sweet and spicy ice cream
“What kind of ice cream shall we make?” I asked Isaac. “Carrot ice cream!” He said with a giggle. Little does he know that I actually plan to make carrot ice cream some day! Watch this space! In the end, after considering the fragrances of lots of jars from the spice cabinet, he decided on a few sweet spices, plus some chocolate chips. Cinnamon, a touch of nutmeg, and a touch of ginger. And we ground up the chocolate chips a bit, so they’d be nice and melty in the ice cream. Delicious! The words “ice cream” always makes me think of this scene from Down by Law
. Jarmusch is probably my favorite American independent filmmaker, for reasons that should be obvious when you watch the clip. I could go on and on about why I like his filmmaking, but I’m late for work, so I’ll tell you instead about the music. In each of his films, I’ve discovered music that has become some of my favorite music ever. From Tom Waits in Down by Law, to RZA in Ghost Dog, to Mulate Astatke in Broken Flowers, watching Jarmusch’s films has added immeasurably to my musical library. So here’s a short playlist of songs
I’ve discovered from his films, to listen to while you wait for your ice cream to freeze!
1 1/2 cups milk
1 t vanilla
1 T flour
1/3 and 1/3 cup sugar
1 t salt
1 t cinnamon
1/4 t nutmeg
1/4 t ginger
1 cup chocolate chips – processed to be slightly ground
2 cups heavy cream
Warm the milk, 1/3 cup of the sugar and the vanilla over medium heat in a medium-sized saucepan. Combine the eggs, flour, salt, spices and remaining 1/3 cup sugar in a bowl, and whisk till light and frothy. Once the milk has tiny bubbles all around the rim, pour half of it in a thin stream into the eggs, whisking furiously the whole time. Then return everything to the pan, still whisking furiously. Keep cooking and whisking 5 – 10 minutes, till it gets nice and thick. You know it’s done when you tilt the pan and the mixture comes away cleanly from the bottom in patches.
Take it off the heat and pour it into a bowl, whisking to let the heat out. I do this several times…it seems like the bowl holds the heat, and the cream gets more cool each time. Chill thoroughly.
Once it’s chilled, stir the cream into the custard.
Freeze according to your ice cream maker’s instructions. As it’s freezing, sprinkle in the chocolate.