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Rose Levy Beranbaum is a bonafide pastry chef – and she’s waving a James Beard award to prove it – but cookbook author and blogger is also a pro when it comes to making homemade ice cream. It is this subject that is at the center of his new cookbook, “Rose’s Ice Cream Bliss ”, an ode to the summer staple.
This summer, after all, may not be all about chasing the ice cream truck or enjoying a sundae at your favorite local store. Instead, you can just resort to churning your own ice cream at home. Not only you not have to worry about waiting in a pesky line, but you’ll be able to choose exactly what you want to do.
Your first step will be to turn to Rose’s Ice Cream Tome, which contains over 100 recipes for ice cream flavors, from the more traditional like peach and vanilla to the more unusual like Thai corn and royal lavender in velvet. . Rose also shows off her chops in this book, offering ice cream accessories like rhubarb compote and chocolate wafers. The book is about to bring the ice cream party straight to you.
Going forward, check out Rose’s instructions for blueberry ice cream, as well as a recipe for her Raspberry Caramel Sauce, both of which will remain a summer staple for years to come. The finished blueberry ice cream gives a brilliant purple glow, thanks to the addition of a homemade blueberry puree, and is churned with just a handful of ingredients (i.e. heavy cream and milk).
And if there are days when you just don’t want to tinker with the ingredients for the task, consider enriching store-bought ice cream with Rose’s Raspberry Caramel Sauce, which swirls the raspberry puree in a brown butter caramel and butter. Pour it over any ice cream you have or just lick it off the spoon. It is this Well.
Taken from Rose’s Ice Cream Bliss © 2020 by Rose Levy Beranbaum. Photography © 2020 by Matthew Septimus. Reproduced with permission from Houghton Mifflin Harcourt. All rights reserved.
I fell in love with the gorgeous purple color of this ice cream in Erin McDowell’s wonderful book “The Fearless Baker”. Although I am a big believer in cream ice cream, I realized that the subtle flavor of blueberries would benefit from this egg-free Philadelphia ice cream base, and the high fiber content of the berries would prevent the cream. icy to be icy. I used my usual 3: 1 cream to milk ratio, reduced the amount of dairy compared to blueberries to make it as creamy as possible, and boiled some of the liquid in the blueberries. This gives it the creamiest texture, and it can be picked right out of the freezer! Erin’s inspiration to pulverize the whole vanilla bean gives it an amazing flavor that brings out the special qualities of blueberries. The seeds of the vanilla bean also add a delicious little crunch. Wait until you make this ice cream when the blueberries are in season for optimal flavor and color, and freeze some of the berries for sweet memories of summer through winter. Also, be sure to freeze some red rhubarb, which has an earlier season. Adding rhubarb compote (page 205) is a sensational way to enhance the flavor of blueberries without overwhelming them; swirl it around the base as described on page 64.
Berry ice cream
- Sweetened blueberry purée: 4 cups / 584 grams of blueberries
- 250 grams / 1 ¼ cup sugar
- 1 vanilla bean, split lengthwise in half
- Ice cream base: 464 grams / 2 cups heavy cream
- 161 grams / ⅔ cup of milk
- 556 grams / about 1 ⅔ cup sweet blueberry puree
- 10 grams / 2 teaspoons lemon juice, freshly squeezed and filtered
- To make the sweet blueberry puree, In a medium saucepan, with a silicone spatula, combine the blueberries, sugar and vanilla bean.
- Over medium-high heat, stirring constantly, cook the mixture until the sugar has dissolved and the juice is bubbling. Then lower the heat to medium and continue cooking at a rapid boil, stirring often, until the berries are very soft and the mixture is very thick, about 10 minutes. When it begins to thicken, lower the heat to medium-low. As long as the juices are bubbling very thick, you will be fine. But the more the water evaporates, the creamier the ice cream will be. Reduce to approximately 556 grams / 1⅔ cup / 394 ml.
- Scrape the mixture, including the vanilla bean, into a large mixing bowl or blender.
- Add the cream and milk to the blueberry mixture. Use an immersion blender to puree it until very smooth. (You can also use a countertop blender, but be sure to scrape as much of the sides and lid as possible – this helps place a piece of plastic wrap on top before closing the lid.)
- Pour the mash into the colander and squeeze it through the colander into the bowl. Scrape off any mixture clinging to the bottom in the bowl. Stir in the lemon juice.
- Cover and refrigerate for at least 8 hours or until temperature does not exceed 43 ° F / 6 ° C. (You can also cool it in the ice water bath.) Place a covered storage container in the freezer.
- Churn the blueberry purée in a pre-refrigerated ice cream maker. Transfer the ice cream to the refrigerated container. Press a piece of plastic wrap on the surface of the ice cream, cover the container and allow the ice cream to harden in the freezer for at least 4 hours before serving.
This rose flavored raspberry butterscotch sauce is divine with so many ice creams, from fruity to chocolate. Butterscotch is a caramel made from brown sugar. I use Muscovado sugar to give it an extra dimension of flavor, but the brown sugar is delicious too. The sauce would also be delicious in ice cream after spinning.
Raspberry Caramel Sauce
- Raspberry puree: 228 grams / 2 cups frozen raspberries with no added sugar
- 1 teaspoon of pure vanilla extract
- A pinch of fine sea salt
- 10 grams / 2 teaspoons lemon juice, freshly squeezed and filtered
- Raspberry caramel sauce: 57 grams / 4 tablespoons unsalted butter
- 108 grams / ½ cup tightly packed light brown muscovado or dark brown sugar
- 21 grams / 1 tbsp corn syrup
- 58 grams / ¼ cup heavy cream
- 72 grams / ⅓ cup raspberry puree
- PREPARE THE RASPBERRY PURÉE: In a colander suspended over a medium bowl, completely thaw the raspberries. It will take several hours. (To speed up defrosting, place the colander and bowl in an oven with a pilot or light on.) Press and stir the berries to release all the juice. There should be almost ⅓ cup / 79 ml of juice. Cover the berries and set aside.
- Transfer the juice to a small saucepan and bring to a boil, stirring constantly. Lower the heat and simmer, stirring constantly, until it becomes very syrupy and is reduced to 4 teaspoons / 20 ml. Watch carefully towards the end as it goes really fast and could burn out. (You can also do this in the microwave, in a 4-cup / 1-liter glass measure with a spout, lightly coated with non-stick cooking spray, stirring or stirring every 20 to 30 seconds.)
- Squeeze berries through a fine strainer, using the back of a spoon. You should have about ⅓ cup / 79ml of pulp. (This will take about 20 minutes.) Stir in the vanilla and salt.
- Stir in the raspberry syrup and lemon juice into the mash. In a 1 cup / 237 ml glass measure with a spout, pour ⅓ cup / 79 ml / 72 grams of the raspberry puree. (Reserve any remaining puree to add to the raspberry butterscotch, to taste.)
- In a small saucepan, using a silicone spatula, combine the butter, brown sugar, corn syrup and cream until the sugar has dissolved. Bring to a boil over medium-low heat, stirring constantly. Simmer for about 8 minutes, stirring gently, until it is bubbly very thick. (An instant-read thermometer should read 240 ° to 244 ° F / 116 ° to 118 ° C.)
- Remove the pan from the heat and pour the butterscotch into the glass measure containing the raspberry puree. Stir until uniform. Cover tightly with plastic wrap.
- Let the raspberry butterscotch cool to room temperature, about 1 hour. If desired, add more reserved raspberry puree to taste.