25 June 2018

Vanilla Bean Ice Cream

300g cream
400g milk, divided
50g tapioca syrup
1 vanilla bean
Reserve 2-3T milk. Bring remainder to a boil and boil 4 minutes.


Whisk together
150g sugar
100g yolks (5 large=95g)
Temper yolk mixture and heat to 180*-185* or so.

Whisk together
5g tapioca starch
reserved milk.
Stir into heated dairy. Cool, chill and spin.

Tasted after spinning and before freezing: needs salt, and maybe only half a vanilla bean.

14 June 2018

Olive Oil Ice Cream (partially Jeni-fied version of the Olive Oil Gelato recipe in Scoop Adventures)

240g cream
480g milk (reserve 2-3T)
4 egg yolks
130g sugar
pinch salt
5g tapioca starch*
70g olive oil (lemon infused from Pinch & Pour)**

Whisk together yolks and sugar and set aside. Whisk together starch and reserved milk and set aside. Bring cream and milk to a boil and boil for 4 minutes. Pour 1/2c or so of hot dairy into yolks while whisking. Pour remaining yolk mixture back into diary slowly, whisking constantly. Whisk in tapioca starch/milk mixture. Strain and whisk in salt. Cool in icewater bath, chill at least 4 hours. Whisk oil into base right before churning.

*can sub cornstarch. Use 10g, and bring mixture back to a boil after whisking starch into dairy.

**we like the plain Ariston from Gourmet Chef as well, but Ariston's lemon is a little too brash. It's pretty good blended half and half with the plain.