sddinnh
New member
There are several "controversial" posts going on right now so picking up Bob Denman's theme I thought maybe one a little lighter and less confrontational might go down well;
My favorite is an old New England recipe called Indian pudding Here how you make it
Indian Pudding Ice Cream
This ice cream has the warm flavors of molasses and spice, and the cornmeal custard gives it a nice body without being at all gritty. Because it tends to freeze a bit hard, I recommend serving it soon after churning, preferably drizzled with lots of maple syrup.
2 cups half-and-half*
1 cup heavy cream
3 tbl cornmeal
3/4 cup brown sugar, packed
1/4 cup molasses
1/2 tsp salt
1 tsp vanilla
1 tsp cinnamon
1/4 tsp ginger
pinch cloves
for serving: maple syrup
1. Place two cups half-and-half in a saucepan with the cornmeal, brown sugar, molasses, salt, vanilla, cinnamon, ginger, and cloves. Cook over low heat, stirring constantly, for about 7-10 minutes, until the mixture thickens to the consistency of a very thin porridge. Test the mixture, the cornmeal should be soft and not at all gritty, if it is not, continue to cook slowly until the cornmeal is soft. Remove from the heat and stir for a minute or so to cool the mixture. Stir in the one cup of cream to combine.
2. Refrigerate the mixture to chill thoroughly, at least 3 hours. Churn in your ice cream machine according to the manufacturer’s directions. Serve immediately, drizzled with maple syrup, or pack into containers and store in the freezer.
*2 cups half-and-half is also known as 1 cup whole milk, 1 cup heavy cream. If you're looking to make a lower-fat version, you can try using all whole milk instead of the half-and-half
So now, lets hear some more of your unusual Ice Creams
My favorite is an old New England recipe called Indian pudding Here how you make it
Indian Pudding Ice Cream
This ice cream has the warm flavors of molasses and spice, and the cornmeal custard gives it a nice body without being at all gritty. Because it tends to freeze a bit hard, I recommend serving it soon after churning, preferably drizzled with lots of maple syrup.
2 cups half-and-half*
1 cup heavy cream
3 tbl cornmeal
3/4 cup brown sugar, packed
1/4 cup molasses
1/2 tsp salt
1 tsp vanilla
1 tsp cinnamon
1/4 tsp ginger
pinch cloves
for serving: maple syrup
1. Place two cups half-and-half in a saucepan with the cornmeal, brown sugar, molasses, salt, vanilla, cinnamon, ginger, and cloves. Cook over low heat, stirring constantly, for about 7-10 minutes, until the mixture thickens to the consistency of a very thin porridge. Test the mixture, the cornmeal should be soft and not at all gritty, if it is not, continue to cook slowly until the cornmeal is soft. Remove from the heat and stir for a minute or so to cool the mixture. Stir in the one cup of cream to combine.
2. Refrigerate the mixture to chill thoroughly, at least 3 hours. Churn in your ice cream machine according to the manufacturer’s directions. Serve immediately, drizzled with maple syrup, or pack into containers and store in the freezer.
*2 cups half-and-half is also known as 1 cup whole milk, 1 cup heavy cream. If you're looking to make a lower-fat version, you can try using all whole milk instead of the half-and-half
So now, lets hear some more of your unusual Ice Creams
Last edited:
