Posts Tagged ‘sweet cream ice cream’
I know I have a tendency to wax rhapsodic when it comes to ice cream, but really, this combination was just divine. You start with a simple sweet cream base, just high quality buttery cream from grass-fed cows, sugar and eggs. Perfect on its own, without even the addition of the ubiquitous vanilla extract to muddy the sweet, creamy flavor. But the addition of the crumbled toasted almond biscotti just put it over the top. Easily one of the best flavors I’ve ever made and it couldn’t have been simpler or easier to make.
For the biscotti I use my mother’s recipe which she cut out of an old Woman’s Day magazine years ago. Despite its humble origins, it is in my opinion one of the best biscotti recipes I’ve ever tasted. The cornmeal in the batter really adds to the texture and the flavor is buttery and nutty with an appealing crunch.
When an ice cream recipe like this one has so few flavors, it’s important to purchase the highest quality ingredients available. Last year I discovered the joys of unhomogenized, once pasteurized, organic cream from grass-fed cows. The first time I substituted it for the cream I’d been getting for years at my local megamart I was blown away by the difference in flavor. The unhomogenized cream has a depth of flavor that honestly isn’t even in the same ballpark as the ultrapasteurized, homogenized stuff. Really, if you love making ice cream, you have to give this a try. I found some good brands at Whole Foods Market and it’s completely worth any extra expense. And don’t worry- its completely safe to use- the homogenization of milk has nothing to do with the killing of harmful bacteria. It’s a process intended to prevent the heavier cream from rising to the top, which is what happens naturally with dairy products. So shake it up baby! You’ll thank me later.
Unlike the other ice creams I’ve posted so far, this one is uncooked. It’s what’s called a “Philadelphia Style” ice cream and it contains only eggs, cream, milk and sugar. This kind of recipe is the perfect place for high quality cream and milk to sing because every ingredient is uncooked and kept in its pure, unadulterated form. Simply whisk the eggs with the sugar, add the dairy products and pour into your ice cream maker. If you’re concerned about the use of raw eggs, you can use pasteurized eggs or egg beaters. You could always leave them out as well, but your ice cream will run the risk of getting icy and will not store very well in the freezer. The use of raw eggs isn’t as much of a scary prospect as one would think. The risk of getting salmonella poisoning is small, especially with the use of organic eggs from cageless chickens where cross contamination is less likely to occur. Just make sure to not serve the ice cream to children or the eldery, just in case.
After 20 minutes in my machine it churned into this. Sitting here, typing this, I’m annoyed that I can’t lick the screen. It was that good. While I was waiting for the ice cream to churn….
I chopped the biscotti and popped them in the freezer for a few minutes in the moments before they were to meet their beloved. Sing it with me: I can’t see me lovin’ nobody but you, for all my life!
When all is said and done, this recipe is a good reminder that sometimes simpler really is better. The ice cream tasted even richer than it actually was and had a great contrast of flavors and textures. It almost took me back to when I was a kid coming home from school and that happy simplicity of enjoying cookies and milk for an afternoon snack. Except this was much, much better.
Sweet Cream and Biscotti Ice Cream Recipe
2/3 cup sugar
1 ½ cups whole milk
1 ½ cups heavy cream, preferably unhomogenized
Biscotti, crumbled (recipe follows)
1.) Whisk eggs together in a large bowl for a few minutes. Then, gradually add the sugar to the eggs, all the while whisking. Add the milk and cream and whisk until well mixed. Pour into ice cream machine and churn according to manufacturer’s instructions. When ice cream is finished churning, folded in the chopped biscotti.
Almond Cornmeal Biscotti Recipe
½ cup butter, softened
¾ cup sugar
1 tsp. vanilla extract
½ cup yellow cornmeal
1 ½ tsp. baking powder
¼ tsp. salt
1 ½ toasted almonds, chopped and divided.
1.) Preheat oven to 325 degrees. In bowl with mixer at high, beat butter and sugar until fluffy. Add eggs, one at a time; add vanilla. In separate bowl, combine next four ingredients. Add to butter mixture; beat until just blended. Stir in 1 cup almonds. Divide dough in half. Form each half into a 12 inch log. Place on greased baking sheet; top with remaining nuts. Bake 45 minutes; cool 5 minutes. Cut each log into 12 slices; place cut-side down on the same sheet. Bake 20 minutes or until golden, turning once. Cool on a wire rack.