Menu

Urfa Biber – Strawberry Ice Cream

  • Details
  • Related Items

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, with a little bit of Beet Powder (for extra color).

 

Urfa Biber and Strawberry Ice Cream

Urfa Biber and Strawberry Ice Cream

Ingredients

  • 1½ cups heavy cream
  • 2 cups whole milk
  • 1 whole egg
  • 6 egg yolks
  • ? 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

  1. Bring milk, cream, bourbon or extract, and 2 tsp. of the urfa biber to a simmer.
  2. In a medium mixing bowl, whisk the egg and yolks together, add sugar and mix until fully incorporated.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
https://www.silkroaddiary.com/urfa-biber-and-strawberry-ice-cream/

Tagged with:

 2 Comments

  1. Karen Kinbar says:

    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…

    • Sherrie says:

      We are more than happy to do, ahem, “quality control”. (I know, it’s a tough job, but somebody’s got to do it!)

Add a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Caraway Red Ale Mustard

Mustard is easy to make, but it also requires a little patience. If you let the mustard sit for a few days for the flavors to meld together, you will be rewarded with a fine, …

Advieh-Spiced Persian Meatballs

Lamb is the perfect pairing for our version of the signature Persian spice blend, Advieh, and this easy meatball recipe will have a flavor feast on your table in no time. You can serve them …

Umami Apple Pie

For our final meeting of the year, the World Spice Cookbook Club is taking on recipes from The Flavour Principle: Enticing Your Senses With Food And Drink. This cookbook, containing recipes from around the world, focuses …

Caribbean Spice Grilled Salsa

Fresh pineapple tastes of a wild summer, its tropical sweetness tempered by raucous acidity. Our favorite way to tame the fruit is to cook it slowly until the pale yellow becomes a rich gold and the sugars …

Chef Andrea’s Cardamom and Olive Oil Cake

Recently, Holly admitted her powerlessness over the char grilled prawns at the West Edge’s favorite eatery, Lecosho. She recommended following the dish with this fantastic cardamom olive oil cake for dessert, and my ears perked …