I bought a Cuisinart Ice Cream maker last year and it is the best thing in the world. I have mainly been making sorbets. I love the refreshing taste of fresh fruit. I have been making a wide variety from Dragonfruit to Blood Orange. Berry or Citrus are our favorites.
I have tried one or two ice creams based upon a custard base. They are way too rich for me. I prefer ice creams made without eggs or “Philadelphia style”. I recently did a web search to see what options and stumbled upon recipes from Jeni Britton Bauer creator of Jeni’s Splendid Ice Creams in Columbus Ohio. The first recipe I made was the Vanilla Bean Ice Cream from this article in Food and Wine Magazine. It was exactly what I was looking for.
Strawberries are late this year with the cool weather and they have just started showing up in our local Farmers Markets. I couldn’t resist. I got two great pints from Jessie’s Berries. I decided to make Jeni’s Roasted Strawberry Buttermilk Ice Cream recipe from Tasting Table this weekend and it is absolutely divine. I highly recommend it. It is so smooth and creamy with out the added richness of eggs. Get the best milk you can get. I found some unpasteurized local milk from Twin Brooks Creamery in Lynden Washington. The local milk along with the roasted local strawberries were wonderful and soooo easy.
I also bought her new book on ice cream – Jeni’s Splendid Ice Cream from Amazon. Lots of great tips on making home made ice cream. Some of the recipes are quite exotic but should be fun in the coming months. I love the Autumn recipe section.
Here are some photos to entice you….
Key – freshest ingredients