I’m always excited about ice cream. As I’ve said here more than once, it’s probably my favorite food.
But these days I’m especially excited about it because I discovered a new way to make it.
Let me explain.
My new year’s resolution was to cook more often, and it’s one of the few resolutions that’s still going strong six months later. In that time, I’ve stopped buying store-bought bread and have enjoyed several batches of homemade mayonnaise. But one of my most-loved foods, ice cream, has remained one of my most-purchased.
Why?
Because just one batch of homemade ice cream uses eight egg yolks. Which means if I made all the ice cream I eat, I’d soon be swimming in whites. It just seems so wasteful—I mean, a person can only serve up so many meringues!
And then came “I Scream Sandwich!,” a cookbook by my friend Jennie Schacht. I wrote a post about it here, but one thing I didn’t mention is that almost all of Jennie’s ice creams are thickened with tapioca starch.
No yolks!
So I’ve been in the kitchen. This week, I very slightly adapted one of Jennie’s creations to make Strawberry, Meyer Lemon, and Buttermilk Ice Cream (pictured, here’s the recipe).
It’s awesome. (And terrifically 4th-of-July-festive, don’t you think?)
I’ve also dog-eared pages for Espresso Caramel Swirl, Chocolate Hazelnut, Key Lime, Pistachio Gelato, and Plum Frozen Yogurt, to name just a few.
All sure to be similarly fantastic—and similarly yolk-less.
I’m excited.
