Sorghum BerBere Ice Cream: Ethiopia Meets Kentucky In The Ice Cream Freezer
Sweet sorghum cane, source of sweet sorghum syrup (aka "sorghum molasses" or even just "molasses") comes from Africa, as do we all. In the spirit of "what grows together goes together," here's a lightly spicy, lightly sweet marriage of ice cream and Ethiopian berbere spice, itself a wondrous, complex mixture of many spices and aromatics. Hot peppers in the spice mixture make the ice cream a bit spicy.
- 1 cup buttermilk, or half buttermilk/half sour cream
- 2 1/2 cups heavy cream
- 1/3 cup excellent pure sorghum
- 1/2 cup granulated sugar
- 1 Tablespoon vanilla extract
- 2 Tablespoons berbere spice (or try 1 tablespoon, taste the mixture, and add more if needed)
- 1 Tablespoon ground cardamom (or more, to taste)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon finely ground salt, or more to taste
- Mix together thoroughly.
- Freeze according to your ice cream freezer manufacturer's instructions.
Note: For perfect smoothness, serve as soon as it is frozen. Hardening in the freezer produces a more crystalline texture because of the natural moisture in sorghum syrup.