A great end to a great feast: Rose ice cream
Alex Rast
perfect way. My brother-in-law and I had ordered at the beginning of the
summer a whole short loin (tenderloin + New York - it looks like a really
long T-bone piece) from our local, organic beef farmer, Skagit River Ranch.
We get the word it'll be available some time in August. Well, we waited
through the month. Just when I was expecting nothing, this Saturday comes
the call from the BIL - the meat's in! I rush on up there, only semi-
prepared.
In the meantime, my birthday has come just a few days before, on August
28th. So I've made my traditional cake, Chocolate Death, and as usual there
is still much left (see the recipe by looking up in DejaNews). Great.
That'll be the dessert one night. But if we're doing the tenderloin side as
a roast one night, the New York as a steak the other, I need (or want)
another dessert for Night 2.
OK, well, IMHO (and in my sister's opinion as well), with roast beef,
Yorkshire Pudding is mandatory. That'll use up some milk, leaving some left
that I should use up pretty quick (expiration date is September 3).
Meanwhile, from making the Chocolate Death, I have a cup of cream left as
well.
The BIL, me, and their young son LOVE chocolate. My sister and their young
daughter aren't wild about chocolate. What do they love in dessert more
than anything else? The family of rosewater-flavoured desserts from the
Middle East. Great! I have a plan. I have rosewater and cardamom in the
house (commodities I always have on hand). With the other ingredients
above, I have the makings for rose ice cream, in the Middle Eastern style.
The result was a smash success. Really, it was a very successful couple of
days. The roast beef tenderloin (on Day 1) was the best I've ever had,
which pretty much makes it the best *food* I've ever had. The table
concurred heartily. The Chocolate Death I already knew to be one of my best
efforts, and of course my BIL and nephew loved it. It's an indication of
how good the New York was that on Day 2 we ate it all - a WHOLE New York -
about 10 lbs of meat between 5 people, 2 of them kids. Everyone wanted
seconds. That's 16 lbs of meat eaten in total, in 2 days. Finally, the ice
cream. As I said, a smash success. My niece wants me to make the ice cream
for her birthday now. So finally, the point of this post: the recipe.
Rose Ice Cream
4 cups whole milk
1 cup heavy cream
3 tbsp rosewater
3 tbsp sugar
9 cardamom pods
Remove the cardamom seeds from the pods and put into a spice grinder. Put
the milk in a heavy stockpot. Set over medium heat and condense, stirring
constantly, until it is noticeably thicker than when you started. Grind the
cardamom in and continue stirring and condensing until it attains the
thickness of heavy cream. Stir in the rosewater, briefly cook (about 1
minute), then stir in the sugar and remove from heat, stirring to dissolve
the sugar. Pour into your ice cream maker, then pour in the cream and
either start churning (if by hand - produces the best results) or turn on
the machine (if motorized. Not quite as fine control over the texture but
acceptable). Generally, churn until the mixture stiffens to the point of
being unchurnable (you should of course follow directions of any ice cream
maker you happen to have). Set in the freezer and allow to sit for 2 hours
minimum. It's best if it's a freezer kept only slightly below freezing, not
a real deep-freeze, long-term storage freezer. Serve. Makes approximately 1
1/2 pints.
--
Alex Rast
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Sylvia
About how much did this grind down to? Of course fresh-ground is best,
but I know where my ground cardamom is and I don't know where the pods
are (let's not talk about moving, okay?)
--
Sylvia Steiger RN, homeschooling mom since Nov 1995
http://www.SteigerFamily.com
Cheyenne WY, USDA zone 5a, Sunset zone 1a
Home of the Wyoming Wind Festival, January 1-December 31
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hahabogus
news:3F538001...@canadaREMOVE-THIS.com:
> About how much did this grind down to? Of course fresh-ground is best,
> but I know where my ground cardamom is and I don't know where the pods
> are (let's not talk about moving, okay?)
>
Most scoop and weigh type places carry the pods....Shirley you are near
one...Yeah I know don't call you surely. :)
--
The man who put the FU in fun.