Melting me….

 

“Warm? No. This is a setting for London broil.” – Adrian Cronauer(Robin Williams) from Good Morning Vietnam.

That about sums up our weather here right now in the beautiful, yet craptastically hot Pacific Northwest. It was so hot that even the dog had to sit with me in our “pool,” otherwise known as the bathtub. I didn’t plan on her coming in, she just jumped right on in there. There is nothing better than being miserably hot while having the lovely aroma of wet dog. :P Since I am obviously not turning on the oven this week, I did what almost everyone in the blogging community seems to be doing, I went frozen.

Change for some is impossible, for others they just take it as it comes. I like to think that I am the later of the statement. I am doing my best to to embrace the Philadelphia Flyers(I have memorized the current roster and went back through archives to read up on the teams history). Though they are not my “team”, that would be the Calgary Flames(GO Flames)…they are the team, as most of you know, of my beloved Danny Briere. So to honour my hockey player I made ice cream representing his new team….Briere’s Flyers Frozen Custard. An orange base custard that is mixed with chocolate chips, caramel swirl and chocolate fudge swirl. I must say, Danny would be proud. I only made a small batch and boy am I sad about that. I think I ate half of the orange base just as it was churning in the ice cream maker. Definitely a keeper! I think next time I am going to make the orange base and throw in some smoked salt caramels from our local chocolatier, Fran of Fran’s Chocolates. Just 2 ½ more months till hockey starts up again…GO Flyers.

Briere’s Flyers Frozen Custard

Orange custard base

1 ½ cups orange juice
zest of one orange
¾  cups superfine sugar
1 ½ cups heavy whipping cream
3 large egg yolks

Heat the orange juice, ½ cup sugar and orange zest in a saucepan over medium high heat. When hot, stir to dissolve the sugar. Bring to a boil and allow to boil for 15 minutes to form a slightly thickened syrup.
Cool the syrup in an ice-water bath to 45F, about 15 minutes. Place in a container and store in refrigerator until needed.
Heat heavy cream in a saucepan over medium high heat. Bring to a boil.
While the cream is heating, place the egg yolks and 1/4 cup sugar in the bowl of an electric mixer fitted with a paddle or whisk attachment. Beat the eggs on high for 2 to 2 ½ minutes. Scrape down  the sides of the bowl, then beat on high until slightly thickened and lemon-colored, 2  ½ -3 minutes.
Pour boiling cream SLOWLY into the beaten egg while the whisk is on low. Once all cream is in whisk on medium for 30 seconds. Return mixture to saucepan and heat over medium high heat, stirring constantly. Turn down heat if it starts to boil. Bring temperature to 185F, about 1 minutes. Remove from the heat and transfer to a stainless steel bowl. Cool in an ice-water bath to a temperature of 45F, about 15 minutes. Store in air tight container and let sit in refrigerator for an hour.
When mixture is cold, combine with the orange syrup mixture and then freeze in an ice cream freezer, following the manufacturers instructions.
While orange custard ice cream is freezing, prepare the sauces.


Caramel Sauce(from Baking From My Home to Yours by Dorie Greenspan)

2 cups sugar
½ cup water
1 ½ TBSP light corn syrup
2/3 cup heavy cream
2 TBSP unsalted butter, at room temperature

Put the sugar, water and corn syrup in a medium heavy bottomed saucepan, stir just to combine the ingredients and then put the pan over medium-high heat. Heat, without stirring , until the caramel turns deep amber., 5-10 minutes. Lower the heat a bit and, standing back from the saucepan add the cream and butter. When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps. Set aside till needed.

Chocolate Sauce

2 ounces semi-sweet chocolate, broken into ½ inch pieces
¼ cup heavy cream

Place chocolate in a bowl. Heat cream in a saucepan over medium high heat. Bring to a boil. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Set aside till needed.

Finish making the ice cream:

Transfer the semi frozen orange custard ice cream to a plastic container. Immediately fold in ½ cup chocolate chips. Add the caramel sauce, using a large rubber spatula to give the mixture two folds. Add the chocolate sauce, once again using a large rubber spatula, and give the mixture 5 to 6 folds. Securely cove the container and place in the freezer for several hours before serving. Serve within 3 days.

Adapted from: Desserts To Die For by Marcel Desaulniers

Comments

  1. Ahhhhh, I feel cooler just looking at these photos! Here in the Northeast, it’s pretty steamy, too.

  2. This is my kind of ice cream. Caramel and chocolate folded in? Brilliant Peabody! I’m glad you are embracing your new team :)

  3. These pictures are SO good and make me want to make ice cream. It looks like premium ice cream, too rather than the lighter almost grainly LOOKING ice cream I’m uced to seeing. Make me want an ice cream maker, but I wouldn’t use it much. Maybe I’ll ask for one if I ever get married and can register for stuff! :-)

  4. Beautiful! Looks like something you’d pick up at a great lil’ shop with lovely tables to sit and enjoy the surroundings and frozen yumminess! I have a table/chairs on my patio….why don’t you swing on by….hee hee

  5. Oh, man! Three of my favorite flavors in one frozen custard?! This is about enough to make me break down and buy an ice cream maker . . . gotta go work on my rationalization to convince the Husband . . .

    Lovely, as always Peabody! :-D

  6. Those are some killer pics, love the ice cream.

  7. I am so glad it did not turn out to soup!! Very tempting pics! Not a combo I would necessarily pick, but as you said, change needs to be embrassed. I will definitely try it!

  8. Knew you’d figure out a good way to deal with the Halloween colors. Orange custard sounds yum. rowing up my fav flavor was lemon custard, this must try this orange one.

  9. Very original. It sounds quite delicious and the pics look so tempting!

  10. Hi, I love you. Can I exchange a lifetime of washing your dishes for your making me frozen custards and ice creams? :D

  11. Gorgeous, Pea! Ice cream really is the only way with weather like this!

  12. You made an ice cream for the Flyers? Now that is a girl who loves a hockey player. This looks absolutely incredible and must have been delicious after sitting in a bathtub with a soggy dog.

  13. Just gorgeous! I’d like a bowl of that for breakfast. And lunch. And dinner. Too hot for anything else. You can come over and dip your feet in our kiddie pool, but please leave the dog at home. :-)

  14. Peabody you chill me! And I need chilling. Dallas is hot and humid – it’s supposed to get to 97 today with a heat index of 107! I need your ice cream! Love how you mix things, different recipes from different books. Sort of matchs how your player and teams are at the moment.

  15. Will you make an ice cream for the Flames? Pretty please?

  16. Yeah, I think I could eat all of that in one sitting….

  17. I just heard about the weather out there. We did have a heat wave the past few days too, although the humidity dropped a lot today. Yeh, looking at that bowl of frozen custard gives you some heat relief.

  18. What a delicious combination, Peabody – wonderful photos, too.

  19. Wow! It so seducing ice cream pictures. I am afraid of my waist line but we live only ones. I love your blog!

  20. Oh, this looks delectable (also, I adore the orange almond cake psted previously, a great recipe if you have friends who are gluten free). It’s sweltering here and I’m dreaming of frozen anything!

  21. no, your melting ME! wow this looks refreshing and amazing! yum, and sniff…

  22. That ice cream looks sooo good! Orange custard, caramel, chocolate, what a brilliant combination! I probably could have eaten the whole quart on Wednesday. Oy… lets hope it doesn’t get that hot again this summer.

  23. After I saw David Lebovitz’ blog I keep threatening to get an ice cream maker so I can try out all these recipes. :-D

    This post of yours is not helping my noble efforts of resisting! :-D

  24. Sounds like a great cooler. Yum!

  25. Peabody!! This ice cream is soooo delicious looking. Some of your best pictures yet.

    Wow, I was just thinking about HOW STINKING HOT IT IS. I wear the least amount of clothes possible, hair up, fans on, AC cranked, and still, I am just hot. :(

    This ice cream sounds like the perfect solution!

  26. Oh wow! We both share the same blogging name! And we’re both foodies! My fix is based on breakfasts.

    And you take awesome pictures.. I love it! You rock!

    Cheers, and hope you can find some cool shade!

    Peabody

  27. oh peabody you have got my number! that lools so refreshing and delicious! i love the yellow hue from the yolks…reminds me of french vanilla, yummmmmm :)

  28. I am an avid Flyers fan…and also an avid fan of Danny Briere…this was a great idea…what a great tribute to Danny…LOVE IT!!!

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