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Sunday
Feb032013

Lemon Thai Basil & Black Balsamic Ice Cream

Homemade Lemon Thai Basil & Black Balsamic Ice Cream

makes about 1 quart

Ingredients:

2 cups milk

1 cup heavy cream

1 1/2 cup packed Thai Basil leaves

1 teaspoon lemon zest

2 tsp Balsamic Vinegar

to taste Sea Salt

5 egg yolks

3/4 cup sugar

 Directions:

Put the ice cream container from your ice cream maker in the freezer. Heat the milk and cream with the zest and basil along with a pinch of salt. Bring it up to a gentle boil, then shut of the heat and let it infuse. Make sure to stir so the bottom doesn’t scorch. Let sit and infuse until no longer hot, but still warm. 

Separately, whisk together the egg yolks and the sugar until they are light in color from the air that you’ve incorporated. Set it aside.

Mix the basil milk in a food processor or Emersion Blender until uniform.

Temper the yolks by adding a bit of the warm liquid to them gradually. Keep stirring constantly, scraping down the sides to avoid scrambled eggs.

Return it all to the sauce pan and stir it constantly over low heat until it thickens to the point where you can leave a track with your finger on the spatula add the Balsamic.

 Let it cool for 5 -10 minutes, then pour the liquid into the frozen ice cream container and run it through the ice cream maker for 30-45 minutes.

Sunday
Feb032013

DOUBLE "J" BBQ SAUCE

Double “J” Barbecue Sauce 

2 quarts

 6 cups  Ketchup

1/2 cup            Brown Sugar, golden

3/4 cup            Corn Syrup, light

1/2 cup            Honey

1/4 cup            Molasses

1/2 cup            Yellow Mustard, pourable

1/3 cup            White Vinegar

1/3 cup            Onion Juice

1/4 cup            Worcestershire Sauce

3 TB.    Lemon Juice, fresh

2 TB.    Maggi® Seasoning

2 TB.    Mild Rub

1 tsp.    Celery Seed

1 tsp.    Liquid Smoke®

2 tsp.    Kitchen Bouquet®

1 tsp.    Black Pepper, ground

Special note:

Maggi Seasoning and Kitchen Bouquet can be found in most grocery stores in the steak sauce and BBQ sauce aisle.

This sauce was named for my two kids: Jessica & Jonathan. Who helped develop this sauce when they were young BBQ eaters!

Preparation:

Combine all the ingredients and blend well. Bring to a full boil, reduce the heat and simmer for 1 to 1 1/2 hours or until slightly thickened. Remove from the heat and hold for service or cool completely and store in the refrigerator until needed.

 

Approximated Preparation Time: 2 hours