For the past month, I’ve tried a new ice cream recipe with ingredients from the farmers market.
A few tips and notes:
- I have this bad (well, delicious) habit of replacing all the dairy in ice cream recipes with heavy cream only. It’s more calories, but I find it keeps the ice cream from getting an icy/frozen taste and gives you a smooth taste.
- Use a rubber spatula on the pan once you mix the egg yolks with the cream. If you don’t scrape well, you risk making an omelet on the bottom of your pan.
- Use fresh eggs. It makes a huge difference.
Here’s what I made:
I followed the advice of a few commenters and used about half of the prescribed honey (since it was local) and it turned out great.
No deviations or recommendations. This recipe was 👌.
Toasted almond and cherry swirl
I recommend not mixing the caramelized toasted almonds into the batter and instead using it as a topping. (And use sea salt on those caramelized almonds, you won’t regret it!) I didn’t bother with the almond extract as I thought the batter had the right amount of flavor.
Blueberry vanilla and lemon curd ripple
For the blueberries, I blended and strained them before cooking to get a smooth texture. I also steeped the vanilla bean in the batter for an hour before I chilled it, which I found complimented the blueberry tartness beautifully.