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http://forums.somethingawful.com/showthread.php?threadid=2836233
Ingredients
Directions
- Hey, got any of that creme anglaise left from the first course? It'll serve our final course, Spicy Cumin-Cinnamon Ice Cream, quite well.
- Really, one could argue that what we made wasn't traditional ice cream. We're a forgetful bunch, and didn't really have enough half and half to fatten the stuff up proper. So, follow whatever basic vanilla recipe you want to, if you don't agree with ours, then spice it up accordingly.
- First things first, grind up your cinnamon to a fine dust (unless you're using pre-ground stuff, in which case, umm, don't).
- Grab a large saucepan, pouring your milk in there and starting the gentle heating process. If you've got a thermometer with a clip, latch it onto the saucepan, and make sure the milk doesn't go over 170 degrees.
- Now this next bit can be circumvented entirely if you kept a fair amount of your creme anglaise around, by basically adding a 1/3 cup of sugar to it and re-tempering it, then readjusting the seasoning after adding it. If not, continue on.
- Whisk your egg yolks in a bowl while the milk is heating, adding the sugar to the eggs gradually. Using a ladle, sometime after the milk has raised into the 160 range, add a bit of the milk to the eggs and sugar, continuing to do this until the egg yolks are tempered.
- Work the creamy goo into the milk, then add your seasonings to taste. Your cumin usage should be right up at the 2 tsp. range, but your cinnamon mileage will vary depending on the potency. Add it until you can taste it, then add a pinch more.
- Keep it heated, stirring frequently, until it starts to thicken up a bit, should take about 15-20 minutes at most. Cool the mixture in a shallow pan, and when it's chilled enough, follow the instructions on your ice cream maker. Churn it, lay it out in a container, and let it freeze up proper. If you plan on serving this after the other two dishes, it'd probably be ideal to make it up the day before, so it'll be nice and firm for service. Scoop, garnish with a cinnamon stick and sprinkle with a 25/25/50 mix of cumin, cinnamon and sugar.
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