One of the appliances I miss the most in my Parisian kitchen is my ice cream maker. Ice cream is absolutely one of my favorite things to make – it’s relatively easy and the possibility for mixing and matching flavors is endless. Recently, after receiving rhubarb in my CSA panier and scoring some fragrant, juicy strawberries at the market, I was overcome with the urge to make ice cream. Rich, creamy vanilla ice cream, with a thick swirl of sweet-tart strawberry-rhubarb compote.
Still on my Nose to Tail kick, I decided to use Justin Piers Gellatly’s base recipe for Ripple Ice Cream, since that was what I was hoping to accomplish. It’s a pretty straightforward anglaise, with a heavy dose of vanilla (or maybe that was just me, trying to use the vanilla beans I keep buying – it’s a bit of a compulsion).
But these are the easy parts. No special equipment is required to cook a custard or bake some fruit. I had a trick up my sleeve, though, courtesy of the internet’s favorite ice cream guru, David Lebovitz. Turns out you can make ice cream completely by hand if you have a cold freezer and a little patience. (Two Lebovitz recipes in one post? Again? Yep.)
Here it is after a few hours of freezing with me stirring every 45 minutes or so. I tried the immersion blender , but it just liquefied what frozen bits there were, thus setting me back an hour or so. So spatula and whisk it was. When it was starting to get late and the ice cream was still quite soft, I folded in the cooled strawberry-rhubarb compote anyway. The result was a more homogeneous ice cream (no swirl to speak of), but really. It was bedtime. The next day, I checked the freezer to find the ice cream on the icy side. Not terribly so, but not the creamy spoonful I’d been dreaming of. Luckily, it tasted great. So what does one do with overly hard ice cream? Make it into a milkshake, of course! (Here’s where the immersion blender shines.)
It may not be the deliciously marbled red and white scoop I’d originally planned, but it was luscious just the same.
Originally published on Croque-Camille.
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