Subj : Top Parisian Noshes - 10
To   : All
From : Dave Drum
Date : Wed Mar 01 2023 05:19:00

The Ice Cream at Folderol: Ice cream and wine are unlikely bedfellows,
but the two come together harmoniously at Folderol, Compagnon and Yang’s
cave à vin, which is next door to Le Rigmarole. The couple took a gamble
on the pairing when they opened at the end of 2020 - not only because of
pandemic-related restrictions (service was initially to-go only) but
also because of a local culture that rarely succumbs to the joy of a few
scoops of ice cream after a long day. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Red Wine Ice Cream
 Categories: I scream, Desserts, Wine
      Yield: 5 servings
 
    750 ml Bottle of red wine
    2/3 c  Brown sugar
      2 c  Heavy whipping cream
      1 c  Half & half
      4    Egg yolks
      1    Vanilla bean
 
  The first step in making our wine ice cream is to reduce
  the wine down to a syrup-y liquid. Pour your bottle of
  red wine into a large pot and simmer over low medium
  heat until it is reduced to one cup of liquid. About an
  hour. Once it has been reduced, set aside.
  
  In a medium pot, whisk together the brown sugar, and
  whipping cream. Cut your vanilla bean in half and scrape
  out that beautiful vanilla caviar into the pot. Add the
  bean pod to the pot as well.
  
  Stir constantly while cooking over medium heat until it
  begins to steam, but before it boils.
  
  Beat your egg yolks with a fork or with a mixer until
  they are light colored. Remove the vanilla bean pod from
  the cream and slowly add the cream into the egg yolks.
  It is important to add the cream to the eggs very slowly
  so that they do not curdle.
  
  Once you have successfully added the cream to the eggs,
  pour the mixture back into the pot and cook over medium
  heat until it thickens and turns in to a custard. If it
  sticks to the back of a wooden spoon, it is done. Remove
  from it from heat.
  
  Pour the mixture through a strainer and into a large
  bowl. Stir in the half and half and the reduced wine.
  
  Chill the mixture in the fridge for an hour or two until
  cold. Add to your ice cream maker and freeze according
  
  to directions. If it is too soft for your liking, stick
  in the freezer for a few more hours.
  
  By: Jessica Pinney
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Use liquor to disinfect your soft drinks; you can never be too safe.
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