many stops and starts today friends! i started about 4 others before this one and then fell into bren on pinterest and i stuck.
so wearable and so lovely…and so sweet that it was founded by twin sisters, brie and jenny maletz… makes me wonder what my sister and i could come up with if we lived in close proximity. i am thinking it may not be nearly this lovely, but oh so much fun! I actually picture this…crazy/talented bren sisters creating completely beautiful clothing and having oh so much fun along the way.
xo mrs. french
oh and can we just go back and look at that braid and those booties! eep!
Now that summer has decided to shine on us, my mind has been turning to all the delectable flavors of the season. With the Fourth of July upon us I naturally have been dreaming up all kinds of ice cream flavors to experiment with.
My favorite ice cream comes from Jeni’s Splendid Ice Creams based in Ohio. For the last few years we have mail ordered ice cream for special occasions and never regret spending the money for her amazing concoctions. Lucky for me and you too, Jeni has created an amazing book that teaches you how to make her delicious scoopable treats at home.
Jeni’s techniques are incredibly unique since none of her recipes contain eggs. She utilizes cornstarch and a small amount of cream cheese to create silky smooth custards. Not only are her techniques one of a kind but the flavors she dreams up are out of this world, chocolate cayenne, toasted rice with black tea and coconut and beet with mascarpone and poppy seeds. My ice cream maker is going to running on overtime this summer with all these amazing ice creams to experiment with. Even better once you understand her basic recipe it’s easy to create your own.
I love to have cake with my ice cream so why not put the cake in the ice cream? I made Jeni’s roasted strawberry ice cream and then folded in a batch of milk crumbs from the Momofuku Milk Bar cookbook. Sweet, salty and utterly addictive, I love to eat them straight out of hand but they make a delicious addition to strawberry ice cream. If you don’t want to be bothered with making the crumbs you can skip them, the ice cream is delicious on it’s own but they make it something special. With the Fourth approaching I know that we will definitely have some of this ice cream on the menu, maybe it will be the only thing on the menu. Happy holidays and be sure to visit me at www.scalingbackblog.com for more recipes and inspiration!
Roasted strawberry ice cream with white chocolate milk crumbs
Preheat oven to 250°F. Line large rimmed baking sheet with parchment. Combine milk powder, flour, sugar, cornstarch, and coarse salt in medium bowl; toss to mix evenly. Add butter; stir with fork until clusters form. Spread mixture evenly on prepared sheet. Bake until crumbs are dry and crumbly but still pale, about 20 minutes. Cool Milk Crumbs completely on sheet.
Add the remaining ¼ cup of milk powder to the cooled crumbs and toss together until it is evenly distributed throughout the mixture.
Pour the white chocolate over the crumbs and toss until your clusters are covered. Continue tossing every 5 minutes until the white chocolate hardens and the clusters are no longer sticky.
For the roasted strawberries:
Preheat the oven to 375°. Combine the strawberries with the sugar in an 8-inch-square glass or ceramic baking dish, stirring gently to mix. Roast for 8 minutes or until just soft and remove from the oven. Let cool slightly. Puree the berries and the lemon juice in a food processor. Measure ½ cup of the pureed berries; refrigerate the rest of the puree for another use.
For the ice cream base:
Mix 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
In a 4-quart saucepan, combine the remaining milk, the cream, sugar, and corn syrup and bring to a rolling boil over medium-high heat; boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.
Gradually add the hot-milk mixture to the cream cheese, whisking until smooth. Add the reserved ½ cup strawberry puree and the buttermilk and blend well. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
Pour the ice cream base into the frozen canister of an ice cream maker and spin until thick and creamy. Fold in half the white chocolate milk crumbs. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours. Serve the ice cream with the remaining milk crumbs sprinkled on top.
there have been many things over the years that i have wondered how i had went so long without: the internet, the iphone, the ipad, and now the swoop bag. especially now that b is up to his eyeballs in legos and lu has about a zillion stuffed animals.
On Occasion I/we may include affiliate links to items featured in posts and/or affiliate banner ads. Take comfort in knowing posts and featured items displayed on Bliss are never controlled by advertisers or affiliates. Featured items are products that I/we love, and would share regardless of partnerships. If you choose to purchase an item that has been featured from an affiliate link or ad banner, I may receive a small commission on that sale.