There's Some Old Sartorial Advice That You Should Try Not to Be the First Person in Your Circle to Wear a Sweater
As we transition into hot weather, it's essential to remember some old sartorial advice that can help you avoid making your cold-weather wardrobe stale. The point of this little tidbit is to explain why it's crucial to delay that seasonal switch will make it so that your cold-weather wardrobe will get stale less quickly. By not jumping into your warmest clothes just yet, you'll be able to enjoy your winter garments for a longer period, making the most of their quality and keeping them in good condition.
I'm Making One Last Dish with Wintry Sage
As I prepare for the warmer months ahead, I want to make one last dish that showcases the flavors of wintry sage. With temperatures expected to reach 104 degrees this weekend, I know I'll need something special to bring a taste of Thanksgiving into my life. To achieve this, I've revisited a wacky ice cream flavor from my summer obsession – yoky flavored ice cream. This unique flavor has been a personal favorite of mine for quite some time now, and I'm excited to share its process with you.
Cooking the Ingredients
To start making this delicious ice cream, I'll begin by blending up the ingredients for Melissa Clark's master ice cream base. The process involves cooking the base to 165 degrees sous-vide. This step is crucial in creating a smooth and creamy texture that will make your taste buds dance. During this time, I'll add a big bunch of sage from my garden into the base, allowing its flavor to infuse into the mixture.
Browning Butter
Next, I'll brown a half stick of butter in a small saucepan. When you heat butter, the part that's actually browning is the milk solids within the fat. These solids are what I'm after, as they add a rich and creamy texture to my ice cream. By adding a spoonful of nonfat dry milk powder, each speck will get converted into a super flavorful, crispy, crunchy element to my recipe.
Adding Sage
I'll also throw some sage in here just so I have the depth of the Roth age – a nod to the rich flavors that this herb brings to the table. The combination of toasted sage and brown butter will create an aromatic and savory base for my ice cream.
Straining the Solids
Once the butter has reached its dark brown color, it's just a matter of straining the solids from the butter fat. Every drop of this ice cream base is now at 165 degrees Fahrenheit, making it perfect for freezing. To ensure that my ice cream has the best flavor possible, I'll let it sit in the fridge for 8 hours to allow the flavors to meld together.
Churning the Ice Cream
With my cold base and frozen freezer tub ready, I can start churning my ice cream. It's almost effortless – simply throw a strainer up here to catch any remaining sage or egg yolk, and let the machine do its magic. In just 20 minutes, I'll have a soft-serve texture that's sure to impress.
The Gnocchi Flavor
As I've been making this ice cream for some time now, I've developed my own unique twist on it – calling it gnocchi flavor. This name comes from the introduction of brown butter and potatoes into the mixture. These elements add a buttery, savory flavor without messing with the fat ratios, creating a truly one-of-a-kind taste experience.
Kettle Cooked Potato Chips
To take this ice cream to the next level, I'll add some crispy kettle cooked potato chips at the end of the churning process. The combination of salty and crunchy textures will create a delightful contrast that's sure to leave you wanting more.
A Taste of Summer in the Midst of Winter
This wacky ice cream flavor may be called yoky flavored, but it has a way of transporting me back to the warmth and sunshine of summer. Even on the hottest winter days, I'll be able to savor the taste of this unique dessert, making me feel like I'm somewhere far more pleasant – perhaps even in a tropical paradise.
Enjoying the Summer Months
While we may not have escaped the confines of our homes just yet, it's essential to keep ourselves entertained and nourished. By embracing the flavors of wintry sage and indulging in this delicious ice cream, I'll be able to escape into my own little world of summer bliss – at least for a short while. As Tom so aptly puts it, this ice cream is sure to make you forget about the triple-digit temperatures outside, making it an essential treat for anyone looking to beat the heat.
"WEBVTTKind: captionsLanguage: enthere's some old sartorial advice that you should try not to be the first person in your circle to wear a sweater even though you might be excited by a hint of a chill in the air delaying that seasonal switch will make it so that your cold-weather wardrobe will get stale less quickly the point of this little tidbit is to explain why as we transition into hot weather I'm making one last dish with wintry sage it's gonna be a hundred and four degrees this weekend but I want to have something in my freezer that can make it feel like Thanksgiving enter yoky flavored ice cream a remnant from that fated summer 16 wacko ice cream flavor obsession I've talked about before I've made corn and tobacco and this one starts the same way by blending up the ingredients for Melissa Clark's master ice cream base and cooking it to 165 sous-vide this time I'm adding a big bunch of sage from my garden into the base while that base comes up to temperature I will Brown a half stick of butter in a small saucepan when you heat butter the part that's actually browning is the milk solids within the fat since those solids are what I'm actually after I'm also adding a spoonful of nonfat dry milk powder this powder is nothing but milk solids so each speck will get converted into a super flavorful crispy crunchy this works best in a pan that isn't coated with a black nonstick coating that would prevent you from keeping tabs on the rapidly darkening color I'll also throw some sage in here just so I have the depth of the Roth age and the base and the toasted sage in the butter after achieving a dark brown color it's just a matter of straining the solids from the butter fat every drop of this ice cream base is now at 165 degrees Fahrenheit so now I have to let it sit in the fridge for 8 hours I don't want to make ice cream with anything other than super cold ingredients plus the time in the fridge will help the face sort of cure leading to an overall better flavor normally this would be the time at which I would pull out a bag that's already been done and chilled but groceries are kind of at a premium right now so I really do have to wait bye alright hello good morning at this point ice cream is very easy to make I've got my cold base my frozen freezer tub I'm just gonna throw a strainer up here to catch the sage and any bits of egg yolk that might still be in here pardon the noise and once this goes in it requires almost no input from me it just takes 20 minutes to get to a soft-serve texture so up until now I've just been making sage flavored ice cream but the way that I get into calling it gnocchi flavor is by introducing brown butter and potatoes so these sage brown butter solids are going in introducing buttery flavor without messing with the fat ratios and at the very end of churning some extra crispy kettle cooked potato chips after it's all mixed together it just has to harden up into a scoopable texture for half an hour in the freezer salty Seiji crunchy crispy this is just a Tom know enough to make you forget about the triple digit temps outside which is great news for someone who's not exactly ready to transition into swimwear quite yetthere's some old sartorial advice that you should try not to be the first person in your circle to wear a sweater even though you might be excited by a hint of a chill in the air delaying that seasonal switch will make it so that your cold-weather wardrobe will get stale less quickly the point of this little tidbit is to explain why as we transition into hot weather I'm making one last dish with wintry sage it's gonna be a hundred and four degrees this weekend but I want to have something in my freezer that can make it feel like Thanksgiving enter yoky flavored ice cream a remnant from that fated summer 16 wacko ice cream flavor obsession I've talked about before I've made corn and tobacco and this one starts the same way by blending up the ingredients for Melissa Clark's master ice cream base and cooking it to 165 sous-vide this time I'm adding a big bunch of sage from my garden into the base while that base comes up to temperature I will Brown a half stick of butter in a small saucepan when you heat butter the part that's actually browning is the milk solids within the fat since those solids are what I'm actually after I'm also adding a spoonful of nonfat dry milk powder this powder is nothing but milk solids so each speck will get converted into a super flavorful crispy crunchy this works best in a pan that isn't coated with a black nonstick coating that would prevent you from keeping tabs on the rapidly darkening color I'll also throw some sage in here just so I have the depth of the Roth age and the base and the toasted sage in the butter after achieving a dark brown color it's just a matter of straining the solids from the butter fat every drop of this ice cream base is now at 165 degrees Fahrenheit so now I have to let it sit in the fridge for 8 hours I don't want to make ice cream with anything other than super cold ingredients plus the time in the fridge will help the face sort of cure leading to an overall better flavor normally this would be the time at which I would pull out a bag that's already been done and chilled but groceries are kind of at a premium right now so I really do have to wait bye alright hello good morning at this point ice cream is very easy to make I've got my cold base my frozen freezer tub I'm just gonna throw a strainer up here to catch the sage and any bits of egg yolk that might still be in here pardon the noise and once this goes in it requires almost no input from me it just takes 20 minutes to get to a soft-serve texture so up until now I've just been making sage flavored ice cream but the way that I get into calling it gnocchi flavor is by introducing brown butter and potatoes so these sage brown butter solids are going in introducing buttery flavor without messing with the fat ratios and at the very end of churning some extra crispy kettle cooked potato chips after it's all mixed together it just has to harden up into a scoopable texture for half an hour in the freezer salty Seiji crunchy crispy this is just a Tom know enough to make you forget about the triple digit temps outside which is great news for someone who's not exactly ready to transition into swimwear quite yet\n"
