Cinnamon Walnut Ice Cream
It seems I’m slacking a bit on this blog, though we’ve certainly been in the kitchen these last couple of weeks. But Saturday was Luis’ birthday, and my mother-in-law came into town. We had such a relaxing weekend that I couldn’t pull myself away to post.
On Friday we forced ourselves to stay awake for Spain…On the Road Again, and sadly, I have to say it wasn’t worth it. Too much conversation between the road-trippers and shots of driving around (Was Mercedes a sponsor?), not enough about the food and culture. In one scene, Mario and Gwyneth are standing before a painting, and the camera spends more time on Gwyneth than the art. We hear much of her interpretation, but little about the artist or the painting or the period in which it was painted. There was one recipe featured in the hour-long show. I have to say that I hadn’t heard of Spanish actress Claudia Bassols, but the camera loves her. She is probably the most interesting conversationalist on the program, and she speaks six languages. Other than that, we found the show awkward. There isn’t enough cooking for a foodie, and there isn’t enough of Spain for someone interested in the culture. As a fan of both Mario Batali and Mark Bittman, I was expecting this program to be something else, I suppose.
On Saturday, I took my mother-in-law to the Austin Farmer’s Market and then to Kerbey Lane for lunch. That afternoon, José: Made in Spain happened to be on TV. Ah, this is how to present Spanish food and culture. He took viewers to Andalucía to see field workers harvesting olives and making olive oil. José then went into the kitchen with a bottle of the “liquid gold” to show viewers how to make Chicken Wing Confit with Green Olive Puree, a Spanish twist on American chicken wings. After preparing a classic Andalucían soup, salmorejo, José takes us to a freiduria (a fried fish restaurant) near Seville. He introduces a variety of fried fish tapas. José’s excitement about Spain is infectous. It makes you want to book a flight to Spain, or at least console yourself by getting Spanish in the kitchen.
Later that evening, Luis, his mom, my parents, and I went to Hudson’s on the Bend for a fabulous dinner (as though Hudson’s is capable of anything but). Feeling inspired, my new goal is to master the art of making crème brûlée, and Luis wants to try his hand at bison steaks.
I have a backlog of recipes to post, but for today, we’ll look at a recipe for Cinnamon Walnut Ice Cream that we made a few weeks ago (Told you I’m behind!).
Cinnamon Walnut Ice Cream
- 1 1/2 cups whole milk
- 1/2 cup whipping cream
- 1 cup chopped walnuts
- 1/3 tsp cinnamon
- 1 cup half and half
- 3/4 cup sugar
- 1 1/4 tsp vanilla extract
- dash of salt
Throughly combine all ingredients. Pour into the freezer bowl of your ice cream maker, and follow the directions for your specific machine. We found that the ice cream wasn’t firm enough, so we place it in an airtight container and popped it into the freezer for 30-minute increments, stirring it up in between freezing times. We did this for about two hours total.