Hey Internet! It’s been a while since I posted here, and I’m trying to get back in the habit again. I’m going to start with a format that worked for me a while ago at my old job. That was where I ran the initial Ice Cream Club for my coworkers. I sent out a weekly newsletter that accompanied the ice cream I brought to work, so they could know what was what, and what was in what, etc. I would love to share my ice cream with you, reader, but hopefully reading about it will be cool too.
So, this week in ice cream club was kind of a return to the basics. My basic recipe is designed to make 4 batches out of a standard 2L carton of milk, a 1L carton of cream, and 12 eggs. So, armed with those ingredients I made 4 batches.
2 have been churned already and are ready to eat in my freezer. I did a classic Cookies n’ Cream, using the basic vanilla base and grocery store sandwich cookies. I chop them up with a stainless steel apple cutter. It makes for nice big chunks.
I also did the same but with chopped up chocolate bars in place of cookies. The bars I chose are a coffee and wafer kind of thing. There’s a predominant brand, which I’m sure you’re familiar with. I find off-brand is usually (but not always) fine when you can get it, and that usually means cheaper. Getting bulk items is probably less of thing with the epidemic on now, but that works too.
The other two batches are both chocolate instead of vanilla-based. I used cocoa powder instead of melted chips, which I usually do. It should be less sugary overall, and smoother. I plan to do a batch with the sandwich cookies, for Chocolate Cookies n’ Cream, and I’m not 100% on the other one yet. I’m hoping I’ll be inspired by something. I had a cherry chocolate bar recently that would be nice.
Earlier this week, I also churned a batch of Blackberry Watermelon Sorbet. I made a blackberry coulis with local blackberries, water and sugar syrup. Then I blended it with watermelon at a ratio of about 50/50. Then it was churned. Simple and effective. I’ve subbed other melons for the watermelon, and it works. Consider adding a bit of liquid. Cucumber can be used too, though you’ll taste it. I really like it, personally, but not everyone else has.
As far as next week goes, I’ll be churning the chocolate mixes ASAP. Maybe one tonight, and one tomorrow morning. I also have 12 egg whites left over from this week’s batches, since I only use the yolks, and that means I’m going to make an Angel Food Cake. I made one a few weeks ago and it turned out pretty well. I little rubbery, a little sticky, and tough to get out of the bundt pan I used to bake it in. I know I was in the wrong, but I had to try.
Since the weather is officially hot, I’ll probably be making more mixes too. I have been bringing home watermelons, so there should at least be a sorbet or two.
Finally, while I was on an errand yesterday, I noticed Purdy’s Chocolates has reopened at least one nearby location. Right before the lockdown, I was introduced to the concept of Ruby Chocolate on the Purdy’s-sponsored The Great Chocolate Showdown, but didn’t get to a Purdy’s in time to try it. I definitely plan to do that this week, and share the results.
Keep cool, Ice Cream Club!
The Ice Cream Club 