Monday, July 1, 2013

The Coolest Contest in Town

News to Know
by Amanda Causey

Contest Winners: Most Unique Beau Causey, Best Flavor Ann Wilson 
and Best Presentation Joshua Horn.

 We had a blast Father’s Day evening at Wings n Things at the Lake Wedowee Homemade Ice Cream Contest.  Our judges were Richie Traylor with Alabama Dairy Producers, and 2 members of the Alabama 100.7 Morning Madness crew Kevin Moon and Lake Wedowee Life’s own Lavoy “PaPa” Caldwell. Winners were chosen in our three categories and they received ice cream with cooler from Blue Bell Ice Cream, T-Shirt and cheese from the Alabama Dairy Producers. Our winning homemade ice cream flavors are featured here with the mouth watering recipes so you can try them out yourself. Thank you to all of our sponsors, contestants and spectators! If you decide to make one of these fabulous recipes please email us your photos to news@lakewedoweelife.com so we can share!  More photos will be  in our September/October for our Summer in Review issue.
Our Homemade Ice Cream Contest Judges: Kevin Moon, 
Richie Traylor and Lavoy “PaPa” Caldwell.

Best Presentation Winner
Double Chocolate Hazelnut
By Joshua Horn

2 ¼ cup milk
½ cup heavy cream
¾ cup sugar, divided
¾ cup unsweetened cocoa powder
 ¾ cup semi-sweet chocolate chips
4 egg yolks
2 tsp. vanilla
Pinch of salt
2 TBSP coffee
1/3 cup roasted hazelnuts, chopped

Combine milk, cream, and ½ cup sugar. Cook until sugar dissolves. Do not boil. Remove from heat. Add cocoa powder and chocolate chips. Whisk until smooth. Mix egg yolks with ¼ cup sugar until combined. Carefully add 1 cup hot milk mixture into eggs to temper. Then add egg mixture back into milk mixture and cook over low heat until slightly thickened. Remove from heat. Add vanilla, salt and coffee. Chill completely in the refrigerator. Pour into ice cream freezer. Follow instructions for freezing. When finished stir in hazelnuts. Makes  1  quart.

Best Flavor Winner
Strawberry & Lavender
Ice Cream
By Ann Wilson

2 cup strawberries
1 cup sugar
1 TBSP vanilla extract
4 egg yolks
1 ½ cup strawberry & lavender nectar (see recipe below)
1 cup yougurt
¾ gallon 2% milk

Mix sliced or diced strawberries & ¼ cup sugar. Set aside for later. In sauce pan mix egg yolks & ¾ cup sugar until well mixed. Add ½ cup milk and heat to 160 degrees. Add in vanilla, yogurt, strawberry & lavender nectar and mix well. Then add strawberries & sugar mixture.  Pour in churn and add milk to fill line. Chill mixture for one hour. Place in ice cream freezer and follow directions for your maker. Top with remaining nectar. Makes 1 gallon.

Strawberry & Lavender Nectar
4 cup strawberries
4 cup water
½ cup lavender flowers
1 cup sugar

Place lavender in water and boil for 5 minutes. Then let set 15 minutes. Then boil again until reduced by ¾. Add strawberries and sugar and boil until berries have dissolved. Reduce to 2 cups. Place in freezer container or keep in glass bottle. Use as ice cream topper and in ice cream mixture.

Most Unique Flavor Winner
Beau’s Bacon Maple Ice Cream
By Beau Causey

1 cup maple syrup
4 cup half-and-half
1 ½ cup granulated sugar, divided
5 egg yolks
½ lb. thick-cut bacon (about 6 slices)
In a medium saucepan over moderate heat, reduce the maple syrup to ½ cup set aside.
Over moderate heat in a medium saucepan, heat the half-and-half with ½ cup sugar until hot and just bubbling around the edges.
In a medium bowl, whisk the yolks with ½ cup sugar, then add 1 cup hot half-and-half mixture in a slow stream, whisking constantly. Pour the whole egg mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and registers 170 degrees on a thermometer. Do not let boil. Pour the mixture through a fine mesh sieve into a medium bowl and whisk in the maple syrup. Cover with parchment paper letting the paper touch the surface of the mixture, to prevent a skin from forming. Chill the mixture until very cold, at least 6 hours and up to overnight.
Preheat the oven to 425.
Line a rimmed sheet pan with heavy foil. Place a baking rack over the lined sheet pan and arrange the bacon slices across the rack next to each other. Bake until crispy, about 15 minutes. When cool enough to handle, finely chop.
Line a sheet pan with parchment paper and set aside. Place the remaining  ½ cup sugar in the saucepan and cook over medium heat, stirring with a fork, until the sugar starts to melt. Stop stirring and cook until the sugar is a golden caramel color, about 10 minutes. Add the bacon and stir to coat. Pour onto prepared baking sheet and let harden. Chop the candied bacon into small pieces or leave whole.
Freeze the custard in an ice cream maker according to the manufacturer's instructions, 20 to 30 minutes. Transfer to an airtight container and freeze. Garnish with bacon upon serving.

Syan Barnes won our ice cream eating contest. 
He received a $15 gift certificate to Wings N Things.


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