Maybe I'm just crazy.
But whatever it is, I keep making different flavors of ice cream. Some of them are fairly normal. And then there is chip dip.
Because chip dip is also a recent addiction. It started with some potato chips that I got as samples, and then I decided that dip would be a good idea. So I made chip dip. The cheatin' kind. Using Penzey's Chip Dip stuff. It's so easy. Just mix the chip dip seasoning with sour cream or yogurt or whatever. I usually combine sour cream and yogurt. And then it's ready. It's better after it has been refrigerated for a while, to let the spices hydrate a bit, but it's just fine right after mixing.
Last time I made chip dip, when I was licking the spoon, I thought that it might make an interesting ice cream flavor. Maybe served with some potato chips as a garnish.
And once I got the idea in my head, I couldn't shake it. Chip dip ice cream. Savory instead of sweet. With a salty garnish. Oh yeah.
I started by making:
1 cup creme fraiche
1 cup Greek-style yogurt
2 tablespoons Penzey's Chip Dip seasoning
Mix well. Refrigerate for at least 1 hour.
Turning it into ice cream
That was great for chip dip, but a little thick for churning for ice cream. And then I had to tweak it because the first time around the flavor wasn't quite what I was looking for. You see, when something is frozen, the flavors can change a little. Some get muted, which makes others stand out.
And when it was frozen, I wasn't crazy about the texture, so I had to make that work, too.
This is still pretty solid (and a little crumbly because of the small amount of sugar) when it comes out of the freezer, but it's pretty awesome when it's thawed enough to be scoopable. It's also a little weird. But good weird.
Chip Dip Ice Cream
2 cups prepared chip dip (above)
1/2 cup sour cream
1/4 cup milk
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon Penzey's Chip Dip seasoning
Combine all ingredients and refrigerate to let the additional chip dip seasoning hydrate.
Churn in your ice cream maker according to manufacturer's directions.
Transfer to a storage container and freeze until firm.