Right in time for the hot summer weather is this ice cream recipe. I know celery seed ice cream sounds really weird, but it tastes amazing and is my favorite ice cream ever.
Celery Ice Cream with Candied Ginger and Rum-Plumped Raisins
Adapted from Jeni’s Splendid Ice Creams at Home by Jeni Bauer
Yield: 1 quart
For the raisins:
- 1 cup golden OR regular raisins
- 1/2 cup water
- 2 tablespoons rum
- 1/2 cup sugar
For ice cream base:
- 2 cups whole milk
- 1 tablespoon plus 1 teaspoon tapioca starch OR cornstarch
- 1 1/2 ounces (3 tablespoons) cream cheese, softened
- 1/8 teaspoon fine sea salt
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons agave nectar OR light corn syrup
- 1 teaspoon celery seeds, pounded lightly in a mortar with the pestle
- 2-6 tablespoons finely diced candied ginger (depending on how much you like ginger)
The day before:
- If necessary, place the canister of your ice cream maker in the freezer.
Make rum-plumped raisins (can prepare up to 1 month ahead of time):
- Put raisins in heatproof bowl.
- Combine water, rum, and sugar in small saucepan.
- Bring to a boil, stirring to dissolve the sugar.
- Pour syrup over raisins and let cool to room temperature.
- Refrigerate until chilled. You can store the raisins in the refrigerator for up to 1 month.
Make ice cream base:
- Mix about 2 tablespoons of milk with tapioca starch OR cornstarch in a small bowl to make a smooth slurry.
- Whisk cream cheese and salt in a medium bowl until smooth.
- Fill a large bowl with ice and water.
- Combine remaining milk, cream, sugar, and agave nectar OR corn syrup in a 4-quart saucepan.
- Bring to a rolling boil over medium-high heat, and boil for 4 minutes.
- Remove from heat and gradually whisk in tapioca starch OR cornstarch slurry.
- Bring mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute.
- Remove from heat.
- Gradually whisk hot milk mixture into cream cheese until smooth.
- Stir in celery seeds.
- Pour mixture into 1-gallon Ziploc freezer bag and submerge sealed bag in ice bath.
- Let stand, adding more ice as necessary, until cold, about 30 minutes.
- Pour ice cream base into frozen canister of ice cream maker and spin until thick and creamy throughout. (Otherwise the ice cream will be on the hard, icy side after it finishes freezing.)
- Drain raisins and mix with candied ginger.
- Pack ice cream into storage container, folding in raisins and ginger as you go.
- Press a sheet of parchment paper directly against the surface and seal with an airtight lid.
- Freeze in the coldest part of your freezer until firm, at least 4 hours.