html xmlns:og='' xmlns:expr=''> Lounging at the Waldorf: Recipe: Ice Milk with Strawberry Balsamic Sauce


Friday, May 20, 2011

Recipe: Ice Milk with Strawberry Balsamic Sauce

...and now it's time for a little Q&A with Rai-Rai.

What's ice milk?

It's a frozen treat lower in fat than ice cream.

Why haven't I heard of it?

You've heard it called "low fat ice cream" which is a bit of a misnomer because it doesn't have cream in it.

Is it good? 

Honestly, since when have milk and sugar let you down in the taste department?

Do I treat it just like ice cream?

More or less. The only thing I do differently is let it sit out for awhile before serving. Like a sensitive person, it's a bit smoother when it's had a 15 minutes or so to adjust to the room.

Ice Milk wit Strawberry Balsamic Sauce

Chapter 1

4 cups milk
1 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract

Whisk milk, sugar, cornstarch together in a 2- to 3-quart heavy saucepan. Gently boil, 1 minute, whisking constantly.

Lightly beat yolks in a large bowl. Pour hot milk mixture through a sieve into a bowl. Gradually add to yolks, whisking until combined.

Cook mixture in saucepan over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, 3 to 5 minutes (do not let boil).

Pour custard through clean sieve into a clean bowl and cool completely. Chill overnight.

Transfer ice milk to ice cream maker mix up according to manufacture's instructions.  Store ice milk in an airtight container and put in freezer to harden.

Chapter 2

1 cup fresh strawberries, quartered
2 dried figs, chopped
2 tablespoons honey
1 teaspoon balsamic vinegar

In a saucepan over medium-high heat, stir together strawberries, figs, and honey. Bring to a boil then reduce heat and simmer until soft, 5 - 10 minutes. Remove from heat, mash strawberries, and add balsamic vinegar.

Chapter 3

Assemble, take one bite and say, "Oh, my god."

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