400 FLAVOURS
We’ve had some cool weather here lately, which is good cause these ice creams are gonna be hot.
Recipe 036: Heavy Black Pepper
This was a suggestion from friend Dag, who rarely found the black pepper ice cream he so desired, but when he did, it wasn’t even strong enough.
So: this should be strong enough.
Heavy ice cream:
Ingredients:
3 tbsp black peppercorns
2 cups 2% milk
400ml heavy cream
2/3 cup sugar
1/8 tsp sodium citrate
2 tbsp clear corn syrup
4 tsp corn starch
1.5 oz cream cheese, softened
¼ tsp kosher salt
½ tsp vanilla paste
Instructions:
Mix the cornstarch with two tablespoons of the milk in a small bowl, whisking to make a slurry. Set aside.
Grind the peppercorns well in a mortar & pestle. If grinding using a spice grinder, don’t make it super fine.
Whisk cream cheese and salt in a medium bowl until smooth. Set aside.
In a large pot, mix the remaining milk, cream, sugar, sodium citrate and corn syrup over medium heat, stirring to dissolve the sugar and corn syrup. Once the mix gets to a boil, let it boil for four minutes.
Add the pepper and stir to incorporate.
Remove pot from heat and whisk in the corn starch slurry.
Return pot to heat, have it reach a boil, and stir until slightly thickened, about 1 minute.
Remove from heat. Carefully strain a bit of the mix through a sieve into the cream cheese bowl, whisking to make sure the cream cheese is melted into the mix, then strain the rest of the mix.
Let cool, or put bowl into a large bowl filled with ice water to speed cooling.
Once cool, put into fridge for at least 4 hours.
Once chilled in fridge, churn mix until soft serve thick, about 25 minutes.
TASTING NOTES: The first note is creamy and intriguing. Then the pain hits the back of your throat. It has that bar food effect of making you want it more: it’s creamy on the first taste, and then suddenly ramps into painful spice, so you want more creamyness to ease the heat. The tingly mouth & burning throat feelings do fade after a minute or so.
WORTH MAKING: Less pepper, but yeah.
Recipe 037: CC Lemon Sorbet
I just had a bottle of CC Lemon syrup, one like this:
Soooooooooooo sorbet time!
CC Lemon Sorbet:
Ingredients:
340mL CC lemon drink concentrate (1:4 ratio)
1 + 1/3 cups clear corn syrup
1/3 cup white sugar
260mL water
1/4 tsp kosher salt
½ tsp citric acid
Instructions:
Whisk all the ingredients together and chill in fridge for at least 2 hours.
Once chilled, churn mix until soft serve thick, about 25 minutes.
Put churned mix into chilled container and freeze overnight.
TASTING NOTES: This is pretty good in terms of flavour, but is way too soft. I think the sugar in the concentrate lowered the freezing point, and just prevented more ice crystals from forming a solid body.
WORTH MAKING: With more water, yeap!
Thanks for reading, and let me know if you try any of these recipes. Every week I’ll be posting one (or two, or three) more, until we reach….