Uncover the Chewy Delight: New England-Style Ice Cream
Are you ready to dive into a frozen treat that's both a chewy delight and a unique sensory experience? Prepare to embark on a journey through the world of New England-style ice cream, where a few simple changes in ingredients and technique can transform your dessert game. But here's where it gets controversial: is it the creamy, airy texture or the dense, taffy-like chewiness that truly defines the perfect scoop?
At its core, ice cream is a simple blend of cream, milk, sugar, flavoring, and sometimes eggs. However, the New England style takes a different approach, resulting in a chewy, taffy-like texture that sets it apart from the uniquely airy Philadelphia-style ice cream. This regional specialty is a testament to the power of subtle variations in ingredients and technique, offering a completely different eating experience.
The key to New England-style ice cream lies in its churning process. Churned at a slower rate, it results in a low overrun, meaning the ice cream base has less air and smaller, more closely packed air pockets. This helps maintain a thick, dense texture that's perfect for a heaping of mix-ins like cookies, brownies, and candy. Additionally, the ice cream tends to be higher in fat, contributing to a richer, denser texture and a slower melting speed.
So, where can you find this unique scoop of ice cream? Look no further than Herrell's Ice Cream, a Massachusetts icon with two locations in Northampton and Amherst. Known for its thick, mix-in-forward ice cream, Herrell's has been highlighted in publications from Bon Appétit to USA Today. Founded by Steve Herrell in 1973, the shop pioneered the region's beloved ice cream style and the concept of ice cream mix-ins, which he called and eventually trademarked as 'smoosh-ins'.
If you're looking for a dense scoop, you can always buy a pint of Hood's New England Creamery Ice Cream, a classic New England brand with a deep history in the region. Or, if you want to try your hand at the customizable marble slab 'mix-in' preparation method popular in the region, stop by a Cold Stone Creamery. You can also try making it yourself if you're feeling crafty, though you might have to pull out that multi-purpose ice cream maker.
But here's where it gets controversial: there's no definitive recipe for New England-style ice cream. Many creameries and shops in the region make the dessert using their own recipes and based on individual preferences. So, how do you achieve that optimal texture? Lower the speed of your churn to prevent too high an overrun, and add stabilizers like guar gum or locust bean gum to keep your ice cream thick. If you can't find these stabilizers, arrowroot or xanthan gum will do the trick.
Now, it's time to talk about those ice cream mix-ins. You can either add them towards the end of the churning process or afterward, either by layering them into your ice cream container or working them together on a cold surface, marble slab-style. Just make sure that your mix-ins are chopped small enough and pre-chilled so they don't impact your ice cream's texture. Or, if you're feeling flavorfully fickle, you can always opt for toppings rather than mix-ins.
So, are you ready to take the plunge and try New England-style ice cream? Will you agree or disagree with the chewy, taffy-like texture? Share your thoughts in the comments below!
