10 February 2019

Blood Orange Sherbet

250g blood orange juice (1 large and 3 small)
100g buttermilk
5g citric acid
300g milk
100g cream
150g sugar
100g tapioca syrup
10g blood orange zest
5g tapioca starch

Whisk together juice, buttermilk, and citric acid and chill.

Measure milk into 4qt heavy saucepan. Remove 2T and whisk together with tapioca starch in a small bowl. Set aside.

 Boil milk, cream, sugar, and tapioca syrup 4 minutes. Remove from heat and whisk in tapioca starch. Stir in zest, cover, and infuse 30 minutes. Strain and chill. Mix base with juice mixture and cure at least 4 hours.

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.