Urfa Biber – Strawberry Ice Cream
- Details
Chiles aren’t just for cooking savory food; many are wonderful in desserts, too. Urfa biber, for example, is a great pairing with berries or chocolate. At a recent cook-off, we added urfa biber to Strawberry Ice Cream with fantastic results.
Urfa Biber and Strawberry Ice Cream
Ingredients
- 1½ cups heavy cream
- 2 cups whole milk
- 1 whole egg
- 6 egg yolks
- 1 cup light brown sugar
- 2 cups diced strawberries
- 2½ teaspoons urfa biber
- 1 tablespoon bourbon, or vanilla extract
- 2 tablespoons beet powder (optional, for color)
- ¼ teaspoon Utah Basin Salt
Instructions
- Bring milk, cream, bourbon or extract, and 2 tsp. of the urfa biber to a simmer.
- In a medium mixing bowl, whisk the egg and yolks together, add sugar and mix until fully incorporated.
- Temper the milk and cream mix into the eggs by adding just a small amount of the hot milk at a time, and whisking continuously. Once half of the milk mixture is incorporated into the eggs, the remainder can be added in a steady stream. Take care not to scramble the eggs in the hot cream.
- Pour the custard in to the sauce pan, and continue to whisk or stir constantly over medium-low heat to thicken. The temperature of the mixture shouldn't exceed 180 degrees Fahrenheit at any point during this step.
- Dip a spoon or spatula into the mixture, and draw your finger across the back of the spoon through the mixture residue on it. If the track from your finger remains, and the mix doesn't run together to cover up the track, it's thick enough.
- Pour the ice cream through a fine mesh strainer into a clean, chilled metal bowl and stir in the strawberries, omitting any juice that may have resulted in the bottom of the bowl, the remaining 1/2 tsp. of the urfa biber, the beet powder (if using), and the salt. Place the bowl over another container filled with ice to cool it quickly. Stir occasionally as it cools. At this point, the mixture can be covered and chilled in the refrigerator for up to 48 hours before being churned.
- Freeze according to your ice cream machine's instructions. Transfer to a freezable container, packing firmly. Press a layer of parchment paper directly on the surface of the ice cream, and then cover with a lid. Place in the freezer for 2-4 hours to fully set.
4 Comments
Leave a Comment
Orange, Cinnamon and Barberry Tart
Spring 2020. I was craving pie. Sadly, I had no flour and no fresh fruit, aside from an old orange. Thus, the Barberry and Orange Tart was born out of pure necessity. Traditionally, barberries are …
Apple Beet Ginger Smoothie
Beet powder is among the most striking spices we have at the shop. Its vibrant red color is attention grabbing, and transfers well into any dish it is used in, with little hassle. People …
Poudre de Colombo Carrot Soup
A word of advice from a novice gardener: Carrots are much bigger than carrot seeds. Somehow, fifty-odd square feet of garden space doesn’t seem like that much when it’s being planted, but it can produce …
Besar Cranberry Chutney
The rich and toasty taste of our Besar blend makes an ideal complement for the pop of fresh cranberry in this exotic twist on a holiday classic. Candied ginger and dried apricots round out the …
Gourmet Salts: The Spice Merchants’ Need-to-Know Basics!
“Salty” is one of the five basic flavors that the human palate can detect, along with sweet, sour, bitter, and “umami.” A baker might tell you that salt makes “sweet things, sweeter,” but more specifically, …
What if you roasted the strawberries first, to reduce the liquid and concentrate the flavor? And then pureed them? And used kirsch instead of bourbon? I’ll try it, and keep all y’all posted. Or maybe just bring some by the warehouse…
We are more than happy to do, ahem, “quality control”. (I know, it’s a tough job, but somebody’s got to do it!)
How much brown sugar?
One cup sugar – the recipe is updated now. Thanks for catching that!