Looking at 123oleary's blog on writers' sheds today reminded me of what you should eat in them: her beautiful ginger ice cream. Reproduced here in her own words.
"It's hardly a recipe: a pint of whipping cream, 2 eggs, some sugar (around 1/4 cup, I think) and a couple of big spoonfuls of ginger in syrup in the blender or processor. Zoom like hell, put in a metal bowl and stuff in freezer. Bugger off for six hours, buy things you shouldn't, come home and enjoy."
Follow to the letter, you will be happy and won't even need a shed.
(and here's the lovely Little Houses post...)
123oleary.blogspot.com/2011/05/little-houses.html?spref=tw
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Hey, that sounds good - think I'll try it!
ReplyDeleteBut maybe heating the cream and folding the eggs in would cut the risk of salmonella?
Nope. You have to make a full custard to cut the risk of salmonella, but it's easy enough to do—Martha Stewart's cooked eggnog recipe tells you how to do it. But I've never lived anywhere that there was an egg problem, thank heavens.
DeleteAlso, if you did a dark chocolate sorbet at the same time then you could have a scoop of each!
ReplyDeleteAbout a cup water
1/3 cup of the best cocoa you can find
1/2 cup sugar
3 ounces 70% cocoa chocolate
splash vanilla and dash salt
Bring to boil water, cocoa and sugar. Add smashed choc. Add vanilla and salt and let cool a bit. Stick in a metal bowl in the freezer. Take it out once in awhile pretending you want to give it a good whisk as an excuse to lick the beaters over and over.
Or here's Nigella's Margherita sherbet:
ReplyDelete125 ml lime juice
2 T tequila
3 T cointreau (or God knows Patron Citronge)
150 g icing sugar
500 ml whipping cream
Mix the first four ingredients to dissolve the sugar, and whip the cream (since we don't have English double cream, you have to do it separately), then fold together and spoon into an airtight container to freeze overnight. She suggests we serve it in glasses with rims dipped in lime juice and zest, sugar and salt, but I don't think any of it is going to get to the table in a glass, it will just be eaten by the cooks.
Re the salmonella thing, I think you'd have to scald the cream, and wouldn't that wreck it? But M Stewart has an all-purpose salmonella-killing eggnog recipe on her site. I'm hoping you generally know when there's a salmonella problem in your area.
ReplyDeleteWell, I've taken to starting from a custard out of sheer paranoia. I've also since bought an ice cream maker which makes the whole process dangerously quick and simple.
ReplyDelete