Last summer, I remembered that I owned an ice-cream maker, and used it accordingly.
Which meant that by the end of the summer I had a freezer full of little plastic bags filled with egg whites. Since your standard ice-cream base recipe is a custard.
They’re all still there. I think it’s time to admit that I won’t be making any meringues any time soon and just be done with it.
So as ice cream season revs up yet again, I’m looking to not add to the egg white collection. So I’m trying Jeni’s mix. As in, trying it right this minute, at midnight, on Tuesday.
(The reason being, it will chill all night and be ready to toss in the ice cream freezer for twenty minutes in the morning, then be ready for consumption in the afternoon when we return from our adventures.)
I purchased this cookbook a year ago, but haven’t tried the recipes or technique until this evening. We’ll see how it goes. Jeni’s angle involves no eggs and (pictured at right) a daub of cream cheese, cornstarch, as well as some light corn syrup.
Mix the milk, cream, corn syrup and sugar. Boil up for four minutes.
Mix with a cornstarch/milk slurry. Cook a little more. Mix with the cream cheese. Chill.
Jeni’s cookbook is filled with intriguing recipes for ice creams and sorbets with all sorts of sophisticated, intriguing flavors. We’ll wait on all that until we make sure the basic concept works for us.
After the adventures, of course.