Thursday, September 12, 2013
Biscuits and Peach Jam Ice Cream (Jeni's CopyCat)
If you haven't heard of Jeni's Splendid Ice Creams it's worth a look into! My friend introduced me to her ice creams last summer and I almost immediately bought her book, Jeni's Splendid Ice Creams At Home. The ice cream flavors are so unique and so delicious, and her method gives you thick and creamy, yet scoopable ice cream. Love it!
So, this flavor you see above is a only available for a limited time in Jeni's scoop shops and online because, obviously, fresh summer peaches are only available for a limited time as well. The flavor profile: buttermilk ice cream swirled with peach jam and crumbled biscuits. I knew I could hack it.
The verdict: Well, I don't know exactly how Jeni's tastes but I think I nailed it pretty good. It's seriously fabulous. The ice cream base has just a hint of buttermilk, making it slightly sweet and tangy. The peach jam is incredibly easy, infused with bourbon vanilla, and the biscuits add yet another dimension of flavor and texture.
Biscuits and Peach Jam Ice Cream
for the ice cream:
1 1/2 cups whole milk
2 Tbsp cornstarch
2 oz. (4 Tbsp) cream cheese, softened
1/8 Tbsp. fine sea salt
1 1/4 cup heavy cream
2/3 cup sugar
2 Tablespoon light corn syrup
1/4 cup buttermilk
1/2 cup Vanilla Bourbon Peach Jam
1 cup biscuits, cut into small chunks
Mix 2 tablespoons of the milk with the cornstarch in a small bowl and make a slurry. In a separate bowl, whisk the cream cheese and salt until smooth; it may help to microwave the cream cheese for 5-10 seconds first so you don't get any lumps.
Combine remaining milk, cream, sugar and corn syrup in a medium saucepan and bring to a boil over medium-high heat. Boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry. Return pan to heat and bring to a boil. Cook, stirring constantly, until slightly thickened; about 1 minute. Remove from heat.
Gradually (AKA: very slowly!!) whisk the hot milk mixture into the cream cheese until smooth. Add the buttermilk and blend well. Pour into an airtight container and chill overnight or until completely cooled.
Pour ice cream base into freezer canister and freeze according to manufacturer's instructions. Pack the ice cream into a freezer-safe storage container. Stir in biscuits, then drop jam by the spoonful and gently swirl, trying not to fully incorporate the jam into the ice cream. Place in freezer until firm.
SOURCE: Ice cream base from Jeni's Splendid Ice Creams at Home