Hi, I’m Erin and I cannot stop making ice cream.
Seriously, you guys…I’d wanted an ice cream make for years, but thought that it would take up way too much space for the few times I would use it. As it turns out- I was wrong. It takes up space, sure, but I’m making so much ice cream!
I made my inaugural batch of ice cream about two weeks ago. We had all of those fresh cherries, so I decided to go with a cherry ice cream. Obvious, right? But then, for some texture, I decided that I’d like a streusel situation swirled through and we ended up with a brown butter oat streusel. But wait- cherry goes really well with almonds, right? So we did an almond ice cream, with a sweet cherry compote and brown butter streusel.
And, friends, it’s so easy- I thought ice cream making would be a process, but it really wasn’t. Notably, I used Jeni’s Ice Cream Base (of the ridiculously amazing Jeni’s Splendid Ice Cream, founded in Columbus). Here’s what I did…
Almond Ice Cream with Cherry Compote and Brown Butter Streusel
– 2 cups milk
– 4 tsp cornstarch
– 1 ¼ heavy cream
– 2/3 cup sugar and 2 tbsp sugar
– 2 tbsp corn syrup
– ¼ tsp kosher salt
– 1 ½ oz cream cheese
– 1 tsp almond extract
– 1 tbsp butter, and 1 tbsp butter, melted
– 2/3 cup chopped cherries
– Juice of ½ lemon
– 2 tbsp brown sugar
– 1/3 cup oats
– 1/3 cup slivered almonds
– ½ tsp cinnamon
– Sprinkle of kosher salt
Make the base: In a small bowl, mix together the cornstarch and 2-3 tbsp of the milk, and set aside. In a saucepan, bring the rest of the milk, the cream, 2/3 cup sugar, and the salt to a boil, and boil for 4 minutes exactly. Stir in the slurry, and boil for about a minute. In a small bowl (I used the same one I had the starch mixture in) mix the cream cheese with about ½ cup of the milk mixture, until it’s completely lump free. Mix the cheese and milk mixtures together, stir in the almond extract, and cool completely. Note: some people use an ice bath to cool the base immediately, but I like to make the base the day before, and let it sit in the fridge. This is also helpful because it reminds me to put my ice cream maker into the freezer to sit overnight, as well.
Make the compote: Melt the butter over medium heat, and add the chopped cherries, 1 tbsp butter and 2 tbsp sugar. Cook until the sugar is melted and the mixture has reduced to a thick syrup. Remove from the heat and stir in lemon juice. I also recommend making this ahead of time, so it has time to cool before you stir it into the ice cream.
Make the streusel: In a mixing bowl, stir together the 1 tbsp melted butter, brown sugar, oats, almonds, cinnamon, and salt. Spread on a baking sheet and bake at 350 until the almonds are slightly brown, about ten minutes. Make sure to keep an eye on these and mix regularly, because it’s so easy for nuts to burn!
Make the ice cream: assemble your ice cream maker. Pour the base into the freezer and freeze according to your manufacturer’s instructions. When there are about five minutes left, add the cherry compote and continue to freeze. Once my mixture had reached a firm soft-serve stage, I removed the bowl from the machine and used a wooden spoon to stir in the streusel (it seemed like that might be more than my freezer could handle). Then transfer the ice cream to freezer containers and freeze for at least two hours, to really firm up. Or, I mean, eat it as soon as everything is mixed. Totally your call 🙂
I have one more ice cream recipe in the chute (thanks to our amazing local farmers market) but then I need ideas. I’m thinking something with banana and nutella, or smores, or peanut butter and brownies. Any suggestions, or flavor profiles you love?