It’s hotter than heck again today, so I thought I’d whip up a batch of “instant” ice cream to beat the heat. You could think of it as a milkshake latte – adding several ice cubes gives you a frothy drink that you can either swirl smooth with a spoon or let sit for a minute or two to build up a lovely head of foam. Then you can enjoy your ice-creamy foam first and the actual ice cream second. The textures are so different that you get a two-for-one deal – the contrast between the lighter-than-air foam and the thick “instant” ice cream makes the ice cream portion all the richer.
Incidentally, if you’re a fan of homemade ice creams and enjoy whipping up your own varieties, you might want to enter the Great American Ice Cream Challenge that Rodelle is sponsoring. I’m generally not huge on contests, but who doesn’t like ice cream in mid-summer? And I’m happy when a company whose products I enjoy puts on a neat contest. Good-quality extracts are always welcome in my pantry, and Rodelle has several that are great in ice cream. (And hot chocolate and baked goods and whenever you like to use extracts. I love to drizzle a bit of vanilla into sparkling water. Instant soda!)
Real extracts are – of course – more expensive than the imitation vanillas, but that’s because they’re made from actual vanilla beans and not a petroleum by-product like vanillin. Yep – petroleum. In the good ol’ days, vanillin was made from wood pulp, but nowadays a staggering array of food additives are derived from petroleum, including vanillin. See why it’s worth paying more for the real stuff?
“Instant” Ice Cream
Several ice cubes
2 T. to 1/4 cup cream, preferably from grass-fed cows (if it’s really lush, heavy cream, 2 T. will probably do the trick)
1/2 to 3/4 cup whole milk, preferably from grass-fed cows (again, the amount depends on the lushness of your milk – the more lush it is, the less you need)
1 tsp. vanilla
1 T. maple syrup
1 egg yolk IF you are comfortable consuming raw eggs (I regularly use raw eggs, but I get them directly from my farmer; I would not advise consuming 99-cents-a-dozen supermarket eggs raw)
Sprinkling of cinnamon (optional, but a nice touch)
Place all ingredients in blender and blend until mostly smooth. (You’ll probably have a few tiny ice cube bits, but that’s fine.) If you put the ice cubes in first, you won’t wind up splashing out any milk or cream, but then again, some blenders have handy cup measurements along their sides, which are quicker to use than a separate measuring cup. I’ll leave the order of operations up to you.
Pour into a tall glass, letting sit for a moment or two if you’d like to spoon up the foamy froth that will rise to the top. I quite like that part. Or you can keep stirring your instant ice cream with a long spoon while you drink it. Either way, it’ll be tasty.
Courtesy of The Cultured Cook.