Travel Eats

Entries in ice cream (3)


Summertime and the living is corny...

I think spring might be over for Texas...90 degree temps have arrived and seem to be here to stay.  I found some excellent sweet corn at the grocery store the other day, and it has made its way onto our salads, our pizza, and into our ice cream.  I was paging through Jeni's Splendid Ice Creams the other day looking for a summer flavor and came upon "sweet corn and black raspberry ice cream."  I modified only slightly--you can remove corn from the cob along with the juices by rubbing it on the large-holed side of a cheese grater.  As an added time saver this technique saved me from having to strain out the corn from the mixture prior to freezing.

1 ear sweet corn

2 cups whole milk

1 TBS + 1 tsp cornstarch

3 TBS cream cheese at room temp

1/4 tsp fine sea salt

1 1/4 cup heavy cream

2/3 cup sugar

2 TBS light corn syrup

Blackberry sauce (2 cups blackberries, 1 cup sugar--heat in sauce pan over med-hi til bubbling and thick-220F, strain out seeds and cool)

slice/grate corn kernels off the cob, reserving kernels and liquid.  Mix ~2TBS milk with cornstarch in a small bowl to make a smooth slurry.

Whisk cream cheese and salt together in a medium bowl til smooth.

Combine remaining milk/cream/sugar/corn/corn syrup in a 4 qt. sauce pan and bring to a rolling boil over med-hi heat and boil for 4 minutes.  If you added whole corn kernels remove from heat and press through sieve leaving corn "cases" behind.  Return to saucepan and whisk in cornstarch slurry.  Bring back to a boil and cook, stirring til slightly thickened ~1 min.  Remove from heat.  Gradually whisk hot milk mixture into the cream cheese mixture until smooth.  Pour into a gallon ziplock freezer bag and submerge sealed bag in ice water bath.  Chill ~30 minutes.

Freeze mixture in ice cream maker.  Pack into storage container alternating ice cream layer with spoonfuls of blackberry sauce.  Freeze until firm.

We served ours with some very rustic (meaning ugly) homemade macarons.  You should make this ice cream this summer, before you go bathing suit shopping.


The Weekly Waffle

The waffles of insane greatness have been demoted to position two on the Lee waffle chart by Jennifer Reese's waffle recipe in her most excellent book.  They do require a bit of planning ahead--the batter develops over the course of ~8 hours.  Definitely worth the wait, but we wound up having them for dinner since we spent way to much time goofing off at the Kid 'n' Ewe yarn festival in Boerne yesterday and couldn't prep them for breakfast.   I made chicken and waffles since they would be a dinner item.  Plus I had another ice-cream making epiphany today and knew that a dinner of straight up waffles would mess up our dessert. For the same reason, that is not actually fried chicken, but I am sure that would be better.

 I marinated the chicken (boneless/skinless breast strips in some buttermilk and commercial tikka masala paste) for about 4 hours.  Then rolled in panko and cooked at 425 F for about 20-30 minutes.  The waffles were so light and crispy--practically floated off the plate.  The recipe made enough for dinner and breakfast for several days to come.

Waffles from "Make the Bread, Buy the Butter"

1 cup all-purpose flour

1/2 cup whole wheat flour (I used whole wheat pastry flour)

2 TBS sugar

1 tsp instant yeast

1 tsp kosher salt

8 TBS (1 stick) unsalted butter, melted

2 cups warm milk

1 tsp vanilla extract

2 large eggs, separated

1/2 tsp baking soda

1. The night before you plan to eat the waffles, in a large bowl beat together all the ingredients except the eggs and baking soda.  Cover and let sit at room temperature overnight.

2. In the morning, whisk the egg yolks and soda into the batter, which will look puffy, crusty, and tired, but quickly revives.  In another bowl, beat the egg whites until stiff.  Fold them into the batter.

3. Cook the waffles on a lightly greased iron. Re-grease between batches. Leftover batter keeps for 3 days in the refrigerator.  Makes 8-10 waffles.

Very excited to try the homemade bagel recipe and the mascarpone cheese recipe from this book.  Lots of plans for cooking with the girls over the holiday.  Maddy has folders on her computer dedicated to Thanksgiving recipes, and Sophie has made a list.

Now about that ice cream?  The flavor of the day was banana with caramelized white chocolate freckles.  Banana ice cream with basically "magic shell" drizzled in at the end of the churning process.  But wayyyyyy better than your average magic shell.  Here's the recipe from Jeni's Splendid Ice Creams at Home:

Caramelized White Chocolate Bombe Shell

12 oz white chocolate, chopped

1/3 cup refined coconut oil (I used unrefined)

Combine the white chocolate and coconut oil in a saucepan and cook over medium lo heat, stirring until melted and smooth.  Then continue to cook, stirring constantly, until the mixture becomes a lovely deep amber, for 12-15 min. (mine took a lot less time, and continued to darken after I removed from heat so be careful). Continue to stir constantly, or the chocolate will burn as the color deepens.

Store covered in the refrigerator for up to a month. To melt set in a bowl of hot tap water and stir.

We used it during the ice cream making process--you can also drizzle over commercial ice cream if you haven't bought this book yet like I told you to.

 That serving size was only for the picture.  Sophie demanded a large bowl which she totally deserved after I made her ride the 16 mile round trip to the library today.


We All Scream

For ice cream that is.  Or when you come within seconds of burning your pine nut praline.  At $22/ lb, it was a big risk but what else to put in sweet basil ice cream?  If you haven't heard of Jeni's Ice Cream please come out from under that rock and buy this book....

 Our first batch was sweet basil and honeyed pine nut ice cream.  Basil from my garden, infusing a mixture of whole milk/cream cheese and a touch of corn starch.  Jeni has made artisanal ice cream possible for the home cook.  And before you run out and buy that $500 gelato machine you have been lusting after--she recommends the Cuisinart Ice-20.  At <$50 on Amazon, there will be plenty left over to buy your pine nuts.

I brought this batch into work where it was demolished quickly.  The flavor eluded most people, but when I said, "basil,"  you could see the light bulbs come on.

My mint plant got a good haircut for our next batch.  Backyard Mint--we augmented with crushed miniature oreos.  Mint has a more delicate flavor, necessitating a longer infusing time.  Truly wonderful.  Sophie wants to make the ice cream terrines next.  Jeni says the ice cream will keep for a week or so in the coldest part of the refrigerator so you can make several different flavors for the terrines over the course of a few days.  On the Thanksgiving menu is the Roasted Pumpkin 5-spice Ice Cream and maybe the Cherry Lambic sorbet.  I haven't found an ice cream that I don't want to make in this book.  Organized by season, with a section for mix-ins/toppings and sundae suggestions. 

I am not going to list any recipes in this post because if you want to go down the homemade artisanal ice-cream path you need this book on your shelf.  And a treadmill.