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
Qalat Daqqa Chocolate “Kielbasa”
This recipe was inspired by the chocolate kielbasa in Kachka, a cookbook from the Portland, Oregon restaurant of the same name. We first tried it at a Tom Douglas Cookbook Socials and were instantly taken …
Chewy Lemon & Blueberry Mace Oatmeal Cookies
The fall colors and weather are here, and there’s nothing better to come home to than a warm home flooded with the scent of freshly baked cookies. My grandmother used to make oatmeal cookies with …
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, …
Besar Kaleidoscope Salad
This colorful salad is a delicious fall favorite. First off, Besar and butternut squash or pumpkin is a match made in heaven, although I’ve also made this using Ras el Hanout and Sri Lankan Curry, …
Kala Masala Skillet Cornbread
This savory cornbread knocked our collective socks off at first bite. Our Kala Masala spice blend is a complex one, and that complexity of flavor transfers easily to the skillet cornbread. There’s a tiny bit …
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!