Ice, ice, baby
By Donna Riana
For the TODAY
I scream, you scream, we all scream for ice cream. I would hear my dad singing that and I knew we were going out for ice cream. Is there anything more satisfying on a hot summer day? I’m thinking hard, but nothing comes to mind. Back when I was younger the choices were yummy but very limited. I didn’t have a very adventurous palate back then, so I was happy with the selection. I knew I was going to find the tried-and-true classics like vanilla, chocolate or strawberry and there would also be a few exotic flavors like butter pecan or coffee (yes, to me they were exotic). I am now and have always been a mint chocolate chip girl.
When I heard that Oregon has more than 180 ice cream shops, I didn’t quite believe it and had to see for myself. I went online and typed in the “Oregon Ice Cream Trail” and there it was in all its glory, a digital map directing me to each and every location. This map also includes frozen yogurt, frozen custard and that Italian classic, gelato. Many of these are made from locally sourced ingredients, so they are uniquely Oregon. The flavors are innovative as well. One shop has goat cheese marionberry habanero ice cream. Another has Thai rice pandan leaf ice cream. Could you imagine working your way through this trail map? Sure, you run the risk of brain freeze, but think of the sweet rewards!
The first recorded flavor of ice cream goes back to the time of Alexander the Great. It was honey flavored. This recipe is a wink and a nod to that. This is a no-churn recipe so no ice cream machine is needed. Most of those machines are pretty big and my kitchen is far too small to store one. Normally, when you make no-churn ice cream, you whip the heavy cream until stiff peaks form, then fold in the other ingredients. I instead whip it until soft peaks form. Doing it this way ensures you don’t whip in too much air and keep the creamy texture. (In case you are wondering what a soft peak looks like, it will not be able to hold its shape but will fall over when you lift the beater out of the bowl, whereas a stiff peak will hold its shape.)
This is also the time to use full-fat cream. Fat equals creamy. It really does make a difference. The flavor of this recipe is very reminiscent of caramel, but you don’t need to go through the trouble of making caramel. If you aren’t a fan of cinnamon you can feel free to leave it out. This recipe really is a blank slate for lots of creative flavors, so let your imagination run wild.
Honey Cinnamon Ice Cream
2 cups heavy cream
1 can sweetened condensed milk (14 ounces)
1/4 cup local honey, your favorite flavor (I personally love buckwheat honey)
1/2 teaspoon sea salt
2 teaspoons cinnamon
Pour the whipping cream into a medium bowl. Using a stand mixer or a hand mixer, whip with the whisk attachment until soft peaks are formed. This will take about two minutes.
In a large bowl, combine the sweetened condensed milk, honey and sea salt using a spatula.
Fold half of the whipped cream into the condensed milk mixture using a spatula. Once that is gently combined, then fold the remainder of the whipped cream in and mix until combined. Pour this mixture into a large metal loaf pan.
Last but not least, sprinkle the cinnamon on top and, using the spatula, gently marble it into the ice cream. I like doing it this way because you get little ribbons of cinnamon running through the ice cream. You don’t need to do this. You could simply add the cinnamon to the condensed milk mixture and mix it in completely. It will be delicious either way.
Smooth the mixture with a spatula to make sure it is evenly distributed in the pan. Cover with plastic wrap or a tight-fitting lid.
The ice cream will take six to eight hours to freeze solid. You could also make this a day or two before you will serve it.
To serve: scoop it into bowls, cups or cones. Feel free to drizzle a little bit of honey on top of each serving and also add a little sprinkle of finishing salt. The crunch the salt gives is unexpected and helps to balance out the sweetness.