As we prepare for a hot summer, we are stockpiling our freezer with different flavors of home made ice cream. We received a great ice cream cookbook, Jeni’s Splendid Ice Creams at Home, as a wedding present from some friends who took us to a Jeni’s in Chicago. Since we don’t have one in San Diego, it’s time to make our own.
First up, some toasted pistachio ice cream. So rich and nutty, a little bit salty, a little bit tangy from the cream cheese. Most of Jeni’s recipes have a cream cheese base instead of an egg custard base. I can’t get enough.
As with all homemade ice creams, make sure that your ice cream maker is frozen well in advance of when you want to make ice cream, at least 24 hours. Also, I like to plan to make my base the day before I churn it, to give the cream plenty of time to chill in the fridge.
This ice cream is delicious and very flavorful on its own, but is spectacular with additional toasted pistachios and shaved dark chocolate.
Toasted Pistachio Ice Cream
Recipe from Jeni’s Splendid Ice Creams at Home
1/2 cup shelled unsalted pistachios (plus 1/4 cup if you want to add whole ones to your ice cream)
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces (3Tbsp) cream cheese, softened
1/2 tsp fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
2 Tbsp light corn syrup
1/2 tsp almond extract
Preheat the oven to 350 degrees. Spread the pistachios out on a small baking sheet and toast in the oven for 10-12 minutes, until fragrant and just starting to brown. Remove from the oven and pulverize 1/2 cup of pistachios in a food processor until the pistachios become a very smooth paste. Add the cream cheese and salt and blend until smooth.
Mix about 2 Tbsp of the milk with the cornstarch in a small bowl to make a smooth slurry and set aside.
Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.
Bring the mixture back to a boil over medium-high heat, and cook, stirring , until slightly thickened, about 1 minute. Remove from heat.
Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Chill in an ice bath for 30 minutes, or preferably overnight in the fridge.
Pour the ice cream base into the frozen canister. Add the almond extract while churning. Follow the directions on your machine, churning until the ice cream is thick and creamy. Package, with or without additional pistachios, and freeze for at least 4 hours before serving.
I found this recipe in Sunset Magazine a few years ago, when they were featuring different ways to infuse alcohols with citrus. We actually made all of the infused alcohols, and had a citrus cocktail party.
If you like to make Manhattans or Old-Fashioneds, give this bitters a try. There’s not a lot of hands on time, and with a little patience you’ll end up with a big batch of delicious bitters that you can package up as gifts for your friends.
Zest two oranges and dry out the zest in the oven at 250 degrees for about 20 minutes.
Combine dried out orange zests, cardamom pods, star anise, cinnamon sticks, cloves, and ginger in a jar with the Everclear. Let sit for two weeks.
Strain liquid through cheesecloth into a 1 1/2- to 2-qt. glass jar (save flavorings) and set aside. Put flavorings in a small saucepan with 2 cups water. Cover and bring to a boil, then reduce heat and simmer 10 minutes. Set aside.
Cook sugar in a small saucepan over medium-high heat, lifting and shaking pan occasionally, until sugar caramelizes and turns deep amber, 8 to 10 minutes. Pour caramel into liquid in pan (it will bubble furiously and may firm up). If needed, return pan to medium heat and cook, stirring, for a few minutes until caramel melts again. Set pan in a bowl of ice water until liquid is cold, about 10 minutes. Pour back into your jar, seal and let stand in a dark place 5 days.
After 5 days, strain the bitters and bottle them in fun smaller bottles that you can give as gifts. And now, make yourself a cocktail!
1 bottle (750 ml.) Everclear* (grain alcohol)
3 cinnamon sticks (each 2 1/2 in.)
1 tablespoon plus 1 tsp. chopped fresh ginger
1. Preheat oven to 250°. Remove zest from oranges with a vegetable peeler and put zest on a baking sheet (save fruit for another use). Bake until zest dries, starts to curl up, and begins to brown, 20 to 25 minutes. Let cool.
2. Put all ingredients except sugar in a 1-qt. glass jar and seal tightly. Let sit in a cool, dark place for 2 weeks.
3. Strain liquid through cheesecloth into a 1 1/2- to 2-qt. glass jar (save flavorings) and set aside. Put flavorings in a small saucepan with 2 cups water. Cover and bring to a boil, then reduce heat and simmer 10 minutes. Set aside.
4. Cook sugar in a small saucepan over medium-high heat, lifting and shaking pan occasionally, until sugar caramelizes and turns deep amber, 8 to 10 minutes. Pour caramel into liquid in pan (it will bubble furiously and may firm up). If needed, return pan to medium heat and cook, stirring, for a few minutes until caramel melts again.
5. Set pan in a bowl of ice water until liquid is cold, about 10 minutes. Pour into jar with first infusion. Seal and let stand in a dark place 5 days.
6. Strain final mixture through cheesecloth into a glass measuring cup and discard flavorings. Divide bitters into small jars and seal tightly.
Make ahead: Up to 1 year, chilled.
Filed under Drink, Recipes