Evidently Missouri is home to concrete or should I say frozen custard…custard so thick that it will hold its form and mix-ins even when held upside down. At Kansas City Royals game fans can enjoy a version of this stiff dessert with the famous Dirt and Worms: custard, smashed Oreos, along with chocolate sprinkles and gummy worms.
While I have to say that I’ve never consumed this particular gluttonous creation, it did strike me as somewhat less than “royal.” Therefore we decided to present a “spiked” royal dessert fine enough for the highest of monarchs and good enough for the lowest of peasants.
Our creation representing the Royals as part of the MLB Recipe Series combines the simplistic love of homemade vanilla ice cream with that of ruby port and blueberries. It’s a rich, royal, decedent, adult fun that I’m betting even an Emperor like Napoleon would fight for.
Click here if you’ve missed any part of the MLB Recipe Series and be sure to check back in next Wednesday for the final installment of the series!
Vanilla Ice Cream from The Perfect Scoop
- 1 cup whole milk
- ¾ cup sugar
- 2 cups heavy cream
- Pinch of salt
- 1 vanilla bean (split in half lengthwise)
- 6 large egg yolks
- ¾ tsp vanilla extract
Blueberry Port Reduction
- 1 cup fresh or frozen blueberries
- 1 cup ruby port
- ¼ cup sugar
- ½ zest of a lemon
- Grab yourself a medium bowl, whisk together the egg yolks, and set aside.
- Toss the whole milk into a small pan along with the sugar and salt. Warm over low heat.
- Whisking continuously, slowly add the milky sugar to the egg yolks.
- Return the combined mixture to the small pan and warm over medium-low heat. Cook until the mixture thickens and coats a spatula or back of a spoon.
- Pour the remaining heavy cream into a bowl and using a spatula strain the milk/egg mixture into the cream.
- Slowly whisk together. Re-add the vanilla beans to the mixture and store in the refrigerator until completely cooled.
- While the vanilla cream is chillin, toss your blueberries, port, and sugar into a small pot and cook over medium heat. Stirring regularly, make sure the blueberries are gradually breaking down and reduce by 2/3. Finally stir in the lemon zest to taste.
- Cool the Blueberry Port Reduction in an ice bath.
- Pour your vanilla cream into the ice cream maker and churn away.
- Begin the laying process by transfering a few scoops of the ice cream into a sealable container. Then add a small amount of the blueberry port reduction. Repeat process until you’ve topped it with the final bit of ice cream.
- Cover and place in the freezer to harden.
- Scoop, serve, and enjoy.
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