every time i tell people that i make ice creams at home they pause and ask me; “isn't it really hard?” the answer is NO (yeah, capital letters NO)! its actually very easy, but the magic trick lies in the ice cream maker. contrary to popular belief, not all ice cream makers are these huge machines that take over your entire kitchen, some are small and convenient. i have owned one for many years and it takes only a small spot in my cabinet and a big part of my heart.
... back to the ice cream. this past holiday, rosh hashanah, we had 25 people over to celebrate and eat with us. i cooked a lot of food (the ossobuco recipe is coming soon) but one of the main hits was the ice cream.
you can imagine the scenario, 25 very full, happy and sleepy people on my sofa, me going around asking them if they want some ice cream. no one wanted any. until i mentioned that i had made it myself, at this point i guilted them to have some. i made two flavors, that symbolize the holiday, honey and pomegranate. i have decided to give each person a scoop per flavor so they wont complain to much on how full they are. while i was passing the plates around, a commotion started and kids and adults, all rushing back for more. all ice cream was licked away.
2 egg yolks
1/2 cup honey
pinch kosher salt
2 1/2 cups milk
1 cup heavy cream
1 plump vanilla bean, split lengthwise
1/4 cup sugar---------------
place the egg yolks in a small bowl and whisk together with the honey and salt.
combine the milk and cream in a medium saucepan. add the vanilla bean and sugar and bring to boil over medium heat.
when the milk and cream come to a rolling boil, quickly whisk some of the boiling milk into the egg yolk mixture, then return the egg yolk mixture back to the pot.
whisk well to combine the rest of milk with the egg yolk mixture.
strain through a fine mesh strainer and save the vanilla bean for future use.
chill the custard completely, than freeze in a ice cream maker according to the manufacturer's instructions.
*recipe adopted from mario batali book babbo
1 1/2 cups heavy cream
1/2 cup whole milk
3/4 cup sugar
1/8 teaspoon salt
1 1/4 cups bottled pomegranate juice
1 teaspoon fresh lemon juice
whisk together cream, milk, sugar and salt in a 2 1/2- to 3-quart heavy saucepan.
bring to a boil over moderate heat, whisking occasionally. once boiled whisk for 2 minutes. remove from heat and whisk in remaining ingredients.
transfer to a bowl. chill the custard completely, than freeze in a ice cream maker according to the manufacturer's instructions.
*גלידת דבש ורימונים