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Show The Park Record C-10 Continued From C-9 Ice cream creations There are 17 flavors in Green's lineup, but not all are available at one time. They are: artisan vanilla bean, coffee stout, Kentucky blackberry and buttermilk, bourbon and honey, North Lime glazed doughnut, maple bacon, spicy Oaxacan chocolate, organic strawberry, double chocolate brownie, banana Nutella swirl, strawberry basil, Kentucky sorghum and sea salt, local peach and honey, banana caramel, peach Lambic sorbet, organic strawberry sorbet and coconut. Crank & Boom craft ice cream is sold by the scoop and pint at the restaurant, 1030 South Broadway. Call (859) 288-2170 or go to thaiorchidcafe.net. --- If you would like to experiment with making ice cream, here are some recipes to get you started. QUICK AND EASY VANILLA ICE CREAM 2 cups heavy cream 1 can (14 ounces) sweetened condensed milk 1½ teaspoons pure vanilla extract Using an electric mixer on high speed, beat cream, condensed milk and vanilla in a large bowl until thick, stiff peaks form, 3 to 5 minutes. Transfer mixture to a loaf pan or freezer-safe container, cover and freeze until firm, at least 8 hours and up to 2 weeks. Source: Woman's Day --- FRENCH VANILLA ICE CREAM 1 ½ cups whole milk 1 ½ cups heavy cream ¾ cup granulated sugar, divided ¼ teaspoon fine sea salt 1 vanilla bean, split in half lengthwise and seeded 4 large egg yolks Prepare an ice bath by fill- Wed/Thurs/Fri July 3-5, 2013 ing a large bowl with ice cubes and 1 to 2 cups of water. Place a medium bowl fitted with a fine strainer inside the ice bath. In a medium saucepan, combine the milk, cream, ½ cup sugar, salt, and the seeds and pod from the vanilla bean. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes. In a medium bowl, whisk together the egg yolks and the remaining ¼ cup sugar. Carefully whisk half of the warm milk mixture into the egg yolks, one ladleful at a time, until the egg mixture is warmed. Whisk the egg-milk-mixture back into the saucepan. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon and registers around 175 degrees on an instant-read thermometer, about 5 to 7 minutes. Be careful not to boil the mixture. Immediately strain the mixture though the fine strainer into the prepared ice bath. Discard the vanilla bean pod. Cool the custard in the ice bath until it reaches room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day. Makes 1 quart. From "Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich by Tessa Arias" --- DARK CHOCOLATE GANACHE ICE CREAM 1 ½ cups heavy cream 2 tablespoons unsweetened ultra Dutch-processed cocoa powder or another high-quality cocoa powder 1 cup dark chocolate ganache (recipe follows) 2½ cups whole milk, divided ½ cup granulated sugar ¼ teaspoon salt 4 large egg yolks ½ teaspoon pure vanilla extract 1 cup red raspberry sauce (recipe follows) In a medium saucepan, heat cream and cocoa powder over medium heat, whisking to ensure cocoa is fully absorbed. When cream bubbles around the edges, remove pan from heat and add dark chocolate ganache. Wait for 30 seconds and then stir until smooth and blended. Add 1 cup milk and stir to combine. Return saucepan to the stove and stir in remaining 1½ cups milk, sugar and salt. Heat mixture over medium heat, keeping milk at a simmer; do not let it boil over the sides of the pan. Meanwhile, in a medium bowl, whisk egg yolks together. Slowly drizzle about ½ cup of warm milk into egg yolks, whisking constantly until combined. Pour egg yolks into the saucepan and cook 3 to 5 minutes, stirring constantly with a wooden spoon to prevent eggs from cooking. Cook until custard is thick enough to coat back of the spoon. Pour custard through a fine-mesh sieve or strainer into a bowl. Add vanilla and stir to combine. Cover surface of the custard with plastic wrap to prevent a skin from forming. Refrigerate custard for at least 4 hours. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Swirl in 1 cup of room temperature red raspberry sauce. It should marble through the ice cream. Transfer ice cream to airtight container and freeze at least 4 hours to harden. Remove ice cream from freezer 10 to 15 minutes before serving to soften. --- DARK CHOCOLATE GANACHE 1¼ cups water 2/3 cup light corn syrup 2 tablespoons unsweetened Dutch-processed cocoa powder ¼ teaspoon salt 1¼ pounds bittersweet chocolate, coarsely chopped 1¼ teaspoons chocolate extract 1 cup red raspberry sauce (recipe follows) In a large, heavy saucepan, bring water, corn syrup, cocoa powder and salt to a boil over medium-high heat. Whisk until blended. Remove pan from heat. Immediately add bittersweet chocolate and chocolate extract to pan and whisk until smooth. Set aside for about 1 hour to cool completely, whisking every 15 minutes or so to keep the ganache emulsified. When cool, transfer ganache to a rigid plastic or glass container, cover, date, and refrigerate for up to three months. Makes about 2 pounds ganache. 2013 / tenth AnniVerSAry Deer Valley Music FesTival ® Summer home of Utah Symphony | Utah Opera Denver's BesT, PlaY la eD BY uTa laY T H's BesT Ta Take Me Home: the Music of John Denver starring Jim Curry with the Utah Symphony July 6 | 7:30 PM Deer Valley® Snow Park Outdoor Amphitheater Jerry Steichen, Conductor Jim Curry, Guitar DOn't MiSS theSe ADDitiOnAl Deer Valley® Music FesTival COnCertS: July 12 | 7:30 PM July 13 | 7:30 PM Deer Valley® Snow Park Outdoor Amphitheater Deer Valley® Snow Park Outdoor Amphitheater Bravo Broadway: The Wicked divas arTuro sandoval with the uTah symphony TickeTs are on sale now! Call 888-451-2787 or visit deervalleymusicfestival.org SUMMER ENTERTAINMENT SPONSOR: SUMMER SYMPHONY SPONSOR: |