Last night we had an all American dinner of potato salad and bbq chicken. We needed to have an all American dessert to go with it. This dessert is to counteract White On Rice's recipe for Thomas Keller's Beet Ice Cream. I am not so sure about this one. I mean if I was at French Laundry and Thomas Keller personally served it to me, I think I would still raise an eyebrow. Sorry, Chef Keller, I know you have one of the finest restaurants in the world but beet ice cream?To right all that is wrong in this world. I made salted peanut and caramel ice cream.
Look at this mise en place. Five ingredients. That's it. ECM's Salted Peanut and Caramel Ice Cream
1 1/4 cup sugar
3 cups heavy cream
1 tablespoon of vanilla extract
1 1/2 cups of chopped peanuts (salted party peanuts work well in this recipe)
1/4 cup of water
Place 1/4 cup water and sugar in a heavy sauce pan and cook over low heat, without stirring, until the sugar is dissolved. Turn the heat to high and boil sugar until it's a golden brown color, about 5 minutes. Do not stir, swirl pan to make sure the caramel cooks evenly.
Remove caramel from heat and carefully pour the heavy cream into saucepan. The mixture will bubble up like crazy, so be careful. Then the caramel will solidify, like in the above picture. Return the saucepan to low heat and stir with a wooden spoon until the caramel dissolves, about 8-10 minutes. Add vanilla. Pour mixture into a container and refrigerate until cold.
When the mixture is chilled, add peanuts. Prepare according to ice cream maker's directions.
There you have it. Salted Peanut and Caramel Ice Cream. Add some bananas and some hot fudge sauce and you have a great ice cream sundae. Much better that beet ice cream, don't you think?
*My lawyers (the little sous chefs) have advised me that Thomas Keller is a close friend of The Cooking Goddess, sister of The Baking Goddess. To spare me the wraith of Chef Keller, The Cooking Goddess, and The Baking Goddess and to not be a hypocrite I must try beet ice cream because how am I to know if I like beet ice cream if I don't try it.I hate it when they are right!
10 comments:
I've never cared for beets. I hate to temp fate or any of the goddesses (kitchen, cooking, baking) but I don't think incorporating beets into ice cream is going to make them any more palatable... unfortunately. Your ice cream looks great!
Beet ice cream is in my top 5 flavors of all time. It is absolutely fantastic -- try it. I think you'll love it. If not, send me your leftovers. I'm hungry.
Asthmagirl... I'm not a big beet fan either... but if Thimas Keller says it's good well I would have to try it at least once.
Carol...I'm not worthy! I'm not worthy! *bowing down to you... I think I'm going to have to bite the bullet and make it because I'm sure it's good. It's that whole beets thing I have to get over.
beets taste like top soil. who'd want to eat top soil ice cream? peanutty caramel goodness makes much more sense. also what's the recipe for that tater salad, it looks yum.
*lex... that's the problem i have with beets. they always taste like dirt. the tater salad has red potatoes,eggs,itallian parsley, celery, finely chopped,not a lot! sherry vinegar, mayo, spicy brown mustard, a little olive oil, salt and pepper.
caramel ice cream rocks. i've noticed that it's hardly ever offered at ice cream shops, which is tragic.
confession: if i were in your kitchen when that bottom photo was taken, i'd be highly tempted to suck the melted ice cream off the table. i can't deny it. :)
my australian cousin-in-law (what do you call a cousin's wife?) makes a killer potato salad except it has bacon in it and if there's anything i hate it's bacon in a creamy sauce that has been in the fridge and gotten all soggy/chewy. yuck!
OK~ make this salted pecan or cashew caramel ice cream and I'll put my vote in for this beating out French who? ;-)
And, uhm , I like beet ice cream, heh. But I'm a caramel addict. There I said it. I'm a big person, see?
Sigh. Wish I had an ice cream machine. Instead I'll just have to fantasize about yours.
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