil’s Food Cake recipe with the coffee in it. Mmmm …
The Pie came to visit me for Thanksgiving, so I wanted to make sure to make all of his favourite things for when he was here. Because one of our family friends always brings her amazing pumpkin pie to our Thanksgiving dinner, I figured what better complement to the dessert than a home-made ice cream? And vanilla is the Pie’s favourite. I’ve never made a “cooked” ice cream before but I have recently learned that all the things that used to intimidate me about cooking are not as hard as I once thought them to be. So here we go.
This recipe, of course, is adapted from David Lebovitz. You should read his post about it for all the interesting information about vanilla and where it comes from and how you can store your used beans.
Split a vanilla bean, scrape the seeds into the milk and add the pod as well. My vanilla bean was dried out so it kind of disintegrated on me, but that’s okay.
Separate eight eggs and reserve the yolks (I used the whites to make chocolate meringues).
Cook over low heat, stirring constantly (and I mean constantly) and scraping the bottom of the saucepan with a spatula, until the custard (because that’s what it is) thickens enough to coat the spatula. It won’t take long so keep an eye out.
I’m taking advantage of the berries on sale at the grocery store to make raspberry ice cream out of season. Obviously, local raspberries would make this frozen treat even better, but we do what we can with what’s available.
Now you have a lovely red and now seedless pulp.Add to your lovely red and now seedless pulp a teaspoon of lemon juice, 2 cups whipping cream, and between 1 and 3 tablespoons of a fruit-based liqueur, such as kirsch. You add the alcohol to make the ice cream softer — David Lebovitz says so. Swirl that stuff around.Here is where I became an idiot. My parents’ Austrian neighbour came back from a trip abroad and gave us two little bottles, one of nut schnapps and another of what I thought was kirsch.
But I dumped the whole thing in the mixture before I actually read the rest of the label and discovered it was in actual fact CHERRY BALSAMIC VINEGAR.
But you know, once I mixed everything together, it didn’t taste that bad. Honest. I added some of the schnapps as a corrective, as well. It tasted a little more tart than usual, but nothing out of the ordinary. I was worried it would be a floor pizza situation, but I figured I would roll with it and see what came of it.
This is also a good time to freeze the parts of your ice cream maker that need to be frozen, if they do. I have one of these Donvier non-electric turning ones, where you freeze the liner.