You know what you need right now?
Blankets. Many, many blankets… So you can be cozy and receptive when I tell you that the next thing you need–yes, in late November–is ice cream. PERSUASION THROUGH EXTREME WARMTH AND COMFORT. I’m expecting to be recruited into the CIA any day now.
See, I know it’s probably cold where you are. It’s cold where I am, too. But we can’t waste all these cranberries, can we?
Just like we don’t waste gorgeous peaches in the middle of summer because it’s too hot to turn on the oven and bake cobbler.
Don’t be a big old baby, is what I’m saying.
Be a big old adult human burrito, wrapped in a bunch of blanket tortillas with a bowl of ice cream and living the good life.
I originally intended for the orange to come through much stronger here, but rosemary ended up taking over more than I’d planned (so says I; other taste-testers beg to differ). This is delicious either way, but add more orange zest if you really love orange. I’ll do that when I make this again, just to see how much more addictive/dangerous/outrageously good this situation can get.
See, when you’re infusing an ice cream base, you really don’t need to worry about changing the consistency or whatever. That means you can’t go wrong.
Did I mention the tart-sweet cranberry swirl? Yeah. Your turkey should quit hogging all the cranberry sauce fun. Jig is up, turkeys.
Also, the texture! No words for this texture.
I would dare say it’s perfect–firm, velvety, scoopable right out of the freezer (I guess I do technically have words). Again, as usual, mad credit to Jeni and her flawless base recipe.
I’m not worthy, Jeni!
So, here’s a Thanksgiving dessert idea for all my fellow late planners: pound cake. Maybe even orange pound cake, warm from the oven, topped with a scoop of this here ice cream? Get. Out.
Thanks for applying, pumpkin pie, we’ll be in touch. Next year. Maybe.
- 2 cups whole milk
- 4 teaspoons cornstarch
- Zest of 3 oranges (I used 2 but think this could use more orange)
- Two sprigs of rosemary
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- 1/4 teaspoon kosher salt
- 3 tablespoons cream cheese, softened
- 1 cup fresh cranberries
- 3/4 cup sugar
- 1 tablespoon cornstarch
- Juice of 1/2 a lemon
- 1 tablespoon vodka
- Combine 1/4 cup of the milk and the cornstarch until smooth and set aside.
- In a large saucepan, whisk together remaining milk and the cream along with the sugar, corn syrup, and salt. Add the orange zest and the rosemary sprigs (strip the leaves from them first), and bring to a boil over medium-high heat.
- Cook for 4 minutes, then stir in cornstarch mixture.
- Return to a boil and cook, stirring, until thickened, about 2 minutes.
- Pour 1/4 cup of the hot milk mixture into a small bowl with the cream cheese and whisk until completely smooth, then whisk this into the rest of the milk mixture.
- Cover mixture and steep for one hour, then strain through a fine mesh strainer into a bowl and discard solids. Cover and chill thoroughly.
- To make the cranberry swirl, combine berries, sugar, cornstarch, and lemon juice in a medium saucepan over medium-high heat and cook, stirring, until thickened, 5-8 minutes. Strain through a fine mesh, discard solids, stir in vodka, and chill.
- When both mixtures are completely chilled, churn ice cream according to manufacturer instructions, then alternate layers of ice cream and berry sauce in a storage container before freezing.