Roasted Garlic.

Another collaborative effort, this time the impetus and assistance was from Jen. I got a head start by throwing 5 heads of garlic into the oven on Wednesday as some squash was being roasted for thanksgivings soup. After about an hour I pulled the garlic out and, once they cooled, squirted the roasted cloves out of their skins and into a container to be fridgerated until it was time to make the custard.

As usual we made a pretty standard custard with milk, egg yolks, and sugar.With hopes to add a bit more flavor one 1/4 cup of the regular white sugar was substituted with brown sugar. After the custard had cooled we tossed the roasted garlic and approximately one cup of cream into the blender and tried to get it all as well pureed as possible before making garlic whiped cream. The puree was then passed through a strainer into the custard. More heavy cream was added until we had our 4 cups.


That shit was put into the machine and we listened to the first side of Season Of Glass as it did its thing.
I'm not sure if I like it. I noticed Jen only had a spoonful. It is a sweet, creamy, savory ice cream, it just tastes like garlic. Obviously I expected it to taste like garlic, in fact it tastes better than I expected. I'm just not sure I ever need to taste it again. I am very excited to share this ice cream with Blaine, she is one of the biggest garlic lovers I know. Hopefully I can get some to Cousin Brian as well, but DC is far away for a pint of ice cream.
Much love to these brave souls.




"Garlic has been regarded as a force for both good and evil. A Christian myth considers that after Satan left the Garden of Eden, garlic arose in his left footprint and onion in the right"
-David Pickering

Gingerbread.

So, Autumn rules. The leaves change, I get to wear sweaters and flannel, girls wear sexy boots, novelty seasonal bullshit, slow food, etc....
I can't say I eat too much gingerbread, but it seemed like a fun thing to try. I assembled all the ingredients; milk, egg yolks, brown sugar, molasses, nutmeg, cinnamon, ginger, heavy cream, and candied ginger.


Kate helped out with this one and she grated the ginger root, while I separated the eggs and grated the nutmeg. The usual custard was made using brown sugar and molasses. Nutmeg, cinnamon, and strained ginger juice were added to the custard and the mixture was then strained and allowed to cool.


Hours later I added the cream to the chilled custard and poured the mixture into the machine. Once the custard had set up I added the candied ginger and allowed the machine to mix the pieces throughout.




"How could one be in this world without feeling dismayed by it? Even if one paints flowers and gingerbread."
-Gerhard Richter

Cherry Vanilla Coke Custard.

We started by reducing four cans of cherry coke over a medium heat.
The custard was then prepared with six egg yolks and one cup of milk. The milk was heated and the eggs tempered. We beat the yolks in an electric mixer before and during the tempering. We feel this adds a smooth and light, yet still rich, texture to the custard. The egg and milk mixture then went back onto the stove for a few minutes.

Two teaspoons of vanilla were added to the reduced soda, and subsequently mixed into the custard. Enough heavy cream was added to make about four cups of liquid, the mixture was then frozen.

A day later I shared it with some friends.