6.24.2011

One Night, Two Ice Creams

Pin It
Despite choosing to share our lives with each other, the husband and I, have a hard time sharing space in our home. We are convinced that if we had started off our marriage living in a one-room place, we would have gone our separate ways years ago. There's no doubt in our minds that the second room saved us.

From the start we've had our own bathrooms. And there are times when we were forced to share due to some plumbing issue, or visitors, and those times were... unpleasant. We tried to share closets, but after a couple of months of doors slamming too loudly, too early in the morning, and disorganization, I moved his stuff to the guest room, and our "clothes" have never been happier. For some time, we shared the guest room/office, which seemed to work, although not perfectly. But with the arrival of my new laptop, we now have our own office spaces, with our own computers, and much more tranquility. I can blog in peace, while the husband plays his guitar, or keyboard, or reads about raising chickens. And when I visit his "music room", it feels like a little field trip, where he shows me something new and I smile supportively.

And although we live in harmony in the living, dining, and bedroom, and couldn't get along better in our yard, the kitchen is another room we have not mastered sharing. Not yet. But on Friday evening we decided to give it a try. Inspired by the lovebirds on Down Home with the Neelys, we set out to make ice cream. Two ice creams.

Now, we don't have cable. Never have. So, I recall watching the Neelys for the first time at my folks house with the husband. After the first five minutes of their "I love yous", compliments, and winks, we looked over at each other, laughed, and decided we were are the complete opposite of the Neelys and needed our own show to share with the world our dirty looks, sighs and general frustrations of making food together. Maybe if we had a huge kitchen, things might be different. Maybe. But, we don't. We have limited counter space. I have one good chef's knife. We have different philosophies of cleaning up while cooking (like you should clean and not stand around waiting for your water to boil). So the combination of all these things make our joint cooking adventures interesting, but they often end with one of us giving up, leaving the kitchen looking miserable while mumbling "you just finish up in there".

As Friday approached, we (mostly I, the perfectionist in the kitchen) decided to shift my attitude, and practice patience. Although we didn't end up blowing kisses across our new kitchen island cart, or flirtatiously winking at each other like the Neelys, we did manage to have fun, share the space without (much) disagreement, and most importantly, make two deliciously creamy and rich ice creams. Ice creams so good we could have charge for them.
The two ice creams we decided to make were Chocolate Doubt Mint and Pistachio, thinking these would compliment each other, which they did. What we liked about the recipes in this book, Ice Cream and Iced Desserts, found at the local library, was that the basic recipe was pretty much the same for many of the ice creams. It was simple and made a good base, unlike the ice cream recipe the husband and our friend attempted before. As you can see in that post from the past, I didn't even list the recipe because it was too complicated.
The two ice creams start to differ after step 2, where you either stir in the chocolate or make a pistachio paste. At this point, you really could get creative and add in flavors that appeal to you. We pretty much stuck to the recipes from the book, with minor adjustments, like whiskey. Enjoy!
Chocolate Double Mint Ice Cream
from Ice Cream and Iced Desserts
Serves 4-6

4 egg yolks
6 tbsp sugar
1 tsp cornstarch
1 1/4 cups low-fat milk
7 oz dark chocolate, broken into squares
1/4 cup of peppermints, we used Altoids, which are curiously strong, so we used less
1/4 cup chopped fresh mint
1 1/4 cups whipping cream
splash of whiskey (our addition)

1) Combine yolks, sugar and cornstarch and whisk until thick and foamy. Pour the milk into a saucepan, bring to a boil, then gradually whisk into the yolk mixture.
2) Scrape the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens. Scrape back into a bowl, add chocolate a little at a time, and stir until melted. Cool, then chill.
3) Put the peppermints into a zip lock and crush with a rolling pin. Stir into the chilled custard, along with the mint.
4) Using an ice cream maker, combine custard and cream, and churn until firm.

Pistachio Ice Cream
from Ice Cream and Iced Desserts
Serves 4-6

4 egg yolks
6 tbsp sugar
1 tsp cornstarch
1 1/4 cups low-fat milk
1 cup of pistachios
1 1/4 cups whipping cream
green food coloring
splash of whiskey (our addition)

1) Combine yolks, sugar and cornstarch and whisk until thick and foamy. 
2) Pour the milk into a saucepan, bring to a boil, then gradually whisk into the yolk mixture.
3) Return the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens. Scrape back into a bowl, cool, then chill.
4) Shell pistachios, place them into a food processor, all 2 tbsp of the cream and grind to a course paste.
5) Pour the rest of the cream into a saucepan, bring to a boil, and stir in the pistachio paste. Let it cool.
6) Mix the chilled custard and pistachio cream, and tint with a few drops of green food coloring.
7) Using an ice cream maker, churn until firm enough to scoop.

4 comments:

  1. i love getting a scoop of mint chocolate chip and pistachio - but i would say yours looks like the grown up version of that!!!

    ReplyDelete
  2. the ice creams are gone, and i am sad. but i think we're going to attempt blue cheese ice cream next.

    ReplyDelete
  3. Your Ice cream looks delicious. looking forward to have this for dessert. great photos

    ReplyDelete