Thursday, March 5, 2009
This dessert is for those with an adventurous palette. It is for those who make a habit of ordering the most obscure, odd, and unique item on the menu because they understand that these are the dishes that capture a chef's true passion, talent, and creativity. These are the dishes you never forget.
Roasted Cinnamon Stick Ice Cream
1 1/2 cups whole milk
1 1/2 cups cream
3/4 cup sugar
2 whole eggs
3 egg yolks
5 cinnamon sticks
1 Tbs ground cinnamon
Roast the cinnamon sticks in a 350 degree oven for 10 minutes. Smash and break up the sticks.
Bring the milk, cream, 1/4 cup sugar, cinnamon sticks, and ground cinnamon to a boil. Turn off heat, cover pot with foil and allow mix to infuse for 8 hours or overnight in refrigerator.
Bring mixture to a boil. Meanwhile mix 2/4 cup sugar with eggs and yolks with whisk. Temper the eggs by slowing streaming boiling liquid into eggs while constantly whisking. Return entire mixture to pot and switch to a spatula. Lower heat to medium low and continue to stir mix until it just begins to thicken (about 3 minutes).
Transfer mix to container and place in fridge until cold. Churn in ice cream machine.
Mexican Chocolate Sauce
1/2 cup cream
1/4 cup water
8oz dark chocolate
2 tsp cayenne powder*
1/2 tsp cinnamon
Bring cream and water to a boil and pour over chocolate and spices. Stir until melted and combined. Add more cayenne if you prefer more heat. Keep under refrigeration until ready to use. When ready to use, reheat mixture and pour on top of cinnamon ice cream.
*Make sure your cayenne powder is pure and does not contain any other spices such as garlic powder or salt
**This dessert would not be complete unless it sat on top of my mom's delicious brownies!