I have a story for you and it’s all about coffee to-go cups. Are you on the edge of your seat? Did you just x out of this screen, are you still there? Long story short, while I will drink coffee out of whatever container is given to me, I don’t really LOVE drinking coffee out of travel mugs. You know, the stainless steel kind, or even the hard plastic kinds. I feel like the metal/plastic changes the taste of the coffee and I think you miss out on the experience of smelling the coffee and having the coffee steam get all up in your senses. I really like drinking it out of a good old mug the best, though I do own a few to-go cups and use them sometimes. However, this morning all of said to-go mugs were in the dishwasher, so I decided to take a ceramic mug to go with me, on the train. All was well on my walk to the train but when I arrived and was waiting on the platform, a fellow train rider lost their footing and bumped into me and SMASH, there went my mug and also my coffee, and that my friends, is why retailers all over the USA sell metal and plastic coffee to-go containers. The end. Now, ice cream!
Ice cream is definitely my treat of choice. After fresh bread and cheese, ice cream is always my go-to, yet this is the first time I ever took a stab at making it myself. It really wasn’t very hard at all to make the base and then it went for a ride in the ice cream machine, and waaa-la! This ice cream was born. The results were out of this world delicious.
I originally wanted to give this recipe a shot after having “fresh cream” ice cream at one of my favorite restaurants, Woodberry Kitchen. The idea behind this basic ice cream is to highlight the naturally sweet flavor that fresh, minimally processed dairy has, which is why I didn’t add vanilla or strawberries (though, that would also be amazing! Also- full disclosure, I couldn’t get vanilla at the farmer’s market, so even if I wanted to add it, this time around I couldn’t.) If you haven’t had Woodberry Kitchen’s ice cream sundae, you need to stop what you’re doing right now and take yourself there. I can’t decide whether or not its a blessing or a curse that I’ve cracked the code on this delicious treat. Remember when I said maybe I would shed a few lbs on this Farmer’s Market Challenge? Welp! All of that may have just gone out the window and I don’t even care- that is how delicious this is.
I loved this ice cream, even without any vanilla but if you wanted to you could add vanilla extract or vanilla beans. I’m thinking about adding a little bit of vanilla and cinnamon next time- cinnamon toast crunch ice cream! My mouth is already watering. I used the New York Time recipe for the ice cream base. The base was super simple and had just 5 ingredients: heavy cream, milk, sugar, eggs and sea salt.
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup sugar
- ⅛ teaspoon fine sea salt
- 6 large egg yolks
- Your choice of flavoring (see grid below, or invent your own)
- In a small pot, simmer cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
We ate this for dessert, and then for breakfast the next day. Milk = protein and strawberries = antioxidants, making this a perfectly well rounded breakfast. (Given the chance I will justify eating ice cream in any way necessary.) Get on my level!