Brown Sugar Balsamic Swirl Ice Cream Food

BROWN SUGAR ICE CREAM WITH A GINGER-CARAMEL SWIRL

Steps:

• Make the base
• 1. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the brown sugar (1/4 cup). Set aside.
• 2. In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining brown sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
• 3. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
• 4. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
• 5. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
• While the ice cream base cools, make the swirl
• 6. Set the cream by the stove so it's at hand when you need it. Put 2 tablespoons of the sugar in a heavy nonreactive saucepan, and put the pan over medium-high heat. When the sugar is melted around the edges and starts turn amber in places (about 2 minutes), stir the mixture gently and add another 2 tablespoons sugar to the pan.
• 7. Continue to add the remaining sugar 2 tablespoons at a time, stirring frequently and allowing most of the sugar to melt before you add more. Watch carefully as the sugar darkens, stirring gently to help it melt evenly.
• Tip: Keep in mind that the flavor of the ice cream hinges on how dark you take the caramel. We take ours to a very dark, almost reddish, stage, which produces our intense signature flavor.
• 8. When the caramel becomes a dark mahogany color, remove the pan from the heat and immediately but slowly pour the cream into the pan. (The mixture will steam and bubble up, so wear oven mitts and be very careful to avoid splatters and steam burns.) When the bubbling subsides, gently stir to completely blend the cream into the caramel. If you have lumps of hardened caramel in your pan, simply put the pan over low heat and stir until the caramel is melted.
• 9. Stir in the ginger paste and salt and let cool. (You can make the swirl up to 2 weeks ahead of time. Keep it refrigerated, but let it come to room temperature before using.)
• Freeze the ice cream
• 10. When the base is completely chilled, freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer.
• 11. As you transfer the ice cream to the storage container, drizzle in the caramel after every few scoopfuls, using about 6 tablespoons of the caramel (or more if you like). When all the ice cream is in the container, use a chopstick or butter knife to gently swirl the mixture. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.
• Tip: The swirl recipe makes more than you need (the recipe won't work in smaller quantities). You can thin the leftovers with a little cream and use as a sundae topping, or you can enjoy it right off the spoon!

ROASTED PEAR TARTE TATIN WITH BROWN SUGAR-BALSAMIC SWIRL ICE CREAM

Steps:

• Position 1 rack in center and 1 rack in top third of oven and preheat to 375°F. Sprinkle sugar evenly over bottom of heavy 9-inch diameter cake pan with 2-inch-high sides.Scatter butter cubes over sugar, then drizzle with light corn syrup. Arrange pear halves, cut side up and narrow end pointing toward center, snugly in cake pan (pears may not lie flat, but will shrink during cooking and fit evenly).
• Place pan on center rack in oven. Bake pears until tender and dark brown in spots, about 2 3/4 hours.
• Meanwhile, line large baking sheet with parchment paper. Unfold thawed puff pastry sheet on work surface. Using another 9-inch-diameter cake pan as guide, cut 9-inch round from pastry sheet. Place pastry round on prepared baking sheet. Place baking sheet on upper rack in oven and bake pastry round until puffed and golden brown, about 20 minutes. Cool pastry round completely.
• Using slotted spoon, carefully lift pears from syrup in cake pan and transfer to large plate to cool. do ahead Pears and pastry round can be made 4 hours ahead. Reserve cake pan with syrup. Let pears, pastry, and syrup stand at room temperature. Before serving, place pastry round, flat side up, on platter. Carefully arrange pears, cut side down and narrow end in center, atop pastry round. Place pan with syrup over medium-high heat. Boil until syrup turns dark amber color, whisking occasionally, 2 to 3 minutes. Remove from heat. Add pear nectar (mixture will bubble up). Whisk until caramel is smooth, then spoon over pears.
• What to drink:
• Since this is a special meal, splurge a little by pouring a dessert wine. With the pear tarte Tatin, we like the 2005 Dolce from Napa Valley (California, $85 for 375 ml). This Sauternes-style wine is rich and elegant with dried apricot, honeysuckle, and toasted almond flavors. Because this is a sweet, intensely flavored wine, each guest needs only a small glass.

CARAMEL BALSAMIC SWIRL ICE CREAM

Steps:

• Warm half of the cream with the scraped vanilla bean in a small saucepan on medium heat for about 2 minutes. Keep aside.
• Meanwhile, whisk together the egg yolks and the sugar in a bowl until the color becomes light and pale, about 2 minutes. Remove the vanilla pod and pour the warm cream over the egg mixture while constantly stirring. Reheat the mixture on low heat stirring constantly until it thickens and coats the back of a spoon, about 3 minutes. Remove from heat and let cool to room temperature.
• Meanwhile, in a medium saucepan on medium heat, reduce by half the balsamic vinegar, about 10 minutes. Let it cool to room temperature.
• Once your custard is cool, whip the remaining cream and fold it in with the custard mixture using a wooden spoon. Add the olive oil and fold in everything together. Drizzle 3/4 of the reduced balsamic vinegar in the cream mixture and use a fork to make swirl patterns. Pour the mixture in a stainless steel container and drizzle the leftover of the balsamic on top.
• Put in the freezer until firm, a minimum of 4 hours
• For the serving: Scoop into nice bowls and serve with fresh berries.

BALSAMIC-CARAMEL SAUCE OVER VANILLA ICE CREAM

Steps:

• Bring cream just to a boil in a small saucepan over high heat. Reduce the heat to low and keep the cream warm.
• In a large high-sided saucepan over medium-high heat, dissolve the sugar with 2 tablespoons of water. As the sugar mixture begins to bubble, watch for crystals developing on the inside of the pan just above the liquid. Using a pastry brush dipped in water, brush the inside of the pan right above the crystals so the water drips down and dissolves the crystals back into the liquid. When the sugar begins to brown, occasionally move the pan to swirl the liquid gently and cook it evenly. Continue to cook until the mixture is dark golden brown. The total cooking time will be 8 to 9 minutes. Remove the pan from the heat.
• Very carefully add the hot cream to the sugar mixture a few tablespoons at a time. The liquid will bubble up dramatically. Stir the sauce and cook for 1 minute. Add the vinegar, lemon juice and 1/2 teaspoon salt, mix well. Pour into a heatproof bowl. You should have about 1 1/4 cups of sauce. The sauce can be made several weeks ahead, covered with plastic, and stored either at room temperature or in the refrigerator. If refrigerated, warm in a microwave oven before using.
• Serve on top of vanilla ice cream.

SOUR CREAM ICE CREAM WITH BROWN SUGAR STRAWBERRY SWIRL

Steps:

• In a medium-size heavy saucepan, combine 1/2 cup granulated sugar with cream and milk. Bring to a simmer; turn off heat.
• Whisk together egg yolks and remaining 1/2 cup granulated sugar. Whisking constantly, slowly add about half (a cup or so) of hot cream mixture to yolks. Pour yolk mixture into saucepan with remaining cream. Cook, stirring constantly, over moderately low heat until mixture thickens enough to coat back of a spoon, about 7 minutes: do not let it come to a simmer or it will curdle. Immediately strain custard into a clean bowl. Whisk in sour cream, vanilla and salt. Cover custard tightly with plastic wrap and chill at least 3 hours or up to 3 days.
• About an hour before you want to serve ice cream, combine strawberries and brown sugar in a bowl for 15 minutes. Transfer berries and accumulated juices to a skillet and bring just to a simmer. Remove from heat and stir in brandy. Use a slotted spoon to transfer berries to a bowl. Simmer juices in skillet until syrupy, about 5 minutes. Pour syrup over strawberries. Chill mixture in freezer until thoroughly cool but not frozen (15 to 30 minutes).
• Churn custard in an ice cream machine according to manufacturer's directions. When ice cream has reached a soft-serve consistency, transfer to a bowl and swirl in the strawberry mixture with a quick folding action (you want to see red and white swirls, not pink). Serve immediately.

BROWN SUGAR ICE CREAM

Steps:

• Combine milk and cream in medium saucepan.
• Bring just to simmer.
• Remove from heat.
• Place sugar in large saucepan.
• Stir over medium heat until sugar melts (some soft lumps will remain) and is deep brown, about 5-7 minutes.
• Stir the sugar continuously while it melts.
• Whisk in hot milk mixture.
• Stir over low heat until caramel bits melt, about 5 minutes (mixture may look curdled).
• Whisk yolks in large bowl to blend.
• Gradually whisk in brown sugar mixture.
• Return mixture to saucepan.
• Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5-7 minutes (do not boil).
• Cool.
• Mix in vanilla.
• Puree custard in batches in blender until very smooth.
• Refrigerate until cold, at least 1 hour or overnight.
• Process custard in ice cream maker according to manufacturer’s instructions.
• Transfer to container; cover and freeze until firm.

BROWN-SUGAR ICE CREAM WITH CARAMEL FIG SWIRL

Steps:

• In a medium saucepan, heat the milk, vanilla bean and scrapings, and pepper. Scald the milk, cover, and remove from heat. Let steep for 30 minutes.
• Combine the egg yolks and brown sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return the milk to a simmer.
• Remove the vanilla bean. Add half the milk to egg-yolk mixture, and whisk until blended. Stir into remaining milk, and cook over low heat, stirring constantly, until mixture thickens enough to coat a spoon.
• Remove from heat, and immediately stir in 2 cups cream. Pass mixture through a strainer into a medium bowl set over a large bowl of ice water. Allow to chill.
• Meanwhile, dissolve the granulated sugar in 1 cup of water in a heavy-bottomed saucepan. Set over high heat, wash down sides of pan with a pastry brush, and cook, without stirring, until an amber caramel forms, 8 to 10 minutes, swirling the pan occasionally. Remove from heat. Carefully stir in the remaining 1/2 cup cream. Add the vanilla extract, cinnamon, and 8 figs. Let stand about 15 minutes while the mixture cools and figs soften.
• Remove from heat, and chill. Puree caramel mixture in a blender or food processor, and set aside.
• Freeze ice cream in an ice-cream maker according to manufacturer's instructions. Fold 1 cup of chilled caramel sauce into frozen ice cream, until large swirls of caramel form. Transfer to a plastic container, and freeze for at least 2 hours to harden.
• Cut remaining 16 figs in half lengthwise. Combine remaining caramel sauce and figs in a saucepan. Heat over medium heat just until figs are warm, 3 to 5 minutes, and serve warm over the ice cream.

BROWN SUGAR TOFFEE ICE CREAM WITH DULCE DE LECHE SWIRL

Steps:

• Heat half&half, 1 cup of the cream, salt, and both sugars in a saucepan. Add the vanilla bean seeds and pod to the mixture.
• Cover the saucepan and let steep for about 30 minutes.
• Pour the rest of the cream into a large bowl and set a mesh strainer on top. Set aside.
• In a medium bowl, whisk the egg yolks together and slowly pour in the warmed milk mixture, whisking constantly.
• Pour the contents back into the pan and cook over low heat, stirring constantly with a heat-resistant spatula until the custard thickens.
• Strain the custard into the heavy cream.
• Put the vanilla bean back into the custard and cream.
• Stir in the vanilla extract and chill thoroughly.
• When chilled remove the vanilla bean and freeze in your ice cream maker according to the manufacturers instructions.
• During the last few minutes of churning, add the toffee bits to the ice cream so that they can be evenly distributed.
• Whisk the dulce de leche in a small bowl.
• When the ice cream is finished churning, pour it into a freezable container, alternating scoops of ice cream with scoops of dulce de leche.
• Gently swirl ice cream mixture a few times to mix things up.
• Freeze to desired consistency.
• Enjoy!

BROWN SUGAR ICE CREAM WITH FRESH FIG CARAMEL SWIRL

Steps:

• In a medium saucepan, heat the milk, vanilla bean and scrapings, and pepper.
• Scald the milk, cover, and remove from heat.
• Let steep for 30 minutes.
• Combine the egg yolks and brown sugar in the bowl of an electric mixer.
• Beat at medium high speed until very thick and pale yellow, 3 to 5 minutes.
• Meanwhile, return the milk to a simmer.
• Remove the vanilla bean.
• Add half the milk to egg yolk mixture, and whisk until blended.
• Stir into remaining milk, and cook over low heat, stirring constantly, until mixture thickens enough to coat a spoon.
• Remove from heat, and immediately stir in 2 cups cream.
• Pass mixture through a strainer into a medium bowl set over a large bowl of ice water.
• Allow to chill.
• Meanwhile, dissolve the granulated sugar in 1 cup of water in a heavy bottomed saucepan.
• Set over high heat, wash down sides of pan with a pastry brush, and cook, without stirring, until an amber caramel forms, 8 to 10 minutes, swirling the pan occasionally.
• Remove from heat.
• Carefully stir in the remaining 1/2 cup cream.
• Add the vanilla extract, cinnamon, and 8 figs.
• Let stand about 15 minutes while the mixture cools and figs soften.
• Remove from heat, and chill.
• Puree caramel mixture in a blender or food processor, and set aside.
• Freeze ice cream in an ice cream maker according to manufacturer's instructions.
• Fold 1 cup of chilled caramel sauce into frozen ice cream, until large swirls of caramel form.
• Transfer to a plastic container, and freeze for at least 2 hours to harden.
• Cut remaining 16 figs in half lengthwise.
• Combine remaining caramel sauce and figs in a saucepan.
• Heat over medium heat just until figs are warm, 3 to 5 minutes, and serve warm over the ice cream.