In case you hadn't noticed, we really love Jeni's ice cream and couldn't be more delighted for our August cooking column's top pick, Jeni's Splendid Ice Creams at Home. The following video and this week's recipe are great reasons to fall in love with Jeni's, too:
Without further ado, Jeni brings us the perfect summer treat:
I’ll never forget the day Adam Welly at Wayward Seed Farm cut open his favorite variety of watermelon for me to try. A bunch of folks from our kitchen and I were at the farm one Saturday, picking huckleberries for a winter jam to use in one of our holiday flavors. As Adam hacked into the sun-bloated melon with a large soil-crusted machete, its juice streamed out everywhere. The warm melon tasted of sunburned cheeks, warm sidewalks, and sunshine and all the summertime memories of my childhood. We made watermelon lemonade sorbet as soon as we returned to the kitchen.
This sorbet is perfect on a hot summer day, and we like to toss a few black watermelon seeds back in for fun.
Fill a large bowl with ice and water.
We have been excited about Jeni's Splendid Ice Creams at Home (our Cookbook of the Month for August) since May—and one of our editors had some Jeni's ice cream at Hot N Cold the day before the "rapture" (just in case). Making Jeni's delicious ice cream at home takes some careful reading and "a modicum of self-control to keep from becoming a hopeless but happy ice-creamaholic," but it's worth it. The following recipe is for Jeni's signature ice cream flavor.
Danger! This is the dry-burn technique. I don’t add water to the sugar before putting it on the heat, as some chefs do. Caramelizing sugar dry means it goes faster, but you have to watch it more closely and be ready with your cream. Here is an overview of what you are going to do:
Stand over the pan of sugar with a heatproof spatula ready, but do not touch the sugar until there is a full layer of melted and browning liquid sugar on the bottom with a smaller layer of unmelted white sugar on the top. When the edges of the melted sugar begin to darken, use the spatula to bring them into the center to help melt the unmelted sugar. Continue stirring and pushing the sugar around until it is all melted and evenly amber in color—like an old penny. When little bubbles begin to explode with dark smoke, give the sugar another moment and then remove from the heat. Immediately but slowly pour about 14 cup of the cream and corn syrup mixture into the burning-hot sugar. Be careful! It will pop and spit! Stir until it is incorporated, then add a bit more cream and stir, then continue until it is all in.
Whisk the cream cheese and salt in a medium bowl until smooth.
Mix the cream with the corn syrup in a measuring cup with a spout.
Fill a large bowl with ice and water.
Return the pan to medium-high heat and add the milk. Bring to a rolling boil and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.
Bring back to a boil over medium-high and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat. If any caramel flecks remain, pour the mixture through a sieve.
Pack the ice cream 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.
Reduce the salt in the ice cream to 1/4 teaspoon, then make and freeze the ice cream. Pack it into the storage container, layering it with 1 cup coarsely chopped smoked almonds.
Have you come across any click-worthy links this week? Our Google reader is always overflowing, and here are a few links we were especially excited about.
Happy Friday! What are you reading this weekend?