Jam 'n' Graham Buttermilk Ice Cream
FrozBroz, an underground ice cream biz in Minneapolis, has a Wonka- meets-Robin Hood spirit. Every week, Ben Solberg and Erik Powers give away pints of wildly inventive new flavors like Toasted Grits with Maple Syrup or this scrumptious Jam 'n' Graham Buttermilk Ice Cream, rippled with strawberry jam and graham cracker piecrust crumbles.
Ingredients
Buttermilk Ice Cream Base:
Strawberry Jam:
Graham Cracker Crust:
Directions
-
For base: In a medium heavy saucepan, whisk together the eggs, 3/4 cup sugar and 1/2 teaspoon salt until slightly thickened. Whisk in cream and buttermilk. Cook and stir over medium-low heat until an instant-read thermometer registers 165°. Chill, covered, for 8 to 24 hours.
Advertisement -
For jam: Place a plate in the freezer. In a medium saucepan, combine strawberries and lemon juice. Let stand for 15 minutes, stirring occasionally. Stir in 1-3/4 cups sugar. Bring berry mixture to a boil over medium-high high heat, stirring frequently. Cook and stir until bubbles subside and jam appears slightly thickened, about 15 minutes. To test doneness, spoon a small amount on the chilled plate. If jam wrinkles when you push your finger into it, it is done. If not, cook and stir a little longer before testing again. Let cool; cover and chill completely.
-
For graham cracker crumble: Preheat oven to 350°. In a food processor, thoroughly combine graham crackers, butter, remaining 3 tablespoons sugar and 1/8 teaspoon salt. Press crumb mixture into a 2-quart square baking dish. Bake for 15 to 20 minutes or until golden brown. Cool on a wire rack. Coarsely crumble, then freeze, covered, until ready to use.
-
To finish: Freeze buttermilk mixture in a 1-1/2- to 2-quart ice cream freezer according to manufacturer's directions. Transfer to a freezer container. Swirl jam into ice cream. (If necessary, microwave jam for 20 seconds to soften slightly.) Swirl crumble into ice cream until just combined. Freeze, covered, 6 to 8 hours or until firm.