DRAMBUIE Ice cream
- 1 1/2 quart Milk
- 1 quart Half and Half
- 100 gm corn syrup
- 200 gm sugar
- 4 gm Agar powder
- 1 can
(400 gm) sweet condensed milk
Candied diced grapefruit (remove
all of the cotton), and kumquat macerated in Drambuie
Combine milk/half & half/corn syrup to a boil infusing the vanilla beans.
Mix sugar and
stabilizer and add it to the boiling liquid. Wait for the boil again.
Turn off flame and add the condensed milk.
Let cool and refrigerate
over night before spinning in ice cream maker
Cut the oranges into small dices (almost the size
of the brunoise)
them 2 times in boiling water cooling them in iced water each time.
Between hands, squeeze the water out of the rinds, cover them with new water (make sure to measure the water).
Add the same amount of sugar and 1 clove per liter.
Bring the whole thing to a boil and let cool completely.
Bring the rinds and syrup to a boil again and let cool completely.
Repeat this operation 3 or 4 times until the rinds become soft and candied.
Add some Drambuie to the rind (enough to cover them)and let macerate for a few days.
After spinning the ice cream add some of the strained rinds and keep in freezer .