Jeni’s Splendid Ice Creams. If this doesn’t ring a bell, continue reading. This ice cream shop, established in Ohio, features mouth-watering ice cream combinations that few would ever think to concoct as one. With ice cream combinations such as Brambleberry Crisp, Pistachio and Honey, Whiskey & Pecans, and Brown Butter Almond Brittle, the names themselves grab your attention. To get your hands on a pint, you can visit Birmingham’s very own V. Richards and The Fresh Market or place an order at www.jenis.com.
If you are feeling inspired by Jeni’s crazy concoctions, here are some funky, unique ice cream recipes to make on your own. The following recipes will not only give your sweet tooth some satisfaction, but will keep you cool all year, regardless of the month.
Key Lime & Vanilla Buttermilk Ice Cream
Prep Time: 30 minutes | Cooking Time: 10 minutes
1. Mix sugars together in a small bowl. Set aside.
2. Split vanilla bean lengthwise, scrape seeds out with small knife and place in a saucepan, throw in the pod as well (we’ll take it out later).
3. Add heavy cream and 1/3 of sugar to saucepan with vanilla and heat over low until sugar is dissolved and cream is steaming. Remove from heat, cover and allow to steep for 15-30 minutes.
4. Meanwhile, in a bowl, beat the egg yolks and 1/3 of the sugar until sugar is dissolved.
5. While you wait for the vanilla to steep in the cream, mix remaining sugar with juice and zest of lime in a small saucepan and heat over medium. Allow to cook until slightly thickened, set aside.
6. Uncover the cream, remove the bean pod and slowly drizzle into egg yolks while whisking continuously.
7. Return to saucepan, add lime/sugar mix, and heat over low. Stir constantly with a spatula from bottom and sides until it coats the back of the spatula. (A good test is to run your finger down the spatula and if the lines run together it’s not done yet, they should remain separated). Remove from heat.
8. Stir in buttermilk and chill immediately over an ice bath until completely cooled.
9. Place in refrigerator overnight.
10. Follow ice cream machine manufacturers instructions for freezing. Makes 1 liter.
Raspberry Dark Chocolate Ice Cream
2 cups half and half, divided with 2-4 tablespoons reserved
seeds from one vanilla bean (or 1-2 teaspoons of vanilla extract)
1/2 cup sugar, divided into equal parts
1/4 teaspoon salt
2 egg yolks
1 cup frozen raspberries (or fresh if you’re feeling decadent)
1 3.5 oz. bar dark chocolate, chopped into small pieces (I used a Ghirardelli 72% dark chocolate bar)
1. Whisk together egg yolks and1/4 cup sugar until light and soft . In a double boiler, heat the large portion of half and half and vanilla seeds until very warm, stirring constantly. Add a cup or so of warmed half and half to the egg yolk mixture, whisking constantly, then pour in a steady stream into the remainder on the stove, whisking that constantly. It sounds more complicated than it is. Heat until 170 degrees (I use a candy thermometer – this won’t really thicken, even at that temperature, because 2 yolks isn’t an very high number for ice cream).
2. Cool the half and half mixture in the refrigerator or in an ice water bath in the sink. Add to ice cream maker according to directions.
3. In a small bowl, microwave together the chocolate and reserved half and half in 30-second intervals until the chocolate is melted, stirring between intervals.
4. In a small saucepan, heat the raspberries with 1/4 cup sugar until warm and syrupy.
5. Toward the end of the churning time, add the raspberries to the mixer. Once you are done churning it, add the chocolate. […] If you used 1/4 cup of half and half instead of 2 tablespoons, it might be more swirl-able.
6. Freeze for 2-3 hours or until solid. Makes about 3 1/2 cups.
Blueberry Pie Ice Cream Recipe
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 45 minutes
1. In a saucepan heat 1 cup of heavy cream, sugar, and salt. Cut the vanilla bean in half and scrape seeds into mixture along with the vanilla bean pod. Stir until sugar is dissolved. Remove from heat and remove bean pod.
2. Add 1 cup heavy cream, 1 cup milk, vanilla extract, and crushed graham cracker.
3. Refrigerate mixture until thoroughly cooled.
4. Add chilled mixture to ice cream maker and churn according to directions.
5. Once churned, gently stir in pie filling and serve right away, or layer ice cream and pie filling in container, and freeze until desired hardness. Makes a little over a quart. (4 1/2 cups to be exact.)
Source: Makes about 6 servings. http://shewearsmanyhats.com/2011/06/blueberry-pie-ice-cream-recipe/ (adapted from David Lebovitz)
Peanut Butter Cup Ice Cream
1 cup creamy peanut butter
2/3 cup sugar
1 cup whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
1 cup coarsely chopped chocolate peanut butter cup candies (about 15)
1/4 cup butterscotch caramal topping
1. In a medium mixing bowl combine the peanut butter and sugar and mix with hand mixer set to low until smooth. Add milk and mix on low until sugar dissolves, about 1 to 2 minutes. Stir in heavy cream and vanilla, cover and refrigerate for 1 to 2 hours or overnight.
2. Freeze milk mixture according to mixer directions (my mixer calls for 15 to 20 minutes to thicken.) Add chopped candy Â and butterscotch caramel topping and mix for 1 to 2 minutes or stir in by hand. The ice cream will be soft and creamy. Transfer to an airtight container and freeze for 2 hours for a firmer consistency. Allow to thaw 15 minutes before savoring every luscious bite.
Source: http://www.foodiecrush.com/2012/04/peanut-butter-cup-ice-cream/ (from Cuisinart Recipe Booklet )