This recipe was inspired by Wildman Steve Brill, who has a foraged, vegan version in his Wild Vegetarian Cookbook. The Wildman uses cashews for their creamy texture and actual sassafras roots foraged from city parks for their vivid flavor, but our civilized ovo-lacto interpretation can be made with ingredients actually purchased in city stores.
Sassafras extract can be purchased in gourmet baking stores, including New York Cake Supplies at 56 West 22nd Street. Sassafras is one of the key ingredients in root beer, and it tastes like root beer without all the distractions getting in the way. Full recipe below.
Clementine Sassafras Ice Cream
2 C heavy cream
1 C wholemilk
Juice of 3 clementines
Zest of 6 clementines (just eat the rest!)
6 large egg yolks
3/4 C granulated sugar
1/8 tsp sassafras extract
1/4 c candied clementine rind (optional)
A bit of citric acid to taste (optional)
In a medium saucepan, stir the cream, juice, and zest together with half of the sugar, reserving the other 3/8 C sugar for later.
In a large bowl, whisk the egg yolks together with the other 3/8 C sugar until thoroughly combined.
Bring the cream mixture to a simmer, then remove it from the heat and slowly pour it into egg yolks, whisking constantly.
Pour the mix back into the saucepan and bring to 180 degrees F, stirring constantly. When it hits the right temperature, remove it from the heat and strain into medium bowl set in a larger bowl of ice water.
Stir until it cools to 120 degrees F.
Stir in the sassafras extract. Add the candied clementine and citric acid to taste (optional).
Chill and freeze churn according to your cream maker's instructions.
