Thursday, September 29, 2011
It's All About the Cornstarch Slurry
I don't know if this picture is food-porny enough to convey the deliciousness of this chocolate-peanut butter ice cream. I wish I had waited a moment or so for it to soften. But trust me, it is SO good!
I've been LOVING our new Cusinart ice cream maker. So much fun! So far I've made coconut cherry ice cream from an excellent recipe at Apartment Therapy's Kitchen, strawberry ice cream, peach frozen yogurt and chocolate ice cream. They were all delicious, but the chocolate ice cream, which required a special technique, was A-MAZING.
Based on an article in the August issue of Saveur Magazine, this method deters ice crystals for maximum creaminess. Here's a quick rundown of what I did:
In a small bowl, whisk together 1/4 cup milk and 4 tsp. cornstarch to make a slurry. Set aside.
In a large saucepan, whisk 1 and 3/4 milk (I used 2%) with 1 cup of sugar, 1 cup of heavy cream, 1/4 tsp. of salt and 2 tbsp. of light corn syrup. Boil for 4 minutes. Lower heat and add the slurry. Bring back to a boil for a minute or so until it thickens up.
Gradually add the mixture to 2 tbsp. of softened cream cheese and whisk until smooth. At this point, you have your ice cream base, and you can add whatever flavorings you like. For example, I boiled 1 cup coffee, 1/2 cup cocoa powder and 1/2 cup sugar. Off the boil, I added 3.5 ounces of bittersweet Scharffen berger chocolate.
Finally, mix your flavorings with your base and cool in an ice bath until it's well chilled.
I can't wait to use this base for other flavorings - blackberry, pumpkin spice, coffee with candied pecans. So many possibilities!