A gluttonous amalgamation of Chef Lee's buttermilk ice cream and lardo corn bread, this Smoke & Pickles milkshake blends two excellent recipes with a healthy helping of sorghum syrup.
Reprinted with permission by Edward Lee. Copyright © 2013. Published by Artisan Books. Available wherever books are sold. All rights reserved.
Cornbread Sorghum Milkshake (or, Breakfast)
About This Recipe
|Yield:||feeds 2 to 4, depending on how hungry you are|
|Active time:||1 hour|
|Total time:||2 hours|
|Special equipment:||ice cream maker|
|This recipe appears in:||Bake the Book: Cornbread Sorghum Milkshake (or, Breakfast)|
- 2 large scoops buttermilk ice cream (recipe below) or other ice cream
- A fistful of crumbled leftover Lardo Cornbread (recipe below)
- 2 tablespoons sorghum syrup
- Buttermilk Ice Cream
- 2 cups heavy cream
- 1 cup sugar
- 1 cup buttermilk
- Lardo Cornbread
- 2 cups yellow cornmeal
- 2 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1/4 cup plus 1 tablespoon corn oil
- 3 large eggs
- 1 large egg yolk
- 2 1/2 cups buttermilk
- 4 tablespoons unsalted butter, melted and cooled
- 6 ounces lardo, diced small
- 6 ounces aged sharp cheddar cheese, grated
- Unsalted butter for serving
Make the ice cream: Combine the heavy cream and sugar in a medium saucepan and stir over medium heat until the sugar is dissolved. Transfer to a bowl and let cool to room temperature.
Gently whisk the buttermilk into the cream mixture and chill in the refrigerator for 1 hour.
Churn the buttermilk-cream mixture in an ice cream maker according to the manufacturer’s instructions. Pack into a freezer container and freeze until ready to use.
Make the cornbread: Preheat oven to 400°F.
In a large bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda.
In a medium bowl, mix together the ¼ cup oil, eggs, yolk, butter-milk, and melted butter. Pour into the bowl with the dry ingredients and mix thoroughly with a wooden spoon. Fold in the lardo and cheese.
Heat a 12-inch cast-iron skillet over high heat until very hot. Add the tablespoon of corn oil to the skillet and swirl it around to coat the bottom. Pour the cornbread batter into the skillet and cook on high heat for 2 minutes.
Transfer the skillet to the oven and bake for 40 minutes, or until a knife inserted into the center comes out clean. Serve warm, cut into wedges, with a pat of butter on top.
note: As the name suggests, you can use lardo for this recipe, but I actually use the fat trimmed off an aged country ham. It is smoky and renders beautifully. You have to use a cured fat, though. Don’t use bacon fat, because it will melt away completely.
Make the milkshake: Combine the ice cream and cornbread in a blender and pulse until roughly blended. Add the sorghum and pulse a few more times. Serve in large mugs or Ball jars.
Try this drink a few times to see how much sweetness you like in it. If you like it a little sweeter, just add more sorghum.