As much as I love traveling, and as lucky as I am to be able to do it, finally being home feels downright heavenly. I missed big things, and I missed little things, such as the syrupy, green siren song of NyQuil (I caught a bit of a cold on my adventures), easy conversation-making, not having to pay to use the restroom, etc.
Oh, and cooking. I really missed that. There is so much I’m dying to make–and share with you, of course.
Photos from my journeys are also forthcoming, very soon! I may have fallen asleep last night trying to pull them from my camera… You see, there is an ungodly, obscene, ridiculous number of photos.
For now, let’s talk about getting back into the swing of things. To me, this is what things look like this time of year: ice cream and more ice cream. I made a ton last summer, you see, and I knew I’d do it again. It’s becoming a thing with me–this is the new normal.
My suitcase is flung open in the middle of my living room, and I’m still afraid to go check my mailbox (junk mail is the bane of my life), but there’s homemade ice cream in the freezer, so… Business as usual, more or less.
This is inspired by a simple Ben and Jerry’s kiwi ice cream recipe. It was one of the first homemade ice creams I made–raw egg yolks and all, because I was loca like that, understand?
I still don’t worry much about that sort of thing (when it comes to my own stomach), but I understand most people do, and rightfully so. So we’ll go ahead and temper the eggs to a safe temperature this time, then go get a face tattoo or somethin’. You have to pick your battles, darlings.
Anyway, that kiwi ice cream–I loved its uniqueness. Simple, clean, but somewhat… Different. Lightly sweet, lightly tangy, studded with pretty little crunchy black seeds. I was sold.
As for the buttermilk–I just really like buttermilk. Combined with the fruit here, the tang is sharper than it would be with buttermilk or kiwi alone. It’s perfect if you like your ice cream not too sweet, not too rich–perhaps more refreshing than anything.
Oh hey, eggs. Definitely getting cooked this time.
See? Tempered and salmonella-free. This, by the way, is what recipes mean to illustrate when they instruct you to cook something until it’s thick enough to coat the back of a spoon, in case you’ve ever wondered.
As for the little specks of cooked egg, we’ll strain all that out… When egg-tempering is done carefully, there shouldn’t be much at all (but it’s not the end of the world if there is).
When the custard is cool, it meets cool buttermilk.
Then, it all gets churned and fluffy… So fluffy.
- 5 medium kiwi, peeled and roughly chopped
- 1 tablespoon vodka
- 1/2 cup plus 2 tablespoons sugar
- 1 1/2 cups heavy cream
- 6 large egg yolks
- 1 1/2 cups buttermilk
- Combine kiwi, vodka and 2 tablespoons of the sugar in a medium bowl and mash with a fork. Leave to macerate at room temperature for about an hour.
- Meanwhile, whisk egg yolks and remaining 1/2 cup of sugar in a medium bowl to combine. Bring heavy cream to simmer in medium saucepan and gradually whisk hot cream into egg yolk mixture. Return the mixture to saucepan and stir over medium heat until custard thickens slightly, about 6 minutes, but do not boil. Strain through a mesh strainer into a large bowl, allow to cool slightly, cover with plastic wrap, and chill in the fridge until cold, about 2 hours. Stir in 1 cup cold buttermilk. Freeze in ice cream maker according to the manufacturer's instructions, then stir in the kiwi mixture and freeze in an airtight container. Makes a generous quart.