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.
Showing posts with label vanilla. Show all posts
Showing posts with label vanilla. Show all posts
Monday, August 12, 2019
Wednesday, June 27, 2018
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.
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.
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