by Chaud!
Photo by Chaud!
Chaud!'s Notes:
Expand1 cup Raisins ( I use jumbo organic ones that are practically the size of small animals, they were nice and gooey after soaking) Ask a question about this ingredient
3/4 cups sugar, plus one tablespoon Ask a question about this ingredient
1/2 cup Black Strap Rum ( sounds like something Captain Jack Sparrow would drink) Ask a question about this ingredient
3 egg yolks Ask a question about this ingredient
pinches salt Ask a question about this ingredient
1 cup whole milk Ask a question about this ingredient
2.5 cups whipping cream Ask a question about this ingredient
1/2 scraped vanilla bean Ask a question about this ingredient
In a small saucepan add raisins to 1/4 c. rum with a tablespoon of sugar. When the sugar has dissolved, remove and let sit at room temperature.
Ask a question about this stepMake a custard by bringing milk, cream, vanilla seeds + pod, and half the sugar to a simmer.
Ask a question about this stepWhisk yolks and remaining sugar till pale.
Ask a question about this stepPour 1/3 of the hot milk/cream over the yolks, whisking the whole time. Pour this into the remaining milk and continue to cook over medium heat for 10 minutes.
Ask a question about this stepAfter the eggy smell is gone and the custard coats the back of a spoon, strain the mixture into a bowl over an ice bath. Cool the custard to room temperature, add remaining 1/4 cup rum and refrigerate overnight.
Ask a question about this stepMix according to your machine’s instructions, and when it resembles a thick milkshake add your rum soaked raisins. Dump your ice cream in a container to freeze, laying a piece of plastic wrap directly on the top of the ice cream before putting on the lid. Freeze at least 2 hours.
Ask a question about this stepWhile you’re freezing the ice cream make the shortcakes.
Ask a question about this step2 cups all purpose flour Ask a question about this ingredient
1 tablespoon baking powder Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
6 tablespoons cold butter cut in small cubes Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1/2 cup cream Ask a question about this ingredient
1 egg, beaten for egg wash Ask a question about this ingredient
1 handful sugar to sprinkle over Ask a question about this ingredient
In a stand mixer fitted with a paddle attachment, measure the flour, baking soda, sugar and salt and mix to evenly combine.
Ask a question about this stepTake your butter out of the fridge at the last minute, plop in the cold cubes, and mix until the butter cubes resemble peas.
Ask a question about this stepAt that point add eggs beaten with the cream and stop the mixer right when the dough becomes a cohesive mass- its ok if there’s a little flour at the bottom.
Ask a question about this stepDump the bowl over, spilling the contents into a lightly floured work surface. Press out the dough into a shaggy pile about ½ inch tall and cut out shortcakes with either a glass or biscuit cutter.
Ask a question about this stepLay the shortcakes on parchment lined baking sheets, brush with egg wash, sprinkle with sugar and bake for 19 minutes.
Ask a question about this stepCool and cut a small hole in the middle with a mellon baller or tiny biscuit cutter and place a scoop of ice cream in there. Or you can split the shortcakes in half and make an ice cream sandwich.
Ask a question about this stepGood picture. This ice cream is truly fantastic all on it's own! I was having a hard time giving up our pies this year, but this creamy,cool, finale to the Thanksgiving meal has won me over!
yippee! ice cream sandwiches! LOVE the headnote and the recipe.
These are delicious little ice cream sandwiches! I had one when the little shortcakes were still warm out of the oven. Or was it two!
Picture is sideways woopsie! and PS this is an adaption from Emily Luchetti's Passion for Ice Cream
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
YUM! Can't wait to try this American in London version! Look's great. Wish I could have one right now in the hot LA heat.