Georgia Magazine - August 2013 - (Page 36A)

Web exclusive Second helping: We all scream for more ice cream! BY JANE F. GARVEY T he American history of ice cream, as in Europe, began on the tables of its aristocracy. But it was not to stay there. According to The Ice Cream Journal, a New Englander named Nancy Johnson invented the fi rst hand-cranked ice cream churn in 1846, and patented it. But lacking the funds to manufacture the invention, she sold the patent for $200 to a kitchen wholesaler who did. The Ice Cream Journal also reports that in 1851 Jacob Fussell opened the fi rst commercial ice cream operation in the U.S., and that Americans ate “just one teaspoon of ice cream a year.” Today, the average indulgence, the journal reports, is 23 quarts per person per year! And according to Tori Avey, writing in The History Kitchen, 9 percent of U.S. cows’ milk production is devoted to making ice cream. Below are more iced treat recipes from chefs, restaurants and readers. Happy churning! Pastry chef for the Tiberia Restaurant Group, Megan Brent uses Georgia’s Richland Rum and its rum syrup to make this fabulous rum raisin ice cream. Richland Rum Raisin Ice Cream With “Almost Rum” Swirl 1 cup raisins 1-1/2 cups Richland Rum (or any dark rum), warmed 2 cups unsweetened coconut milk 2 cups heavy cream 1 vanilla bean, split, scraped 1 cinnamon stick 1-1/4 cups sugar, divided 12 egg yolks 1 cup Richland Rum’s “Almost Rum” syrup (or molasses) Combine raisins and warmed August 2013 Above: Summertime fun includes cooling off with scoops of Morelli’s Gourmet Ice Cream. The company’s Dunwoody location shares space with Farm Burger restaurant. Left: A big scoop of strawberry sorbet brings a smile to this little visitor at Savannah’s Café Gelatohhh. rum in a sealed container and let steep for 24 hours. Strain raisins through a colander, and reserve 2 tablespoons of the soaking liquid. In a separate medium (2-quart) combine unsweetened saucepan, coconut milk, heavy cream, vanilla bean, cinnamon stick and half the sugar; bring to a light boil, taking care not to allow it to scorch. In separate bowl, combine egg yolks and remaining sugar, whisking until yolks become a light pale More online at www.georgiamagazine.org For more recipes and to read this month’s Georgia Cooks story, “Here’s the scoop!” turn to page 32. To read more about Savannah-based Leopold’s Ice Cream, see “Sweet success,” page 16. yellow. When milk is scalded, temper the yolk mixture by Return 1/4 cup hot milk into it. whisking tempered mixture to the saucepan and place it over medium heat. Continue to cook this custard base, stirring constantly until it reaches 180 degrees. Note: Do not exceed this temperature, or eggs will curdle and the base will be ruined. Chill custard in an ice bath, then refrigerate overnight or at least 8 hours. Churn the ice cream according to manufacturer’s directions. Meanwhile, combine the strained raisins, reserved rum from soaking raisins and “Almost Rum” syrup (or 36A JENNIFER J. HEWETT Bonus content CAFE GELATOHHH http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - August 2013

Georgia Magazine - August 2013
Contents
Viewpoint
Mailbox
Georgia News
Picture This?
Liberty Notes
Calendar of Events
Currents
Sweet Success
Tracking the Bottlenose Dolphins
Saving Wilma; Dolphin Facts
Around Georgia
While Visiting Lake Oconee
My Georgia
Georgia Cooks
Second Helping: We All Scream for More Ice Cream!
Snapshot
More Snapshot Photos
Plant of the Month
August’s Online Trivia Contest
Georgia Grown Spotlight

Georgia Magazine - August 2013