Caramelized Onion Brandy Ice Cream
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1 large yellow onion, thinly sliced
1 ¼ tsp vegetable oil
6 teaspoons brandy
2 cups heavy cream
1 ½ cups milk, whole
1 ½ cup sugar, granulated
¼ teaspoon salt
3 cardamom pods
2 teaspoon dried shallot (optional)
2 teaspoon chives (optional)
Thinly slice onion.Heat oil in sauté pan and deeply caramelize onion over medium heat. Deglaze the pan with brandy and cook off all alcohol. Reduce any liquid until dry. Weigh out 2/3 cup of the onion. Combine the heavy cream, milk, sugar, salt, cardamom, and 2/3 cup of the caramelized onions in a sauce pot. Bring to boil and remove from heat. Be cautious not to allow it to boil over. Remove from heat and allow to steep for 15 minutes.
Transfer to a blender and blend till smooth. Transfer to a clean, shallow, metal pan appropriate for the size of the liquid. Add dried shallot and chives if desired. Place the pan in the freezer. Stir every 20 minutes until the ice cream reaches the desired consistency. This could take up to 3 hours. Yields approx. 1 1/3 quart
This recipe was designed for the freezer method of making ice cream. If using an ice cream maker adjustments may be needed.
Recipe by Chef Aran Essig, CEC, CCA, executive chef, University of Northern Colorado.