Thursday, August 18, 2011

David meets Jenny at the Walker Jones Farm

Not too long ago I started volunteering at the Walker Jones Farm. The Farm at Walker Jones is an emerging urban farm based on Walker Jones Education Campus, a DC Public School. I discovered the farm during a bike ride and was stunned by the diversity of the crops grown on such a small plot of land. Here, you can pick tomatoes, cucumbers, squash, and pumpkins right from the vine. The freshness of vegetables beats the traditional farmer’s market produce. So if you want to get the freshest vegetables in DC or simply help the team of talented farmers and dedicated volunteers, stop by on Tuesdays and Thursdays from 1 to 6PM and on Sundays from noon to 4PM.

Before heading to the farm last weekend, I was flipping through the August issue of Saveur and almost jumped off my chair when I saw the recipe of Jenny’s Splendid Ice Cream. Ok, let me tell you this ice cream is soooo good that I am willing to go to Columbus just to have some fresh Jenny’s (by the way of you are in let me know, we can totally make this happen). Immediately, I scratched the plan to make scones in the evening to test Jenny’s ice cream recipe.

Few hours later, while taking a break from harvesting spaghetti squash, I noticed a beautiful bush of mint, and the ice cream idea started to come together. The final recipe combines David Lebovitz’ chocolate chip technique and Jenny’s eggless ice cream base resulting in an airy ice cream with a fresh mint flavor and a dark chocolate crunch.

Fresh mint chocolate chip ice cream
2cups heavy cream
1 cup whole milk
2/3 cup sugar
2 tbsp. light corn syrup
¼ kosher salt
2 cups fresh mint

¼ cup whole milk
4 tsp. cornstarch
3 tbsp. cream cheese

6 oz. dark chocolate

Mix heavy cream, 1 cup of milk, sugar, corn syrup, salt, and mint in a large pot. Cover and bring to boil. Boil for 1 minute, turn off the heat. With the lid closed infuse the mixture for 2 hours.

Strain the liquid into a large bowl and press the mint through a chinois/fine mesh strainer to extract the mint flavor. Discard mint and pour the liquid back into the pot. Bring the liquid to a rolling boil.

While the mint liquid is getting warm, mix cornstarch and remaining milk until the mixture is well combined. Stir the liquid into the pot and cook until the mixture thickens for about 2 minutes.  The mixture should be thick enough to coat the back of the wooden spoon. Turn off the heat.

Place cream cheese in a bowl and pour in ¼ cup of hot mixture, whisk until smooth. Add the cream cheese mixture to the pot and stir the base for a minute. The ice cream base is almost finished.

Fill a large bowl with ice water. Pour the ice cream base into a large Ziploc bag. Place a closed bag into the ice water. This will allow the base to cool just in 10 minutes.

Once the base is cool, transfer it into the ice cream maker and follow manufacturing instructions.

Several minutes before the ice cream is ready and your ice cream machine starts to sound like an old Soviet train, melt the chocolate in a microwave or a water bath. Turn off the ice cream maker.

Drizzle the bottom and the sides of a large plastic container with melted chocolate and top with a layer of ice cream. Drizzle more chocolate over the ice cream and top with another layer of ice cream. Using a dining knife, break frozen chocolate into small chips. Continue layering chocolate and ice cream breaking the chocolate every 1 or 2 layers.

Freeze the ice cream for at least 2 hours and enjoy on a hot summer day after few hours of farming.

No comments:

Post a Comment