Seeing how this thread has drifted...... this is for JackD. Something to make with the Dulce de Leche that he has already done. I think that my weekend's cooking is planned. The condensed milk will go into the sous vide when I get home tonight
It is a very seriously evil thread. I haven't had a thought about any sugar-based thing for 10 years.. The last picture from Gary L Koh was the last straw!
It is a very seriously evil thread. I haven't had a thought about any sugar-based thing for 10 years.. The last picture from Gary L Koh was the last straw!
Seeing how this thread has drifted...... this is for JackD. Something to make with the Dulce de Leche that he has already done. I think that my weekend's cooking is planned. The condensed milk will go into the sous vide when I get home tonight
Enjoy! For some reason, we remained particularly impressed by their pistacchio...like NO PISTACCHIO we had ever tasted. The other fruits were wonderful, but with a great gourmet ice cream/gelateria place, we've had some great summer berries or blueberries or cherry gelato elsewhere before so it was not as much of a surprise as the pistacchio. Hope its still as good as when we were there last year.
6 egg yolks
11/4 cups maple syrup (preferably Grade B, divided)
11/2 cups half & half
1 cup heavy cream
1 tsp sea salt
5 strips thick-cut bacon
DIRECTIONS
In a medium saucepan, whisk the egg yolks and 3/4 cup of the maple syrup until combined. Place over medium heat on the stove; stir in the half and half and heavy cream. Continue whisking 10 to 15 minutes until a smooth custard forms that is thick enough to coat the back of a spoon.
Remove from heat; stir in the salt, then strain the custard into a bowl. Cover tightly with plastic wrap and chill for at least 8 hours or overnight.
Meanwhile, make the candied bacon: Heat oven to 400°F. Line a baking sheet with foil, then place the bacon in a single layer on the prepared baking sheet. Bake 15 minutes until nearly done and crispy. Drain the fat, then pour the remaining 1/2 cup maple syrup over the bacon; flip over the bacon to coat in the syrup. Reduce the oven temperature to 375°F and bake the bacon another 20 minutes until cooked through and crispy. Transfer the cooked bacon to a parchment paper-lined plate to cool completely. Once fully cooled, chop the bacon into small pieces.
When the custard is fully chilled, pour it into your KitchenAid® Ice Cream Maker Attachment and churn according to the manufacturer’s instructions. Stir in the bacon pieces , then transfer the ice cream to a freezer-safe container. Cover tightly and freeze at least 4 hours before serving.
As an Ice Creamophile luddite, I prefer to eat pure monocreamic or at most stereocreamic. Things just get too crazy in multicreamic and fluoride will not help.
OK can we close the thread now before the jokes get old? (that's not me poking my tongue out, I just paused typing for a brief lick)
Although I sympathize with his frustration I believe Peter's OP was unfortunate. Loved the Time cover though, if the thread produced nothing else of value that spontaneity was worth all the high emotions.
