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nut-free

Allergy-Friendly, Desserts, Egg-Free, Gluten-Free, Nut-Free, Special Diets, Vegetarian

Brown Sugar Hominy Ice Cream with Cajeta Swirls

I’m recovering from oral surgery, which is one of the least fun things I’ve done in a while, but it does give me an excuse to snooze and eat lots of ice cream! 

Notes of delicate, sweet hominy swirled with heavenly, complex cajeta (a Mexican confection similar to dulce de leche but made from goat’s milk) make this recipe especially comforting for this convalescent. The boyfriend thought it equally magical. 

If you’re not familiar with hominy, it’s corn that has been steeped in an alkaline solution in an ancient process called nixtamalization, which loosens the hulls from the kernels makes them puffy and chewy. It also makes the nutrient niacin in corn more available to our digestive tracts.

Hominy is a staple of Mexican cuisine and can be found in cans in most U.S. grocery stores. It’s also used in sweet drinks like champurrado, which is basically the delicious lovechild of hot chocolate and cornmeal porridge. So it only made sense to put hominy in ice cream. 

If you’ve got a lot of time on your hands, you can even make the cajeta from scratch

Brown Sugar Hominy Ice Cream with Cajeta Swirls
Print
Ingredients
  1. 1 tsp vanilla extract
  2. 2/3 cup hominy
  3. 1/2 cup water
  4. 1/2 cup brown sugar
  5. cajeta for swirling
Ice cream base
  1. 1 1/2 cups heavy cream
  2. 1 1/2 cups whole milk
  3. 1/2 cup white cane sugar
  4. 1/4 cup brown sugar
  5. 1/4 cup corn syrup or tapioca syrup
  6. 3/4 teaspoon xanthan gum
  7. 1/2 tsp salt
Instructions
  1. Soak hominy in brown sugar, vanilla, salt, and water for at least 2 hours, strain with cheesecloth, and blend until it becomes a fine paste.
  2. Mix 1/4 cup brown sugar, sugar, salt, and xanthan gum together in a bowl. Pour cold milk into a pot, and whisk sugar, brown sugar, xanthan gum, and salt into milk. Add corn syrup. Heat the milk on low until warm, stirring until all ingredients are completely dissolved. Remove from heat and stir in cream. Refrigerate for at least 12 hours.
  3. Add hominy paste to ice cream base, churn according to your ice cream maker’s directions.
  4. Pour one layer of ice cream into pan, cover with swirls of cajeta. Add another layer, cover with swirls of cajeta. Add last layer, and top with swirls of cajeta. Freeze in freezer overnight.
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Desserts, Egg-Free, Gluten-Free, Nut-Free, Vegetarian

Mulled Wine Ice Cream

Hark! Winter has arrived on our doorstep in all its frosted glory! We’re donning fuzzy slippers and drinking nog (the egg variety), with hair that smells like smoke from wrestling logs and kindling into the wood stove, coaxing them into flames. 

For the last couple months we’ve been packing up our belongings and tying up loose ends in Portland, Oregon, in preparation for a long road trip to our new locale: a small town in Indiana. 

I bought an ice cream maker during that (very inopportune) time, stashed it away in our moving boxes, and began scribbling down flavor possibilities in a manic frenzy knowing I’d soon be able to unleash my inner mad scientist on a canvas of sweet cream.

As soon as I unpacked the ice cream maker, I got to work filling the kitchen with the aroma of mulling spices. I don’t want to toot my own frozen confection-horn here, but I’m so smitten with this recipe.  My (not-at-all-biased – HAH!) boyfriend says that it’s the best ice cream he’s ever had. 

There are so many layers to this treat: it’s tangy, yet creamy…spicy, yet comforting…floral, yet not too sweet. It’s nostalgic, yet tastes like nothing I’ve ever eaten before. It may become a new holiday tradition ’round these parts. 

Mulled Wine Ice Cream
Print
Ice cream base
  1. 1 1/2 cups heavy cream
  2. 1 1/2 cups whole milk
  3. 1/2 cup white cane sugar
  4. 1/4 cup brown sugar
  5. 1/4 cup non-high-fructose corn syrup or tapioca syrup
  6. 3/4 teaspoon xanthan gum
  7. 1/2 tsp salt
Mulled wine ingredients
  1. 1 tsp whole black peppercorns
  2. 4 whole allspice berries
  3. 2 whole star anise
  4. 3 cinnamon sticks
  5. 1 inch piece fresh ginger, sliced and peeled
  6. Strips of orange zest from 1 mandarin orange
  7. 1 (750-ml) bottle dark, fruity red wine (I bought a $2.99 bottle of cabernet sauvignon that was on sale – don't waste your money on anything too sophisticated, the spices eclipse the wine's flavor)
  8. 2 whole cloves
Instructions
  1. Directions: Mix brown sugar, sugar, salt, and xanthan gum together in a bowl. Pour cold milk into a pot, and whisk sugar, brown sugar, xanthan gum, and salt into milk. Add corn syrup. Heat the milk on low until warm, stirring until all ingredients are completely dissolved. Remove from heat and stir in cream. Refrigerate for at least 12 hours.
  2. Wrap peppercorns, allspice berries, star anise, ginger, orange zest, and cinnamon sticks in cheesecloth and tie closed.
  3. Pour red wine into large pot, and drop in the spice bundle. Bring to a boil, reduce heat to medium, and reduce wine to approximately 1 cup of liquid (around 45 mins). Strain liquid to catch any stray spices that may have escaped the cheesecloth packet. Refrigerate 12 hours. Combine with ice cream base, and churn to a soft-serve consistency according to your ice cream machine’s instructions. Serve, or freeze overnight for a scoopable consistency.
Notes
  1. Depending on how big your ice cream maker is, you may need to churn half of the mixture at a time.
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