Monday 21 November 2016

Tiger Ice-Cream

I love ice-cream.  LOVE it.  I received an ice-cream maker for my birthday this past summer, and it has gotten a lot of use since then.  Looking back, I also should have purchased shares in a dairy company.  The consumption of cream has risen in this house exponentially since receiving this gift.   As I noted in my post for Gingersnap Maple Pecan Ice Cream, I have to continue to implement my rule whereby I only consume ice-cream in the presence of other adults.  Otherwise I would sit in my basement watching daytime tv and eating ice-cream while my kids fend for themselves upstairs. 

I've been brainstorming since the summer about this ice-cream.  Tiger-ice cream has been a favorite of mine since I was a kid.  It's becoming more popular again, as I see it occasionally in the grocery store now.  I feel there was a period of time where it was extinct.   It was hard to find, and it made it even more of a treat.   In case this first-world problem rears its ugly head again, and there is a shortage of Tiger ice-cream throughout the land, I have discovered a solid solution....this recipe!

On a side-note, in case you don't know what Tiger ice-cream is, I'm sorry that you haven't experienced this.  Take a read here, and check out this little blurb about it.  It's basically orange ice cream with black licorice swirls throughout.  And it's mind-blowing.

I hesitated to try this for quite some time because I wasn't sure you could really duplicate the delicious syrupy licorice goodness at home.  I searched through different syrup and caramel recipes to see if I could adapt them to be licorice.  Then one day, while I was vacuuming (yup, some of my best ideas come when I'm sweating it up with housework), it came to me.  Why was I reinventing the wheel?  Why couldn't I just start with a white corn syrup base and add to it?  Why was I trying to be a hero and make my own syrup?

Throw this in your ice-cream maker and prepare to be amazed!  Also clear your schedule for additional gym time.  Sorry.

You will need:

2 cups whipping cream
2 cups half and half cream
1 cup sugar
1.5 tsp pure orange extract
wilton orange food paste

3 tbsp white corn syrup
1/4 tsp pure anise extract
wilton black food paste

Whisk together the creams, sugar, orange extract and food coloring (you will only use a very small amount on the end of a toothpick).  Use enough to achieve your desired color shade.  Pour into a 2 quart ice-cream maker and process according to manufacturer's directions.  

While your ice-cream is spinning away, stir together the corn syrup, anise extract and black food paste in a small bowl.  Place in the refrigerator until ready to use.  This will really thicken up your corn syrup and make it easier to handle when swirling. 

Once your ice-cream is finished (mine takes about 30 minutes), turn off your ice cream maker and get ready to swirl.  I think hand swirling is optimal because then you can really control how much and where it will be.  I thought about just dumping it in my machine in the last minute of processing, but I was worried it would "mix in" too much.

Start by putting one third of your finished ice-cream in an airtight container (you will need about a 1.5 quart container).  Drizzle 1/3 of the syrup over-top of this ice-cream layer.  Add the next third of the orange ice-cream to the container.  Repeat syrup drizzling.  Add the last layer of ice-cream and finish drizzling with the last of the syrup.  Now, take a butter knife and "cut" through the ice-cream in random swirling motions to swirl the syrup more through each layer.  Place the ice-cream in your freezer for four to six hours to fully firm up.  Scoop and enjoy!

Tiger Ice-Cream

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