Sweet Cream and Sugar Cones
April 19, 2012 With this crazy summer-like weather going on, I've been on a huge ice cream kick. And, if you're a DIY gal, you'll be inspired with the recipes from Sweet Cream and Sugar Cones, the new cookbook from the sweet ladies of Bi-Rite Creamery.
One of the most beloved ice cream spots in San Francisco, the book features several recipes for their cult flavors like Salted Caramel, Balsamic Strawberry, and Honey Lavender. It also has a neat recipe for Peach Leaf Ice Cream, as well as recipes for cookies, marshmallows, sorbets, ice cream pies, and cakes.
The recipe for their White Chocolate Raspberry Swirl Ice Cream is below - see if you'll enjoy this "Magic of the '80s" as much as I do.
White Chocolate Raspberry Swirl Ice Cream
Makes about 1 quart
5 large egg yolks
1/4 cup sugar
5 ounces white chocolate, finely chopped
(1 1/4 cups)
2 cups heavy cream
3/4 cup whole milk
1/4 teaspoon kosher salt
1/4 teaspoon pure vanilla extract
1/2 cup Raspberry Swirl Sauce
Make The Base
1. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the sugar (2 tablespoons). Set aside. Put the chopped chocolate in another medium heatproof bowl and set that aside
as well.
2. In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining sugar (2 tablespoons) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
3. Carefully scoop out about 1⁄2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1⁄2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
4. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
5. Strain the base through a fine-mesh strainer into the bowl with the white chocolate and whisk to combine. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
Freeze The Ice Cream
6. Whisk the vanilla into the chilled base.
7. Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer.
8. As you transfer the ice cream to the storage container, drizzle in some raspberry purée after every few spoonfuls. When all the ice cream is in the container, use a chopstick or butter knife to gently swirl the mixture. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.
Raspberry Swirl Sauce
Makes about 1/2 cup
2 half-pint baskets raspberries (2 cups), preferably organic
1/3 cup sugar
1. Combine the raspberries and sugar in a small nonreactive saucepan and put the pan over medium-high heat. Cook, stirring frequently, until most of the liquid has evaporated and the mixture has a jammy consistency, about 20 minutes. Reduce the heat to medium as the mixture thickens to prevent scorching.
2. Remove from the heat and let cool for a minute. Transfer to a blender and purée until smooth, being careful to avoid hot splatters. Strain through a fine-mesh strainer into a bowl, pressing on the solids to extract as much purée as possible.
If using as a topping, serve warm or at room temperature; chill well before swirling into ice cream.
Available at TenSpeed.com and Amazon.com.
Recipe reprinted with permission from Sweet Cream & Sugar Cones by Kris Hoogerhyde, Anne Walker, and Dabney Gough, copyright (c) 2012. Published by Ten Speed Press, a division of Random House, Inc.
Photo credit: Paige Green, Copyright 2012
For editorial consideration, a review book copy was provided for this post.
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