When we wrote about the gallons of Mauthe's milk for sale at HooDoo Ice Cream in Covington, we wanted to do our part to move the milk. This is the best, richest, creamiest dairy product we’ve ever encountered. $6 a gallon is a bargain. ML already had plans for it. A week ago she had a cake tasting for which a praline filling was required. This praline filling might be the most tantalizing thing I have ever had in my mouth, and I detest sweets generally. She put ganache with this and I won’t even tell you what happened to the scraps for this, and I don’t even like cake.
There was too much of this filling left, and it was simply divine, so pitching it was out of the question. When the Mauthe milk came into the house, with its sludge of butterfat on top, here was the perfect opportunity to try a homemade ice cream recipe ML has wanted to do for years.
It was a pretty long production, so much so that the milk and sugar had to be heated in a large saucepan. Somehow the project was halted, so before bed, I had to use a funnel to reposit the milk back into the container, and the inch layer of wet sugar stayed in the saucepan overnight in the refrigerator.
When this process resumed in the morning, the complications continued. We have an ice cream maker which has served us very well for many years. ML has made sorbets and ice creams with gourmet fillings that dazzled at parties. But it has been a while, and she has never made this particular recipe that calls for heating in a saucepan. The ice cream drum that stays in a freezer was not adequate when she poured in the heated mixture. The normally frozen insides of the ice cream drum melted immediately, causing an odd consistency then leaned toward iced milk.
Still, the richness of the cream and the insanely tasty praline filling that swirled throughout the mixture made everything fantastic anyway. This stuff is killer.
There was another half gallon of the milk for an experiment the next day. She repeated the process, but this time let the mixture refrigerate before pouring it into the tub that rotates in the ice cream maker. This had a much better ice cream consistency.
I chopped some of the Trader Joe’s 72 percent chocolate mountain in our pantry and made Stracciatella, or as we know it in this country, chocolate chip.
If we don’t find something else to do in this lockdown, we’re going to be the poster kids for a hashtag popular right now: #flatteningthecurvebyfatteningmycurves
Add 1/4 cup dark rum to this recipe:
