RUM RAISIN
3/4 cup Raisins
1/2 cup Rum
1 cup Milk
1/2 cup Sugar
2 Eggs
2 cups Cream
Pour rum over raisins, cover, let stand overnight. Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add warm milk to mixture continuing to whisk. Pour mixture back in the pan and heat slowly until thickened, stirring constantly (looks like very liquid pudding). Do not boil! Let cool to room temperature, add cream, and chill. Add rum raisins just before the end of the freezing process.
SAFFRON
1 1/2 cups half-and-half
1 egg
1/2 gram saffron, chopped fine
brandy
1/3 cup sugar
Soak the saffron in a very small amount of brandy (enough to cover it) for one hour. Boil the egg for exactly 45 seconds. Combine all ingredients and refrigerate for 1/2 hour. Then follow the usual procedure for your ice-cream maker. Serves about 3 people. The saffron flavor was very pronounced -- you would not want to increase the amount of saffron from the above, and could probably get by with less.
SMOKEY CHIPOTLE ICE CREAM
This one is good as a dessert or you can be really bold and use it as an appetizer to wake up the taste buds before a steak dinner.
To a batch of the Old Time Vanilla Ice Cream mix (see recipe), add 3/4 tsp chipotle seasoning salt. Be sure to let this mix age in the refrigerator for at least four hours before freezing.
STRAWBERRY version 1
2 cups strawberries, stemmed
1/4 cup sugar
Juice of 1/2 lemon
1 cup whipping cream
1 cup table cream
4 egg yolks
1/2 cup sugar
Slice strawberries, coat with 1/4 sugar and lemon juice.
Stir and let sit for at least 1 hour.
Beat egg yolks; beat in sugar.
Heat creams together until steaming. Stir into egg/sugar mixture. Cool.
Just before adding to ice cream machine, mash strawberries and stir into cream/egg mixture.
Freeze in ice cream maker.
Notes:
I used *very* ripe strawberries. If strawberries less ripe, increase sugar (to at most 1 cup total).
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