I'm sure its not only me who has noticed that EVERY food blog that's worth its salt seems to be posting recipes for ice-cream left, right, and centre. All well and good too, ice-cream is obviously a very post-worthy treat... Or is it? Because frankly I'm suffering from a case of food-blog anger at these masses of recipes! And do you want to know why??? Because they all need an ice-cream machine. Pft! What nonsense. Anybody with an ice-cream machine doesn't need recipes because they don't actually have to DO anything, and would have to have a peanut-sized brain not to be able to improvise the flavouring. In my opinion anyways... On top of that, I am nowhere near self-destructive enough to purchase one of these crafty boxes. No sirree. So this is to you David Lebowitz with all of your inspired and gourmet combinations- get a life and make it from scratch.
yeah!
So that's exactly what I did, using a recipe from the Culinary Arts Institute Encyclopedic Cookbook... And no its not as flashy a book as it sounds, in fact it was published in 1950 and is so dated that the ice-cream recipes come with their own make it yourself freezer instructions because refrigerators were as sophisticated as it got!
Salted Caramel and Peanut Butter Ice-Cream
Ingredients-
2/3 of a cup of castor sugar
1/3 of a cup of boiling water
2 1/2 cups of milk
1 egg, well beaten
1/2 a teaspoon of salt
1 teaspoon of vanilla essence
1 cup of peanut butter
Method-
In a medium saucepan over medium heat, cook the sugar by itself until it is melted and browned, making sure to stir constantly.
Add the boiled water and stir quickly until sugar is dissolved. This wont happen straight away, and don't be scared when the sugar turns hard like candy when the water is first added, it will dissolve afterwards.
Add one cup of the milk, the egg, and the salt and cook for 5 to 10 minutes stirring constantly until the mixture has thickened a little, but the milk hasn't separated.
Leave to cool, then add the remaining milk and vanilla.
Place in the freezer until partially set, and then take out to beat with a fork in order to avoid the ice crystals that will form. Continue to do this once every hour or so until you have your desired texture, then add 1 cup of peanut butter and beat it through.
Serve sprinkled with sea salt flakes, chopped nuts, and a caramel topping for a truly wicked treat.
yeah!
So that's exactly what I did, using a recipe from the Culinary Arts Institute Encyclopedic Cookbook... And no its not as flashy a book as it sounds, in fact it was published in 1950 and is so dated that the ice-cream recipes come with their own make it yourself freezer instructions because refrigerators were as sophisticated as it got!
Salted Caramel and Peanut Butter Ice-Cream
Ingredients-
2/3 of a cup of castor sugar
1/3 of a cup of boiling water
2 1/2 cups of milk
1 egg, well beaten
1/2 a teaspoon of salt
1 teaspoon of vanilla essence
1 cup of peanut butter
Method-
In a medium saucepan over medium heat, cook the sugar by itself until it is melted and browned, making sure to stir constantly.
Add the boiled water and stir quickly until sugar is dissolved. This wont happen straight away, and don't be scared when the sugar turns hard like candy when the water is first added, it will dissolve afterwards.
Add one cup of the milk, the egg, and the salt and cook for 5 to 10 minutes stirring constantly until the mixture has thickened a little, but the milk hasn't separated.
Leave to cool, then add the remaining milk and vanilla.
Place in the freezer until partially set, and then take out to beat with a fork in order to avoid the ice crystals that will form. Continue to do this once every hour or so until you have your desired texture, then add 1 cup of peanut butter and beat it through.
Serve sprinkled with sea salt flakes, chopped nuts, and a caramel topping for a truly wicked treat.
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