Sunday, August 16, 2009

Cilantro/ makeshift kulfi ice cream

An extra feature: Roquefort and honey ice cream...cheesy!

Herb'd! Ready to freeze

Post-custard mess

Cilantro en ice bath

Right off the farm!

This is a little embarrassing: it seems all I do is make ice cream. Ah well, my consciences is clear! I really like the idea of making desserts with mild herbs like cilantro, sage, or rosemary. Thus, I made a treat starting with some nutty fresh cilantro, the recipe definitely morphed into something like kulfi, the Indian ice cream with spices and nuts.

I made my custard with 4 egg yolks and 1 cup of whole milk (being careful not to scramble the eggs!) and strained the mixture into a bowl with my heavy cream and super chopped cilantro. I boiled the cilantro for a few seconds and tossed it into an ice bath, then ground it up in a blender.

Things were a little bland so I added a bunch of sugar, cardamom, cinnamon, clove, and crushed nuts (brazil, almond). Left it to freeze, stirring ocassionally. Colorful and tasty and refreshing!


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