10 August 2009
A total and utter wuss
Normally, I wouldn't complain about the weather. Actually, it's something I make a point not to do--for nine months out of the year, I'm surrounded by people who have nothing better to gripe about. See, living for the first 20-something years of my life in the upper Midwest means that weather doesn't really faze me. Rain, snow, heat, cold, whatever. I have students who don't come to school when it rains. Because they don't go outside when it rains. I have a few concerns about them. Life concerns.
New Yorkers don't really get it about the weather. About how cold it can get. About how much snow actually can accumulate.
I will admit this, however: I'm a total and utter wuss when it comes to heat and humidity. I am not above going shopping for hours in order to stay in an air conditioned place. Yesterday, I seriously considered staying on the subway all day. Not that I needed to go anywhere. Just to sit and read in an air-conditioned spot. All day.
Eating? Forget it. I would live on a steady diet of ice cream and sorbet and fresh limeades if I could. But alas, a girl cannot live on ice cream alone. Even if it's Malted Milk Ice Cream with Fudge Ripple. Which may be one of the earth's most perfect foods. Tell me: what do you eat when it's so hot that you lose your appetite?
Malted Milk Ice Cream with Fudge Ripple, adapted from The Perfect Scoop
for the Malted Milk Ice Cream
1 1/4 cups whole milk
2/3 cup sugar
pinch of salt
1 1/4 cups heavy cream
1/4 teaspoon vanilla extract
2/3 cup malt powder
3 large egg yolks
1 teaspoon cornstarch + 1 tablespoon milk, mixed to make a slurry
1. Prepare an ice bath in a large bowl; set aside. In a medium pot, warm the milk, sugar, and salt. In a large bowl, whisk together the heavy cream, vanilla, and malt powder and set a mesh strainer on top.
2. In a separate mixing bowl, whisk together the egg yolks and cornstarch/milk mixture. Temper the eggs--slowly pour the warm mixture into the egg yolks, whisking constantly (it helps to have a partner at this stage), then scrape the warmed yolk mixture back into the pot.
3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and whisk it into the malted milk mixture. Stir until cool over an ice bath.
4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
for the Fudge Ripple
1/2 cup sugar
1/3 cup light corn syrup
6 tablespoons Dutch-process cocoa powder
1/2 cup water
1/2 teaspoon vanilla extract
1. Mix all ingredients except the vanilla in a medium saucepan, and whisk constantly over medium heat, until it starts to bubble at the edges.
2. Allow mixture to simmer for 1 minute, whisking occasionally. Take off the heat, and stir in the vanilla extract. Chill in the refrigerator.