Moderators: Jenise, Robin Garr, David M. Bueker
Mike Filigenzi
Known for his fashionable hair
8187
Mon Mar 20, 2006 4:43 pm
Sacramento, CA
Matilda L
Sparkling Red Riding Hood
1191
Wed Jul 16, 2008 4:48 am
Adelaide, South Australia
Mike Filigenzi
Known for his fashionable hair
8187
Mon Mar 20, 2006 4:43 pm
Sacramento, CA
Matilda L wrote:Sounds good. I must try this. I've had a hit at dinner parties with cinnamon ice cream (which isn't common enough in these parts to be a cliche yet!). The recipe I used was an adjustment of a recipe for vanilla ice cream. The toasting of the cinnamon is different - but it makes sense to me, as many recipes call for you toast curry spices in a pan before use. I must have a look around some specialty stores to see if Penzey's spices are available. I haven't seen them anywhere I shop.
Matilda
Mike Filigenzi
Known for his fashionable hair
8187
Mon Mar 20, 2006 4:43 pm
Sacramento, CA
Cynthia Wenslow
Pizza Princess
5746
Mon Mar 27, 2006 9:32 pm
The Third Coast
Mike Filigenzi
Known for his fashionable hair
8187
Mon Mar 20, 2006 4:43 pm
Sacramento, CA
Mike Filigenzi
Known for his fashionable hair
8187
Mon Mar 20, 2006 4:43 pm
Sacramento, CA
Mike Filigenzi
Known for his fashionable hair
8187
Mon Mar 20, 2006 4:43 pm
Sacramento, CA
Mike Filigenzi wrote:Add 2 tablespoonfuls of the heavy cream to the roasted cinnamon and use a rubber spatula to blend it into a thick, smooth paste. Add another 2 tablespoonfuls of this cream and work it in until the mixture is about the thickness of a spreadable icing. (Note: This seemed pretty thin when I did it.)
Mike Filigenzi
Known for his fashionable hair
8187
Mon Mar 20, 2006 4:43 pm
Sacramento, CA
Jeff Grossman/NYC wrote:Made this yesterday. With undue excitement: My dad called just as the custard was cooking. He asked me an urgent question, and when I next looked at the stove, the custard had curdled. I quickly threw it into the waiting strainer, pressed as much through as I could, then added some cold heavy cream and whisked it like mad. The curds relaxed, thank goodness. The rest went without incident.
The texture of this ice cream is amazingly good, as is the flavor. Now I need to do something with 6 egg whites (...not quite enough for an angel food cake).
Thank you, Mike.Mike Filigenzi wrote:Add 2 tablespoonfuls of the heavy cream to the roasted cinnamon and use a rubber spatula to blend it into a thick, smooth paste. Add another 2 tablespoonfuls of this cream and work it in until the mixture is about the thickness of a spreadable icing. (Note: This seemed pretty thin when I did it.)
I got a thick paste when I did it.
Users browsing this forum: ClaudeBot and 0 guests