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Home Made Ice Cream (2015– )


Darienne
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My huckleberry ice cream.  I puree the berries before adding them to the custard base, then I served with a huckleberry compote on the side or over the top.  The recipe is delicious with any summer berry.

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1 ½ cups whole milk

1 ½ cups heavy cream

½" piece vanilla bean, cut in half, seeds scraped out

4 egg yolks

¾ cup granulated sugar

¾ cup huckleberries, pureed

½ cup whole huckleberries for garnish

 

In a heavy saucepan over medium heat, add the milk, cream, vanilla bean and seeds.

 

In the bowl of a mixer, add the egg yolks and sugar. Stir the milk and cream as it heats. Slowly whisk ½ cup of milk mixture into the egg mixture and whisk. This tempers the egg mixture and keeps it from scrambling. Pour the egg mixture into the saucepan with the cream and whisk to combine. Lower the heat to medium-low and stir the ice cream base with a wooden spoon and cook for about 12-15 minutes until it thickens and coats the back of the spoon. Pour the ice cream custard through a strainer into a container, then cover and refrigerate overnight.

 

The next day, pour the ice cream custard into an ice cream maker and pour in the pureed huckleberries, process until it becomes thick like soft-serve ice cream. Spread the ice cream in a container, cover and freeze until ready to serve.

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  • 2 weeks later...

I saw many "no-churn" techniques on youtube for ice cream.   I gave it a go.

 

1 can evaporated milk (most recipes say use condensed milk, I decided I would add the sweetness separately, plus I have a bunch of evap milk in my pantry for some unknown reason)

1 package cream cheese, cheap store brand

8 fl oz whipping cream, TJ's shelf stable

 

You mix/blend the evap milk and cream cheese together.  Here I added in the flavorings.

1 batch was jar of Ube jam blended in.   This was plenty sweet for the ice cream

Whip the cream (with a bit of vanilla extract) and fold into the flavored mixture.  Freeze for several hours, or just default to 1 day.

It's lightly purple and has a floral vanilla flavor.  Ube tastes like vanilla to me so it's always a very pleasant taste profile.

 

2nd batch was a butter rum/butterscotch flavor.  I made a homemade invert sugar and let it slightly caramelize.  About a cup, which was too much, too sweet (1/2 cup would be desired).  I also was too generous with the LorAnn Butter Rum flavoring,   It's a strongly flavored ice cream, almost boozy without booze.

 

All in all, if I can dial in the flavor technique better,  the texture is quite like standard churned ice cream.  

Edited by lemniscate (log)
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  • 1 month later...
On 8/12/2021 at 6:51 PM, ccp900 said:

for those who use an immersion cooker to cook your base. how would the temps/times change when you use a mason jar to cook instead of a zip lock bag. im tired of throwing these things out. such a waste! 

 

im going to go use a 1L ball mason jar just to limit the waste but need the insights of those who have shifted. depending on the flavor and my mood i use 3 temps/times. 65c for 1 hour / 75c for 30 mins / 85c for 5 mins.  these are all usinf zip lock bags though, i am wondering how it will change going to mason jars

 

This is hard to answer, because it's not easy to model the heat transfer from a water bath into a liquid in a container. The speed of heating changes with the size and shape of the container and the viscosity of the liquid. No matter what, it takes a long time for the liquid to come up to temperature. This is why cooking an ice cream base sous-vide is more pretend-precise than actual precise.

 

I still do it this for my own ice cream at home, because it works well enough, and with the batch sizes I make (in ziploc bags) the process is repeatable and gives consistent results with good control over the final temperature. But for my commercial clients I always recommend a pasteurizer, or some equivalent thing that directly heats the liquid while stirring it.

 

If you want to try jars, it would work better with a few smaller ones than with one big one. And you might want to interrupt the process to shake or stir them a few times in the first half hour (you can use this as an opportunity to get a temperature reading and check your progress).

 

Throwing out the ziploc bags is indeed wasteful. If I made ice cream more often I'd consider switching to a pasteurizer, or a lab hot plate with magnetic stirrer and temp probe.

Notes from the underbelly

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