7 January 2018

Blackberry Ripple (Hello, My Name is Ice Cream, modified, scaled)

235g blackberry puree
59g sugar
59g tapioca syrup
2g citric acid

Bring to a boil; turn down and simmer til thick & jammy.

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Blackberry Sherbet (Hello, My Name is Ice Cream, modified)

250g blackerry puree (25%)
100g buttermilk (10%)
5g citric acid
300g whole milk (30%)
100g cream (10%)
150g sugar (15%)
100g tapioca syrup (10%)
5g tapioca starch

Whisk together blackberry puree, buttermilk, and citric acid. Refrigerate.

Mix 2T of the milk with the tapioca starch in a small bowl and set aside.

Bring remaining milk, cream, sugar, and syrup to a boil. Reduce heat and simmer 4 minutes. Remove from heat and stir in starch/milk mixture.

Pour into heavy duty gallon zipper bag and submerge in ice bath til cool (about 50*F).

Mix base with fruit puree, strain if desired.

Refrigerate at least 4 hours, preferably overnight, churn, and harden at least 4 hours.


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Buttermilk (not) Soft-Serve w/Blackberry Ripple (Jeni's Splendid Ice Cream Desserts, modified)

300g whipping cream (26%)
3oz neufchatel cheese, softened (8%)
1/4tsp kosher salt
130g sugar (11%)
36g tapioca syrup (3%)
1 1/2c buttermilk (31%)
1c whole milk (21%) (we were short buttermilk)
5g tapioca starch

Mix 2T cream with starch in small bowl. Set aside.

Whisk together cheese and salt until smooth, set aside.

Bring remaining cream, sugar, and tapioca syrup to a boil, and boil 4 minutes. Remove from heat and stir in starch mixture.

Whisk hot cream into neufchatel. Stir in buttermilk.

Pour into heavy duty gallon zipper bag and submerge in ice bath until cool. Refrigerate at least 4 hours, preferably overnight. Churn. Layer with Blackberry Ripple (above), and harden at least 4 hours.

This one was superb with the Buttermilk Pound Cake form Milk Street!

This may be the best ice cream ever (after Spumoni, of course). How good will it be with the full measure of buttermilk?