Pink soup? Nope. It's the base for the brandied cherry ice cream - the "red" portion of our patriotic dessert. Chef Hallman says that you always make the base the day before and let it chill overnight. That makes for the creamiest ice cream the next day. So, for the base, we used half heavy cream and half milk. Then we added sugar, salt, and glucose syrup. To achieve the brandied cherry flavor, we added crushed maraschino cherries and a splash of cherry-flavored brandy. Yum! This one will be for adults only... haha. Then we just let it simmer on the stove for a few minutes until it thickened.
The next thing we needed to do was make it red. This was not an easy task. I'm not sure if you've ever tried to make really red icing using food coloring, but it takes almost an entire bottle of the stuff. And, even after we did that, it was a bright fuschia.... NOT patriotic red. But, we hoped it would darken as it chilled...
Here is the blueberry swirl ice cream (the "blue" portion) after it chilled and turned in an ice cream maker for about 15 minutes. When it stops spinning... it's done! After this stage, then you swirl in the blueberry mixture by hand.
And... voila! You have a tri-color dessert of patriotic proportions! And there I am.... in the freezer... posing with our masterpiece. So what if the red is actually pink, the white is actually off-white, and the "stripes" are more like wavy lines? We did it! I think people will get the idea. And if they don't .... they are lame.
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