I was obsessed with ice cream when I was a kid. When I was growing up, we lived a few blocks from a local ice cream shop. I would pilgrimage there daily in the summer months, and when it was locked up for the winter, would stare longingly at it every day until it opened again.
Even though I read voraciously, when I was 10 I joined our local library’s group called “Reading is Fun!”, which was aimed at getting kids to read more. The only reason worth joining was the end-of-summer ice cream social, and to gain entry all I had to do was suffer through the kiddie reading list. I did it, gladly, because- free ice cream! Pretending to be interested in Encyclopedia Brown was totes worth the wait.
When I found this recipe for an ice cream sandwich years ago, I clipped it and dutifully pasted it into my Cibo e Bello cooking scrapbook. It lived there, unused, for years, and only recently I resurrected it. Apparently, I’ve been too busy scarfing Haagen Dasz ice cream sandwiches to delight in the ease of making my own, but now there will be no going back.
As far as the ice cream goes, I like using my own concoction. It’s a slightly tangy buttermilk ice cream, adapted from a few different sources (Jeni’s, especially) and it goes beautifully with Martha’s cake.
Table of Contents
Ice Cream Sandwich Recipe
Ingredients
_makes approximately one quart.
- you will need: 1 quart sized stainless steel container, for freezing the ice cream. No ice cream maker required!_
- 2 cups buttermilk
- 4 teaspooons cornstarch
- 1 ¼ cups heavy cream
- ? cups sugar
- 2 tablespoons corn syrup
- 1 teaspoon vanilla
- 1 oz softened cream cheese
- 1 egg yolk
- pinch sea salt
Instructions
- In a small bowl, combine the cornstarch and 2 tablespoons of the buttermilk together and whisk into a smooth slurry.
- Combine the remaining buttermilk with the sugar, corn syrup and vanilla together over medium heat. Whisk often as the mixture heats, making sure all of the sugar dissolves. Bring to a boil, stirring constantly so it doesn’t overflow, and allow to boil for 4 minutes. Remove from heat and whisk in the cornstarch slurry.
- Return the cream mix to the stovetop and bring to a strong simmer. Cook until thickened slightly, about 1 to 2 minutes. Remove from the heat.
- Slowly whisk in the cream cheese, egg yolk and salt. Pour the entire mixture into a ziplock bag and seal it well. (If doing this without the aid of a second pair of hands, place the ziplock into a large pint glass and fill it that way).
- Fill a bowl with ice and water and fully submerge the ziplock bag. Allow to cool completely, about 30 minutes. Refill with ice as necessary.
- When the ice cream mixture has cooled, pour into the stainless steel container and press plastic wrap down on top of the cream, so no skin forms on top. Freeze for at least four hours or until solid.
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