My experimenting with cookies led to infusing fats with flavor, which led to where I am now, experimenting with ice cream. Ruhlman's recent post on making Creme Anglaise inspired me to try my hand at some interesting ice cream flavors.
I followed Ruhlman's recipe exactly, except I infused the cream with a whole lotta thyme, along with the vanilla bean. This, I thought, was incredible. I couldn't get enough. The thyme wasn't overpowering, but it wasn't a no-show.Maple Pecan
Instead of sugar I used the same weight of maple syrup. At the end of the freezing process, I folded in some chopped pecans that I had cooked in butter and brown sugar. This ice cream was solid, though I definitely wanted more maple flavor to come through. I loved having those pecans in there for the texture not to mention flavor.
I infused the cream and milk with three cinnamon sticks in addition to adding a teaspoon of ground cinnamon to the mix. It goes without saying that you have to like cinnamon to like this ice cream, but this stuff is not for the faint of heart. The cinnamon flavor comes through pure and strong. I liked this ice cream as much as the vanilla-thyme because the cinnamon really shines. I can only imagine eating this with some pumpkin or apple pie. yummmmm
More to come I'm sure.