I have made some great recipes from the book The Sweet Life, by Kate Zuckerman, the pastry chef at Chanterelle in NYC. Her recipes are usually a bit complicated, but they don’t seem especially difficult for me. The flavors are always amazing. The next recipe is an adaptation of her Apple Cider and Caramel Ice Cream. I added bourbon because I thought it would be a great complimentary flavor, and I was right. Sorry, but the digital camera is still not replaced. Pictures will return soon.
I have to note a few things about this recipe.
• You might notice a bit of similarity to Chef Blais’s recipe – Reduced liquid, lots of eggs. I am beginning to think that I have to revisit my basic ratio of eggs to dairy. The texture is much better than my way.
• I didn’t like it out of the machine. It was sour and lacked sweetness which is odd considering that ¾ cup of sugar was used to make the caramel. After it sat for a couple of days, I retasted it and it was much better.
• The texture is out of this world great. The finished product is so soft and creamy because she uses 8 egg yolks and one whole egg.
• You can’t really taste the bourbon in the final product, but it helps mellow the sourness of the cider.
Apple Cider and Caramel Ice Cream:
5 cups of fresh apple cider, reduced to about 1.5 cups
3/4 cup sugar
Pinch of cream of tartar
1/3 cup water
1.5 cups heavy cream
1 cup whole milk
8 egg yolks
pinch of salt
1 tbl of bourbon
1. Use my caramel technique from this post. This time, use the 3/4 cup of sugar, 1/3 cup of water, and the pinch of cream of tartar. DO NOT ADD THE CREAM YET!!!!
2. When the caramel is finished, return the pan to medium high heat add the cider until smooth. Then add the cream and milk. Heat the whole mixture up until it is at a bare simmer.
3. Whisk together the egg, egg yolks, and salt.
4. Temper the eggs by mixing in a small amount of the cider mixture, stir thoroughly, and repeat three times. You should use about 1/3 of a cup of cider mixture in total. Then pour the complete egg mixture into the cider pot.
5. Heat to 175 degrees F.
6. Remove from the heat, strain, add the bourbon, cool, and chill. Then freeze.