Thursday, December 31, 2009

Dinner Tonight: Roasted Saddle of Unicorn, Napped with Pixie-Fairy Jus

Mike liked the risotto.
Quite a bit, actually.

This is the recipe for the ice cream I made last night, tweaked after the fact to reflect how it ought to have tasted:

Stir together: 1 500 mL tub full fat sour cream (probably you could use low fat but I can't imagine why on earth anyone would... Which reminds me: New Year's Resolution #1 = go back to the gym!), 1.5 cups 35% cream, the zest and juice of 2 lemons, and 1 cup sugar. Let rest in the fridge to allow the lemon to infuse into the creaminess, then process in an ice cream maker according to the manufacturer's instructions.

**Every recipe for ice cream says this last bit, and for sure, I feel very grown up and professional saying it myself. However, when I inherited this ice cream maker from Dana, an all around great guy that I work with (and a fine cook), there were no instructions, and when I found the PDF on the internet, they basically amounted to ''put the bowl in the freezer until the gel in the double wall is frozen solid, put it on the base, turn the thing on, then dump your chilled ice cream base into it. If you're adding any pieces of anything to the frosty treat that you wish to remain in distinct pieces (chocolate bits, nuts, cookies, etc...), add these in the last 5 minutes of churning. This yields ice cream the consistency os soft-serve, but it will firm up in the freezer. So put it there, in a sealed container so it doesn't pick up tastes from your freezer itself, and it will harden. For some reason (maybe because of the lack of food science-y gums and emollient additives), homemade ice cream gets way harder than store-bought, so let it thaw for a few minutes before you serve it (if you can stand to wait that long). Those are the manufacturer's instructions, for the most part, so don't let the lack of a manual prevent you from purchasing this treasure second-hand at a yard sale or Value Village. No mystery, here.

Anyway, I had used a little more lemon, and a little less sugar, and the result was gloriously refreshing, but had the slightest whiff of floor cleaner. So a little less citrus, and a little more sweetness it is. This will be a perfect treat in late June, with fresh strawberries, I think.

A very happy New Year, y'all! To you and everyone you hold dear, all the health, wealth, happiness and success you could wish yourselves!

1 comment:

  1. We still have a tiny bit cream sooo good! So how do I 'subscribe' to your blog anyway?