Monday, November 30, 2015

Lemongrass-Basil-Raspberry Sherbet {Page to Plate Thanksgiving}

My husband edited a piece about our dry ice fun on Thanksgiving.

 
DRY ice Cream Thanksgiving 2015.avi from JAKE MANN on Vimeo.

This was our second sherbet for our literary Thanksgiving...and was part of my "The Adventures of Sherbet Holmes" dessert.

Ingredients
  • 2 C milk
  • 2 C heavy cream
  • 1/2 C raspberry puree
  • 1 T ginger syrup
  • 3" piece of lemon grass, trimmed and quartered
  • 4 fresh basil leaves
  • 4 egg yolks
  • 1 C organic granulated sugar
  • dry ice


Procedure
In a medium saucepan, bring the heavy cream, lemongrass, basil, and milk to a simmer. Add raspberry puree and ginger syrup and allow flavors to steep for at least 20 minutes over low heat. Strain out the lemongrass and basil before proceeding.


In a large mixing bowl, beat egg yolks and sugar until light yellow in color. Add half of the cream mixture into the egg to temper. Then add the yolk mixture into the cream mixture.

Over low heat, whisk the mixture until it thickens. Transfer to a cool metal bowl. Once cool, cover, and place in fridge and allow to for several hours.
.
When ready to serve, take the sherbet base out of the fridge. Add in chunks of dry ice with tongs and stir with a rubber (or wooden) spatula. 


It will thicken to soft-serve ice cream consistency. If you wish it more solid, place it in the freezer. We served it soft on top of a quince crumble on Thanksgiving though the boys all thought this was better on my re-do apple crumble the following day.

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