Philadelphia Cheese Steak Ice Cream Serves 20 2 ounces beef tenderloin, thinly sliced 1 tablespoon olive oil 4 tablespoons light Karo syrup 3.5 ounces sharp cheddar, shredded 1.5 cups cream 2 cups milk .66 cups sugar 4 tablespoons corn starch 3 tablespoons cream cheese salt Heat the oil over medium heat, and cook tenderloin until lightly browned. Add 3T Karo syrup, and cook until well done. Allow to cool, then mince finely. Set aside. In a new pan, melt the shredded cheddar with 2T cream over medium heat. Allow to cool to a firmish malleable glop. Mix 1-3/4 cups of milk, 1-1/4 cups of cream, 2/3 cup sugar and 1T light corn syrup in a big pot. Bring to a boil, and let bubble away for 4 minutes, stirring occasionally. Mix 2T milk and 4t corn starch in a small bowl, and whisk into the hot milk mixture. Heat up again, and boil for another minute. Mix 3T cream cheese and 1/8t salt in a big heat-resistant bowl. Slowly pour hot milk mix into the cream cheese, whisking away. Cover and cool in the fridge. When cool, pour milk mix into an ice cream machine and whir away. Chuck in the candied beef bits at intervals. When it’s expanded, and about 3/4 done, start adding the small nuggets of cheesiness. Don’t do this all at once, but at regular intervals.
Posted on: Thu, 11 Jul 2013 16:29:29 +0000
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