Jeni's Splendid Ice Cream is critically acclaimed as one of the best handmade ice cream purveyors today. This was my first attempt at Jeni's, with tangy goat cheese, fresh basil, and earthy black tea
Gather your supplies
Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry
Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes.
Take off the heat. Add the black tea to the milk, and let steep (using residual heat) for 10 minutes
After 10 minutes, the milk will take on a yellowish hue
Set up a sieve and a bowl
Strain out the tea from the milk
Pour the milk back into your saucepan and gradually whisk in the cornstarch slurry.
Bring the mixture back to a boil over medium-high heat and cook, stirring until slightly thickened, about 1 minute. Remove from the heat.
Once thickened, pour a small amount of the milk into your bowl of goat cheese and cream cheese, stirring until incorporated. Continue adding small amounts of milk at a time until evenly incorporated.
If you use non-homogenized milk, you will need to buzz this mixture in a blender or food processor to ensure uniform fat dispersion, so you don't get a fatty mouthfeel. Blend for 2 minutes on medium
Add a handful of basil to the milk. We'll let it sit here for the next few steps to let it infuse its flavor.
Now place the mixture into a large ziplock bag, and place in your ice bath. Cool for about 30 minutes, until it's nice and cool.
The faster it freezes in the machine, the smaller the ice crystals will freeze, meaning a creamier, more luxurious finished product. So make sure to not put a warm liquid into the frozen canister.
Now that it's cool, run the thickened mixture through a sieve to strain out the basil. Use a small bowl.
Use a rubber spatula to press the mixture through the fine sieve to expedite the process. Don't be afraid to push with purpose! It's a great trick for speeding up straining.
If you used non-homogenized milk: now that it's cool, buzz it in the blender again on medium for another 2 minutes (this step is only needed if you used non-homogenized milk)
Now take your canister out of the freezer, set it up, and pour in the strained milk mixture. You'll want to pour and turn on the machine quickly, as it will start to freeze solid to the sides
Spin until thick and creamy
I hired this hand model and paid him in ice cream. #willworkforJennis
Pack it into a pint container (we had extra Jeni's pints:) ) and put it in the coldest part of your freezer until it's firm, about 4 hours.
Et, voila! Tangy goat cheese meets fresh basil, and finishes with just a hint of earthy black tea to round it out. Enjoy!
- 1.0 Blender
- 1.0 Ice cream maker (frozen for 24 hrs)
- 1.0bnch Basil, leaves hand torn into small pieces
- 2.0Tbsp Good black tea
- 2.0c Whole milk
- 1.0Tbsp +1 tsp cornstarch
- 4.0oz Fresh goat cheese
- 3.0Tbsp Cream cheese, softened
- 0.0tsp Fine sea salt
- 1.0c Heavy cream
- 0.0c Sugar
- 0.0c Light corn starch
San Francisco, California