With some ice cream of course.
I’ve recently moved into a new apartment, brought my ice cream maker back from the dusty depths of Rhode Island, and I’m excited to start sharing baking stories once more.
This time around, I made a summer berry pudding from Melissa Clark and a variation of David Lebovitz’ ricotta ice cream. Everything, of course, turned out wonderful. I’m so awesome.
I served the berry pudding to a group of my friends the day I procured a new cat. Her name is Persephone and she is filled with personality. We refer to her as the Goddess of Sprung.
You can see how cute she is in the photos of course, although she always looks a little evil. Curse of the tortoiseshell!
The dessert, however, did not photograph as well. I blame the two glasses of wine I had before I served it for the terrible photography.
That being said, it was a really good dessert. Easy to make, fed a crowd, and had leftovers for myself and my roommate to share the next day. Was it exciting? Not especially. Would I make it again? Probably, but with some riffs. I would add cardamom, cinnamon, or ginger to the berry pudding, and I would like to try a crème fraîche ice cream instead of the ricotta.
This dessert, while it takes time to make, isn’t hard at all and I highly recommend it if you’ll be having a dinner party in the next few weeks and want to take advantage of end of summer berry sales (that’s a thing right??).
Summer Berry Pudding
Adapted from Melissa Clark, the NY Times
6 cups mixed berries (blackberries, raspberries, blueberries)
1/2 cup sugar (to taste)
1 T lemon juice (to taste)
Few drops rosewater
10-12 slices white bread, crusts removed
Combine berries, sugar and 1/3 cup water in a medium saucepan. Simmer over medium heat until sugar is completely dissolved and berries release their juices, 7 to 10 minutes. Stir in lemon juice. Sauce should be sweet, with a hint of tartness, although I found a bit more tart than sweet was preferred. Adjust with more sugar or lemon juice as needed. Stir in rosewater if using – I recommend using.
Spoon an even layer of berry syrup (not the berries themselves) in the bottom of an 8-inch loaf pan or a medium-size bowl. Line bottom of pan or bowl with a single layer of bread; cut bread into pieces to make it fit.
Spoon 1/3 of the fruit on top of bread, making sure bread is completely coated; top with a layer of bread. Repeat two more times, alternating layers of fruit with layers of bread, with bread as the top layer. Let mixture cool completely, then wrap pan tightly with plastic wrap. Place a light weight on top of the pudding. Refrigerate at least 6 hours or overnight.
Run a knife around sides of summer pudding, then turn it over onto a plate to unmold.
Ricotta Ice Cream
Adapted from David Lebovitz
1 cup heavy cream
1/2 cup sugar
pinch of salt
5 large egg yolks
1/4 cup honey
2 cups whole-milk ricotta cheese
1 teaspoon lemon juice
Warm the cream with the sugar and salt in a small saucepan until it just begins to steam and the sugar dissolves. In a medium bowl, whisk together the egg yolks. Make an ice bath.
4. When the cream is very warm, slowly add it to the yolks, stirring constantly with a whisk as you pour so that you don’t scramble the eggs. Scrape the mixture back into the saucepan and cook over medium heat, stirring constantly with a heatproof spatula, just until the custard thickens and coats the spatula. Do not let boil.
Once it has thickened, immediately strain the custard into the bowl in the ice bath and stir until cool. Once cool, pour the custard into a blender and add the honey. Let cool overnight in your fridge.
Take out the custard and add the lemon juice, then churn the ice cream in your ice cream maker according to the manufacturer’s instructions. Store in your freezer until ready to serve (duh).