Different:
3 cups frozen / blended strawberries
Rest the same
Did come up the can more
Still feel butterfat on your spoon
Country White Mountan
6/24/2018
1 cup buttermilk
4 cups heavy cream from Snider’s
1 cup 1/2 and 2/2
2.5 cups cooked fresh cherries from Safeway $1.99 pound
Cooked about 6 cups cherry, put in blender when cool to get 2.5
4 tsp tapioca starch with a litykw if the milk
2 tsp lemon juice fresh
1 big bag of ice
A bit too much butterfat?
Strawberry sherbet
Hello, My Name Is Ice Cream: The Art and Science of the Scoop. Cree.
Prep: 1 hour, 30 minutes
Cook: 10 minutes
Freeze: 12 hours or more
Makes: 1 to 1 1/2 quarts
From “Hello, My Name Is Ice Cream” by Dana Cree, who writes, “It’s bursting with more strawberry flavor than any ice cream you’ve tasted.” She prefers to make the puree from frozen berries, even in strawberry season, so she freezes fresh-from-the market strawberries overnight. The freezing turns the water in the berries to ice crystals, she writes, which puncture the cell walls, causing an enzymatic reaction that makes thawed frozen strawberries “taste more like strawberries.” If you don’t have time for the freeze-thaw cycle, use fresh berries.
1 + 1/4 cups (250 grams) strawberry puree, see below
½ cup (100 grams) buttermilk
½ teaspoon (3 grams) malic or citric acid, optional, or lemon juice to taste
1 + 1/2 cups (300 grams) milk
½ cup (100 grams) cream
¾ cup (150 grams) sugar
½ cup (100 grams) glucose, see below
Texture agent of your choice, see below
1 Make the strawberry mixture. Whisk together the puree, buttermilk and malic acid in a small bowl. Set in the refrigerator.
2 Boil the dairy. Place the milk, cream, sugar and glucose in a medium heavy-bottomed saucepan over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching. When the dairy comes to a full rolling boil, reduce the heat to a low simmer for 2 minutes. Remove the pot from heat. (This is your sherbet base.)
3 Chill. Immediately pour the sherbet base into a shallow metal or glass bowl. Working quickly, fill a large bowl two-thirds of the way with very icy ice water. Nest the hot bowl into this ice bath, stirring occasionally until it cools down.
4 Mix the base with the strawberry mixture. When the base is cool to the touch (50 degrees or below), remove the bowl from the ice bath. Add the strawberry mixture to the base, whisking until evenly combined.
5 Strain. Strain the sherbet through a fine-mesh sieve to remove the particles of strawberry that may remain intact. (This step is optional, but will help ensure the smoothest sherbet possible.)
6 Cure. Transfer the sherbet base to the refrigerator to cure for 4 hours, or preferably overnight. (This step is also optional, but the texture will be much improved with it.)
7 Churn. When you are ready to churn your sherbet, place it into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. The sherbet is finished churning when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes.
8 Harden. To freeze your sherbet in the American hard-pack style, immediately transfer your finished sherbet to a container with an airtight lid. Press plastic wrap on the surface of the sherbet to prevent ice crystals from forming, cover and store it in your freezer until it hardens completely, between 4 and 12 hours. Or, feel free to enjoy your sherbet immediately; the texture will be similar to soft serve.
Nutrition information per 1/2 cup serving:144 calories, 5 g fat, 3 g saturated fat, 17 mg cholesterol, 25 g carbohydrates, 24 g sugar, 2 g protein, 27 mg sodium, 1 g fiber
Strawberry puree
Makes: about 2 cups
1 pound strawberries
1 Prep and freeze. Cut off the hulls or leaves; rinse berries in cold water. Drain and slice the berries in half, or, if very large, in quarters. Put the strawberries on a sheet pan and place in the freezer. Freeze for 4 hours, until completely solid, then remove and place in a blender.
2 Thaw and blend. Let the fruit thaw in the blender for 30 to 45 minutes, until 75 percent thawed. (If you don’t wish to wait, skip the freezing step, and blend the raw fruit; but this freeze thaw-cycle breaks open the berries’ cells for more intense flavor.) Blend the berries on medium speed until they start to break down, then increase the speed to high and liquefy them. Stop the blender to press the fruit to the bottom of the blender, if necessary.
3 Strain and store. When the puree is smooth, pass it through a fine-mesh sieve to catch as many seeds as possible. Store the puree in an airtight container in the refrigerator for 1 week, or in the freezer for 3 months.
Glucose and its counterparts
Cree uses glucose in many of her recipes. It can be ordered online or purchased in stores with candy-making supplies. If you cannot find glucose, you can sub corn syrup or the same weight of granulated sugar. “Your ice cream won’t be as soft, and it will be more sweet,” Cree writes. “But it will still be fine.”
Texture agents
Cree suggests a number of options:
Commercial stabilizer: 1 teaspoon (3 grams) mixed with the sugar before it is added to the dairy.
Guar or xanthan gum: 1/4 teaspoon (1 gram) whirled in a blender with the sherbet base after it is chilled in the ice bath. (We used guar gum in the Tribune test kitchen.)
Tapioca starch: 2 teaspoons (5 grams) mixed with 2 tablespoons cold water, whisked into the dairy after it is finished cooking.
Cornstarch: 1 tablespoon plus 1 teaspoon (10 grams), mixed with 2 tablespoons cold water, whisked into the simmering dairy, then cooked for 1 minute.