“To. Die. For.”
“I love this ice cream. I hope you never make it again. I want to eat the whole thing. Incredible!”
“Don’t bother dropping some off for me the next time you make this. I’ll just be waiting outside until you do.”
These are some of the comments I’ve gotten on this ice cream. The best part? It’s super simple to make and you can all make it right in your own homes, with no special ingredients. It’s also egg free.
It’s Jeni’s Splendid Ice Cream, and I’m in love with it. You can take her base recipe and go wild from there--you’re only limited by your imagination. I’ll be buying the book, as well. I already know I’ll be reading it cover to cover.
What’s different about these ice creams from Jeni Britton Bauer is that they’re thickened with corn starch. I know, right? Corn starch, a bit of cream cheese, and the usual cream, milk and sugar, and you have this magical concoction that, when churned in your ice cream maker, turn into the creamiest, dreamiest ice cream in the world. The corns starch helps to absorb and hold water, resulting in an ice cream that isn’t icy or gritty. It’s just perfect.
I had this ice cream, “The Darkest Ice Cream in the World,” bookmarked since last summer. I was browsing my bookmarks and decided it was finally time to give this a try--and I’m so happy that I did! My add-ins were chopped, smoked almonds and coarse sea salt. What a wonderful combination! The salt perfectly compliments the sweetness of the ice cream (which isn’t any sweeter than any other ice cream), and the almonds add nice crunch, chew and that element of “Hey, what’s that I’m tasting?”
So to make this cream, follow this recipe. Jeni likes to chill the heated ingredients in a large Ziploc bag, submerged in an ice bath. I opted to pour mine into a 2 quart container and chill it overnight because I couldn’t get to it right away. I also doubled the recipe to make 2 quarts because I have a larger ice cream maker.
While your ice cream is churning according to manufacturer's directions, measure out about 1-1/2 tsp of coarse sea salt, and chop about 3/4 cup of smoked almonds. When it’s finished churning, scoop some of the ice cream into a freezer safe container. Layer in some of the coarse salt and some of the chopped smoked almonds, than add another layer of ice cream, and keep going until you’ve added all of the salt, nuts and ice cream. Take a rubber spatula or large spoon and just kind of poke it around in the ice cream so the layers get all messed up and the stuff gets distributed. Freeze for at least four hours or overnight so it cures.
A note about the coarse sea salt. Don’t worry about where to find some. You can find it in nearly any grocery store right next to the other salts. I got this one for less than $2. The Smoked Almonds are from Blue Diamond.
I find that you don’t even need to let this sit out on the counter before scooping. It’s rich and scoopable, and ready to go. Stay tuned for more ice cream recipes based on this idea!
Oh, and this ice cream is fabulous on top of one of these Even Better Than Ultimate Brownies. Trust me. Heaven in a bowl.