First of all, I should tell you that Chris HATES ice cream. I'm not kidding. You know those hot, sultry days in July and August when it is 100,000 degrees and the only thing that sounds good for dinner is a big bowl of ice cream and maybe some more for dessert? That doesn't sound good to Chris. I think we went out for ice cream twice this summer and only after I made my pouty face.
I'm convinced he had a bad experience with ice cream as a child that he's not telling me about (my sister still has an issue with mint chocolate chip after an incident involving mineral oil when we were young--poor, A!). I'm sorry Love, but who doesn't like ice cream?
Either way, it is super ironic that Chris is actually an amazing ice cream maker. He's already made it twice this fall and it has been fantastic. And yes, he'll eat the ice cream he makes. Go figure.
Here's the recipe for American-style ice cream he's been using. It's taken from a recent issue of Food & Wine magazine. Chris's adaptation is below.
It makes one quart of smooth, creamy ice cream, and you can add in whatever goodies you want once you put the base in your ice cream maker. Chris chose a luscious chocolate/coffee Java Junkie bar from Jacques Torres and some Caramel Creams for this batch.
If you have heavy cream, whole milk and sugar, you're ready to go. And, of course an ice cream maker is important. We actually bought ours (a Sunbeam) a few years ago at Target for $6 -- you can't really pass up a deal like that, even if you think you'll never use it. Note: As long as you keep everything really cold and don't use skim milk in place of whole milk, you'll have a creamy, dreamy treat every time.
Chris's Caramel Chocolate Coffee Chip Ice Cream (Makes 1 quart)
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
Salt (pinch)
1 Jacques Torres Java Junkie bar, chopped into small pieces
5 Caramel Creams, chopped into small pieces
To Do:
5 Caramel Creams, chopped into small pieces
To Do:
- If you need to chill the bucket or insert for your ice cream maker, make sure you've done that first.
- Place a medium bowl in larger bowl, then fill the larger bowl with ice and water until the medium bowl is surrounded by coldness. (You want to keep the medium bowl cold.)
- In small sauce pan, combine the heavy cream, whole milk (do not substitute), sugar and salt
- Bring to a simmer, stirring often so sugar dissolves completely.
- Remove from heat and let cool a few minutes, then pour into the now-chilled medium bowl and let cool completely, stirring occasionally.
- Cover with plastic wrap and refrigerate until very cold, at least an hour or overnight (ideal).
- Prep your goodies (in this case, chop your chocolate/caramels). You should probably have about a cup or so, combined.
- Pour the chilled base into your ice cream maker with candy and freeze according to your machine's directions.
- When ready, transfer the mixture to a freezer-proof plastic container, cover and freeze at least 3 hours, or until firm.
- You can make this a few days in advance, but it's at its best for about 3-5 days max.
Other Ideas:
Since we're heading into the holidays, try adding a swirl of maple syrup and pumpkin pie spice to your saucepan mixture, or add a piece of cinnamon bark to steep in the milk as it simmers, then strain it out before chilling. Or, add chopped candy canes or candied ginger to your chilled base instead of chocolate or caramel. The options are endless!
Enjoy!
xoxo
Enjoy!
xoxo
