When I moved from the East Coast to San Diego in the spring of 2002, I found myself a stranger in a place that felt like home. There is no explaining that kind of feeling, it just happens. It happens more easily when you land in a community of loving, welcoming people who begin as acquaintances and become friends.
Some of those very special people came over the other night and we did what seems to be becoming an annual event: a potluck and ice cream social. We make baked ziti (okay, my husband makes that), and ice cream (that’s me), and they bring wine, beer, salad, starters and sides. They also bring lots of laughs, warmth, and the bonds that have formed over ten years as we have met weekly to explore our faith, among other things.
But the other night was all about ice cream. When it comes to food preparation, I pick my spots and increasingly, my favorite spot (or as my mate has begun to call it, my obsession) is making ice cream. Maybe it is because when I make it, it is always for people I love. Even better, my favorite recipes involve ingredients made by people I love. As I prepare the custards and try new combinations, I think of their faces and what they mean to me and I swear all that adds a little something wonderful to the finished product.
Here’s how it works. They tell me what flavor they are craving, and I go hunting for the best guides. My first stop is, without fail, David Lebovitz’s “The Perfect Scoop” as well as his website. If I am making non-dairy, coconut-milk based ice creams (which are amazingly rich and delicious) I always use Rori Trovato’s recipe for chocolate coconut ice cream as a base and improvise from there.
And when it comes to adding a little spirit to the whole production, I can’t go anywhere but Peach Street Distillers because, well, I’m the distiller’s mother. But I’m not completely biased, their stuff wins awards from people with no blood ties at all so they must be doing something right.
The other night, we enjoyed some new twists on the old vanilla, chocolate, and strawberry standbys. Adding Peach Street’s Colorado Straight Bourbon to the vanilla and chocolate turned them into something extra decadent and addictive. Slipping a little extra of their Goat Artisan Vodka into the fresh strawberry frozen yogurt kept it soft and creamy and never interfered with the fresh strawberry taste. Of course, all the recipes I share below can be made without the alcohol and will be delicious.
Vanilla Bourbon Ice Cream
Adapted from David Lebovitz’s recipe for vanilla ice cream in “The Perfect Scoop.”
Ingredients: 1 cup of whole milk, 1/4 cup of sugar, 2 cups of heavy cream, pinch of salt, 1 vanilla bean split lengthwise, 6 large egg yolks, 3/4 teaspoons of vanilla extract, 4 tablespoons of bourbon (I use my favorite, Peach Street Distiller’s Colorado Straight Bourbon. If you don’t live near Grand Junction, here’s where you can find it or order it online.
1. Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.
2. To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan. NOTE: leave the vanilla bean in the warmed milk the entire time.
4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
5. Strain the custard into the heavy cream. Stir over the ice until cool. The vanilla bean will remain in the strainer. Rinse it and then add it back into the strained mixture with the vanilla extract, then refrigerate to chill thoroughly. Preferably (I say DEFINITELY) overnight.
6. Remove the vanilla bean, add the bourbon, and freeze the custard in your ice cream maker according to the manufacturer’s instructions. NOTE: The high fat content of this ice cream, combined with the bourbon will make the resulting ice cream soft and luxurious – it won’t get rock hard. I always plan to let it have at least 24 hours in my refrigerator’s freezer after the ice cream freezer has done its work. But if you can’t wait, slurp some right out of the ice cream maker. It’s delicious.)
Chocolate Bourbon Ice Cream
This tastes like a frozen version of those rich chocolate bourbon balls that often make an appearance at Christmas. In fact, this ice cream, along with a coconut milk based “frozen pudding” are going to make an appearance this winter at our holiday feast. I’ve adapted David Lebovitz’s recipe for Chocolate ice cream in page 26 of “The Perfect Scoop.” This is a rich, dark chocolate – no milky sweetness – and, with the bourbon, makes for a particularly decadent experience. Full disclosure: I’m a chocolate fanatic and often eat it unsweetened. One of the great things about David Lebovitz’s recipes is that they go easy on the sugar so the flavor of the Ice cream is pure and wonderful. This recipe is for those who like their chocolate nearly ”straight-up” but it can be sweetened up by using chocolate with lower percentages of cacao or adding a bit more sugar.
Ingredients: 2 cups heavy cream, t tablespoons unsweetened Dutch process cocoa powder (I use Trader Joe’s which is not Dutch process and it works and tastes delicious), 5 ounces of bittersweet or semisweet chocolate, chopped (I use Trader Joe’s bittersweet bar with 73% cacao), 1 cup whole milk, 3/4 cup sugar, pinch of salt, 5 large egg yolks, 1/2 teaspoon vanilla extract, 4 Tablespoons of bourbon.
1. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining one cup of cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
2. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.
4. Chill the mixture thoroughly in the refrigerator (at least overnight – the longer the better), then add the bourbon and freeze in your ice cream maker according to the manufacturer’s instructions. If the cold mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.
Fresh Strawberry Frozen Yogurt
So easy and so fresh. Using Greek style yogurt (I get it from Trader Joe’s), makes it even creamier and gives a smoother taste.
Ingredients: 1 pound +, of fresh strawberries, rinsed and hulled, 2/3 cup sugar, 3 tablespoons of vodka or kirsch, 1 cup plain whole-milk yogurt, 1 teaspoon freshly squeezed lemon juice
1. Slice the strawberries into small pieces. Toss in a bowl with the sugar and vodka, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring every so often.
2. Puree the strawberries and their liquid with the yogurt and lemon juice in a blender, food processor or bowl using a hand processor. Blend until smooth. If you wish, press the mixture through a mesh strainer to remove seeds (I always do this).
3. Refrigerate for at least one hour and freeze in your ice cream maker. I often leave it in the fridge overnight to make sure it is really really cold before freezing.