Are you a seasonal ice cream eater? As soon as the warm weather appears, do you start breaking out your ice cream maker and loose change for the ice cream truck? Or are you like me and crave it year round?
I don’t care if it’s below freezing out, if I’m craving it, I need to get my ice cream fix.
Ice cream is my jam (no pun).
When I plan vacations, I plan where I’m getting my ice cream. In Italy we researched for the best gelato. Last time we were in Seattle to visit my in-laws we visited 3 ice cream parlors in a day. I hit all the major ones in San Francisco.
I had ice cream as my wedding cake. I really like it.
Lindsay Clendaniel, the author of the new cookbook Scoop Adventures: The Best Ice Cream of the 50 States, clearly feels the same way that I do about ice cream. Lindsay shares some of her own favorite recipes but also worked together with some of the best ice cream shops around the country – divided by region – to bring you their best flavors.
I was thrilled to see my very favorite ice cream shop, Ample Hills (Brooklyn shout out!) was included in the book and her list of ice cream shops means I’m ready to go when I visit one of the listed cities.
This is a great book if you are new to ice cream making, as many are egg and starch free. Lindsay shares tips and techniques for making ice cream in the back of the book to help you along.
A couple of standout recipes that I’m looking forward to making in the coming months are, avocado lime ice cream, bourbon ball, olive oil gelato, and mint julep.
The flavors are innovative and you can tell they aren’t just run of the mill. I however could’t resist the peanut butter and jelly ice cream.
A creamy peanut butter base, swirled together with strawberry or grape jam is simply too hard to ignore. This was also the first time I ever made ice cream egg free. Clearly I’ve been missing out on how easy it is!
If you’d like to see more recipes from Scoop Adventures be sure to enter my giveaway below for a copy of the cookbook!
- 1½ cup whole milk, divided
- 1 tablespoon cornstarch
- ½ cup unsalted natural peanut butter
- ½ teaspoon salt
- 1¾ cups heavy cream
- ⅔ cup sugar
- ¾ cup grape or strawberry jam
- Fill a large bowl with ice water.
- In a small bowl, combine 2 tablespoons of the milk with the cornstarch. Whisk and set aside.
- Whisk the peanut butter and salt in a medium bowl and set aside.
- Combine the remaining milk with the heavy cream and sugar in a medium saucepan and place over medium heat.
- Bring the milk mixture to a low boil. Cook until the sugar dissolves, about 3 minutes.
- Remove from the heat and whisk in the cornstarch mixture.
- Return to a boil over high heat until the mixture is slightly thickened, about 1 minute.
- Pour into the bowl with the peanut butter and whisk until smooth.
- Set the bowl in the ice bath to cool, about 20 minutes, whisking occasionally.
- Cover and refrigerate until chilled, at least 4 hours or over night.
- Pour the ice cream based into your ice cream maker and churn according to the manufacturer's instructions.
- Spoon a small layer of jam into a freezer-safe container and lightly spoon a layer of ice cream on top.
- Continue to alternate layers of jam and ice cream until the container is full.
- Gently swirl the layers with a spoon, careful not to muddy the ice cream.
- Freeze until firm, at least 4 hours.
- Makes 1 generous quart.
Disclaimer: I was provided a copy of Scoop Adventures by the publisher. All opinions stated are my own. This post contains affiliate links – which doesn’t affect you but if you happen to click on the link and purchase an item through Amazon a small portion goes back to me to help fund this blog.