SCOOP ADVENTURES: THE BEST ICE CREAM OF THE 50 STATES
Make the Real Recipes from the Greatest Ice Cream Parlors in the Country
By Lindsay Clendaniel
We love ice cream year ’round but in summer, more than ever, we seek this treat. Now a new cookbook brings 80 recipes from the best ice cream parlors around the country, easily made with a home ice cream maker, including the sweet basil ice cream from The Bent Spoon in Princeton. The Safersteins now have ice cream recipes that they can eat for breakfast (Breakfast of Champions with bananas and cornflakes), lunch (Michigan salad ice cream with blue cheese, dried cherries and pecans) and a meatless dinner (Blueberry kale) and we will not forget our cocktail before dinner of Juniper Gin ice cream. Other recipes, many with unusual and enticing combinations include: Lemon Ricotta Cardamom Gelato adapted from a recipe by Dolcezza, Washington, DC; Banana Pudding Ice Cream, inspired by Sam & Greg’s, Huntsville, AL; Plum Lemon Verbena Ice Cream from Sweet Republic Artisan Ice Cream, Scottsdale, AZ; and Mayan Chocolate Ice Cream from Full Tilt Ice Cream, Seattle, WA.
The cookbook has colorful photos with vibrant bowls and serving dishes that the scoops are staged in, stories about the flavors, and easy-to-follow directions.
Here’s one for you to try at home:
Red-Velvet Ice Cream
MAKES 1 GENEROUS QUART (940ML)
Baked desserts are often great inspiration for ice cream flavors. One delicious inspiration for ice cream is red velvet cake. My favorite part of red-velvet cake is the cream cheese icing, so this scoop is a “reversed” version of red-velvet cake with pieces of cake mixed into a cream cheese ice cream base, creating the perfect frozen alternative to a classic Southern cake.
3 red-velvet cupcakes, frosting removed
12 oz (340g) cream cheese
1 ½ cups (355ml) sour cream
1 cup (200g) sugar
½ cup (118ml) heavy cream
½ cup (118ml) buttermilk
¼ tsp vanilla extract
Pinch of salt
Prepare your favorite red-velvet cupcake recipe or buy your favorite prepared cupcakes. If you choose to bake cupcakes, allow the cupcakes to cool completely before adding to the ice cream.
Cut the cream cheese into small pieces and place in a blender or food processor. Add the sour cream, sugar, cream, buttermilk, vanilla and salt and blend until smooth. Cover and refrigerate until well chilled, at least 2 hours.
Once chilled, pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. Chop the cupcakes into 1/2-inch (1.3cm) cubes. When churning is complete, gently fold in the cupcake pieces. Transfer to a freezer-safe container and top with a few cupcake pieces. Freeze until firm, at least 4 hours.
Reprinted from:
Recipe from SCOOP ADVENTURES: THE BEST ICE CREAM OF THE 50 STATES
By Lindsay Clendaniel
Page Street Publishing/March 2014
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