Cool Day with Food Friend Amy Brummer

Cool Day with Food Friend Amy Brummer

It is not all cooking classes and team building here at Ezekiel’s Table. Sometimes, I entertain friends, like Amy. This is a cooking buddy everyone should have!

Local Princeton chef and personal culinary muse Amy Brummer emailed me recently:

(Amy:) Want to get together and make ice cream sometime?

(Me:) Totally! How weird to you want to get????

(Amy:) Maybe not too weird this time, but I have a couple of ideas regarding almond milk. Something that is good w/ peaches? Should we try spices or basil? Roses? How is Monday afternoon or weds morning of next week? I’ll bring some almond milk,and a couple of interesting things. Do you still have chickens, or should I pick up some eggs?

(Me:) 1pm on Monday then! And I have some stuff as well…and lots of eggs (or definitely 6 by then!)

Amy at Ezekiel’s Table, ready to experiment.

Amy arrived at Ezekiel’s Table at 1pm sharp with her bag of experimentals. She brought some almond milk, and some freshly ground almond butter among other things. After some brain storming, we decided to go raw and almost vegan (we were determined to have some of those fresh eggs). As you know, I love making ice cream with real nuts these days. However, I was a bit worried about the ground almond butter she had brought, having read that nuts should not be overly ground when used for steeping in ice cream. We decided, in the end, that rules were meant to be broken sometimes, and moved on. Sometimes when you have fresh, top-grade ingredients, you let them write the recipe.

Out of my own stores, we took some Poire William pear liqueur, the fresh eggs from my chickens, of course, and some apple blossom honey from Paul Scutt’s Friendly Bees.

The eggs, liqueur, and honey would help to minimize crystalization of the low-fat almond milk. If we had made our own almond milk, we might have been able to create a more condensed creamier version, approximating cream. (Note to self–try that next time!) As it was, we decided to make a basic almond ice milk, and swirl in an almond butter syrup at the end of freezing. We might have cooked this into a basic custard, as we would have if we did not trust the eggs.

The result was lovely. The lack of dairy fat gave very refreshing results–clean and not tongue-coating in the least. The nut butter gave it some heft, and helped make it seem creamier. The salt, more than I usually use in ice creams, brought out the toasty nut flavor.

A great non-dairy dessert. I’ll definitely add this to the roster of recipes in Ezekiel’s Table cooking classes!

Thanks, Amy! Can’t wait to experiment some more!

Toasty Almond Swirl Ice Milk
A Non-Dairy Almond Milk Recipe

In the main body of the ice cream, combine:
3 cups almond milk
1/4 cup honey (or more to taste)
2 eggs
1 teaspoon almond extract
1 Tablespoon Poire William

Whisk well. (If you don’t trust your eggs, this can be heated by stirring constantly over medium heat until it reaches 160 degrees F.) Pour through a strainer. (If you cooked the mixture, cool completely.) Pour into your ice cream maker. While this is freezing, make the almond swirl.

Almond Swirl
Whisk together thoroughly:
1/2 cup almond butter
2 teaspoons almond extract
1/4 teaspoon sea salt
2 tablespoon Poire William
1/4 cup honey

Add this to the frozen but still soft ice cream. You can mix this in completely, or if you want to see swirls of nutty goodness, fold in more gently. We put the syrup in a pastry bag and squeezed it around during the last two rotations of the blade in the ice cream maker.

Enjoy alone, or with your own cooking friend! Do you have a buddy you like to cook with? Please tell!


  1. Uncommon Breadfellows #1… Smoked Salmon Tea Sandwiches | Ezekiel's Table - […] a great addition. This time, I used a pickle that was left by my culinary muse and good friend…

Submit a Comment

Your email address will not be published. Required fields are marked *