Although there's a diverse array of recipes inside Jeni's Splendid Ice Cream Desserts, Jeni Britton Bauer's ice creams are the foundation. Try this rich and creamy Salty Vanilla Frozen Custard for a more sophisticated take on an old favorite.
Oh, and remember that recipe for Blueberry Cobbler we shared at the beginning of the month? This ice cream makes the perfect pairing if you prefer your desserts à la mode.
Salty Vanilla Frozen Custard
Makes about 1 quart
Mix about 2 tablespoons of the milk, the egg yolks and cornstarch in a small bowl and set aside.
Whisk the cream cheese, salt and vanilla in a medium bowl until smooth.
Fill a large bowl with ice and water.
Combine the remaining milk, the cream, sugar and corn syrup in a 4-quart saucepan, bring to a boil over medium-high heat and boil for 4 minutes. Remove from the heat and gradually add about 2 cups of the hot milk mixture to the egg yolk mixture, one ladleful at a time, stirring well after each addition. Pour the mixture back into the saucepan and heat over medium heat, stirring constantly with a heatproof spatula, just until the mixture comes to a boil. Remove from the heat and strain through a sieve if necessary.
Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
Remove the frozen canister from the freezer, assemble your ice cream machine and turn it on. Pour the custard base into the canister and spin until thick and creamy.
Pack the custard into a storage container. Press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
Salty Goat’s-Milk Chocolate Frozen Custard
In the Cook step, reduce whole milk to 2 cups and add ¾ cup evaporated goat’s milk to the saucepan with the cream, sugar and corn syrup. After you cook the egg yolks, add 2 ounces bittersweet chocolate (70% or more cacao) and stir until completely melted.
How are you celebrating Independence Day tomorrow, readers? I'm sure most of you will be enjoying food and fireworks with friends and family, so today we're sharing a recipe for a dessert that's almost as American as apple pie: blueberry cobbler! Jeni Britton Bauer, owner of the quickly growing Jeni's Splendid Ice Creams, expands upon her ice cream offerings with plenty of unique new flavors, but her recipes for baked goods, sundaes, parfaits and frozen layered cakes in Jeni's Splendid Ice Cream Desserts are the real show-stoppers here.
Makes 9 servings
Butter an 8-by-8-inch baking pan. Combine the blueberries with the sugar, salt and lemon juice in a medium bowl, tossing to coat.
Add to the prepared pan. Spoon the batter over the fruit, making 9 equal biscuits.
Preheat the oven to 375°F.
Bake the cobber for 35 minutes, until the tops of the biscuits are golden and the berries are bubbling. Remove from the oven and allow to cool slightly before serving.
Sweet Cream Shortcakes
Makes 9 to 12 servings
Preheat the oven to 450°F. Butter a quarter sheet pan.
Put the flour and cold butter in a food processor and pulse 15 times. Add the cream and pulse until the dough comes together into a shaggy mess.
Turn the dough out onto a lightly floured surface and press it together. Fold the dough in half, then fold it over itself two or three times, just until it is no longer clumpy. Spread the dough onto the pan—it spreads easily, so you can use your hands.
Bake for 20 to 25 minutes, or until lightly golden brown. Remove the cake from the oven and cool on a rack.