Make Something New Every Day

This blog is inspired by all those who love to cook, whether experienced or not, and who continue to experiment with new ideas & ingredients, and best of all, share their passion with others.

The first entries are recipes prepared by the students of Lionel Wilson College Preparatory Academy in Oakland, CA. Fifteen students with varying cooking experience participated in my weekly workshop (via Tutorpedia), and successfully prepared various meals, snacks, and baked goods as part of an after-school program.

Along with the recipes from that class, I will continue to add new seasonal items, spanning every genre of the culinary world, as well as a helpful list of links to recipes, instructional videos, and places to shop and volunteer in your area.

Feel free to ask me questions and share your recipes and ideas as well. I look forward to cooking with you.

May 4, 2011

I Now Pronounce You Strawberries & Buttermilk

Imagine freshly-made strawberry jam. Now imagine it whipped into a ridiculously easy, yet scrumptious strawberry buttermilk ice cream. The resulting flavor is ridiculous. Luscious strawberry & tart buttermilk combine in such a wonderful way that I've had to bolt the freezer shut to avoid eating the entire batch in one sitting.

This is how I did it. It was so easy to make, even if you don't have an ice cream maker you can fudge this & get decent results. Here are directions for both:

2C strawberry (or other) jam
2C buttermilk
1C cream or milk*

Stir the jam into about a cup of the buttermilk to dissolve the sugars & blend out the color. Stir in the rest of the buttermilk & cream.

*Note: Using cream will make your end result creamier. If you like, use milk, or all buttermilk for more tartness, so long as your "milk" adds up to 3C.

In a Machine:
Pour into your ice cream maker & freeze until nearly set. It should look very thick. Remove the paddle & quickly stir in any clumps of fruit to distribute them evenly into the ice cream. Immediately transfer to a quart-sized container & freeze to set.
I've used the carton from a quart of buttermilk, and it works great!

If you don't have an ice cream maker, try this method:
Combine the jam & milk(s) as above.
Pour into a shallow container & freeze until firm. (This could take a couple hours depending on your freezer.)
Working Quickly: Scrape into a bowl, & beat with a hand mixer (or a wooden spoon) until fluffy.
Spread back into the shallow container & refreeze until firm.

Add Basil for a Fresh, Unexpected Twist

I've also made this ice cream with basil to cut the sweetness & compliment the strawberries & buttermilk. I really liked this version. Two hours ahead, roughly tear up about 12 basil leaves & soak them in the cream. After steeping the cream for 2 hours in the fridge, strain out the leaves, squeezing them well. Combine the flavored cream with the buttermilk & jam, & prepare the ice cream by either method above.

Keep trying new things, and as always, feel free to drop me a line with questions or comments.


DaMo said...

If your too cheap(poor) to get an ice cream machine. You can always use the kick the can method. Simply get a small and a large coffee can (if in Canada Tims is the prefered brand for this). Put the custard in the small can. Seal it. Put the small can into the large one, fill with ice and toss some salt in there. Seal that and then kick away. Be sure to achieve a rolling motion as you kick it about.

Blue Rockstar said...

Dude. I just saw this. I wonder why I don't get notifications. Great idea. Thanks!

Post a Comment