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And now we're in the kitchen
with Chef Rene for the most
decadent episode of Iowa
ingredient.
You got the assignment, heavy
cream.
Orduna: Heavy cream.
Heavy cream.
Orduna: I couldn't have lucked
out any better.
I mean, there's so many things
that heavy cream is used for,
there's so many different kinds
of heavy cream that, that really
does make a difference in what
you're making.
Alright, and we will talk about
some of those different kinds in
a little bit.
But what are we going to make
first?
Orduna: We're going to make
lotus cream ice cream.
Sounds like a good idea.
Orduna: And it's an almond and
lemon flavored ice cream and I
think we might as well get
started.
What do you think?
Yeah, let's do it.
Orduna: First of all, heavy
cream.
Now this is a 48% heavy cream --
That's a very heavy cream.
Orduna: That's a very heavy
cream.
And I just want to make sure
we've got a cup of that and then
a cup of milk as well to go in
there.
And is that skim milk?
Orduna: Just regular whole milk.
Whole milk, okay.
We're not going low fat
suddenly.
Orduna: No way, no way.
A half a cup of sugar.
Now this recipe calls for a half
a cup of sugar but because we're
making ice cream I only put a
quarter cup of sugar in and then
I put a quarter cup of -- Is
that corn syrup?
Orduna: Corn syrup in there.
And you used raw sugar?
Orduna: I use raw sugar which
makes a big difference.
But this helps with the icing
problem that you have with ice
cream.
Oh, okay.
Keeps it nice and smooth.
Orduna: Yes, keeps it nice and
smooth, which is what everybody
likes when they have ice cream.
I'm going to use a little bit of
vanilla and a little bit of
almond extract.
Now this is one we have to be
careful with because -- You can
go too far.
Orduna: You can go too far.
Smell that.
Oh, so good.
Is that maybe half a teaspoon or
a quarter?
Orduna: Yeah, half a teaspoon
and we're probably going to add
a little bit more as it mixes
and then lemon juice.
With some lemon zest in there.
Orduna: And some lemon zest.
And then we'll just turn on the
machine and it should be ready
in about ten minutes.
Terrific.
(machine noise)
While the ice
cream is churning away, what are
we going to do next?
Orduna: We're going to make two
separate things here.
One of them is a crema, which is
a Mexican form of crème fraiche
and then the other one is crème
fraiche that originated in
France and it is much thicker
and much richer and this is
served with strawberries, all
kinds of stuff like that, fresh
fruit.
And then this is for tacos and
chile rellenos and all kinds of
stuff like that.
Alright, but they're not sweet.
Orduna: They're not sweet.
Okay.
And you have different kinds of
cream here for the different --
walk me through the different
kinds of heavy cream available
to us.
Orduna: Alright.
Heavy cream in the United States
is rated by the amount of
butterfat in it.
So half and half has a 10-15%
butter fat ratio.
Table cream, which is usually
found in, it says table cream on
it, that is about 20-30% fat.
And then heavy cream or whipping
cream is 40-48% amount.
And then they have a double
cream which is 50% or over.
Wow.
Which one are we going to make
first?
Orduna: We're going to make the
crema first, which is the
lighter version and it uses a
heavier cream but a little less
sour cream and that acts like
the culture.
And this is just sour cream?
Orduna: Yes, this is just sour
cream.
Now, if I was going to make this
from scratch I would have to add
some lemon juice to this -- And
sour your own cream.
Orduna: And sour my own cream.
And it takes a little bit
longer.
See, now you're going to see
this -- Once you mix it up then
what do you do?
Orduna: You just let it sit for
a little while.
How long is a little while?
Orduna: Uh, about ten minutes
and it should thicken right up
for you.
Now, this one is the crème
fraiche.
Now this is a little bit lighter
whip cream but more heavy, more
sour cream is added to it.
And that comes out a little bit
thicker.
(music)
As these age and set up
are they going to change their
flavor?
Orduna: It won't change the
flavor but it will change the
consistency.
Okay, so I can taste it right
now and find out what they taste
like.
I'll start over here with the
crema and that is -- Orduna:
It's light and watery.
Yeah, that is very watery there.
Okay, that almost tastes like
cottage cheese.
Orduna: Yeah, but like I said,
as it sets a little bit longer,
like half a day, it should
thicken up.
Okay.
Orduna: Now this one, it's
supposed to be made in -- It's a
little thicker already.
Orduna: Uh-huh.
Because of the sour cream, the
cultures that are added to it.
Alright.
Orduna: And this will thicken up
to about a whipped cream
consistency.
Okay, I'm going to try this one.
Mmm, that's delicious.
Orduna: Mm-hmm.
Alright, what are we going to
make next?
Orduna: We're going to make two
things now and we've got water
boiling over there and then
we're going to add these
radishes and cucumbers that are
sliced up very nicely.
Okay, and you're just blanching
those a little bit in water?
Orduna: I'm blanching them a
little bit in the water.
And see, the water has already
dissipated so that's a good
thing.
This is only blanching them very
slightly.
So, 30 seconds just to --
Orduna: 30 seconds, at tops.
Okay.
Orduna: And then we're going to
add some butter to that.
That's always a good idea,
especially when followed by
heavy cream.
Orduna: And then heavy cream.
Wonderful.
Orduna: And that will stew for
about 30 seconds and then it
will be ready.
And you won't believe the flavor
of this.
I can't wait to try it.
You've got salt and pepper here
too.
Do you need a little bit of
that?
Orduna: Yep, we've got to put
some of that in there.
I'm just making sure that the
butter all melts.
A little pinch of salt and some
nice pepper over the top.
It's so simple.
Orduna: Yeah.
And everybody has cucumbers,
radishes from their garden all
year long that they don't know
what to do with and this is the
perfect thing with barbeques or
fried chicken.
Do you serve it hot or do you
serve it cold?
Orduna: It's served hot or it
can be served cold, either way.
You can make it like this and
then just put it in the
refrigerator and serve it cold
if you like, like a slaw.
Alright, well we'll let that sit
and wait for us.
Shall I turn off the heat?
Orduna: Yeah.
That will be fine.
Alright, and then?
I recognize Maytag bleu cheese
there.
What's coming next?
Orduna: You can tell by the --
I can.
Orduna: Well we're going to make
a bleu cheese dressing with
Maytag bleu cheese, a little
heavy cream and buttermilk and
some salt and pepper from over
there.
Alright, I'll get it.
Orduna: If you don't mind.
I don't mind.
Orduna: And a little pinch of
salt and a little cracked
pepper.
And if you happen to have a Burr
blender at home, a blender jar
will work just as well, but
these things are great.
(machine noise)
Orduna: Oh, we
might as well put the rest of
this in there.
Yes, I think that's a good idea.
Do you want more heavy cream?
Orduna: No, we've got enough
heavy cream.
But that's a delightful
dressing.
Oh, wonderful.
Oh -- Orduna: For you to try.
Yeah, I'm going to try that now.
Mmm, oh wow.
Orduna: And here's your radishes
and cucumbers and cream.
Simple and delicious.
Let me get a spoon.
I'm going to try some of that.
Do you want to try some too?
Orduna: Why not.
Alright.
Orduna: I didn't make it for
nothing.
Right, exactly.
Mmm -- Orduna: The lightness,
the freshness.
It is, that is so good and so
simple.
Orduna: And it doesn't' even
taste like it's got heavy cream
in it.
No, it's deceptive.
Orduna: Mm-hmm, it's deceptive.
You could eat a lot of that
without stopping.
Orduna: Shoveling it in.
But, you know what I'd like to
have now?
Let's try the ice cream.
Orduna: Oh sure.
(music)
The ice cream is
finished.
Orduna: It's ready.
Alright, so we churned this for
-- Orduna: 25 minutes.
And then we put it in the
freezer.
Let's take a look at that.
It looks so good.
Orduna: And you can also add
almonds, toasted almonds to it
and that would make it even
better.
But I bet this is going to be
good enough.
Let's try it.
Orduna: Let me get the scoop
going.
One for you.
One?
Maybe seconds -- Orduna: Two for
you.
There we go.
Now we're talking.
Orduna: And there we are.
Wonderful.
Let's give that a try.
Mmm, wow.
Orduna: And it's great for the
summer but it will also remind
you of summer in the winter.
And it's fabulous.
Chef Rene, thank you so much.