Putting on the Ritz

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 the sugar 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.

Comments

[chefjames]

mmm, i love ritz, im thinking chedder frico or streusel with nuggets of freeze dried green apple wrapped in clear caramel.
also try soaking a ritz in 40 % simple syrup,then brush with butter, bake at 275 till caramelized ,puffy sweet ritz ;-)

[a. grace]

i love mixing graham cracker crumbs into ice cream--there's something about that combination of textures that just makes me happy. this idea is something that i'll have to try because i can go through a sleeve of ritz crackers in roughly 4.8 seconds. :)

[Lorraine]

I think your friend Sean is right. Alex you should start putting together an ice cream book.

[Muse in the Kitchen]

I was just reading about Mock Apple Pie with Ritz crackers today in Jeffrey Steingarten's The Man Who Ate Everything! Now I have another Ritz cracker recipe to try. Thank you!

[Tony Gibson]

Sounds great and not to dissimilair to my doughnut ice cream. Check it out on my blog thelandofplenty.blogspot.com

[john]

My grandmother use to make awsome cassaroles then topping them w/ crumbled ritz crackers and butter and baking them off. Might be cool to do a play on a sweet "CASAROLE"

[Pong Sirioput]

It's a simple concept to intellectualize (just cook an ingredient in milk and strain), but seeing it is a revelation. That's the best kind of magic.

[shilohautumn]

Sounds yummy. Actually, I've made cracker pudding (similar to bread pudding) with ritz-type crackers that's quite good, so I can imagine ritz icecream would be really tasty!

[Franck]

Reminds me of a recipe I found in an old book for brown bread ice cream, it's quite nice, the texture is somewhat crumbly and creamy a bit like what a.grace mentions about stirring in graham into ice cream. Should be intereting with other breads or crackers, pumpernickel-molasses ice cream...hmm

[Larry P]

I started this one tonight. I blitzed it in the blender until it was perfectly silky smooth, tasted it and wanted to try to eat the entire bowl right then as a warm pudding. It's brilliant. But I didn't let myself do that, it's in the cooler overnight and I'll run it through the freezer tomorrow. I debated setting part of it with a little agar and trying it as a sliceable warm custard because the warm base is really good so maybe I'll try that next time.