My favorite recipes
Amount of mixture (sometimes called slurry):
| Machine | Output | start with: (assuming 30% overrun) | start with: (assuming 70% overrun) |
|---|---|---|---|
| Cuisinart | 2 quarts | 1.5 quarts (almost 6 cups) | 1.2 quarts (4 ¾ cups) |
| White Mountain | 4 quarts | 3 quarts (12 cups) | 2 1/3 quarts (9 ¼ cups) |
| KitchenAid | 1.5 quarts | a little over 1 qt (4 ½ cups) | 3/4 quart (3 ½ cups) |
One difference from version #2 – just the egg yolks, no egg whites. Taste / texture was not as icy.
Cuisinart 2 quart maker – 7/20/2020
Adapted from a Recipe By : Mable & Gar Hoffman
Slurry mixture:
3/4 cups sugar
1/2 cups glucose (5 oz this time)*
4 cups half-and-half
4 egg yolks
* Use 1 cup sugar, but the texture will be different.
You can use corn syrup in place of the glucose
After heating:
1 heaping TB of molasses
2 teaspoons vanilla
Optional for texture: 2 tsp tapioca powder dissolved in 2 TBS milk
Pecan mix:
3 TBS butter
1 cup coarsely chopped pecans
1.5 teaspoons salt
Combine sugar and milk in a medium saucepan over medium heat until sugar dissolved and comes to a boil, stirring occasionally.
In a large bowl, beat the eggs for about 5 minutes, until they are lightish yellow and thick. Add the hot milk a cup at a time until tempered.
Return the mixture to the pan, and on medium low bring to 180 degrees. Off the heat, add the molasses.
Cool in a sinkful of water to 50 degrees. Add the vanilla and optional tapioca powder.
Put in the fridge overnight.
In the meantime: Melt the butter in a heavy saucepan over a low heat. Add the pecans and salt. Saute, stirring constantly, until the pecans start to brown. Transfer the pecans to a large, flat pan to cool. Try to keep crisp.
Add the cold mixture to the ice cream machine. Process until the right texture, about 25 minutes in the Cuisinart. Add the pecans at the end.
*You can also use brown sugar but the milk will curdle. Bon Appetit says it will look curdled, but it doesn’t matter. https://www.bonappetit.com/recipe/brown-sugar-bourbon-ice-cream
We went to three ice cream establishments (so far):
Muffins Ice Cream Shoppe of Mebane using milk from Maple View Farms of Hillsborough. We also got some of their butter which was very good; 109 N. 4th Street, Mebane, NC. We got carolina crunch, among other flavors.
Smitty’s Ice Cream of Burlington; 107 E. Front St, Burlington, NC. We got their popular brown sugar and oatmeal ice cream, which was very good, and also their amaretto cherry ice cream. We went to their Elon store; 130 N. Williamson Ave, Elon, NC, and got cookie dough ice cream and butter pecan ice cream. There is also a store in Graham; 300 N. Main Street, Graham, NC, but it was closed when we got there.
In the past we’ve gone to Homeland Creamery south of town; 6506 Bowman Dairy Road Julian, NC. The shop was on the farm. I think we got some ground pork there also.
2 cups 1/2 and 1/2
2 cups heavy cream
3/4 cup sugar
1/4 cup corn syrup
Bring to boil.
Add:
1/2 jar Skippy peanut butter – about 1 cup
Cool and add:
1 tsp tapioca in 2 TBS cold milk
1 tsp vanilla
Used trickling spring organic half and half and organic heavy cream. Seemed to make. 5 cups
Coffee Ice cream also used the organic milk, and it seemed thicker than cheaper milk slurries. 5 cups is just enough mixture for the kitchenaid.
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.
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?
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.
Very good
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.
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.