[Sca-cooks] Hippocras Ice Cream recipe

[Stefan li Rous]

In saving Lucrezia's Southern Comfort Ice Cream recipe to my Recipes
folder (non-Florilegium), I ran across this recipe for Hippocras Ice
Cream
by Adamantius. If I remember correctly someone said they had a new ice
cream maker and was looking for recipes. Perhaps this will be of
interest.

Stefan
--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

> Date: Sun, 11 Jun 2000 15:40:04 -0400
> From: Philip & Susan Troy <troy at asan.com>
> Subject: SC - OT - Pseudo-Medievaloid Cookery Saves the Day
>
> I'm faced with the prospect of dealing with
> another Typical Environmentally Confused Early Summer Day in New York
> (i.e. temperature and humidity both in the mid 90's in early June), I
> ask myself what Brian Boitano would do in a situation like this. Failing
> that, I ask myself what Le Menagier would do.
>
> Well, duh!
>
> He'd make hippocras ice cream, of course, from the scads of leftover
> ground hippocras spices he has lying around his kitchen! In keeping with
> this idea, I located a pint of heavy cream and beat it up a bit with six
> large egg yolks. I began stirring this up with my stainless steel mixing
> bowl over a pot of simmering water, until the mixtured thickened and
> coated the back of my wooden spoon. For various complex reasons, I made
> this stuff without sugar, and added three tablespoons of a horrible
> chemical that sweetens roughly the same as sugar in similar measurement
> units (so most people should probably just throw in three tablespoons of
> sugar), as well as a teaspoon of vanilla extract (having no vanilla
> beans in the house and on the grounds that this is hippocras ice cream,
> not hippocras). And, of course, about a tablespoon of ground hippocras
> spices, in the proportions given by Le Menagier and available on HG
> Cariadoc's website... .
>
> After cooling to more or less room temperature, I was able to freeze the
> stuff by placing my mixing bowl in another mixing bowl filled with
> cracked ice (figure about two-to-three pounds of ice wrapped in a
> largish kitchen towel and whacked several times with a wooden mallet)
> mixed with about a pound of Kosher salt. I had to stir and scrape from
> the sides of the bowl with a rubber spatula every minute or so, for
> about half an hour, until the custard was ...ahem... stondyng, after
> which I was able to put the bowl in the freezer to firm up to a more
> scoopable consistency.
>
> Ideally, I'd garnish this with candied spice seeds, possibly grains of
> paradise, but all I have is anise and I'm not sure it'll go.
>
> Thank you, Menagier, for showing me The Way!
>
> Adamantius