In Spice Dreams, Sara Engram and Katie Luber spice up everyone's favorite treat: ice cream!
Discover how you can incorporate fresh and dried herbs and spices into your homemade frozen desserts with more than 50 recipes for ice creams, sorbets, sundaes, ice-cream sandwiches, and other frozen treats. Honey-Mint Ice Cream with Thyme and Basil, Chile-Orange-Chocolate Sorbet, Cardamom Snickerdoodle Cookie Ice-Cream Sandwiches, and Caramel Apple Sundaes are just a taste of the deliciously decadent desserts you'll find in this unique ice-cream book.
Chocolate Ice Cream with Cumin and Fennel
Cumin is not likely to be the first flavor that springs to mind when you think of spicing up ice cream. But as an essential spice in some of the world’s great cuisines, from India to the Middle East to Latin America, it’s surely one of the world’s most ubiquitous flavors—so why not give it a spice cream to star in?
2 cups whole milk
¼ cup plus ½ cup sugar
1 teaspoon ground cumin
1 teaspoon fennel seed
¹⁄8 teaspoon salt
4 large egg yolks
4 ounces semisweet chocolate, finely chopped
2 cups whipping cream
1 teaspoon vanilla
Combine the milk, ¼ cup of the sugar, the cumin, fennel seed, and salt in a medium, heavy saucepan. Scald the milk mixture over medium-high heat, stirring often, for 5 minutes.
While the milk is scalding, whisk together the egg yolks in a medium mixing bowl. Add the remaining ½ cup of sugar and whisk until the eggs are light and fluffy. Whisking constantly, add a small amount of the hot milk to the egg mixture. Gradually whisk in the remaining hot milk.
Return the custard mixture to the pan and cook over medium-low heat, stirring often, until the custard is thick enough to coat the back of a spoon, about 5 minutes. Remove the pan from the heat and add the chocolate. Whisk until the chocolate melts and the custard is smooth. Place the pan in a bowl of ice water to quickly cool the custard. Let the custard cool, stirring often, for 5 minutes.
While the custard is cooling, combine the cream and the vanilla in a medium bowl. Stir in the custard mixture. Cover with plastic wrap and press the wrap directly onto the surface of the custard. Refrigerate until completely chilled, at least 4 hours or overnight. The custard may be stored in the refrigerator for up to 3 days.
Freeze the chilled custard mixture in an ice-cream maker according to the manufacturer’s instructions. Transfer the ice cream to an airtight container and freeze in the freezer for 2 to 4 hours before serving. Makes about 1½ quarts.