Monday, March 22, 2010
Spring is officially here and I'm feeling it.
I spent the weekend cleaning. Reorganizing the Humble pantry, finding rogue splatters of macaron batter in the kitchen and attempting to remove it without the aid of a chisel.
I'm also craving warmer weather desserts, like yummy ice cream floats. Of course, since buying a new ice cream maker, I now have plenty of ice cream around that needs a use. Today's Raspberry Ginger Ice Cream Float is Mr. Humble's favorite (that man loves ginger), creating a frosty drink that is creamy, spicy and tart. Sounds interesting, right?
It is and it is good.
This is my easiest ice cream base, a simple mix of fruit, milk, cream and sugar that never lets me down. It requires no cooking, uses no eggs and is ready to churn in less than 5 minutes.
For the non-ginger lovers, you're welcome to omit the candied ginger. Just substitute a teaspoon of vanilla extract for an equally delicious, creamy raspberry ice cream (Try topping it with a cream soda for an amazing float).
Not So Humble Ginger Raspberry Ginger Ice Cream
yields 1.2 quarts
2 cups frozen raspberries
2 cups heavy cream (I'm using 40% milk fat)
1/2 cup whole milk
1 cup plus one tablespoon sugar
1 tablespoon candied ginger, finely minced
Toss the raspberries into your food processor and blend until pebbly. Add the sugar and the milk and mix until a slurry forms. (You can strain this mixture if you want a smoother ice cream, however I actually like having the seeds in there.) Add the heavy cream and then blend for a little under 10 seconds. This beats a little air into the ice cream and results in a smooth, creamy and easier to scoop ice cream.
If you're working with frozen berries and chilled ingredients, the mixture is ready to be added to your ice cream maker now. If you substituted fresh berries, chill the mixture in the refrigerator for roughly 30 minutes before churning.
Add the mixture to your ice cream maker and follow the manufacturer's instructions. During the last few minutes of churning, add the finely chopped ginger.
Pour the finished mixture into a container and chill for at least an hour, until firm.
This picture brings out my inner girlie-girl. I love this color.
Okay, turning this into a float...
Does making a float require instructions? Well for those in need of directions: take a couple scoops of the ice cream and top with ginger ale or ginger beer (these are non-alcoholic beverages, mind you).
Pour slowly as it will foam up.
Serve it up in a tall glass with an old fashioned spoon-straw and you've got that ice cream parlor experience right at home.
For an even prettier presentation, toss a couple fresh/frozen raspberries into the bottom of the glass before adding the ice cream.