Quick And Easy French Cognac And Creme Fraiche Ice Cream Food

QUICK AND EASY FRENCH COGNAC AND CREME FRAICHE ICE CREAM

Steps:

• Whisk the crème fraiche, icing sugar and Cognac together - it will become thin but keep whisking until it thickens slightly.
• Pour it into a 450g (1lb) bread (loaf) tin, or an old plastic ice cream container that has been lined with Clingfilm, then cover and freeze for up to one month. If using an ice cream maker, churn at this stage and then put the mixture into the bread/loaf tin or an old plastic ice cream container.
• To serve: Dip an ice cream scoop into a jug of boiling water and then shape and scoop the ice cream into balls. Serve with hot puddings, stewed fruits, rumtopf or just by itself with wafers.

COGNAC-ICE-CREAM SANDWICHES

Steps:

• Make the graham crackers: sift together the flours, salt and cinnamon. Set aside. In a mixer fitted with a paddle attachment, cream the butter and sugar. Add the honey and mix until blended. Add the dry ingredients in two batches, mixing until combined before adding the second batch. Mold the dough into 2 balls, wrap in plastic, flatten and chill for at least an hour.
• Preheat oven to 350 degrees. Roll out half the dough on a piece of parchment paper to a large square, 1/8-inch thick. Cut the sheet of dough into 3- by 3-inch squares, leaving them as is on the parchment; trim any excess dough from the edges. Transfer this sheet of dough to a baking sheet, using the parchment paper to lift it. Repeat with the remaining dough. Chill for 30 minutes. Bake until golden, 14 to 16 minutes. Let cool, then break into precut squares.
• Make the ice cream: in a heavy-bottomed saucepan over medium heat, heat the milk, cream and sugar until the sugar dissolves. Do not boil. Gently whisk the yolks in a bowl. Temper them by pouring 1/2 cup of the hot liquid into them, then whisk this into the hot liquid in the pan. Over medium heat, cook the custard, stirring continuously in a figure-eight pattern until it coats the back of a spoon. Strain into a heatproof bowl. Stir in the alcohol, then chill in the refrigerator. Churn in an ice-cream maker until thick. Freeze until firm.
• Assemble the sandwiches: scoop the ice cream onto a graham cracker, top with another graham cracker, press gently and serve.

CRèME FRAîCHE ICE CREAM

Steps:

• Prepare a medium-sized bowl with a mesh strainer over the top and set it in an ice bath.
• Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof plastic spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir until cool over an ice bath. Chill thoroughly in the refrigerator.
• Once cool, whisk in the crème fraîche, then freeze the mixture in your ice cream maker according to the manufacturer's instructions.
• If crème fraîche is your refined cousin from France, mascarpone is the rugged Italian uncle from New Jersey that no one in the family likes to talk about. To make Mascarpone Ice Cream, substitute 2 cups (480 g) mascarpone for the crème fraîche. Mascarpone ice cream makes a terrific affogato: douse a couple of scoops with a shot of warm espresso.
• Make Cherries Jubilee by warming Candied Cherries (page 215) with 2 tablespoons kirsch or curaçao (or another liqueur) and then spooning the warm cherries over scoops of Crème Fraîche Ice Cream.

CHEF JOHN'S CREME FRAICHE

Steps:

• Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

CRèME FRAîCHE ICE CREAM

Steps:

• In a blender, blend together all ingredients, scraping down sides until very smooth, about 2 minutes. Chill until cold and freeze in an ice cream maker.