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| About 1 Pint |
| 3 C. heavy cream |
| 1 C. whole milk |
| 3/4 C. sugar |
| 4 egg yolks |
| 6 cinnamon sticks |
| 1/2 tsp. ground cinnamon |
| 4 tsp. whole cloves |
| 10 whole star anise |
| Grand Marnier |
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Okay, so maybe it doesn't have anything to do with metal packaging, but we'd be shirking our heritage if we didn't involve food in the process somewhere! |
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Holiday Spice Cream with Grand Marnier |
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This ice cream, spiced with cinnamon, cloves and star anise, is clearly a holiday concoction. It's a fairly simple recipe, provided you have an ice cream maker. If you'd like the Grand Marnier to be a little more syrupy (and sweet), combine it with some sugar and reduce it in a saucepan over medium heat. |
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1. Combine the cream, milk and sugar in a saucepan over medium low heat, and warm, stirring, until the sugar has dissolved. Do NOT let the mixture boil. |
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2. In a small mixing bowl, whisk the egg yolks. Slowly add about 1/2 cup of the cream micture to the egg yolks, a tablespoon at a time, whisking constantly. The egg yolks should not solidify. If they do, discard and start again, adding the cream more slowly. |
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| 3. Slowly return the egg and cream mixture to the saucepan, whisking to combine. |
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| 4. Add the cinnamon sticks, ground cinnamon, cloves and star anise to the saucepan, and continue heating for about 7-10 minutes, until the mixture is fragrant and thick enough to coat the back of a spoon. |
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| 5. Pour the mixture into a clean mixing bowl, let cool, and remove the cloves, cinnamon sticks and star anise. Freeze the mixture as directed by your ice cream maker. |
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