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Following on from another thread and the current onion ingredient recipe challenge, I though I would jokingly see if onion ice cream existed... Guess what...
The recipe comes from here
http://www.npr.org/2011/08/23/139882489/caramelized-onion-and-balsamic-ice-cream
And they credit it to here: A Passion for Vegetables by Paul Gayler (Lyons Press, 2003).
Apparently it will look like coffee ice-cream
Ingredients
Makes about 1 quart
1/2 cup thinly sliced onions
2 tablespoons unsalted butter
1/2 cup sugar
2/3 cup red wine
Juice and grated zest of 1 orange
4 large egg yolks
1 large egg
2 cups milk
1/2 cup heavy cream
1 tablespoon balsamic vinegar
Method
The recipe comes from here
http://www.npr.org/2011/08/23/139882489/caramelized-onion-and-balsamic-ice-cream
And they credit it to here: A Passion for Vegetables by Paul Gayler (Lyons Press, 2003).
Apparently it will look like coffee ice-cream
Ingredients
Makes about 1 quart
1/2 cup thinly sliced onions
2 tablespoons unsalted butter
1/2 cup sugar
2/3 cup red wine
Juice and grated zest of 1 orange
4 large egg yolks
1 large egg
2 cups milk
1/2 cup heavy cream
1 tablespoon balsamic vinegar
Method
- Put the onions in a pan of boiling water, simmer for 5 minutes, then drain. Repeat, then dry well on a kitchen towel.
- Melt the butter and 1/4 cup of the sugar gently in a heavy pan, add the onions and cook for 15 to 20 minutes, stirring occasionally, until caramelized to a deep brown color (take care — the color will turn quickly at the end and may burn if you don't watch it).
- Add the red wine, orange juice and zest and boil until reduced by half.
- Whisk the egg yolks, whole egg and the remaining sugar together until the mixture is thick and pale yellow.
- Add the milk and cream to the onions and bring to a boil, then pour over the egg mixture little by little, stirring.
- Return to a clean pan and cook over a gentle heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of a spoon. Be careful not to let it boil. (Just before it boils, you may see some of the following signs: tiny bubbles around the edge of the pan; a dull, quiet, suppressed boiling sound beneath the surface, like a teakettle before it whistles; a faint heaving and expansion of the surface. If you detect any of these signs, pull the pan off the flame right away.)
- Strain the mixture into a clean bowl and stir in the balsamic vinegar.
- Cool the ice cream quickly by standing the bowl in a larger bowl of iced water and stirring until cold (even better, pour the ice cream into a sturdy freezer bag and cool the bag in the iced water).
- Churn in an ice-cream maker until the mixture resembles semi-whipped cream, then freeze until firm.
