It’s here It’s here It’s here.
This thing that I’ve gone overboard on creating is finally out in the world, waiting for you to go buy it. It’s like a piece of me, so you’re basically purchasing a finger, or a lock of my hair.
The feeling I have right now is actually super weird, I want to throw up and cry and eat ice cream and party all at the same time, but I probably shouldn’t make that happen. For now we’re gonna stick to just eating the ice cream.
Baby steps.
We’ve already discussed what’s in the book, and given a couple sneak peeks, so now all that’s left to do is celebrate with a scoop of ice cream the size of my head, maybe smashed between a couple chocolate espresso snickerdoodles or on top of that ricotta waffle we talked about last week.
Actually you could really eat it with just about anything. I know mayyyybe buttermilk in your ice cream sounds weird. My grandpa used to drink buttermilk straight up with black pepper, I’m not asking you to get that crazy. It’s an unbutton a couple buttons vs taking your top off buttermilk experience. It’s got a nice classic vanilla flavor with just a slight tang that works perfectly with any dessert, It’s similar to the sour cream spiked whipped cream I made last thanksgiving.
I’m giving this to you now because there’s still plenty of apple pie to have in your life and ice cream can totally be a year round thing, especially when it’s as versatile as this. It’s the perfect accessory for your melting summer face but also a warm bread pudding.
Now that we’ve got that out of the way, you should head over to amazon and grab yourself a copy! I’ll love you 4evr. I know I’ve gotten a few emails from people asking if they could buy it other places and you totally can! I think the best thing to do is head to your favorite bookstore’s website and search for it. The U.S. distributor is Rizzoli so there’s a pretty good reach.
And if you’re stiiillll on the fence keep your eyes peeled on the twitters and facebooks and instagrams for the #whipitupcookbook. We’ve got a blogger book tour happening this week and they’re sharing even more recipes and goodness and opinions so check ’em out!!
Now that that’s all out of the way let’s go ahead and celebrate with all the ice cream 4ever and always.
Vanilla Buttermilk Ice Cream
from Whip It Up!
480 ml (2 cups) double cream (heavy cream)
pinch of salt
145 g (⅔ cup) white granulated sugar
1 vanilla pod, split, seeds scraped and reserved
4 egg yolks
240 ml (1 cup) buttermilk
1 teaspoon pure vanilla extract (1 tablespoon if not using a vanilla bean)
In a medium-sized saucepan stir together the cream, salt, and sugar over a low medium heat. Heat just below a simmer and stir to make sure the sugar is dissolved. Add the vanilla pod and seeds to the warm cream and sugar, cover, and steep for 30 minutes.
Meanwhile, get your 4 eggs separated, yolks in a large bowl and beaten, whites set aside for whatever your heart desires.
Remove the pod after the 30 minutes, warm the cream up just a little bit more, then slowly pour half of that into the yolks while whisking. We’re tempering the yolk so we have less of a chance of scrambled egg ice cream. Pour the yolk mixture back into the pan and cook over a medium heat, stirring constantly, until the mixture reaches 77°C (170°F)/coats the back of a spoon and holds it’s shape when you run your finger through it. Temperature is easier.
Once it hits 77°C (170°F) pour through a fine mesh sieve into a large bowl, preferably something with a spout. Let it cool completely, add the buttermilk and vanilla, and churn according to the manufacturer’s instructions for the ice cream machine.
