And so, part of my research has involved immersing myself completely, daily cooking my way through some of these books, and adding my own touch as I go along. Here is one of the recipes for a blood orange ice cream that I came across in the Chez Panisse Desserts cookbook by Lindsey Remolif Shere, who worked as the pastry chef at the iconic restaurant. It’s a simple recipe; the only special tools you’ll need are an ice cream maker and a freezer. I’ve infused the egg custard with rosemary and star anise at different stages of preparation; the flavors are subtle and don’t overwhelm the citrus notes of the orange. No reviews 3/4 cup/180 ml half-and-half 1 cup/200 g sugar 2 whole star anise pods 6 yolks, from large eggs 2 1/2/600 ml cups whipping cream Two 3 in/7.5 cm rosemary sprigs (the stems should be young and not woody) Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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