It's that time again. The third Sunday of July is here, which means it's National Ice Cream Day. Last year at this time I was sweating uncontrollably and shaking my ass off making homemade ice cream in a bucket with ice. This year I'm sitting in our comfortably air-conditioned home using an electric ice cream machine. Life is grand sometimes, isn't it? Just so you know, I'm somewhat addicted to my new fancy machine. All you have to do is flip a little switch and it churns the ice cream for you. Genius.
I had this new fancy machine on my hands which meant I needed to find a recipe book. Well, I have found the ultimate ice cream book, man. I have made at least 6 recipes from this particular book and there is no stopping me. I've set a goal to try and make every single one of these ice creams and I couldn't be more excited. Yes, I do realize I'm a giant nerd. Anyway, this book, Jeni's Splendid Ice Creams at Home, categorizes all of the ice cream recipes into groups of the seasons and it includes recipes for waffle cones, which hopefully will be happening for me sometime soon. I just need that waffle cone iron....one day my friend, one day.
Recently I made a beet and poppy seed ice cream as well as a sweet corn and raspberry sauce ice cream and have a few photos to share. I'm also going to share the base ice cream recipe for this book and a link to Saveur magazine which has several links to a few of her recipes. The two I made are both listed on this site so you should take a look!
Jeni's Ice Cream Base
Jeni's Splendid Ice Creams at Home (buy it!)
INGREDIENTS
2 cups milk
4 tsp. cornstarch
1 1/4 cups heavy cream
2/3 cup sugar
2 tbsp. light corn syrup
1/4 tsp. kosher salt
3 tbsp. cream cheese, softened
Directions for homemade ice cream:
In a bowl, stir together 1/4 cup milk and the cornstarch; set that mixture aside. In a medium to large size saucepan, whisk together the remaining milk and the cream, sugar, syrup, and salt. Bring this to a boil over medium-high heat. Cook for 4 minutes and stir in milk and cornstarch mixture. Return to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. Pour mixture into a plastic bag and seal, and put into a bowl of ice water until chilled, about 30 minutes. Pour mixture into an ice cream maker and process according to your manufacturer's instructions. Transfer ice cream to a storage container and freeze until set, around 4 hours. Makes about 1 quart.
Just a note, when you pour the ice cream mixture into the ice cream maker you can add to it. Chocolate chips, herbs, candies and nuts. Whatever you desire on/in your ice cream will work.
Best of luck.
p.s. my friend, Reba, took that picture on the top of my post. It was rad so I asked to use it.
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