July 24, 2008

Leave the gun. Take the cannoli.

Raw milk: Panacea or Poison?

Selling raw milk is illegal in many states. That's the government at work protecting us from the real dangers in the world.

Alton Brown on unpasteurized milk, via the Good Eats Fan Page:
"Holding the milk at 145 degrees for 30 minutes [pasteurization], nukes the nasties while preserving some of the body, the character, the flavor of the milk. Heating milk to 161 degrees for 15 seconds [ultra-pasteurization] kills everything, good, bad, and indifferent... It also shuts down enzymes, and knocks off a bunch of nutrients. In other words, it kills the milk. But since that method is a hundred times faster...it's the one most often employed by the dairy industry. Which is why most American milk tastes like [a] shirt."
I have two quarts of unpasteurized cream left over from the wedding cake. I'm trying to find just the right starring role for that stuff before it spoils. What higher calling is there for dairy than ice cream? Tonight I experimented making ice cream with unpasteurized milk and cream. Oh. My. Gosh. I don't know if this was just a good flavor combination, or if using raw milk makes that much of a difference, or whether I was just really really hungry, but the ice cream tasted delicious.

Coffee Heath Bar Ice Cream
Makes 1 quart
ingredients
1 1/2 cups milk
1 1/2 cups heavy cream
5 ounces evaporated milk
2/3 cup sugar
1 vanilla bean, seeds scraped
1 teaspoon vanilla extract
2 1/2 tablespoons Kahlua
1 1/2 teaspoons instant espresso powder
1/2 cup toffee bits
preparation
Stir together all ingredients except toffee bits with whisk until combined. Pour into ice cream maker to freeze. While machine is running, put toffee bits in freezer to chill. Near the end of machine cycle, add toffee bits. Mix for an additional 1-2 minutes, or until toffee is evenly distributed. Transfer ice cream to plastic container and freeze until firm.

I think those measurements are right. I added ingredients incrementally to taste. Might need some more espresso powder. Adding some chopped semi-sweet chocolate would be good. The vanilla bean is totally optional. I have at least a dozen beans left over from the wedding cake, which had vanilla bean frosting.

Next up: I bought some pre-made cannoli shells, ricotta, figs, and pistachios to make Emeril's Cannoli.

Cannoli

Too much espresso. I'll never get to sleep.

3 comments:

Chet said...

All this good ice cream at home? Now I know why you didn't want me to visit last night :p

Auntie said...

It was National VANILLA Ice Cream Day on Wednesday. What were you thinking?

KimberlyKV said...

I started with vanilla bean ice cream. Then I thought, "Oooh, I'll add some left over toffee bits." And it just snowballed from there, because then I thought, "Oooh, I'll add some Kahlua and espresso," and "Mmmm, I should add some chocolate chunks, too."