Author: wendell

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Kitchenaid Coffee Ice Cream

Whisk together the following:
2 cups half-and-half
2 cup heavy whipping cream
3 packages vietnamese coffee packets
1/4 cup glucose
3/4 cup sugar
1 tsp vanilla extract
1 tsp tapioca starch / 2Tbs milk

PREPARATION:

Prepare an ice bath. Fill the sink with ice.
Boil the dairy and sugars. Put the cream, milk, glucose, and sugar in a medium heavy-bottomed saucepan, and place it over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching, until the mixture comes to a full rolling boil, then remove the pot from heat. (about 15 minutes)
Add the coffee.
Cool in ice bath until cool.
Add tapioca.
Vanilla extract, wait to add it to the cooled ice cream base or the flavor will disappear during cooking.
Cure 4 hours or overnight.

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French Vanilla Ice Cream

1 cup sugar
1 cup glucose
2 cups heavy whipping cream
6 cups half and half
On medium high, whisking every so often, til full rolling boil.
temper the eggs yolks, then ring pot back to 180 degrees, over medium low heat, stirring with a rubber spatula.

8 egg yolks

Mix:
5 teaspoons tapioca powder
5 tablespoons cold milk
Add to the finished custard base after it has finished cooking

3 whole vanilla beans or 5 tablespoons vanilla extract – used 5 TBS vanilla paste (from The Little Bits cake supply store in Wheaton)

Cured for about 5 hours
in pot up to first rivet
in ice cream maker up to bottom of 2nd loop on dasher (WAS TOO MUCH mixture in cannister)

churned for 30 minutes
1 x 16 bag of ice / salt
didn’t churn up to the lid.
about 2.5 recipe of Dana Cree recipe on page 52 “Hello My Name is Ice Cream”
But Cree used milk and cream, 12 egg yolks, more sugar?

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Peanut Butter Ice Cream

15.5 oz / jar simply Jif peanut butter
2.5 cups glucose
7 cups half and half

Burner on 6. Cooked milk and sugar till boiling. About 12 minutes.
Be careful or will boil over.

Off heat: 4tsp tapioca powder in milk
Stirred in PB.
Cured mixture in fridge overnight.

Peanut butter rose to top of slurry mixture. Mixed in batches in the blender.
When filling canister, mixture went to top of 3rd ring from the top of dasher.
One large bag (16 lbs) of ice.
25 min in White Mountain maker. Outside temperature 85 degrees.
Very soft when came out of machine.
It didn’t go all the way to the top of the container, so maybe we could have churned more?
Will the PB keep it soft? We’ll see after 24 hours.

Adapted from David Lebovitz The Perfect Scoop.

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Peach Supreme Ice Cream

Heat milk and sugars in pot into boiling. Simmer 2 minutes.
1 cup 2% milk
4 cups 1/2 & 1/2  (not quite a quart; it was open)
2 cups whipping cream
1 1/2 cups sugar
1 cup glucose
Cool.
Mix in
3 cups pureed peaches (leave some pieces next time)
1 tsp lemon juice
4 tsp tapioca mixed in with the pureed peaches
Almost 10 cups of slurry, so Wendell thought it was a bit too much. Aim for 8-9 cups.
Cooled overnght in the fridge.
76 degrees and rainy.
2.5 bags of 7 lb ice from 7/11 Kensington
rock salt / water

Very good

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Cherry Sherbet

Ingredients:
6 cups whole cherries
1 cup buttermilk
1 cup glucose
4 cups heavy cream
1 cup half and half
4 tsp tapioca starch mixed with a little of the milk
2 tsp lemon juice

Sources:
Cherries from Safeway, $1.99/lb., probably could have obtained better cherries elsewhere, such as a farmers market

Buttermilk, heavy cream, half & half, and rock salt from Snider’s (as it is difficult to find rock salt this time of year, we got 20 lbs, which may last us through the summer(!).)
Glucose from The Little Bits cake supply store in Wheaton

Recipe:

Pit cherries, cook, and put in blender when cool to get about 2.5 cups of cherry mixture.

We put the milk, cream, sugar and glucose in a large heavy-bottomed saucepan over medium-high heat. Cooked, whisking occasionally to discourage the milk from scorching. When the it came to a full rolling boil, reduced the heat to a low simmer for 2 minutes. Removed from heat and allowed to cool slightly, but it was getting late, and there was a Myrna Loy movie on TCM, so we proceeded to the next step.

Put large saucepan in sink with water and ice packs.  Add the cherry mixture and mix gently.   (Other recipes strain this mixture, but we don’t).  When it is cool, put in refrigerator overnight.

When ready to churn, add the tapioca mixture and little lemon juice.  We used 2 tsp, but will probably use less next time.

Churning:
16 lb bag of ice
rock salt as needed

Next time, soak the wooden White Mountain bucket as was the procedure for the old one.  (I thought the new wood finish precluded that, but hey, it is a year old now, so I guess it finally dried a little.)

Results;

Very good.  Could initially taste the lemon juice, but not in later servings.

Also, it seems that we need to find a balance between lots of berries (there were more berries in the strawberry batch, which had more flavor, but the texture of that one turned out to be much harder than this batch of cherry.

Adapted from: Hello, My Name Is Ice Cream: The Art and Science of the Scoop. Dana Cree.

 

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Strawberry sherbet # Recipes

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.

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Strawberry Sherbet

We got strawberries from the farmer’s market at Cleveland Park.  The recipe we followed was the basic sherbet recipe from Dana‘s book, but we used 3 cups of strawberries in the mixture.

AKT saved some berries for the topping, which made it extra nice.

See Cherry Sherbet entry for flavor/texture notes.

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Valentine’s Day 2018

We had a good carrot meal over several days:

Herbed Carrot, Cheese, and Lemon Dip

Serve this dip with crudites-it’s a cinch to put together quickly.

8 ounces cream cheese, softened
1 cup sour cream or drained plain yogurt
1 cup grated carrots
2 tablespoons lemon juice
1 teaspoon grated lemon peel
2 tablespoons each minced fresh parsley and chives or scallion tops
Salt, Pepper

In a bowl, combine the cream cheese and sour cream, stirring the mixture until smooth. Fold in the carrots, lemon juice, lemon peel, herbs, and salt and pepper. Makes about 2 1/2 cups.

from:
The Big Carrot Book
Georgia Downard

We served ours with Di Bruno Bro. Crostini Artisan Crackers
www.dibruno.com

White-on-White Salad

Preparation: 5-10 minutes
Serves: 4

Here’s a tart, tangy, tasty salad easy to whip up and certain to please. Crunchy orange carrots contrast with pale soft pears and stark white chewy cheese curds, all blended together with tangy yellow lemon juice and topped by a dash of perky brown nutmeg.

2 large carrots, grated
1 cup large curd cottage cheese
1 tablespoon lemon juice
1 medium can pears, drained
Salad greens
Dash nutmeg

In a mixing bowl, combine the carrots, cottage cheese and lemon juice. Set aside.

Cut the well-drained pears into quarters and then into eighths, being careful not to crush them. (Reserve the juice for a breakfast drink.)

Place the pear pieces on the salad greens. Arrange the mixture on top, sprinkling each serving with a dash of nutmeg.

The Carrot Cookbook
by Audra & Jack Hendrickson

Carrots with Almonds & Horseradish

Serves 4

1 pound carrots, cut into thin strips
1 cup beef stock
1/2 stick butter
2 tablespoons all-purpose flour
2 egg yolks
1/2 cup heavy cream
2 tablespoons horseradish, minced
1/2 cup blanched almonds, chopped
salt and freshly ground white pepper

Simmer the carrots in the stock until just tender. Drain, reserving the stock.

Melt the butter in a saucepan and stir in the flour. Cook for 1-2 minutes, stirring. Add the reserved stock, season and bring to a boil, stirring. Mix the egg yolks with the cream and stir into the sauce. Remove from the heat and stir in the horseradish and almonds. Finally, fold in the carrots. Serve hot.

MICROWAVE METHOD: Place the carrots and hot stock in a casserole dish and cook on High for 8 minutes, or until just soft. Drain and reserve the stock. Place the butter in a jug and cook on High for 30-40 seconds. Stir in the flour, then gradually stir in the stock until thickened, stirring 2-3 times. Mix in the eggs and cream and finish as above.

from The Carrot Cookbook, edited by Nicola Hill

Simmered Carrots and Chicken Breasts

Preparation: 10 minutes
Serves: 4
Cooking: 45-60 minutes

Nutritionists counsel us that white chicken meat is one of the best kinds of protein we can eat. It is low in cholesterol, low in fat, and low in calories – all of which goes double for carrots, which have no cholesterol, no fat, and even fewer calories.

3 chicken breast halves
Dry bread crumbs
2 tablespoons vegetable oil
1/2-1 cup stock
2 cups carrot coins
1/2 cup chopped fennel
1/2 teaspoon ground ginger
1/2 cup milk
Salt and pepper to taste
2 tablespoons chopped parsley

Remove the skin and fat from the chicken, roll the pieces in the bread crumbs, and set them aside. Heat the oil in a heavy, covered pan, and brown the chicken pieces on both sides. Remove the chicken pieces and set them aside.

Lower the heat and add 1/2 cup of stock and stir to blend it well with the pan juices. (Add the re­mainder of the stock later if the chicken gets too dry as it cooks.)

Now arrange the chicken pieces, the carrot coins, and the fennel in the pan, cover tightly and simmer until the chicken is done and the carrots are tender.

Hawaii Macadamia Nut Carrot Cake

Makes a 7-inch square cake
3 large eggs, separated
l/2 cup sugar
3/4 cup minced carrots
3/4 cup macadamia nuts, very finely chopped
2 teaspoons finely grated lemon rind
l/2 cup all-purpose flour
l/2 teaspoon baking powder

Well grease a 7-inch square cake pan.

Whisk the egg yolks with the sugar until thick and creamy. Stir in the carrots, hazelnuts and lemon rind. Sieve in the flour and baking powder and fold it in. Whisk the egg whites until they form stiff peaks, then carefully fold into the mixture.

Turn the mixture into the prepared cake pan and bake in a preheated oven, 350F, for 40-45 minutes, until the cake is just firm to the touch. Let stand in the pan for about 2-3 minutes, then turn the cake out onto a wire rack to cool.

(adapted from The Carrot Cookbook edited by Nicola Hill)