So..... round one of this ice cream was taken to a dinner party a while back......I was informed it tasted like chicken. It didn't taste like chicken, just the glaze on a chicken. There is a difference. Haha. Yes, the blend of spices includes many of those found in a sesame ginger chicken recipe.........so we'll call version one a fail and move on from that. After halving the spices, removing the garlic, it now is no longer followed by the phrase "tastes like chicken" just "mmmm."
And speaking of mmmmmmm...I'll be spending my weekend gearing up for the Arizona trip on Wednesday! Jet skis, rock climbing jeep, clay pigeon shooting, RAWHIDE!, and most importantly: GREAT Mexican food! I'm sorry DC. I love you, but really, have you been to Mexico? Not Cancun! For shame! Actual Mexico. No? Lauriol Plaza has some good food....but it's about as Mexican as Cancun. You want to make some real money on Mexican food? Drive down to Puerto Penasco, make your way over to Cholla Bay, find a stand called Mr. Fish Taco. Take care of all the legalities and make it work. You will not regret it. I currently regret not being there. Right. This. Minute.
I hope everyone has a wonderful weekend! And please don't forget to please vote for Cherry Tea Cakes (I mean really, what other food blogger could make ice cream that DOESN'T taste like chicken!) in the Express Night Out's Best of 2010 DC Food Blogs contest! Look under people and places! I am the underdog, and realize I stand no chance, but it's fun for a moment to pretend I do! :)
Sesame Ginger Ice Cream
1 tablespoons balsamic vinegar
1 tablespoons soy sauce
1/2 tablespoon brown sugar
1/2 tablespoon water
1/2 tablespoon dark sesame oil
1/2 teaspoon minced peeled fresh ginger
1/8 teaspoon crushed red pepper
pinch teaspoon dried orange peel
3/4 cup sugar
1/2 teaspoon lemon extract
2 cup cream
1 cup milk
Combine first eight ingredients, stirring well with a whisk. Set aside.
In a stand mixer combine the eggs and sugar. Beat for one minute until light and fluffy.
Gently mix in the cream, milk, lemon extract and spice mixture.
Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.