Humphrey Slocombe Ice Cream Book
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Of course, upon tasting, they were taken back by the jarring explosion of vinegar. Watch carefully; as the mixture begins to melt and darken around the edges, stir the sugar with a heatproof spatula to incorporate it.
Continue cooking until the caramel takes on a deep amber color and is a smooth liquid, about 15 minutes. Immediately add the water to stop the cooking. Caramel can go from being a perfect, smooth brown color—dare we say mahogany?
Prior to opening Humphry Slocombe, we knew we had to do some kind of caramel flavor, but we also knew that we didn't want to do salted caramel, because everyone had already done that. The ginger and cinnamon are added just before freezing, as they have a tendency to give milk and cream a slimy texture if allowed to sit too long. Yet the ice cream is what matters, and they make it in dozens of glorious, unique, and delightful flavors. Of course, upon tasting, they were taken back by the jarring explosion of vinegar. You are commenting using your WordPress.
After the water is in, heat gently, still over medium, stirring until incorporated and the caramel is a smooth liquid again. Now you work just as you would with your usual custard base: Add the cream, milk, and salt and cook, stirring occasionally, until the mixture is hot but not boiling. Slowly pour about half of the hot cream mixture into the egg-yolk mixture, whisking constantly. Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath.
Right before you are ready to freeze the custard, add the vinegar it will curdle the mix if allowed to sit. Transfer to an airtight container, cover, and freeze until it reaches the desired consistency. It will keep for up to 1 week.
We lost our beer virginity with Guinness Gingerbread. It was the first beer ice cream we made. We wanted rich and dark, since we opened in the middle of winter—you know, prime time ice cream season. What better prospect to pop your beer ice cream cherry? It worked for us.
Humphry Slocombe Ice Cream Book
In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling. Add the stout, molasses, vanilla, cinnamon sticks, star anise, peppercorns, and red pepper flakes. Remove the custard from the heat and immediately pour it into the clean bowl you set up in the ice bath. When the custard has totally cooled, cover the bowl tightly and chill in the refrigerator overnight. When you are ready to freeze the custard, strain it into a bowl and stir in the ground ginger and cinnamon.
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