It just had to be done.
Ritz Cracker Ice Cream
– 480g half and half
– 105g sugar
– 180g crumbled Ritz crackers
– 200g sour cream
Combine the sugar and the half and half and bring to a boil. Pour over the crumbled Ritz crackers and then stir in the sour cream. Puree in a blender and strain. Freeze in a Pacojet canister or chill and then process in an ice cream maker.
Eating this is like eating pie crust ice cream. It captures all of the best qualities of the Ritz crackers and loses that slightly oily flavor that they sometimes have. I can imagine eating this with a fresh fruit compote as a kind of inverted pie and a la mode. Even without gilding the lily, it’s simply delicious.
I eat it alone in the kitchen by the spoonful. I suppose I could break out some cheese or fruit, but that’s just not how I roll.
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