I just came across this Saffron, Honey & Ricotta Ice Cream and haven’t had a chance to make it yet but wow! With these ingredients and 5 Egg Yolks, there is no way that this recipe isn’t going to be tremendous. To quote the post:
Saffron transforms ricotta into something fabulous
Here are the approximate American equivalents for the ingredients.
This recipe is based on one from Jeni Bauer’s cookbook, Bangkok Peanut Ice Cream. I cut the ingredients in half for what turned out to be a little less than a pint of ice cream. To be honest I wasn’t going to post about it because I was disappointed with how it came out. I thought it tasted too fatty and that the flavor of peanut butter completely overwhelmed everything else. Though I am a big fan of nut ice creams, peanuts are probably my least favorite nut.
The good news is that it turned out to make a fantastic milkshake. I used unsweetened soy milk and a little (1/4 teaspoon or so) vanilla extract, but I am sure any “milk” would work well. The soy milk cut the fat and brought out the toasted coconut flavor. I found it to be quite addicting. If you are a milkshake person I can recommend this ice cream highly. The other reason I’m posting this, is that I made a critical ingredient substitution based on what I had on hand, that I think is the primary reason for it coming out a little fatty. I used canned unsweetened coconut creme instead of the coconut milk the recipe calls for, so blame the chef not the recipe.
Even though Jeni references Pad Thai as her inspiration, I think of this as an ice cream version of a Thai peanut satay sauce. One change I did make was to add some untoasted shredded coconut, in addition to the toasted, in order to bring up the coconut flavor. You can play with the proportions of the peanut butter to coconut milk to change the flavor balance even more if you wish. They both are pretty high in fat, so I don’t think it would drastically alter the texture of the resulting ice cream whatever balance you chose. As usual I used less sugar, 1/2 cup instead of the called for 2/3 cup. So peanut fans and milk shake aficionados, here is the recipe as I made it, except that I am showing Jeni’s ingredient quantities, as halving them didn’t make quite enough.
My version of Jeni Bauer's Bangkok Peanut Ice Cream
1/1/4 cups milk
1 tablespoon plus 2 teaspoons cornstarch or tapioca starch
1½ ounces (3 tablespoons) cream cheese, softened
¼ cup peanut butter, preferably fresh
½ teaspoon sea salt
1¼ cups heavy cream
¾ cup coconut milk (not light)
½ cup sugar
2 tablespoons light corn syrup
2 tablespoons honey
½ cup unsweetened shredded coconut, toasted
¼ cup unsweetened shredded coconut
⅛ teaspoon cayenne pepper or to taste
Preheat oven to 325 F
Spread the coconut evenly on a baking sheet.
Turn and stir every minute or two so that the coconut browns evenly.
Bake for about 7 minutes. You really need to watch this carefully, at least once a minute, because it will go from nicely browned to unusable very quickly.
Mix 3 tablespoons of the milk with the cornstarch in a small bowl until well combined.
Cream Cheese/Peanut Butter
If you have a blender, add to it the cream cheese, peanut butter, salt and cayenne pepper. You don't need to combine them yet. If you don't wish to use a blender, whisk together ingredients in a medium heat proof bowl. Set aside.
Prepare an ice bath of ice cubes and water in a medium size bowl.
Combine remaining milk, cream, coconut milk, sugar, corn syrup, and honey in a 4 quart heavy saucepan. Bring to a rolling boil on medium heat and boil for 4 minutes.
Remove from heat and gradually mix in the corn starch slurry. You will probably have to mix up the slurry again before adding it.
Put the mixture back on the burner and cook until thickened, about a minute or so.
Pour the milk mixture into the blender or bowl you have the cream cheese mix in and combine until smooth.
Mix in the toasted and untoasted shredded coconut. If using a blender, just pulse a few time to combine.
Pour the mixture into a one gallon Ziploc bag and immerse in the ice bath for 30 minutes. Add more ice to keep cold if you need to.
Pour the ice cream into your ice cream maker and freeze.
Store in a freezer proof container with a layer of cling wrap pressed down to the surface of the ice cream to remove air bubbles. Store for about 4 hours before serving.
I have been curious about using goat milk in ice cream as I love goat cheese and was recently turned on to cajeta, a mexican goat milk dulce de leche. After doing a bit of reseach I found that there are only minor differences either nutritionally or in make up between milk from cows and goats. Here is a comparison table that I pulled from this interesting comparison between dairy goats and cows.
So the decision to use goat milk instead of cow milk comes down to taste preference. Maybe you are lucky enough to own a goat, and have a ready supply of fresh goat milk. While you will certainly taste the goat in goat milk ice creams, the taste is subtler than in cheese. Cold dampens flavors and the taste of sugar pretty drasticly alters flavor in most ice creams. Having said that, the unique tang of goat milk seems to be one of those flavors that inspires a wide range of extreme reactions in people. I assume if you have read this far you are fan.
So here is my first attempt at a goat milk ice cream. I decided to be a goat milk purist and use no cow milk or cream at all. This means we have to get more fat from somewhere and we need something to to help us fight grainy ice crystals. The additional fat will come from egg yolks and the additional ice tamer will be corn starch. Im using honey rather than table sugar because the flavor is a good complement to goat milk. Try to use a strong, dark version. The downside to using honey is that ice creams with a lot of it tend to develop a coarse texture after being stored in a home freezer for a while. We are only going to make about a pint and a half so that we can eat it with only a few hours hardening (or straight out of our ice cream maker).
A vanilla goat milk ice cream that can be eaten as is or used as a base for other flavors.
2 cups goat milk
½ vanilla bean or 1 tablespoon of vanilla extract
4 egg yolks
⅓ cup honey
1 tablespoon of corn starch
Mix together the egg yolks, ½ cup of goat milk and the corn starch until smooth in a blender.
If using a vanilla bean, split it and scrape out the seeds. Add the pod and seeds to the goat milk in the next step. If using vanilla extract it will be added in at the end of the cooking process.
Add the remaining goat milk and honey to a heavy bottomed, medium, saucepan (preferably one with a pouring lip), and bring to a rolling boil on a medium heat. Boil, stirring for 3 minutes.
Remove the saucepan from the burner. Turn the blender on at a low setting and in a very, very, thin stream pour in the hot goat milk. It is critical that this is done very slowly so as not to end up with scrambled eggs. Do this through the access hole in your blender lid as opposed to just having the lid off, otherwise you risk making a surprising and regretable mess. If you would prefer a more traditional method read this.
When the goat milk mix is fully incorporated with the eggs, turn off the blender and pour the mix back into the pan you used to heat the goat milk.
Thicken the mixture into an egg custard by stirring constantly, over a medium heat, until you measure 170º F/77° C on a good instant read thermometer. If you don't have an instant read thermometer, thicken it until you can run your finger over the back of the spoon or spatula you are stirring with and leave a trail that doesn't immediately fill back in.
Remove from heat. Remove the two pieces of vanilla bean pod. If using vanilla extract instead, mix it in now.
Pre-chill the mixture before freezing it in your ice cream maker. Read about the various ways of doing this (or not) here
Freeze the mixture in your ice cream maker. It should take 15 - 30 minutes.
Serve right out of your maker or within a few hours of storing in your freezer. Store remainder in a freezer proof container. A layer of cling wrap smoothed on to the top of the ice cream before you close the container, will help keep air out and frost from forming.
I would serve this as a sundae using a generous topping of warm cajeta sauce and some toasted almond slivers.
My girlfriend has a friend and colleague who with her husband, keep bees in their back yard. Tampa may not be the densest of cities, but the area they live in is a beautiful old streetcar suburb where the craftsman style houses are pretty close together. The bees don’t seem to mind. If anything the neighbors for blocks around conveniently provide lots of flowering plants to keep them both busy and content. I’m telling you all this because I don’t think I ever really tasted honey until I had some fresh from their hives.
This story is yet another example of how the long shelf life, mass farmed foods we buy in the grocery stores are zombies of what they started out as. Rather than gold colored sugar syrup, this honey had complexity and depth of flavor the way a great wine does, the extent to which I wouldn’t have believed beforehand. So I know this super simple recipe (4 ingredients) made with a great honey will produce an absolutely killer ice cream. If you can use local farm bought fresh milk and cream, Holy Cow!