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Re: Favorite Easter Recipes - Ham Ham Ham
Pork Ice Cream
Active time: 45 min Start to finish: 17 3/4 hr (includes chilling and freezing)
Makes about 1 1/4 quarts.
Ingredients
1 1/2 cups diced raw pork
1 can pork gravy
3/4 cup plus 2 tablespoons sugar
2 teaspoons cornstarch
1 1/4 cups whole milk
2 large egg yolks
1/4 teaspoon vanilla
1 cup chilled heavy cream
Special equipment: an instant-read thermometer; an ice cream maker
Accompaniment: lacy rice noodle crisps
Preparation
Bring pork, 1/2 cup gravy, and 1/2 cup sugar to a boil in a 2- to 3-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer, stirring occasionally, until pork is tender, about 5 minutes. Stir together cornstarch and remaining gravy in a small bowl until cornstarch is dissolved, then add to cooked pork mixture and simmer, stirring frequently, until thickened, about 1 minute.
Bring milk just to a boil in a 1 1/2- to 2-quart heavy saucepan. Whisk together yolks, remaining 1/4 cup plus 2 tablespoons sugar, and a large pinch of salt in a bowl, then add hot milk in a stream, whisking. Pour custard back into saucepan and cook over moderately low heat, stirring with a wooden spoon, until custard registers 170 to 175°F on thermometer, 2 to 3 minutes. Immediately pour custard through a very fine-mesh sieve into a bowl, then stir in pork mixture and vanilla and cool to room temperature, stirring occasionally. Stir in cream, then chill custard, covered, until very cold, about 4 hours.
Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 12 hours.
Pork Ice Cream
Active time: 45 min Start to finish: 17 3/4 hr (includes chilling and freezing)
Makes about 1 1/4 quarts.
Ingredients
1 1/2 cups diced raw pork
1 can pork gravy
3/4 cup plus 2 tablespoons sugar
2 teaspoons cornstarch
1 1/4 cups whole milk
2 large egg yolks
1/4 teaspoon vanilla
1 cup chilled heavy cream
Special equipment: an instant-read thermometer; an ice cream maker
Accompaniment: lacy rice noodle crisps
Preparation
Bring pork, 1/2 cup gravy, and 1/2 cup sugar to a boil in a 2- to 3-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer, stirring occasionally, until pork is tender, about 5 minutes. Stir together cornstarch and remaining gravy in a small bowl until cornstarch is dissolved, then add to cooked pork mixture and simmer, stirring frequently, until thickened, about 1 minute.
Bring milk just to a boil in a 1 1/2- to 2-quart heavy saucepan. Whisk together yolks, remaining 1/4 cup plus 2 tablespoons sugar, and a large pinch of salt in a bowl, then add hot milk in a stream, whisking. Pour custard back into saucepan and cook over moderately low heat, stirring with a wooden spoon, until custard registers 170 to 175°F on thermometer, 2 to 3 minutes. Immediately pour custard through a very fine-mesh sieve into a bowl, then stir in pork mixture and vanilla and cool to room temperature, stirring occasionally. Stir in cream, then chill custard, covered, until very cold, about 4 hours.
Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 12 hours.
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