Friday, July 22, 2011

#9- Iceream and inspiration.

Heres the deal: For our research topic this year,we've picked icecream and sorbet.
You heard me right.
I go to a cool college.Where I can cook all day long.
And not take boring economics notes :P
Or have to study the molecular composition of that calcium hexa-tetra-ethylene-cloride thingy.
Or study how cockroaches mate.
You know that sort of thing.
So,as I was saying, icecream. Yes.
The basic idea of our research is to try and come up with unusual flavours and different combinations and see how feasible they are in today's market.
Thats just a fancy way of saying, we make some icecream. 
People ooh and aah over it and decide if it's good enough.
Any suggestions?
If we decide to use it,I promise I'll and let you taste some:)
Maybe we can sell it to Baskin Robbins,Then my soup-serving days will be over.
Or maybe it'll backfire and then I'll let you take the whole tub of icecream home .
Hey,the world is full of possibilities right?

And since I'm asking for Iceream,I might as well share some of my favourites with you :)

Pinacolada icecream!!!!!
Honestly, I tried this icecream because I was curious. Would combining an icecream and sorbet really work?
It was like yummy yummtown:)

PiƱa Colada Ice Cream
Yield: about 1 quart
For the toasted coconut ice cream:
1 cup dried shredded coconut, preferably unsweetened
1 cup whole milk
2 cups heavy cream, divided
¾ cup sugar
Pinch of salt
1 vanilla bean, split in half lengthwise
5 large egg yolks
1 tbsp. light rum (optional) or ½ tsp. vanilla extract
For the pineapple sorbet:
2 cups fresh pineapple chunks
8-10 tbsp. sugar
½ cup water
To make the toasted coconut ice cream batter, heat the coconut in a 10- or 12-inch skillet over medium heat, stirring occasionally, until fragrant and light golden brown.  In a medium saucepan, combine the milk, 1 cup of the heavy cream, sugar, and salt.  Mix in the toasted coconut.  Split the vanilla bean, scrape the seeds into the milk, and add the pot to the saucepan.  Heat until the mixture is warmed through.  Cover, remove from the heat and let steep at room temperature for 1 hour.

Rewarm the coconut-milk mixture.  Set a fine mesh sieve over a bowl and strain the coconut-infused liquid into the bowl, pressing down with a spatula to extract as much flavor as possible.  Return the strained milk mixture to the now empty saucepan.  Discard the coconut and vanilla bean pod.  Wipe out the now empty bowl and add the remaining 1 cup heavy cream to the bowl.  Replace the mesh strainer over the bowl.  In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm coconut-infused mixture into the bowl with the egg yolks, whisking constantly.  Return the mixture back to the saucepan.  Stir constantly over medium heat until the mixture thickens and coats the spatula, reading 170-175˚ F on an instant read thermometer (do not go above 180˚ F!)  Remove from the heat and pour the custard through the strainer into the bowl with the heavy cream.  Mix in the rum or vanilla.  Let cool, then chill the mixture thoroughly in the refrigerator.
To make the pineapple sorbet batter, combine the pineapple, sugar and water in a blender or food processor.  Puree until completely smooth.  Chill thoroughly in the refrigerator.
To finish the ice cream, freeze both the coconut ice cream batter and the pineapple sorbet batter in an ice cream maker according to the manufacturer’s instructions.  Alternatively, freeze the batters one at a time in an ice cream maker and spread in alternating layers in a freezer-safe storage container.
Source: adapted from The Perfect Scoop by David Lebovitz

This icecream if fail proof.It also took a little long to set,so I recommend being ready to wait atleast 16 hours to gobble it up .However if I didnt hide one portion of the icecream to photograph,you would'nt have seen this picture!because it got over in approximately 9 minutes and 53 seconds!!

            Oh,and please,for the good of all mankind, MAKE DOUBLE THIS QUANTITY!


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