Eric told me about this recipe that is from America's Test Kitchen. It was made with strawberry jam, but since I still had some blueberry jam I had brought back from Maine last Fall, I decided to use it instead. Eric kept insisting how incredible it was and also is a quick and easy recipe. His description was SO accurate. The little amount of buttermilk in it gives it just the perfect amount of tang, and it is so rich and creamy that it even feels decadent in your mouth. Using two liquid sweeteners keeps it soft and scoopable. It only took about 15 minutes to make it, so that is a huge plus! This will be on the top of my list for a quick, summertime dessert. Next up, strawberry, then maybe peach, and then for sure a swirl of chocolate syrup! The top picture is it in the dish. The second one has Almond Crunch Topping on it (also on the blog and easy to make.). The last picture is with additional blueberry jam on top, because I didn't swirl the jam deep enough in the middle of the dish. Trust me, if you love ice cream, don't be afraid to try it -- it is easy and delicious!!
2 c heavy cream, chilled
1 c sweetened condensed milk (Eagle Brand)
1/2 c whole buttermilk (not low-fat)
1/4 c light corn syrup (Karo)
2 TB sugar
1 t lemon juice
1/4 t table salt
1/3 c berry jam of choice
With a rubber spatula stir together in a separate bowl the Eagle Brand milk, buttermilk, Karo, sugar, lemon juice and table salt and set aside.
The original recipe says to "process the heavy cream in a blender until soft peaks form, 20-30 seconds. Scrape down sides of blender jar and continue to process until stiff peaks form, about 10 seconds longer."
After reading all the reviews about varying strengths of blenders and specifically the strength of a Vitamix, which is what I have I was nervous to do it in a blender. Lots of reviewers who have traditional blenders did the recipe in theirs with great success. Some reviewers said they did theirs in their Kitchen Aid stand mixer, which is what I did. It was easier for me to control the stiff peaks since my blender is so strong. The goal is to incorporate enough air to inhibit the formation of ice crystals, like what happens when you use an ice cream freezer.
Using a mixer, on high speed beat the heavy cream until stiff peaks form, scraping down once or twice. Some reviewers said they beat it too long and it became closer to butter, so definitely just stop once you have stiff peaks. (Don't be afraid -- I was very nervous, and Eric kept telling me I couldn't mess it up and most reviewers go overboard in trying to sound knowledgeable. He was of course right. It was easy peasy and perfect.)
Stir in the milk mixture and then process until thoroughly combined, scraping down sides as needed. This shouldn't even take 30 seconds.
Pour cream mixture into an 8-1/2 x 4-1/2" loaf pan or 8" square baking dish. (The cream mixture freezes more quickly than in a taller, narrower container.). Dollop jam over the top and swirl into cream mixture using tines of a fork. Press plastic wrap flush against surface of cream mixture to prevent ice crystals. Freeze until firm, at least 6 hours. Scoop and enjoy!!
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