We all scream
Jeni's Splendid Ice Creams at Home - a recipe book like no other!
It has been unusually hot here in San Diego.
We don't have air conditioning so instead we turn on the ice cream maker, full blast and keep it churning out cold concoctions to help beat the heat.
So far, according to our house guests, the favorite is Bourbon Ice Cream with Toasted Buttered Pecans, the very first recipe I tried from Jeni's book.
Her recipes call for a bit of cream cheese. Sounds odd. But it might be her secret ingredient.
Decided to test that theory.
Last night we made Salty Caramel Ice Cream. From the book.
Out of this world.
Used a dry-burn technique, that she spells out in the notes, to caramelize the sugar.
No egg yolks (which is common in most recipes).
But 3 tablespoons of cream cheese.
Jeni's recipe for Roasted Strawberry and Buttermilk Ice Cream (not a fan of strawberry ice cream but I think this variation could make me a convert).
I am also fascinated by her pairing of Sweet Corn and Black Raspberry, an ice cream recipe that appears on page 62.
Or perhaps something lighter --- Watermelon Lemonade Sorbet.
This is a great way to get through a heat wave!