Of course ice cream. Did you really think I’d be talking about my favorite foods without mentioning ice cream? And it’s a pretty safe bet that a cake of some sort will be making an appearance next week.
It’s been a little over a month since I made one (that you’ve seen. So many that you haven’t…), and it was time to share some of my stash with the world.
Now…my favorite flavor…that depends. I do enjoy a very good rich custardy vanilla. But if it’s vanilla, I think I need to put toppings on it, but not any of that gross fruity and syrupy crap. I’m talking hot fudge definitely. Caramel maybe. Probably some crushed cookies or chocolate. Always nuts, preferably pecans, toasted. Whipped cream. In short, a hot fudge sundae.
However, other favorite flavors stand on their own- no toppings necessary. These would be the chocolate peanut butters, the maple walnuts, the cookies and cream, the new favorite peanut butter cookie.
As for fro yo? Don’t waste my time.
It has dawned on me more than once, and often times pointed out by Grape, that I do have a little Sally Albright in me when it comes to ordering food (cite: When Harry Met Sally).
As for today’s flavor, I’d say no toppings necessary, but perhaps that’s because to some extent the toppings are already incorporated into the base flavor in the way of a salted caramel swirl.
To sum it up, Caramel Swirled Buttermilk Ice Cream.
You may be cringing at the thought of buttermilk, but this recipe is so good, I implore you to try it. A little tart, just enough sweet.
I actually love buttermilk, even just to drink by itself. I know, I’m a grandma. My love for it sort of developed over time, and it went something like this:
Bake a cake.
Lick the bowl.
Make the filling.
Try the filling to make sure it’s okay.
Lick the bowl.
Make the frosting.
Keep trying the frosting to ensure the taste/consistency is pleasing.
Lick the bowl.
And the paddle.
And the spatula.
And the spoons.
Repeated, each time I made a cake.
A well-honed process.
At one point I realized that I could solve the problem of being over-sweeted by drinking buttermilk. The more practical solution, of course, would be to not eat the cake batter and frosting in the first place. But who is sensible when faced with an empty cake or frosting bowl? Few of us, I’m sure.
Anyway, that’s how I came to enjoy buttermilk.
The ice cream base comes from David Lebovitz’s My Paris Kitchen (this month’s culinary book club choice). Even though it does require the churn, it does not require a custard based. So, still a win. His recommendation is to serve it with a drizzle of fruity olive oil and a sprinkle of sea salt- it’s delicious- and another suggestion worth trying if you’re tired of the whole salted caramel trend.
Are you though?
- 1 cup sugar
- ¼ cup water
- ½ cup heavy cream
- 6 TB butter
- 1 ½ tsp sea salt
- Dissolve the water and sugar in a medium saucepan. Put over medium heat, stirring until the sugar is dissolved. Once the sugar starts crystallizing, stop stirring (really, trust me).
- Let it do its thing until it gets to be a dark amber color. Remove from the heat, add the butter, cream and salt. Stir, and place over heat, continue stirring until smooth.
- 1 ¾ cup heavy cream
- ½ cup granulated sugar
- 3 TB light corn syrup
- 1 ¼ cup buttermilk
- 3/4 cup salted caramel sauce
- In a small saucepan, warm the cream over low heat with the sugar and corn syrup, stirring occasionally, until the sugar is dissolved. Chill the mixture thoroughly, at least 8 hours.
- Stir the buttermilk into the chilled sweetened cream and freeze in an ice cream maker by the manufacturer’s directions.
- Once churned, transfer the ice cream into a container, layering about 1/3 of the ice cream, 1/3 of the caramel, repeating until all is used up. Press plastic wrap on the top of the ice cream to prevent freezer burn. Freeze for a few hours until firm enough to scoop.
One Year Ago: Palacinta
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