Um, so. I don’t know what to tell you.
Water is wet. The sky is blue. Ice cream on a baguette is insanely awesome–as you might imagine.
I mean, as far as lovechildren go, I’m not aware of any bread-with-butter-and-jam/ice cream ones. To be honest, this is just me adding the butter-and-jam bit to this peanut butter and chocolate situation from the New York Times. Plus, it was inspired by a gluttonous Twitter conversation with my (invisible internet) friend, whose blog just won Saveur’s editors’ choice cocktail blog of the year (BFD!!!), and which you should read immediately.
So yeah–this is barely “mine,” but you need to know about it. It’s a world I never thought possible–and you might be in the same boat. There’s a better boat, friend. There is always a better boat, and in that boat, there are no limits to the ways in which carbs and ice cream can be friends. Butter is the skipper, obvs.
When I set out to make butter ice cream, I saw two options: butter flavoring or a stick of butter right in the ice cream base.
And you guys know me.
However… I wasn’t feeling the stick-o-butter route. Maybe I’m wrong–after all, ice cream is basically frozen cream (breaking news of the day), and cream is basically butter (breaking news of tomorrow).
So, flavoring it was! Natural flavoring. That’s important. Whether or not you care about
ass cancer or whatever, artificial mystery ingredients, you don’t want this to taste like chemicals. Frontier Products makes nice natural flavorings–I had to order mine online, because my Whole Foods didn’t have the butter variety. #NOTproblems, seriously.
I can be patient when I gotta be.
I should tell you that I actually chose a hardy, crusty baguette for looks only. I’m vain about food. I would actually recommend something soft and pillowy instead. Also, don’t try to freeze these after assembly; frozen bread will break your teeth and your heart. If you feel like toasting the baguette, however, for that hot-meets-cold-omg effect, I think you should.
Do it do it do it. Then tell me all about it.
All the love and butter I’ve got,
- 2 cups whole milk
- 4 teaspoons cornstarch
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- 1 tablespoon sea salt (I used Maldon smoked sea salt)
- 1/4 teaspoon (or more as needed) turmeric, for color, optional
- 1/4 teaspoon natural butter flavoring
- 3 tablespoons cream cheese, softened
- 1 cup strawberries, diced
- 1/2 cup sugar
- A demi-baguette (I'd recommend something softer than what is in the photo)
- 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. Bring to a boil over medium-high heat and cook for 4 minutes, then stir in cornstarch mixture. Return to a boil and cook, stirring, until thickened, about 2 minutes. Remove from heat and whisk in the turmeric (if using) and butter flavoring.
- 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 chill completely.
- To make the strawberry sauce, combine berries and sugar in a medium saucepan over medium-high heat and cook, stirring, until thickened, about 8 minutes. Puree mixture in a blender (be careful not to burn yourself) 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. Makes a quart.
- To assemble, slice baguette into 1 1/2-inch slices (you should get about 4-6 and will have enough ice cream either way). Cut the slices almost all the way through and sandwich a scoop of ice cream between the sides; serve immediately.