| Ginger Raspberry ice cream, nom nom |
Well, while planet Earth heats up and the future of mankind resembles an Emmerich flick, I thankfully have a lovely Cuisinart ice cream maker that I've been dying to play with. Last week we enjoyed some Thai Ice cream, but it was less ice cream than fruity, tangy, frozen coconut stuff, so this week I opted for something interesting but still more orthodox in its ingredients.
-1 cup skim milk
-2 cups heavy cream
-1/4 cup granulated sugar
-2 egg whites
-pinch of salt
-dash of vanilla extract
-fresh raspberries (1 container)
-candied ginger
-fresh ginger root
-1 cup of water
First I brought the berries to a boil with the water, and after mincing the ginger (more candied than fresh, but still a bit of both for varieties sake) I tossed those in as well. I muddled the mixture a bit, and gave it a thorough mixing. A good amount of the ginger seemed to have melted into the sauce, which was my intention, but I was not opposed to some small bits remaining. In a separate bowl I mixed the milk, cream, egg whites, salt, and vanilla. Then I slowly stirred in the ginger berry mixture, which turned everything a lovely pink hue. Then dumped it into the ice cream maker ,and voila. Yummy.
On a separate note, unfortunately there were no kitten related matters to share this wkend. After being a real menace for the most part of last week, the heat seems to have knocked some sense into Alfie, although I'd like to explain to her how sleeping on my head in such heat even with the AC on is less than pleasant for one of us. Alas, the cat does what she wants.
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