In case you were wondering what to do with the four egg yolks left over from Jan’s Famous Biscotti recipe, ice cream is the perfect solution. Crema refers to cream and this ice cream really allows the flavors of cream and milk to shine. I made this ice cream with non-homogenized, low temperature pasteurized cream from Way Back When, a local dairy. Whatever cream you’re using, taste it beforehand to make sure you like it or you won’t like the flavor of this ice cream.
While it is delicious alone, I made a blackberry sauce to complement the ice cream. I couldn’t resist these berries when I saw them at the farmer’s market, despite having been disappointed in a couple of pints of too tart berries I picked up earlier in the season. This time I sampled the goods before buying and they were scrumptious. The vendor explained that the blackberry season in Texas is very short and that these were likely the last of the pickings so I’m glad I didn’t pass them by.
In related news, July is National Ice Cream Month and this Sunday, July 18th is National Ice Cream Day, a designation conferred by the late President Regan. Despite his political positions, surely a man who loved Jelly Bellys and ice cream can’t be so bad. So on Sunday, I’m going to raise a spoonful of ice cream in honor of Ronnie. Thank you Mr. President!
Crema Ice Cream
from Pure Dessert by Alice Medrich
2 ¼ c heavy cream
1 c whole milk
1/3 c sugar
1/8 teaspoon slat, rounded
4 large egg yolks
ice cream maker
2 c fresh blackberries
1/4 - 1/2 c superfine sugar
1. Place a strainer over a clean bowl and have it ready near the stove to strain the finished ice cream base. In a saucepan, bring the milk, sugar, and salt to a simmer over medium heat.
2. In a bowl, whisk the egg yolks to just combine. Pour the heated milk mixture in a very thin stream into the egg yolks while constantly whisking. Pour the egg and milk mixture back into the sauce pan and continue to cook while stirring until the mixture thickens and reaches 175 to 180 degrees Fahrenheit.
3. Strain the mixture into the clean bowl to remove any cooked egg. Pour in the cream and stir to combine before covering the bowl with plastic wrap. Place the bowl in the refrigerator and allow the base to cool thoroughly for a minimum of 4 hours.
4. Freeze according to your ice cream makers instructions. Transfer the ice cream to an air tight container and place in freezer for 3- 4 hours until the ice cream has set up enough to scoop. If the ice cream gets too hard to scoop, place in the refrigerator for a few minutes to allow it to soften before serving.
5. While the ice cream is freezing, puree whole blackberries and strain the juice to remove seeds. Add sugar, to taste dependent on the sweetness of the berries, to juice and whisk to combine.