Monday, April 14, 2008

Shirley Temple Ice Cream, Take 2

Sister Sarah (who runs ReBook, Inc., and yes, I need to update the site!) and I made Shirley Temple Ice Cream last night -- take two. (For take one, visit here.) Sarah wants to call is Sarah Temple Ice Cream or Sarah's Shirley Ice Cream -- Any opinions?

Soooo, without further ado, here is Take 2...

Shirley Temple Ice Cream, Take 2

2 large eggs
1 cup sugar
2 tablespoons of butter
2 1/2 tablespoons lemon juice
7 1/2 tablespoons lime juice
1/4 cup plus 3 tablespoons grenadine (this time I used the syrupy sweet bottled kind)
1 1/2 cup heavy cream
1/2 cup skim milk
1 cup of halved maraschino cherries

Combine the first four ingredients plus 1/4 cup of the grenadine and 3 tablespoons of the lime juice in the top half of your double boiler. Place over simmering water and heat, while beating constantly, until the mixture thickens. This took us about 17 minutes. Allow the mixture to cool slightly, and add the milk, and the cream, as well as the remaining 3 1/2 tablespoons of lime juice and 3 tablespoons of grenadine. Cover and refrigerate overnight (or until cool).

Place the chilled mixture in your ice cream maker and freeze according to the ice cream maker manufacturer's directions. Add the cherries during the last few minutes of churning.

The results? Well, like the last recipe, this didn't freeze as hard as other ice creams I have made. In fact, it pretty much had a soft serve consistency, even after having had sat in the freezer overnight.

On first tasting Sarah and I both liked the final result but agreed it still didn't taste like a Shirley Temple. Even with very little lemon juice and no extract this time, it still tasted lemony. But the cherries were a nice addition -- and with the bottled grenadine syrup (which we tried because both Sarah and I used to Shirley Temples with the bottled, no-pomegranate-juice-included grenadine syrup) the color was much more appealing.

I have to say though, when I scooped it into the bowl for photographing, I had to eat the prop, and that time, though still very lemony, the lingering flavor reminded me very much of a Shirley Temple...hmmm...either way, it's closer than the last time.

Next step? Try making this with flat ginger ale or sprite. Ohhh, or maybe we could try a Shirley Temple Sorbet!

Big thanks to Stef over at Cupcake Project for her inspiration and homemade grenadine recipe!


Laura @ Hungry and Frozen said...

That looks gorgeous - I love the pink colour! Am always on the lookout for new ice cream ideas and this one sounds rather nifty :)

Scoopalicious said...

thanks, Laura, and welcome to our blog! Please visit often!

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Cakespy said...

This is the most beautifully colored ice cream I have ever seen! And oh, the Shirley Temple. I remember it being what sophisticated girls would order at restaurants. I was always frightened of it, until I tried it! A wonderful way to combine two perfect treats!!

Cakespy said...

...and can't wait for try #3!

Scoopalicious said...

Cakespy, it is a beautiful color, isn't it? Gotta love those artificial colors. I love love love shirley temples and i don't even like carbonated bevs! It is usually my drink of choice when i am joke!

Anonymous said...

What a great idea. I, too, love the color of this ice cream.

I think the issue with it being so soft serve is the use of skim milk. I know you also use heavy cream, but I think it needs more "fat" in it.

I think a sorbet version of this recipe would be splendid!

Scoopalicious said...

oooh, allthings, a sorbet!

If skim milk is the answer, I LOVE it! I love the softness of the ice cream!

Check this out, I made a matching tea!



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