ROSE PETAL, MARSHMALLOW, MANGO AND PISTACHIO ICE CREAM
Helado de pétalo de rosas, malvavisco, mango y pistache
2 1/2 cups whole milk
1/2 cup heavy cream
1 1/2 cups loosely packed rose petals, rinsed
1 10-oz bag mini-marshmallows
3 cups, or 1 1/2 lbs, or about 3 mangos, peeled and diced
6 egg yolks
1/2 cup roughly chopped pistachios, toasted
Pour the milk and heavy cream into a medium-sized saucepan; set it over medium-low heat. Once hot, add the rose petals, marshmallows and mangos, cooking for about 10-15 minutes until the marshmallows have dissolved, stirring occasionally, but don’t let mixture come to a boil. Remove the saucepan from the heat.
In a large mixing bowl, whisk the egg yolks until they become thick and spongy.
Slowly stir 1/3 of the milk/cream mixture into the egg yolk, whisking, until thoroughly combined. Pour the egg mixture back into the saucepan with the remaining milk/cream mixture.
Set the saucepan over low to low-medium heat, stirring frequently with a whisk or spoon until the mixture thickens, about 15 minutes. Remove the saucepan from the heat. Once it cools, refrigerate.
Once chilled, process in an ice cream maker following the manufacturer’s instructions, and add the toasted pistachios 5 to 10 minutes before the ice cream is ready. Alternatively, freeze the entire mix.
Pati takes you to Xochimilco, the legendary floating gardens of Mexico, and sprinkles a few flowers into some impressive but easy Mexican recipes.
AVOCADO AND COCONUT ICE CREAM
Helado de Aguacate y Coco
3 large ripe Mexican avocados, about 2 pounds, halved, pitted, pulp scooped out (about 3 cups)
2 tbsp fresh squeezed lime juice
1 1/2 cups coconut milk
3/4 cups sugar, more to taste
1/4 cup dried shredded coconut, lightly toasted, optional for garnish, or toasted almonds, pine nuts or pistachios
Cut the avocados in half, remove the pit and scoop the pulp out. Cut the pulp into chunks and place it in the blender or food processor. Add the coconut milk, sugar, and lime juice, and puree until smooth.
Process the avocado-coconut puree in you ice cream maker, or ice cream ball, according to the manufacturers instructions. Place in the freezer for a couple hours for firmer ice cream. If you don’t have an ice cream maker you can serve it as a cold mousse, or you can also freeze it and serve it as ice cream, but it will be a little less fluffy. But its still good!
Lightly toast the shredded coconut on a small saute pan set over medium-low heat, stirring constantly so it does not burn. It will take less than a minute. Once the coconut becomes fragrant and acquires a tan, remove and set aside. Sprinkle over the ice cream.
This episode shows us how to pick and prime the perfect Mexican avocado, then walks us through three great recipes. As a bonus, she learns how to make an avocado martini from one of the top bars in Mexico City.
Right after savagely taking a bite into a fresh ear of corn, right in front of the cashier at the Farmers Market, I felt compelled to explain that its raw, sweet, flavor reminds me of the Corn and Cream ice cream from the Chiandoni heladería in Mexico City. A staple from my childhood days.
With a bit of nostalgia washing over me and in the mood of snapping that last piece of summer from this year, I brought back a full basket of corn. I would make one last batch of summer flavored ice cream, just as the stores begin to sell Halloween decorations, shockingly early, if you ask me.
Continue reading Outrageous But Necessary: Corn and Cream Ice Cream
Outrageous But Necessary: Corn and Cream Ice Cream