[Sca-cooks] Ice Cream, or, Making a pig of myself ;-) OOP

Mairi Ceilidh jjterlouw at earthlink.net
Wed Oct 10 10:24:45 PDT 2007

We just got an ice cream maker, and are having a blast playing with
different flavors.  Ours is the one that has the bowl that lives in the
freezer until you're ready to use it.  No ice, no salt, real quick and
clean.  I love it.

Your Coffee Ice Cream sounds delicious.  I did a Buttered Almond Coffee
which we really enjoyed.  I liked toe flavor of the Peanut Butter Cup, but
the texture and mouth feel were real turn-offs.  I'll have to work on that

Your Curry Ice Cream sounds intriguing.  Our next experiment will be Crème
Brulee, but I'm thinking Curry won't be far behind.  I guess what I'll try,
though, is making the ice cream with coconut milk as an ingredient, and
using a peanut sauce on top.  I'm going to work with a standard peanut
sauce, but lessen or eliminate the overly salty bits (substitute hoisin
sauce for soy?).  I know, this is sounding quite weird, but I love peanut
sauce, and I'm thinking that a sweeter version would make a great sauce on
ice cream.

Keep playing!  This is fun.

Mairi Ceilidh

Fresh Coffee Ice Cream Recipe

6 egg yolks
4 tablespoons fresh coffee (finely ground)
8 oz (200g) soft brown sugar (light)
1 1/2 c milk
1/2 c heavy cream
6 fl.oz (approx 185ml) very hot water

Take the finely ground coffee and pour the water onto it then let it
stand for about 10 mins. You then need to remove the coffee grounds so
strain the mixture.

In a heatproof bowl mix together the sugar and egg yolks, then whisk
until thick and pale. Whisk in the milk and the coffee, then put the
bowl over a saucepan of simmering (though not boiling) water. Cook
until the mixture is thick (ie. until it forms a layer on the back of
a wooden spoon) being sure to stir it all the time. Take the saucepan
off the heat and place the bowl to one side to cool.

NB. If you want to prevent a skin forming on the mixture you can try
covering the surface with a piece of damp, greaseproof paper. When
cool, transfer the complete mixture into an ice cream maker and follow
the manufacturer's instructions.

In this case, I used espresso rather than regular coffee, and threw a
couple tablespoons of the plain ground espresso in for a bit of
color/texture. Doused with my homemade chocolate sauce, it was great

This tells me, btw, that this is a good base recipe for ice cream, so,
being inclined to experiment (and having had Rob promise me to bring
home 3-4 bags of ice for the machine) I think I'm going to finally try
to make the curry ice cream I've been thinking about, ever since I saw
one of the guys make it on Iron Chef.

Same recipe as above, except instead of coffee I intend to use a good
dollop of Red Thai Curry Paste. I intend to mix it up with some butter
at a low heat (this type of curry paste requires fat to dissolve),
then mix that with some heavy cream, and use all that to make the
custard, as described above.

Question- The previous recipe had the hot water as extra fluid to make
the entire batch above into a full quart. In order to increase the
volume as above, should I add more milk, more cream, or a little of
both? I'll be doubling this recipe, because my ice cream maker
requires a minimum of 2 quarts to work right.

Second question- I'm thinking that a sauce on this might go very well,
possibly a caramel sauce. Anybody have any recipes, or other
suggestions? "Forget the whole idea" is NOT an acceptable option ;-)

Saint Phlip

Heat it up
Hit it hard
Repent as necessary.


It's the smith who makes the tools, not the tools which make the smith.

Denial of evidence is not refutation of evidence.

Blessed be the self-righteous, for they shall inherit themselves.

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