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made by heart

June 1, 2018

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Blame it on the Bombe Squad

June 14, 2017

To say I've been on an ice cream kick lately would be putting it mildly.  There are two power-players to blame for this recent fascination, and I'm fully prepared to put them both on blast. Firstly, LILY DIAMOND.  My former high school classmate Lily recently released her own cookbook, Kale & Caramel: Recipes for Body, Heart & Table.  You must go out and scoop up a copy of her book right away.  Throughout each chapter Lily will bring you back to the garden and school you on the miraculous benefits of integrating fresh herbs and flowers into both your kitchen and your skincare routine.  And speaking of da scoops... Lily's book will make you want to suddenly go to great lengths to research, ponder, procure, craft, develop and style your very own homemade ICE CREAMS!!!  Jasmine Cacao Nib Ice Cream with Dark Chocolate Magic Shell... Sage Salted Caramel Ice Cream... Rhubarb Fennel Ice Cream... are you drooling yet?! I fully intend to try each of these wild and herbaceous flavors from Lily's book.  

 

If those flavors combos weren't enough to get my mind churning, then my recent trip to Portland's creamery golden-child, Salt & Straw, was enough to put. me. over. the. edge! So second on my fault list is Salt & Straw's co-founder and owner, Kim Malek, who's Lavender and Honey Ice Cream was worth waiting for in an hour-long line that snaked around the corner and down the block of her shop on NW 23rd Ave. Over Memorial day weekend I met up with my girlfriends Alexa and Alex up in PDX for a whirlwind culinary adventure where we meandered, dined and drank wine for three days straight with no particular agenda other than sampling a different flavor from Salt & Straw each day we were there. 

 

 

I'd first heard about this magical creamery when Radio Cherry Bombe interviewed Kim Malek on their podcast.  (p.s. kisses to my incredible SIL, Elena who turned me on to this AMAZING podcast. Listening to this show is the highlight of my week!) On the show Kim talks about falling in love and moving to Portland, where she dreamed up the idea of starting her own small business with her cousin who'd just enrolled in culinary school.  So she cashed in her 401k and Salt & Straw was born!  At first they started out as a refrigerated push-cart that became a local sensation.  Today they own ten locations throughout Portland, Los Angeles and San Francisco!  

 

 

So with a dream of cream sparked by my muses and their frozen concoctions, and the unavoidable reality that hot summer days are just around the corner, my kitchen wooed me in with it's promise of heavy cream and custard... and my backyard showed up with plump ripe apricots and fresh basil.  

 

 

I joined forces with my pal Courtney who came over with her kitchen-aid ice cream maker attachment, and this recipe by Melissa Clark of the New York Times to try for our maiden batch!  

 

 

The result was fun and delicious bit it did take us about two days to complete! (HINT: you have to freeze the kitchen aid attachment's bowl for at least 15 hours before you begin, and in between batches... oy vey!) The process left me with about a hundred questions, thoughts, revelations, ideas and revisions to test for my next batch!  I'll save those for a future post.  

 

 

But for now here's our first adaptation.  Please comment below and tell me if you're as obsessed with ice cream as I am, and tell me what tools, recipes, and flavors you like best!

 

 

Apricot Almond Ice Cream with Buttermilk

 

Ingredients 
  • 2 cups heavy cream

  • 1 cup buttermilk

  • ⅔ cup sugar

  • ⅛ teaspoon fine sea salt

  • 6 large egg yolks

  • 3 lbs. ripe apricots pitted and diced

  • almond extract as desired

 

 

 

Directions 

  1. In a small pot, simmer heavy cream, buttermilk, sugar and salt until sugar is completely dissolved.  This should take about about 5 minutes. Remove pot from heat and set aside. Next whisk the yolks in a separate bowl. Stirring constantly, slowly whisk about a third of the hot cream mixture into the yolks, then whisk the yolk mixture back into the pot with the cream. This step is important because it brings the temperature of the eggs up slowly to ensure that the yolks don't cook too fast and curdle. Return the pot to medium-low heat and slowly heat through until mixture is thick enough to coat the back of a spoon.  If you have an instant read thermometer, temp should read 170.

  2. Strain the custard through a fine-mesh sieve into a bowl. This will eliminate any eggy lumps if they did collect.  Stir in a few drops of the almond extract as desired.

  3. Set the bowl aside to cool mixture to room temperature. Cover and refrigerate for least 4 hours, or overnight is even better.

  4. Churn in an ice cream maker until desired consistency is reached (about 25 - 30 mins) 

  5. Serve directly from the machine for soft serve, or store in freezer until needed.

 

Basil Ice Cream with Vanilla Beans

 

Ingredients 
  • 2 cups heavy cream

  • 1 cup whole milk

  • ⅔ cup sugar

  • ⅛ teaspoon fine sea salt

  • 6 large egg yolks

  • 1 cup fresh basil leaves 

  • 1 vanilla bean pod

 

Directions 

 

  1. Rinse 1 cup fresh basil leaves in cool water to clean completely.  Pat dry with paper towels, or spin in a salad spinner to remove all moisture. In a food processor, pulse together the basil leaves with 2/3 cup granulated sugar until fully incorporated and bright green.

  2. In a small pot, simmer heavy cream, whole milk, basil-sugar mixture and salt until sugar is completely dissolved.  This should take about about 5 minutes. Remove pot from heat and set aside. Next whisk the yolks in a separate bowl. Stirring constantly, slowly whisk about a third of the hot cream mixture into the yolks, then whisk the yolk mixture back into the pot with the cream. This step is important because it brings the temperature of the eggs up slowly to ensure that the eggs don't cook too fast and curdle.  Return the pot to medium-low heat and slowly heat through until mixture is thick enough to coat the back of a spoon.  If you have an instant read thermometer, temp should read 170.

  3. Set the custard aside and allow to steep for a good 30 minutes.  This step will allow the basil oils and flavor to fuller permeate the custard base. 

  4. Next strain the custard through a fine-mesh sieve into a bowl. This will eliminate any eggy lumps if they did collect.  Some flecks of basil will get strained out, and some will stay in.  I personally liked this because it gave the ice cream a pretty rustic look.

  5. Set the bowl aside to cool mixture to room temperature. Cover and refrigerate for least 4 hours, or overnight is even better.

  6. Churn in an ice cream maker until desired consistency is reached (about 25 - 30 mins) 

  7. Serve directly from the machine for soft serve, or store in freezer until needed.

 

       

 

 

 

 

 

 

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