My favorite recipes
We stopped at Weldon’s Ice Cream Factory on the way there.
We went to Duckey’s Snowballs and Ice Cream in Troy.
We went to the Waco Museum in Troy.
I made an eclipse viewer out of a cardboard box.
On the way back we stopped at Giacinta’s Gelato + Cafe and also Kirks Ice Cream in St. Clairsville.
Our first ice cream stop on the way the the Broadkill Beach, DE : Vandwerwende Farm, Greenwood, DE. It came recommended, and it didn’t disappoint. Monday afternoon was a great time, before the evening crowds. Maple walnut, butter pecan. I bought a bottle of blueberry balsamic dressing, and I left it on the window ledge.
Then, we also tried:
Hopkins Farm Creamery. Milton, DE. You can see the cows, and there’s a nice picnic area / playground. Strawberry cheesecake, which was bright pink with cream-cheese and graham cracker chunks. I didn’t get what I ordered, but the coconut and chocolate banana was a good choice – even if it was Jeanne’s pick, and not mine.
Marigold Creamery. Lewes, DE. Also recommended, by Annie this time. Cute, food-truck like venue along the bike path. Sunny picnic tables so you can wave to the bikers. Banana Honey Oat (WWT), Counter Culture Coffee Toffee Almond Crunch (AT), Lemon Frozen Yogurt with Bennett’s Blueberry Swirl (MT). Wooden spoons.
King’s Homemade Ice Cream, Lewes, DE. Homemade ice cream since 1972. Also a shop in Milton, DE. Fresh butterfat milk from a local dairy is poured into two 10 gallon batch freezers. Flavors enjoyed: Butter Brickle, Coconut.
Before the trip:
Dolcezza is a gelato & coffee shop. Dupont Circle. Washington, DC. After a family dinner at Bistrot Du Coin, a French restaurant that’s been there for 20+ years. Gelato was perfect after seafood, steak and pommes frites. Locally sourced ingredients. Great gelato texture. Coffee was better at Bustrot Du Coin, however – but it is a an ice cream shop.
Tom’s Ice Cream Bowl– Zanesville, OH. Also candy and nuts.
GRAETER’S BEAVERCREEK ice cream – Made in Ohio / Paris pot style with high butterfat. Started in Cincinnati, but many Ohio locations.
Stoner’s Ice Cream Parlor, 100 N Detroit St West Liberty, OH. Serves Perry’s Ice Cream from Akron, NY. Near the Urbana aviation museum. Also has 3 thrift shops on main street. Candy store we didn’t make.
FRANCIS FAMILY RESTAURANT and Ice Cream Parlour. Cambridge, Ohio, the home of Hopalong Cassidy actor, William Lawrence Boyd. Velvet Ice Cream: Tastes so good, it’s gotta be Velvet – Utica, OH
2 Quart Cuisinart / made about 1.5 quarts.
4 cups half-and-half (1 quart)
2 cups whole milk
1.5 cups whipping cream
4 egg yolks
12.5 ounces of maple syrup, cooked down to about 1/2. (10 minutes on stove once it gets boiling.)
Cook the milks and temper the eggs; bring back up to 170 degrees.
Stir in the maple syrup.
Cool in dishpan with ice packs.
Add a dash of salt.
3 TBS of vanilla – too much?
Brown 1.5 cups of walnuts – a bit too much, but save for topping.
Put 4.5 cups of slurry, right to the top of the right dasher for about 22 minutes. A bit too much slurry and nuts.
Slurry aged for 48 hours. All the milks were store brand. Only the whole milk was organic.
Notes:
Adopted from Rose’s Ice Cream Bliss; doubled for Country Cuisinart
Made 5 1/2 cups of slurry. Seemed 1/2 cup too much for the 2 quart machine
ATK says to churn to 21 degrees, but we could only get it to 23-24 degrees
Original only one quart: MAKES: ABOUT 1 QUART
The headnote says, “This fabulous ice cream is all the more so when made with light brown Muscovado sugar. The deliciously complex flavors of the sugar enhance, but do not overwhelm, the crunchy buttery pecans.”
MAKES: ABOUT 1 QUART
BUTTERED PECANS
1 ½ tablespoon unsalted butter
1 ¼ cups pecan halves
1/8 teaspoon fine sea salt
Makes: 145 grams/1¼ cups
*About 30 minutes ahead, set the butter on the counter at room temperature (65 to 75 degrees)
PREHEAT THE OVEN
*Twenty minutes or longer before baking, set an oven rack at the middle level. Set the oven at 325 degrees
1. Break or chop the pecans into medium-coarse pieces. Spread the pecans in an even layer on a rimmed baking sheet. Bake for 5 minutes, without browning, to enhance the flavor. Stir once or twice to ensure even baking.
2. Empty the hot pecans into a medium bowl. Add the butter and toss to coat evenly. Sprinkle with the salt and toss again. Cool completely.
½ cup plus 1 tablespoon firmly packed brown sugar, preferable Muscavado
1 ½ cups heavy cream
¼ cup plus 2 tablespoons egg yolk
4 teaspoons glucose or reduced corn syrup
Pinch fine sea salt
½ cup milk
1 teaspoon pure vanilla extract
1 ¼ cups butter pecans (recipe above)
*Have ready a fine-mesh strainer suspended over a medium bowl.
1. In a medium saucepan, place the sugar. With a silicone spatula, stir in the cream and then the egg yolks. Stir in the glucose and salt until well blended.
2. Heat the mixture on medium-low, stirring constantly, until slightly thicker than heavy cream. When a finger is run across the back of the spatula, it will leave a well-defined track. An instant-read thermometer should read 170° to 180°F/77° to 82°C.
3. Immediately pour the mixture into the strainer, scraping up the thickened mixture that has settled on the bottom of the pan. Press it through the strainer and scrape any mixture clinging to the underside into the bowl.
4. Stir in the milk and vanilla. Cover and refrigerate for a minimum of 8 hours or until no warmer than 43°F/6°C. (Alternatively, cool in an ice water bath.) Set a covered storage container in the freezer.
5. Churn the brown sugar custard in a prechilled ice cream maker. Add the pecans during churning when the ice cream has reached the consistency of soft serve and begins to ball up around the dasher. Transfer the ice cream to the chilled container. Press a piece of plastic wrap on the surface of the ice cream, cover the container, and allow the ice cream to firm in the freezer for at least 4 hours before serving.
STORE Covered storage container: frozen, 3 days
SCOOPS: *The brown sugar is added to the cream instead of to the milk because the milk proteins would curdle if the brown sugar were added directly to it.
2 cups whole milk
1 cup heavy cream
1 can (13.4 oz) dulce de leche*
1/2 tsp vanilla extract
1/4 tsp sea salt
2 tsp tapioca powder dissolved in 2 TBS of the milk
In a heavy saucepan over medium heat, bring the milks to a boil
Reduce heat and simmer for about 5 minutes.
Remove from heat and whisk in the dulce de leche until dissolved, then whisk in vanilla and salt.
Cool in an ice bath; add the tapioca powder mixture.
Place in the fridge overnight or until chilled,
Pour the cold mixture in to the ice cream make, and churn for about 20 minutes.
Transfer to a container and freeze at least one hour.
Note: We couldn’t get dulce de leche, so we bought a can of sweetened condensed milk.
We split the can into 2 small canning jars with lids and put into a crockpot.
We put warm water right up to the bottom of the jar lids.
We cooked on low for about 8 hours.
Note as smooth as the canned version, but it seemed to work fine for the ice cream.
It also tasted good right out of the jar.
Notes: Texture okay. The 2-quart machine could have handled more slurry.
1.25 Quarts / Cuisinart 9/07/2020
Adapted from Mable & Gar Hoffman / Ice Cream page 122
1/4 cup lightly packed brown sugar
2 cups milk
2 cups half-and-half
1 cup butterscotch pieces
1/4 cup smooth peanut butter (the original used chunky)
1 tsp vanilla extra
2 tsp tapioca powder dissolved in 2 TBS of milk
Bring the milks and brown sugar to a bowl. Stir in peanut butter and chips to melt.
Cool slightly, then put in a cold water bath before ripening in fridge overnight.
Beat / blend well before putting in 2-quart ice cream maker.
20 minutes in machine. about 1.5 quarts at end.
You could see little specs of butterscotch.
Add salt?