There are few better ways to cool off this recipe found in the Coolhaus Ice Cream Book (Brian Leatart, Natasha cases Freya Estreller Kathleen Squires, Houghton Mifflin Harcourt). It was inspired by summers Natasha on Martha's Vineyard. His family would wait all year for two weeks in August when blueberries are ripe and they could eat blueberry cobbler every night. The key to this summer base adds lemon increases the volume of berries, while the shoemaker butter crisis in the ice for comfort.
Makes: about 1 1/2 quarts
Activity time 80 to 90 minutes
Cookie suggested: Snickerdoodle (page 194)
ingredients:
1/2 cup plus 2/3 cup granulated sugar
2 tablespoons cornstarch
2 cups fresh or frozen blueberries (Earthbound Farm Organic and Safeway are good frozen brands)
Juice of 1 lemon (about 1/4 cup)
Pinch of kosher salt
2 cups sifted all-purpose flour (sift before measuring)
1 stick (8 tablespoons) butter, melted
Plain cream base (see recipe below)
1. Preheat oven to 325 degrees. Lightly butter a loaf pan 9-by-6-by-2-inch or another mold.
2. Combine 1/2 cup sugar with the cornstarch in a small bowl. Mix with berries to coat. Add lemon juice and salt. Pour into prepared pan. Set aside.
3. In a stand mixer or in a bowl with a whisk, mix the flour and remaining sugar 2/3 cup. Drizzle with melted butter, stirring to make a crumble. Cover the mixture with blueberry topping.
4. Bake until bubbly and topping is golden, 45 to 50 minutes.
Cool to room temperature, then refrigerate until cold, about 1 hour. 5.
6. Base process in ice cream machine according to the manufacturer's instructions.
Transfer to a bowl 7.. With a wooden spoon, break blueberry crumble, then fold into ice cream.
8. Pour in a airtight storage container to the air. Freeze for at least 2 hours before serving.
Plain cream base recipe:
Makes: about 1 1/2 quarts
Activity time: 10 to 15 minutes
Use the freshest eggs available for best results. If possible, refrigerate the base for 24 hours - the longer, the better. We like to cool our bases in plastic or stainless steel pitchers with tight lids for easy pouring into the ice cream machine after cooling.
2 cups whole milk
2 cups heavy cream
Sugar 1 1/4 cup granulated
8 large egg yolks
1. 4 quarts In a saucepan, combine the milk, cream and half the sugar. Located on high heat, and cook, stirring occasionally, until mixture comes to a boil, about 5 minutes.
2. Meanwhile, in a medium bowl, whisk the egg yolks and remaining until smooth, heavy sugar, and pale yellow, about 30 seconds.
3. When the cream mixture is boiling, whip, remove from heat, and in a slow stream, pour half of the cream mixture on yolksugar mixture, whisking until smooth.
4. Replace the pan on the stove over low heat. Whisking constantly, listening yellow-cream mixture into the pan.
5 With a wooden spoon., Continue stirring until mixture reaches 165 ° to 180 ° on an instant-read thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in the base scrambles. Mixture should be slightly thickened and coat the back of a spoon, with steam rising, but not boiling. (If you blow on the back of the spoon and mixing waves, you have the right consistency.)
6. Pour base in a clean airtight container and refrigerate for 12 to 24 hours before use.
Using the base within 3 to 5 days 7..
Makes: about 1 1/2 quarts
Activity time 80 to 90 minutes
Cookie suggested: Snickerdoodle (page 194)
ingredients:
1/2 cup plus 2/3 cup granulated sugar
2 tablespoons cornstarch
2 cups fresh or frozen blueberries (Earthbound Farm Organic and Safeway are good frozen brands)
Juice of 1 lemon (about 1/4 cup)
Pinch of kosher salt
2 cups sifted all-purpose flour (sift before measuring)
1 stick (8 tablespoons) butter, melted
Plain cream base (see recipe below)
1. Preheat oven to 325 degrees. Lightly butter a loaf pan 9-by-6-by-2-inch or another mold.
2. Combine 1/2 cup sugar with the cornstarch in a small bowl. Mix with berries to coat. Add lemon juice and salt. Pour into prepared pan. Set aside.
3. In a stand mixer or in a bowl with a whisk, mix the flour and remaining sugar 2/3 cup. Drizzle with melted butter, stirring to make a crumble. Cover the mixture with blueberry topping.
4. Bake until bubbly and topping is golden, 45 to 50 minutes.
Cool to room temperature, then refrigerate until cold, about 1 hour. 5.
6. Base process in ice cream machine according to the manufacturer's instructions.
Transfer to a bowl 7.. With a wooden spoon, break blueberry crumble, then fold into ice cream.
8. Pour in a airtight storage container to the air. Freeze for at least 2 hours before serving.
Plain cream base recipe:
Makes: about 1 1/2 quarts
Activity time: 10 to 15 minutes
Use the freshest eggs available for best results. If possible, refrigerate the base for 24 hours - the longer, the better. We like to cool our bases in plastic or stainless steel pitchers with tight lids for easy pouring into the ice cream machine after cooling.
2 cups whole milk
2 cups heavy cream
Sugar 1 1/4 cup granulated
8 large egg yolks
1. 4 quarts In a saucepan, combine the milk, cream and half the sugar. Located on high heat, and cook, stirring occasionally, until mixture comes to a boil, about 5 minutes.
2. Meanwhile, in a medium bowl, whisk the egg yolks and remaining until smooth, heavy sugar, and pale yellow, about 30 seconds.
3. When the cream mixture is boiling, whip, remove from heat, and in a slow stream, pour half of the cream mixture on yolksugar mixture, whisking until smooth.
4. Replace the pan on the stove over low heat. Whisking constantly, listening yellow-cream mixture into the pan.
5 With a wooden spoon., Continue stirring until mixture reaches 165 ° to 180 ° on an instant-read thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in the base scrambles. Mixture should be slightly thickened and coat the back of a spoon, with steam rising, but not boiling. (If you blow on the back of the spoon and mixing waves, you have the right consistency.)
6. Pour base in a clean airtight container and refrigerate for 12 to 24 hours before use.
Using the base within 3 to 5 days 7..
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