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In which sauergeek does terrible things to cream [Jul. 16th, 2014|09:21 am]
A couple years ago, in a fit of something, I decided that there needed to be more savory ice cream. The flavor I settled on was Mole Negro.

This recipe goes surprisingly well on cold -- or warm -- chicken.


* 2 C light cream
* 2 bay leaves
* 2 whole cloves
* 5 whole allspice berries
* 5 peppercorns
* 1 large clove garlic, chopped
* 2 t raisins (golden), chopped
* 1/4 t thyme
* 1/4 t Mexican oregano
* 1/2 t small chunks of cinnamon bark

Spices and flavorings:
* 1/8 t smoked salt
* 1/8 t sesame oil
* 1/4 t ground smoked paprika
* 1/4 t ground chipotle
* 1/4 t ground ancho
* 1 T almond flour
* 3 T (one shot) tequila

Everything else:
* 1 medium onion
* 1/2 oz baking chocolate

Put everything from the bay leaves to the cinnamon bark in the cream. Put the cream in your refrigerator to infuse for five days.

Caramelize the onion; cool in the refrigerator. Put an ice cream storage container in your freezer to chill.

Mix everything from the salt to the tequila together until it forms a paste.

Strain the infused cream into a mixing bowl; stir in the tequila paste until it's well-distributed. Grate the chocolate into the cream mixture.

Pour the cream mixture into a blender. Add the caramelized onion. Puree.

Dump the whole thing into your ice cream maker; freeze according to the manufacturer's directions. Immediately put into the chilled storage container; freeze for at least two hours or preferably overnight.

Eat straight or with your dinner.

The texture of the ice cream is a little off, and I'm not even sure how to describe it, mostly because I don't mind or notice it. Other people have pointed it out. I suspect it's the onions causing the problem, but it might be any of the other ingredients, with almond flour being my next suspect.

[User Picture]From: kelkyag
2014-07-16 04:16 pm (UTC)
This is still seriously weird. :)
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[User Picture]From: kazmat
2014-07-16 09:20 pm (UTC)
You are a strange, strange man, but I knew that. :D
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[User Picture]From: siderea
2014-07-19 08:22 pm (UTC)
Hmmm. I'm not a big fan of mole, myself, but I've been wondering about savory ice creams. Like, say, tzatziki or korma.
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[User Picture]From: sauergeek
2014-07-20 12:46 am (UTC)
I have another (at least semi-) savory ice cream in mind, which is fortunately much simpler: Kalamata Fig. I ran across a yummy dip/spread for pita that was a paste of Kalamata olives and figs. It seemed like it would translate well into ice cream -- especially as I've had a Kalamata olive ice cream that I liked -- but I've not started working on the recipe yet.

I can see korma working well. Tzatziki might be tricky, as keeping the cucumbers from freezing into ice lumps would take nontrivial effort.
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[User Picture]From: siderea
2014-07-20 01:06 am (UTC)
It seems to me that it should be possible, hypothetically speaking, to extract cucumber juice from cucumbers, and use that instead of whole cucumber.
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