Rhubarb-Strawberry Ice Cream

Yield: 2 Quarts

I love homemade ice cream. It doesn’t have any added thickeners or stablizers and the taste of fresh ingredients shine through. Many of my homemade ice-cream recipes start with a basic vanilla ice cream and then mix in flavors. Rhubarb-Strawberry sauce as an add-in gives this ice-cream a sweet and tart taste.

I use whole milk and real heavy cream to keep the butter fat high. A combination of vanilla extract and vanilla bean add a boost of flavor and make this ice cream subtley complex. Then I add in some Rhubarb Strawberry Sauce. It’s that simple

I use an ice cream maker to churn the ice-cream. Any ice-cream maker will work, or there are a number of videos on YouTube to follow if you don’t have an ice-cream maker.

Ingredients

Base:
1 Cup Whole Milk
2 Cups Heavy Cream
3/4 Cup Sugar
1/8 teaspoon Salt
1 Tablespoon Vanilla Extract
1 Tablespoon Vanilla Bean Paste*

Add In:
1 Cup Rhubarb Strawberry Sauce, refrigerated

*If not available, you can either scrape the seeds from the inside of a vanilla bean, or double the vanilla extract in place of the vanilla bean paste.

Instructions

  1. Combine milk, cream, sugar, salt and both types of vanilla into a large mixing bowl; preferrably one with a lid. Whisk until sugar and salt combines into the liquids.
  2. Chili for 2-6 hours or overnight. Just before placing in ice-cream maker, stir in the Rhubarb Strawberry Sauce.
  3. Place ingredients into an ice-cream maker and follow manufacturers directions, or use alternate churning method.
  4. Can serve immediately, or freeze for firmer ice-cream.
  5. To store: Place ice-cream in a freezer-safe container and keep in the freeezer.

Notes:

  1. In a hurry? Place the mixture in the freezer for 1/2 hour and then move to the refrigerator for 1/2 hour.
  2. Other fruit sauces or mashed fruits in simple syrups can be used in place of the Rhubarb Strawberry Sauce.

Kentucky Hot Brown

It’s Kentucky Derby Day! This year I decided to prepare the decadent Kentucky Hot Brown open-faced sandwich as a late lunch/early dinner while we enjoy the Churchill Downs race – the first in the great race for the Triple Crown each year. This year marks the 145th running of the Kentucky Derby, and the first result upset in the history of the Race.

The Hot Brown actually has its own history. Still served today at the historic Brown Hotel in Louisville, Kentucky, the Hot Brown was invented in the 1920’s for the 1200 guests that frequented their nightly dancing at the hotel. The chef wanted something more glamorous to serve the tired dancers instead of just ham and eggs. The original recipe is shared by the Brown Hotel. The original recipe and history can be found at https://www.brownhotel.com/dining/hot-brown

I stick close to the original recipe, but make a few changes. Not a fan of Texas Toast, I changed the bread to Brioche. I also make a very traditional Mornay Sauce which is made with Gruyere vs. the Pecorino called for by the Brown Hotel. I omit the nutmeg as I have a food intolerance to it – even in small quantities. You, however, can add it back if you prefer its distinct flavor in this creamy cheese sauce.

Ingredients

For the Mornay Sauce
2 1/2 Tablespoons Salted Butter
3 Tablespoons All Purpose Flour
8 oz. Heavy Cream
8 oz. Whole Milk
2 oz. Gruyere Cheese, grated (plus more for garnishing)
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
Pinch of Ground Nutmeg (optional, I omit)

For the Sandwich
Herb Roasted Turkey Breast, Sliced https://betwixtandcuisine.com/2019/05/04/herb-roasted-turkey-breast/
4 Slices of Brioche Toast (Crust Trimmed)
4 Slices of Crispy Bacon
2 Tomatoes, Sliced in Half
Paprika
Parsley

Instructions

In a two‑quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium‑low heat, stirring frequently. Whisk heavy cream and whole milk into the roux and cook over medium heat until the cream begins to simmer, about 2‑3 minutes. Remove sauce from heat and slowly whisk in Gruyere cheese until the Mornay sauce is smooth. Add salt and pepper. Optionally, add nutmeg.

Cut the crusts off the brioch toast. For each sandwich, keep one slice of toast whole, and cut the other in half diagonally to make toast points. to assemble place a whole slice of brioche toast in an oven safe dish. Add desired turkey slices. Original recipes suggests about 7 oz. Take the two halves of tomato and two toast points and set them alongside the base of the turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Gruyere cheese. Place the entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.