GOLDEN VALLEY, Minn. – With hot temperatures in our forecast, it's the perfect time to whip up a cool treat at home.
Jeni Britton Bauer of Jeni's Splendid Ice Cream stopped by KARE Saturday to share a parfait recipe and discuss her new book.
She shared with us "The Jennifer Juniper Parfait," which consists of layers of juniper ice cream, lemon curd and blackberry jam. It's topped with whipped cream and fresh blackberries.
The Jennifer Juniper Parfait
Juniper & Lemon Curd Ice Cream
Ingredients (makes about 1 quart):
2 2/3 cups whole milk
1 tablespoon plus 2 teaspoons cornstarch
2 ounces cream cheese, softened
1/8 teaspoon fine sea salt
1 ½ cups heavy cream
¾ cup sugar
¼ cup light corn syrup
1 to 2 drops juniper essential oil
2/3 cup Lemon Curd
1. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
2. Whisk the cream cheese and salt in a medium bowl until smooth.
3. Fill a large bowl with ice and water.
4. Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
5. Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
6. Remove the frozen canister from the freezer, assemble your ice cream machine, and turn it on. Pour the ice cream base into the canister and add the juniper oil. Spin until thick and creamy.
7. Pack the ice cream into a storage container, layering in the lemon curd as you go. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
Lemon or Lime Curd
Ingredients (makes 2 cups):
4 large egg yolks
1 tablespoon tapioca starch, or cornstarch
¾ cup sugar
Grated zest of 1 lemon
¾ cup lemon juice
1 stick unsalted butter, cut into 12-inch cubes
1. Put the yolks and the tapioca starch in a medium bowl and mix until completely smooth. Add the sugar, zest, and juice and blend well. Pour into a 4-quart saucepan and place over medium heat.
2. Stirring constantly, heat the mixture until it begins to simmer (7 to 10 minutes). Allow to simmer for 45 seconds. Remove from the heat and whisk in the butter, one cube at a time, until melted and smooth.
3. Pour the curd into a bowl and press plastic wrap onto the surface to prevent a skin from forming. Chill completely, about 2 hours, in the refrigerator. The curds will keep in the refrigerator for up to 2 weeks.
Jeni will host a demo event at Cooks of Crocus Hill in Edina on July 19. The cooking demonstration is at 3 p.m., followed by a book signing at 4:30 p.m. For more information on the event, go to: I Scream, You Scream for Jeni's Splendid Ice Cream.