Summer is here! Just kidding, but the past weekend sure felt like it. The sun was out, the temperature was up, and everyone was outside and sharing pictures of spring blossoms and warm-weather snacks on social media.
I was inside… making custard on the stove. The truth is, I've been making ice cream regularly since January, after trying my new hand-cranked ice cream maker for the first time. It's addictive and fun, and the flavors are limitless.
I've made a basic vanilla (with bourbon), earl grey, butter pecan, coconut, and peppermint.
What will be next? I will probably page through one of the many ice cream books and e-books available at The New York Public Library to come up with ideas, and then see what looks good or is in season at the grocery store. But I always have some fresh cream in the fridge now, just in case the icy inspiration strikes.
Most recipes use the same basic structure for either custard-based or egg-free (Philadelphia style) ice cream. You then steep in your herbs, spices, tea or other flavorings before straining the mixture and chilling it. When you get to the end of the churning process, you can add in big crunchy bits, sweet chunks of fruit, or a dash of liqueur.
You might get so into it you decide to open your own establishment, much like Jeni, Big Gay, Ample Hills, Coolhaus, or Ben & Jerry before you. You can find old-timey resources for your business on HathiTrust, or for more modern guides, visit the Science, Industry and Business Library and sign into EBSCO's Business Source Premier with your library card to access resources like this Ice Cream Industry Profile for the United States.
Even if you have dietaryrestrictions or don't own special equipment, there is an ice cream book for you. But will it be enough to resist the siren call of Mr. Softee this summer? Let me know in the comments.