Saveur.com: Daily Fare |
| Posted: 08 Jul 2013 08:30 AM PDT  The problem with homemade ice cream is that it's often too soft or too dense, lacking a luscious mouth-feel. Ice cream is basically a frozen emulsion, in which components that do not naturally meld-fat, water, and air-are encouraged to marry by adding such things as heat, proteins, sugars, and starches. The stronger the marriage, the more supple the ice cream will be. If water is not bound well with the other ingredients, it becomes nasty little ice shards that disrupt the smooth sensation on the tongue. Jeni Bauer of Jeni's Splendid Ice Creams has developed a technique that addresses, and solves, some of these common problems head-on. Her basic formula is foolproof, and applies to all flavors, from nutty praline to good old-fashioned chocolate. See the gallery for step-by-step instructions » 
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| Posted: 08 Jul 2013 06:00 AM PDT  (Thai-Style Ice Cream Sandwich) SERVES 4 2 14-oz. cans coconut milk 1 cup desiccated coconut ½ cup sugar ¼ tsp. kosher salt 1 frozen pandan leaf 1 tbsp. vanilla extract 4 soft hot dog buns ¼ cup canned corn ¼ cup sweet gingko nuts ¼ cup nata de coco, drained ¼ cup palm seeds, rinsed 2 passion fruits 1 large, crisp chocolate chip cookie, roughly crushed 3 tbsp. toasted cashews, chopped 3 tbsp. sweetened condensed milk Bring coconut milk, coconut, sugar, salt, and pandan leaf to a boil in a 2-qt. saucepan over medium heat. Cook, stirring, until sugar dissolves, about 5 minutes. Remove from heat; let steep for 1 hour. Discard pandan leaf. Transfer to a bowl and stir in vanilla; chill. Process mixture in an ice cream maker according to manufacturer's instructions, then transfer to a plastic container and freeze. To serve, place three small scoops of ice cream in each bun and top with 1 tbsp. each corn, gingko nuts, nata de coco, and palm seeds. Scoop out juice and seeds from fruits, and divide among sandwiches; top with ¼ of the crushed cookie and cashews. Drizzle milk over each sandwich. 
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