The Unofficial Harry Potter Cookbook - Dinah Bucholz [72]
For the crumble, preheat the oven to 350°F. Whisk together the flour, sugars, cinnamon, and nutmeg. Rub in the butter with your fingertips until the mixture resembles wet sand. Spread the mixture on a baking sheet and bake 15 to 20 minutes until crisp and golden. Cool to room temperature, then chill until cold, uncovered to keep it from getting soft.
For the ice cream, combine the cream, milk, and sugar in a medium saucepan and cook over medium heat, stirring constantly, until hot but not bubbling. Temper the egg yolks by slowly pouring ½ cup of the hot mixture into the egg yolks while whisking constantly. Pour the egg yolk mixture into the pot while stirring and cook until slightly thickened and steaming, but not bubbling. Remove from the heat.
Pour the mixture through a sieve and stir in the vanilla extract. Cover the surface with plastic wrap to prevent a skin from forming, and cool to room temperature. Chill until very cold, about 6 hours or overnight. Freeze in an ice cream maker according to the manufacturer's instructions. Add the apples and crumble and churn another 2 minutes before transferring to an airtight container and placing in the freezer.
Makes about 6 cups
This is a great way to use up your mincemeat filling if you're making mince pies — and if you don't want the bother of making the ice cream itself, just soften a quart of store-bought vanilla ice cream, fold in the mincemeat filling, and refreeze the ice cream until firm.
Mincemeat Ice Cream
1½ cups heavy cream
1fi cups whole milk
2/3 cup granulated sugar
3 large egg yolks
2 teaspoons pure vanilla extract
1 cup mincemeat filling from Mince Pies (Chapter 5)
Combine the cream, milk, and sugar in a medium saucepan and cook over medium heat, stirring constantly, until hot but not bubbling. Temper the egg yolks by slowly pouring ½ cup of the hot mixture into the egg yolks while whisking constantly. Pour the egg yolk mixture into the pot while stirring and cook until slightly thickened and steaming, but not bubbling. Remove from the heat.
Pour the mixture through a sieve and stir in the vanilla extract. Cover the surface with plastic wrap to prevent a skin from forming, and cool to room temperature. Chill until very cold, about 6 hours or overnight. Freeze in an ice cream maker according to the manufacturer's instructions. Fold in the mincemeat filling with a rubber spatula before transferring ice cream to an airtight container and placing in the freezer.
Makes about 5 cups
This is a surprisingly good recipe. Rather than folding in a cup of crumbled Christmas pudding, as some recipes suggest, this recipe imitates the flavors of the famous pudding by incorporating some of the ingredients that go into making it.
Christmas Pudding Ice Cream
1½ cups heavy cream
1fi cups whole milk
¾ cup packed dark brown sugar
2 cinnamon sticks
About 10 whole cloves
About 10 whole allspice
3 large egg yolks
¾ teaspoon rum extract
¼ cup dark raisins
¼ cup golden raisins
¼ cup dried currants or dried sweetened cranberries
½ cup chopped toasted almonds
Combine the cream, milk, brown sugar, cinnamon sticks, cloves, and allspice in a medium saucepan and cook over medium heat, stirring constantly, until hot but not bubbling. Temper the egg yolks by slowly pouring ½ cup of the hot mixture into the egg yolks while whisking constantly. Pour the egg yolk mixture into the pot while stirring and cook until slightly thickened and steaming, but not bubbling. Remove from the heat and stir in the rum extract.
Pour the mixture through a sieve. Cover the surface with plastic wrap to prevent a skin from forming, and cool to room temperature. Chill until very cold, about 6 hours or overnight.
Freeze in an ice cream maker according to the manufacturer's instructions. Add the dried fruits and the almonds and churn another 2 minutes before transferring to an airtight container and placing in the freezer.
Makes about 5½ cups
Chocolate Custard Trifle with Toffee Crunch