I bought a new book! Read that with a whole bunch of sarcasm because I'm always buying books.
Anyway, this one is called Recipe of the Week: Ice Cream: 52 Easy Recipes for Year-Round Frozen Treats published by John Wiley and Sons. One ice cream recipe per week? Sounds like a good idea to me. It's written by Sally Sampson and ol' Sally's recipe for week one is as basic as it gets: Sweet Cream.
I am embarrassed to say that not only had I not heard of this, the concept had never even occurred to me. Sweet Cream is basically flavorless ice cream and therefore the basis of all ice cream. This is where it starts kids. This is the genesis. And so it is a perfect place to start a new series, Tuesday Traditions. Or Traditional Tuesdays. Or Tuesdays are for Tradition. I dunno yet. You tell me.
Anywho, I am looking to hone my skills at the beginning and every Tuesday, I'm going to do just that. We're talking the basics - strawberry, chocolate, and vanilla, et al. It's my nature for me to jump in with the exotic stuff but without learning to crawl, you'll be an awfully wobbly walker. So, let's learn to crawl, shall we?
Sally Sampson's Sweet Cream
1 1/2 c whole milk
1 1/2 c heavy cream
1/4 c sugar syrup
Place the milk, cream, and sugar syrup in a bowl and whisk well. Transfer to an ice cream maker and proceed according to the manufacturer's instructions.
Place 1 c white sugar and 1 c water in a small saucepan and cook, over medium high heat, until the sugar has completely dissolved, about 3 minutes. Set aside to cool, cover and refrigerate up to 1 month.
Sally suggests thowing in broken cookies or cake or candies during the last few minutes of churning. Or, use as a substitute for whipped cream when serving with cake. Well, ladida!
Sweet Cream with Fresh Blueberries