11 June 2019

Moose Tracks Ice Cream (Jeni's custard base)

120g egg yolks
5g tapioca starch
30g cream cheese (neufchatel)
1/2tsp salt
15g vanilla extract
660g whole milk
240g heavy cream
150g sugar
40g tapioca syrup

Fudge Ripple (Hello):
75g cocoa (OMG organic)
50g sugar
5g salt
100g glucose (tapioca syrup)
200g cream

Mini Reese's peanut butter cups

Should not have used a custard base, and the base had too much vanilla. The ripple must be at least room temperature to be able to swirl in to the base.

4 July 2018

Whole Grain Brownies (King Arthur Flour, modified)

Melt 8oz butter & stir in 400g brown sugar. Heat to about 115*F and transfer to a bowl.

Stir 65g cocoa powder, 1tsp salt, 1tsp powder, 1tsp espresso powder, and 1 capful vanilla into butter-sugar mixture. Stir in 4 eggs. Stir in 170g white wheat flour and 10-12oz chocolate chips. Scrape into 9x13 and bake at 350*F for about 30 minutes. Let rest overnight.

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.