The news about Gourmet closing is already old news, but that doesn’t make it any less sad. Many bloggers have already captured common sentiments about it, and I don’t have more to add than a big nod in agreement.
Today I’m posting a recipe for a kinako ice cream that was inspired by a classic ice cream recipe published in Gourmet in September 1998.
“Gourmet showed us the real possibilities of food: It wasn’t just to nourish the body or excite the palate, but to engage the mind and imagination, to magnify our experience, bringing us more fully into our senses, allowing us to be more completely alive.” –Diana Abu–Jaber
Kinako Ice Cream
adapted from Gourmet, September 1998
3 cups heavy cream
1 cup whole milk
1 1/2 cups sugar
3 large eggs
1/3 cup kinako powder
1. In a heavy saucepan, stir together cream, milk, and sugar. Bring mixture just to a boil, stirring occasionally, and remove pan from heat.
2. In a large bowl lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking, and pour into pan.
3. Gently mix in kinako powder and cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. Do not let boil.
4. Pour custard through a sieve into a clean bowl and cool over ice bath. Chill custard, its surface covered with wax paper, at least 3 hours, or until cold, and up to 1 day.
5. Freeze custard in an ice-cream maker, according to manufacturer’s instructions. Transfer ice cream to an airtight container and put in freezer to harden.