½ pound unsalted butter, cut into ½-inch cubes and chilled So yeah, if I could hand-churn this ice cream, you can surely make this recipe with an ice cream maker because it is THAT GOOD.īrambleberry Crisp Ice Cream from Jeni’s Splendid Ice Creams at Home:ġ vanilla bean, split, seeds scraped out, seeds and bean reserved But even my icy Brambleberry Crisp was amazing… and totally worth a 50-minute arm work-out of hand-churning. The ice cream ended up getting a little icy, because sue me, I threw in the towel after 50 minutes of churning and placed it in the freezer as is, kind of a melting, hot mess. I have a newfound respect for “hand-churned” ice cream because boy, that is an arm work-out and a half! The entire 50 minutes I hand-churned my ice cream, I was thinking, “How in the world did people do this before machines?” and I felt completely justified, almost compelled, to eat this entire batch of ice cream because I surely just burned all of the calories I would consume eating it while churning it. But I wasn’t about to give up that quickly. The solution entailed using a bunch of gizmos and gadgets to remove a washer, which is completely unnecessary in the first place, and quite frankly, it just sounded like a lot of work that I wasn’t willing to do. I thrashed around the kitchen for a bit and then did some research on the Internet to find a solution. What do you mean? What do you mean this does not fit?! I was furious. The next morning, I woke up with a smile on my face– it’s ice cream day! I seeded my vanilla bean, cooked my cream, made my slurry, and cooled my milk mixture only to find out that my American KitchenAid Ice Cream Maker Attachment DOES NOT FIT my European KitchenAid. I cooked my jam and my oat streusel on the first day to save some time and popped my ice cream bowl attachment into the freezer, that is, after a few minutes of reorganizing the freezer and removing two drawers ( silly, small Italian freezers and fridges). So yes, technically this isn’t a Brambleberry Jam, but a Blackberry-Raspberry Jam, but it does the trick. Anyway, I couldn’t find black currants anywhere, so I just bought extra blackberries and some raspberries. I made my way to the market to pick up brambleberries… What the heck are brambleberries? Pretty much the family of berries grown on “bramble” bushes.
I was so excited to recreate this flavor at home aanddddd luckily for me, ALL of the different components of this ice cream (oat streusel, brambleberry jam, and Ugandan vanilla bean ice cream) are featured in her first cookbook. It’s truly like eating a slice of heaven mashed into a delicious and creamy vanilla ice cream. I’ll just copy and paste the description from Jeni’s website since words are beyond me when describing this ice cream, ” Buttery, oven-toasted oat streusel and a striking, sweet-tart “brambleberry” jam of blackberries and black currants layered throughout vanilla ice cream. But since I am not ashamed of sampling every Jeni’s flavor available (Jeni’s little helpers are always so encouraging and friendly), I sampled Brambleberry Crisp. Whether its ice cream, frozen yogurt, or gelato, I am a creature of habit and I always choose a chocolate-y or caramel flavor. Since Jeni’s opened up shop on Southport in Chicago, we’ve made it a tradition to get Thai food at one of my all-time favorite restaurants, Sticky Rice, and then make our way over to Southport for an after-dinner treat.ĭuring our last visit to Chicago, the four of us squeezed in one last trip to Jeni’s before Tony and I departed and I had my first taste of Brambleberry Crisp, or as I like to mistakenly call it, Bumbleberry Crisp. Chelsea and Hunter are also the only two other people in this world that are as obsessed with food and can eat as much as Tony and I. The four of us are not above buying two pints of Buckeye State and Salty Caramel and devouring it all under 10 minutes with four spoons. Jeni’s Ice Cream is kind of a tradition between Tony, my best friend and college roommate, Chelsea, and her boyfriend and Tony’s BFF, Hunter. Not to mention, Jeni’s go-to ice cream base is the absolute perfect at-home base for experimenting with and making a flavor that’s truly your own… If you really wanted to make me happy, you could order me a copy of her newest cookbook, Jeni’s Splendid Ice Cream Desserts (hint hint, Tony). Each time I flip through it, I fantasize about all the different recipes of hers that I’ll eventually get around to making, like Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds or her assortment of Sour Beer Sorbets. Jeni’s Splendid Ice Creams at Home cookbook is one of my all-time favorite cookbooks. Summer is here and the season of homemade ice cream is among us! The sun is shining, the air conditioner is blasting, and I’m sweating in a tank top and cut-offs.
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