Post by marlaoh on Sept 22, 2002 8:24:09 GMT -6
Restaurant 222 Peach Cobbler
by Carl Truong
BOURBON ICE CREAM
3 cups bourbon whiskey
2 cups milk
1 quart heavy cream
2 cups white sugar
12 egg yolks
HONEY CINNAMON ICE CREAM
12 egg yolks
2 cups milk
1 quart heavy cream
3 cups honey
6 cinnamon sticks
ALMOND BREAD CRUMBS
1 cup chopped almonds
1 cup all-purpose flour
2 cups confectioners' sugar
2 3/4 cups dry bread crumbs
PEACHES
1/2 cup water
2 tablespoons white sugar
1 tablespoon cornstarch
2 tablespoons water
12 fresh peaches - peeled, pitted and chopped
1/2 teaspoon ground cinnamon
1 To Make Bourbon Ice Cream: Combine bourbon, 1 pint milk, 1 quart cream, 2 cups sugar and 12 egg yolks in top of double boiler. Cook, stirring, until mixture coats the back of a metal spoon. (If eggs start to curdle, remove from heat and stir vigorously until smooth.) Strain. Pour strained mixture into freezer canister of ice cream maker. Freeze according to manufacturer's directions.
2 To Make Honey Cinnamon Ice Cream: Combine 12 egg yolks, 1 pint milk, 1 quart cream, honey and cinnamon sticks in the top of a double boiler. Cook, stirring, until mixture coats the back of a metal spoon. (If eggs start to curdle, remove from heat and stir vigorously until smooth.) Strain. Pour strained mixture into freezer canister of ice cream maker. Freeze according to manufacturer's directions.
3 Preheat oven to 325 degrees F (165 degrees C).
4 To Make Almond Crumbs: Combine almonds, flour, confectioners' sugar and bread crumbs. Place on baking sheet.
5 Bake in preheated oven 15 minutes, until brown. Cool completely.
6 To Make Peaches: In a large saucepan over medium-high heat, bring 1/2 cup water and 2 tablespoons sugar to a boil. Dissolve cornstarch in 2 tablespoons water. Stir peaches, cinnamon and cornstarch mixture into simple syrup and bring to a boil again. Remove from heat and cool completely.
7 To Assemble Dessert: In eight tall serving glasses, layer peaches; crumbs; bourbon ice cream; peaches; crumbs; honey cinnamon ice cream. Serve immediately.
Makes 8 servings
by Carl Truong
BOURBON ICE CREAM
3 cups bourbon whiskey
2 cups milk
1 quart heavy cream
2 cups white sugar
12 egg yolks
HONEY CINNAMON ICE CREAM
12 egg yolks
2 cups milk
1 quart heavy cream
3 cups honey
6 cinnamon sticks
ALMOND BREAD CRUMBS
1 cup chopped almonds
1 cup all-purpose flour
2 cups confectioners' sugar
2 3/4 cups dry bread crumbs
PEACHES
1/2 cup water
2 tablespoons white sugar
1 tablespoon cornstarch
2 tablespoons water
12 fresh peaches - peeled, pitted and chopped
1/2 teaspoon ground cinnamon
1 To Make Bourbon Ice Cream: Combine bourbon, 1 pint milk, 1 quart cream, 2 cups sugar and 12 egg yolks in top of double boiler. Cook, stirring, until mixture coats the back of a metal spoon. (If eggs start to curdle, remove from heat and stir vigorously until smooth.) Strain. Pour strained mixture into freezer canister of ice cream maker. Freeze according to manufacturer's directions.
2 To Make Honey Cinnamon Ice Cream: Combine 12 egg yolks, 1 pint milk, 1 quart cream, honey and cinnamon sticks in the top of a double boiler. Cook, stirring, until mixture coats the back of a metal spoon. (If eggs start to curdle, remove from heat and stir vigorously until smooth.) Strain. Pour strained mixture into freezer canister of ice cream maker. Freeze according to manufacturer's directions.
3 Preheat oven to 325 degrees F (165 degrees C).
4 To Make Almond Crumbs: Combine almonds, flour, confectioners' sugar and bread crumbs. Place on baking sheet.
5 Bake in preheated oven 15 minutes, until brown. Cool completely.
6 To Make Peaches: In a large saucepan over medium-high heat, bring 1/2 cup water and 2 tablespoons sugar to a boil. Dissolve cornstarch in 2 tablespoons water. Stir peaches, cinnamon and cornstarch mixture into simple syrup and bring to a boil again. Remove from heat and cool completely.
7 To Assemble Dessert: In eight tall serving glasses, layer peaches; crumbs; bourbon ice cream; peaches; crumbs; honey cinnamon ice cream. Serve immediately.
Makes 8 servings