Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer

Author:Jeni Britton Bauer
Language: eng
Format: epub
Publisher: Artisan
Published: 2011-06-12T04:00:00+00:00

OAKVALE YOUNG GOUDA ICE CREAM

WITH VODKA-PLUMPED CRANBERRIES

Nutty and voluptuous, semi-soft young Gouda punctuated with puckery cranberries soaked in small-batch OYO (“oh-why-oh”) vodka.

We get our young Gouda from Dale and Jean King at Oakvale Farmstead Cheese, near Columbus, where their family has been milking cows since 1853. Following Dutch cheese-making tradition, they make their Gouda on the same land where they milk their cows, and they always make their cheeses from that day’s milking.

For this ice cream, I prefer a young Gouda—it’s creamier than an aged cheese, with a mild, nutty flavor, and it melts exceedingly well. You can substitute another semi-soft cheese from your favorite cheese shop.

We soak our cranberries in OYO vodka from MiddleWest Spirits, a young Columbus distillery. Their vodka has a distinctive subtly sweet flavor thanks to Ohio red wheat. Other spirits (grappa, gin, or tequila) can be used or leave the alcohol out completely, if you desire.

Pairs well with: Cookies. Toasted pecans. Aquavit. Grapefruit.

Makes about 1 quart

2 cups whole milk

1 tablespoon plus 1 teaspoon cornstarch

1½ ounces (3 tablespoons) cream cheese, softened

¼ teaspoon fine sea salt

1¼ cups heavy cream

⅔ cup sugar

2 tablespoons light corn syrup

½ cup shredded young Gouda or similar creamy semi-soft cheese

Vodka-Plumped Cranberries (page 195)

PREP

Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

Whisk the cream cheese and salt in a medium bowl until smooth.

Fill a large bowl with ice and water.

COOK

Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat, and gradually whisk in the cornstarch slurry.

Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.

CHILL

Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the shredded cheese and whisk until melted and smooth.

Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

FREEZE

Pour the ice cream base into the frozen canister and spin until thick and creamy.

Drain the cranberries. Pack the ice cream into a storage container, layering it with the cranberries as you go. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

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