SALTY VANILLA FROZEN CUSTARD! (AND CANDIED PECANS!)

Hi hi hi hi hi hi hi hi hi hi!

I’m working through a new thought this week. I’m gonna take a diversion from cookies and get into ice cream for a while. Jeni’s Splendid Ice Creams is headquartered right over there πŸ‘‰πŸΌπŸ‘‰πŸΌπŸ‘‰πŸΌ (in Columbus!) and I very much want to be Jeni’s Ice Cream VP. I don’t know if this is an actual job that can be had, but I’m putting it out in the universe that I want it. So I’m going to spend the next few months going real deep in the Jeni’s cookbook and maybe this will inform my maybe one day interview.

This is a picture of the cookbook….

(I’m blogging in bed, y’all! Hi, Gordon! Hi, Dick Nickles! (Those are the lumberjacks on my flannel sheets – FYI))

To get started, I made the salty vanilla frozen custard on pages 60 & 61.

Now if you remember from long ago, I tried my hand at an ice cream before and it was total garbage. link here, y’all! I said I was happy with it in the blog, but truthfully, it was a real barf and I threw it out.

So I was nervous about this recipe. I didn’t want another barf, you dig? It’s just that in order to not get a barf, you really do need to commit to a real PROCESS. It’s multiple bowls and getting milk to boil without exploding and having enough ice around for an ice bath and like just a lot of steps!!!!

But, guess what! The recipe is a winner. This is some creamy, dreamy shit, y’all. If you do all the things with all the ingredients, you get maybe the best dang ice cream in the whole fucking world.

Now then – I have a few thoughts….

1. I didn’t think it was all that salty, y’all. The recipe calls for 3/4 tsp of salt, but I think you can maybe go 1-1/4 tsp. That might ruin it, but at least do a full 1 tsp. If you’re gonna say salty, it should have a salt moment happening!

2. I used my own Volpi Vanilla in this recipe. Remember when I made that???

Holy shit – this is potent vanilla! It’s like SHBLAM! VANILLA!!!!! And some whiskey!!!! Like maybe more whiskey than vanilla. This is a flavor a very much like in a frozen custard. I got the recipe in the Sarah Kieffer cookbook. Please do go check that out. NOTE – vanilla beans are expensive and NOTE TWO – it takes 8 weeks at least for the extract to become an extract.

3. I felt a little *different*…

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… about just a vanilla custard for my first showing here, so I also made some candied pecans for a topper and you bet your candied ass that was a good idea. The good news is – to candy pecans, you need some egg white (just 1) – along with sugar, salt and cinnamon – and pecans. Duh. But because the custard calls for six egg yolks, you’ve got egg whites out your butthole. Here’s your recipe for candied pecans!

Ok. I’m going to keep making ice creams for the next little while. Maybe some cookies mixed in, but a lot more ice creams. And JENI BRITTON BAUER – if you read this – hello! I would like to work for you! Please hire me!

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