So for my second shot at The Takedowns ice Cream Takedown I wanted to make my Tres Leches Ice Cream but with more fancy pants. So I crumbled the Tres Harinas Cake on top and added a spot of the red jam I made recently. The awesome sign was made by Marc Lynn and my scooper Courtney called my ice cream “Three Titty Tasty!” which is totally true.
I must have bad ice cream juju though, because last year I wanted to make Malabar ice cream and the candy company in France sent me the Cotton Candy flavor instead of the pink bubblegum, but I went with it anyways. This year, my freezer broke and I churned everything once to no avail and then had to lug 2 gallons of half churned ice cream and my machine and bowls to my friend’s house in the heat to rechurn. Fortunately the flavor stayed awesome, but I blame my texture issues on why I did not place. Although, you really just never know at these things. Cause there was this chick that hand made cannoli shell ice cream cones and had a cannoli ice cream that was DYNAMITE and she didn’t place either. I CAN say that my gal Daisy, who took second in both People’s and Judges, totally deserved her win with her awesome Backwoods Blueberry Buttermilk Moonshine. MMMMMMM a girl after my own redneck stomach.
Regardless, Tyra Banks was there and she liked it! And I had an awesome Scoop Support Staff by way of my friend’s cousin Joey and my great new friend Courtney. I stole this cute picture of us from the article in Local Bozo.
You can check out other awesome coverage of the event and my ice cream below, of course the Wall Street Journal article that I am in is the subscriber only one, but it is a great mention nonetheless and my friend Diego snagged me a copy.
Now, THE RECIPE!
1/2 cup heavy cream
1 cup whole milk
3/4 cup evaporated milk (I used low fat)
3/4 cup coconut milk
2 TB condensed milk
1/4 cup cane sugar
1 TB agave
2 TB honey
1 TB bourbon vanilla extract
1 tsp sea salt
1 tsp cinnamon
1 tsp vanilla powder (optional)
Ice Cream for the Cuisinart 1 1/2 quart = 3 cups milk/cream of some sort, roughly 2/3 cups of a sweetener, and then a flavoring. I happened to have a lot of randomness in the house after my trials for the competition and so this is the recipe I ended up going with. When I make it for myself I omit the heavy cream and replace with coconut milk. The condensed milk was used here as a sweetener.
Mix in a pot on the stove until cane sugar dissolves, then chill in the fridge for 4 hours, then churn for 30 minutes! Top as desired.
I will leave you to your ice cream making with two images –
1 – This is how you know you have chosen as awesome partner.
2 – Adrian (Kenan from SNL) is the World’s Biggest Jerk Off!
What an awesome write-up and amazing recipe! I counted four milks in there, so would that make this a Quatro Leches ice cream?
That totally sucks about your freezer. So happy to hear that the flavor stayed good after the rechurn. My freezer wouldn’t get cold enough to even fully freeze the bowls. Furthermore, it was so warm in my apartment, that the bowls lost whatever chill they had faster than the ice cream could freeze. My first few test batches were disasters and I panicked so hard on twitter that I actually lost followers. Meanies! They don’t deserve my neurotic commentary anyway!
In any case, THANK YOU for telling me about how long those freezer bowls need to freeze!!!!!! If not for you, I would have completely been up shit creek as I would have opened up the ice cream maker on Saturday!!!!!!! Any stand mixer I receive in the future is yours!
I loved yours, by the way. The red jam was so bright and pretty and I had to fight off my helper for the sample. As always, you are amazing!
hahah yes technically there were four milks but I count the heavy cream/whole milk as one milk with different fat levels haha. When I make it for myself i don’t use heavy cream. I cant wait for your recipe!
Recipe forthcoming! Recovering today from my grandpa’s 90 birthday dinner. Think I partied to hard with gramps last night…
Very cool! Great job 🙂 That illustration is priceless…
Thanks! I have a great illustrator!
Pingback: Backwoods Blueberry Buttermilk Sherbet | coolcookstyle