24 July 2021

 Country Tart (LA Times)

2 1/2# cherries

1/4-3/4c sugar [1/4]

Pastry (by Edon Waycott--de Pomiane used bread dough and butter):

2c flour [280g]

1/4oz active dry yeast [5g instant]

1/2tsp salt

1/2tsp sugar

1 1/2 sticks butter

2 egg yolks

1/3c water

Roll out pastry, top with cherries and sprinkle with sugar. Bake @450°F 30-35 min. Used a 9x13; could have used something smaller for a thicker crust. Needed more cherries for a 9x13. I liked it better the next day, after the juice stabilized and softened the crust a bit.

6 June 2021

 Cherry Frozen Yogurt (Jeni's base)

400g Greek yogurt, full fat, mixed w/135g cherry sauce

200g cream

150g milk

200g sugar

50g corn syrup

2tsp tapioca starch

20 June 2019

Mint Chip

2 2/3c milk (640g)
1 2/3 T cornstarch (5g tapioca starch)
2oz cream cheese (60g)
1/8tsp fine sea salt
1 1/2c heavy cream (360g)
3/4c sugar (150g)
1/4c corn syrup (85g tapioca syrup)
4 drops peppermint oil
100g mini chips

Don't be lazy. Melt some chocolate with some coconut oil, don't use chips. They're too hard when frozen, even the minis.

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.

15 July 2018

Dried Apricot-Pistachio Ice Cream (the Perfect Scoop, modified)

Warm 140g dried quartered apricots in 180g white wine. Simmer 5 minutes, cover, remove from heat & let stan 1 hour. Puree apricots, wine, 130g sugar, 473g (1 pint) half and half, and a few drops lemon juice til smooth. Chill and spin, adding 70g coarsely chopped pistachios during the last few minutes.


The texture was good, but it's way too sweet. Recipe called specifically called for unsalted nuts; I'm very glad I chose to use salted. Dan mentioned maybe reducing the amount of apricots, but I don't think it's worth tweaking.

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.

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.

29 March 2018

Sugar Dough Tart Shells (Jeni's Splendid Ice Cream Desserts, halved)

Sand together: 225g flour
                        35g sugar
                        4T butter
                        2T cream cheese

Mix in 1 egg yolk and 1T heavy cream. (I added at least another tablespoon of cream, if not more).

Random egg information: it weighed 56g in the shell, 46g without the shell. The white was 27g, which means the yolk weighed 19g.

This was hands down the most difficult dough I've ever worked with. I should have added more liquid, and done it sooner than I did.

80g (and a 6" cutter) was about right for the 4" tart tins.

26 March 2018

Salty Vanilla Frozen Custard (Jeni's Splendid Ice Cream Desserts, modified)

660g whole milk (2 3/4c)
120g egg yolks (6 large)
30g neufchatel (2T cream cheese)
4g salt (3/4tsp)
15g vanilla (1T)
240g cream (1c)
150g sugar (3/4c)
25g tapioca syrup (2T corn syrup)
6g tapioca starch (1 2/3T cornstarch)

30 January 2018

Best Easy Chocolate Cake (Cook's Illustrated)

Whisk together:

7.5oz flour
7oz sugar (200g)
1/2tsp soda
1/2tsp salt


Mix together:

2oz Dutch process cocoa (55g natural)
2oz bittersweet chocolate (Ghiradelli Intense Dark w/ Cocoa Nibs)
1c hot black coffee

Whisk in:

2/3c mayonnaise (160g)
1 egg
2 tsp vanilla (1 capful)

Stir into dry ingredients. Bake in an 8" pan 30-35 minutes at 350*F.

This is an ok cake. Definitely not best.


Buttermilk Not Soft Serve (Jeni's Splendid Ice Cream Desserts)


300g heavy cream (1.25c)
85g cream cheese (3oz)
1/4tsp salt
130g sugar (2/3c)
36g tapioca syrup (2T corn syrup)
600g buttermilk (2 1/2c)
6g tapioca starch (2T cornstarch)

Measure cream (reserving 3-4T) into saucepan along with tapioca syrup and suger. Mix tapioca starch with the reserved 3-4T of the cream and set aside. Whisk together cream cheese and salt and set aside.
Bring cream mixture to a boil and boil for 4 minutes. Whisk in starch mixture (bring back to a boil if using cornstarch). Whisk into cream cheese, and pour in buttermilk. Cool, cure, and churn.

21 January 2018

Norwegian Vaffler:(modified)
Whisk together in medium bowl:

8T buttermilk powder
375g flour
1tsp salt
1/2tsp powder
1 pod cardamom, ground

Combine in large bowl:

4oz butter, melted
4 eggs
50g sugar
2c water
1 cap vanilla

Whisk dry ingredients into wet until smooth.
Used 6T in the electric heart waffle iron.

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.