The FrangloSaxon Cooks

Louisiana Cuisines

  • Home
  • Recipe List
  • Tripping & Talking
  • Reviews & Recommendations
  • Privacy Policy

Salted Steens Ice Cream

January 26, 2019 by Carine Clary Leave a Comment

Salted Steens Ice CreamI invented Salted Steens Ice Cream one Christmas when I was running low on white sugar and high on cane syrup and it turned out to be the best possible way to use up Steens syrup. It’s nothing more than simple cane syrup ice cream studded with gingersnaps. You can make it at any time of year but it’s especially nice around the holidays since it tastes like gingerbread. The smoothness comes from the combination of the syrup and the cornstarch.

Custard Base Best

One of the reasons homemade ice cream tastes better than store-bought is the custard base. This adds a step to the process, not to mention the extra time and the expense of the egg yolks. Most commercial ice cream makers can’t charge enough to make a profit on custard-based versions so they don’t make them. This is the reason amateur ice cream makers usually churn out product that’s superior to the pros. Because they can afford to.

What stops many of them though is the near-universal fear of curdling. No one wants all their effort and expense to end up as a pot full of runny sugary scrambled eggs. But fear not! This problem can be largely avoided by the use of a thick bottomed pan and/or double boiler, moderate heat, and constant stirring. And the stirring time is mercifully short since the eggs do cook quickly. And last but not least there is the strainer. No matter how careful, no matter how low the heat, you will end up with a few curdled squiggles. That’s why you’ll pour it through a strainer. That way no one will ever know.

Making the Custard and freezing the ice cream

So for this recipe, you’ll want to start heating the cream, then in another bowl whisk vigorously the yolks, cornstarch, and syrup until completely smooth. When the cream warms to the point where it’s hot(ish) but still not too hot to stick your finger in, go ahead and ladle some of the cream into the egg yolk mixture. This is called tempering. I think of it as squiggle reduction because it will warm the yolks without cooking them and causing the scrambled egg effect. After you’ve added two or three more ladles of cream and mixed it well, pour the cream and yolk mixture back into the pot with the cream.

Stir until a thermometer reads 180 or until you see the first bubble pop on the surface. One fail-safe way of testing doneness is the old “coats a spoon” routine. When the custard starts to visibly thicken pull out your spoon. Does a thick layer adhere to the spoon? Yes? Now take your finger and run it down the back of the spoon right through the middle. If it creates a channel that stays you’re done. Think Moses. Parting of the waters. Like that.

At this point you strain it into a bowl, add the cold half cup of milk and stir a bit to cool. When it’s no longer hot add the vanilla, cover with plastic and put in the fridge for several hours. When it’s good and cold freeze it according to your ice cream freezer’s directions. Right before the end add the broken sifted cookie chunks and you’re done.

Because of the slightly larger amount of sugar (in the form of syrup) in this, the finished product will be somewhat softer than other ice creams so make sure your freezer is at its lowest setting to harden it up properly.

Salted Steens Ice Cream
 
Print
Author: Carine Clary
Recipe type: Dessert
Cuisine: Southern, Creole
Ingredients
  • 6 large egg yolks
  • 1 tablespoon cornstarch
  • 1 cup Steens cane syrup
  • ½ cup whole milk
  • 2 cups heavy cream
  • ½ tsp. salt
  • 1 tsp. vanilla extract
  • 1 cup broken up ginger snap cookies or Speculaas (the Belgian version)
Instructions
  1. Combine yolks, cornstarch & syrup and beat well.
  2. Bring cream to a simmer, then add a little to the yolks. Add the remainder of the yolks and stir over a low heat till the custard coats a spoon (or 180 on the thermometer.)
  3. Add cold milk and vanilla extract.
  4. Strain into a bowl and let cool off a bit.
  5. Cover with plastic and chill thoroughly in the fridge.
  6. Break the cookies up into medium sized pieces. Do a quick sift to get rid of the tiniest crumbs. The final product will look better.
  7. Pour the custard mixture into the ice cream maker and freeze according to directions.
  8. When the ice cream is almost frozen, add the cookies.
  9. Serve with a small dusting of sea salt on top.
Notes
You can use other cookies in the spice family as long as they’re thick and hard like gingersnaps.
3.4.3177

 

Filed Under: Christmas, Creole, Desserts, Ice Cream, Southern Tagged With: cane syrup ice cream, ice cream, steens syrup

Turkey Poulette

Turkey Poulette

Personal Picks

  • Turkey Poulette
  • Mussolini Sandwich
  • Fresh Corn Cakes
  • Chicken Mull
  • Salted Steens Ice Cream

Follow Us

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

About Me

Hello, I'm Carine Clary and I'm the FrangloSaxon.

And is that a word? In a word - Yes! It reflects my French connections in the south part of the state and the Anglo Saxon ones on the Arkansas state line. I grew up eating & loving all the foods of Louisiana and the idea is to collect lots of them right here on this website.

What you'll find here is food that reflects everybody's cooking. Creole we know. Cajun we know. But how about Croatian or Vietnamese....or Italian or German....or the underestimated plain Southern food they do so well in the upstate parishes?

They're all part of who we are so pull up your chair and join me for some good eats!

Search the FrangloSaxon

Search by Holiday

  • Bastille Day
  • Christmas
  • Fourth of July
  • Mardi Gras
  • New Year's
  • Revillon
  • St. Joseph's Day
  • Tet
  • Thanksgiving

Search by Tradition

  • Cajun
  • Creole
  • Croatian
  • German
  • Greek
  • Italian
  • Southern
  • Vietnamese
  • African
  • French
  • Turkish
  • Mexican
  • Irish
  • Links I Like

    • The Homesick Texan
    • Acadiana Table
    • Southern Souffle
    • Savory Spices
    • Well Being Secrets
    • Deep South Dish

Recent Posts

  • Pastitsio
  • Italian Grilled Cheese Sandwich
  • Crabmeat St. Francis
  • Scallops Beurre Blanc
  • Slugburger

Popular Posts

Mussolini Sandwich

Back in pre World War II days it was actually possible to find restaurants in New Orleans which served something called the Mussolini Sandwich. The History Say what?? It is true and I have the ad to prove it. I thought it would be fun to recreate but needless to say there is no record… 

Read More »

Chicken Mull

Chicken Mull is the old name for Stewed Chicken in milk. It’s also sometimes called Jallop.  This is a cold weather, church supper dish that has spread from its Georgia Carolina origins and now pops up in a few other spots. If you want your kids to come home on their college breaks, make sure… 

Read More »

Creole Crab Cakes

Crispy Creole Crabcakes! Do you crave the crispiest creole crab cake on the planet? You’re in luck because it’s right here and easy to make. The point of your typical creole crab cake is crabby plus crispy with a shot of rémoulade on the side. You want lotsa lumps just barely held together with as… 

Read More »

Vietnamese Cucumber Salad

A Vietnamese cucumber salad that looks elegant and tastes really good. For some reason I’ve found that the dressing tastes better after it’s had a chance to set a spell, so if you have the time you should make it a day ahead or at least a couple of hours ahead but don’t add it… 

Read More »

Christopher Sandwich

For everyone coming off the post-July 4th carnivorous barbequed everything high, let me present the Christopher Sandwich. Almost vegetarian (except for the bacon) it’s both filling and light. The avocado and cheese stick to your ribs while the tomato, onion, olives, pickles, and mushrooms add interest and a salty tang.  And then there are the… 

Read More »

Turkey Poulette

Back in the eighties they made a TV movie about a post-apocalyptic world. They called it “The Day After” and anyone who’s surveyed their house, and especially their kitchen, the day after Thanksgiving has lived it. You think you’ll never eat again but by the next afternoon familiar hunger pangs kick in and you’re headed… 

Read More »

  • Home
  • Recipe List
  • Tripping & Talking
  • Reviews & Recommendations
  • Privacy Policy

Copyright © 2023 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress