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lindag

Ice Cream!

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I've been using liquid nitrogen to make ice cream and sorbet in my Kitchenaid stand mixer. Haven't tried using dry ice yet, but that is supposed to work just as well (and it's much easier to source and store). My first attempt was this strawberry-Angostura sorbet recipe from ChefSteps. The flavor and texture were incredible. I should have made a double batch!

 

 

I'm going to start experimenting with flavoring agents sourced from Mandy Aftel. I added a spritz of violet extract - alpha ionone - to that strawberry sorbet, and it only further added to the delicious berriness of it all. I have some vanilla ice cream base in the fridge that's demanding that I add some black pepper essential oil before churning (following a recipe by Mandy and chef Daniel Patterson). And I've got some peach isolate that is just crying to be made into a frozen dessert. It smells so good!

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I made ice cream with dry ice once - just be warned that it will slightly carbonate your ice cream... can be a neat effect - I used an "egg cream" flavored base (it's a NYC thing) so the slight spritz I got from it worked well.  A couple things (note taht I haven't looked at your dry ice link yet) - while dry ice is easy to store, it's usually industrial grade and can have some dirt in it or on the surface if purchasing large blocks.  Also, make sure you turn the dry ice into snow in a food processor and make sure you don't get any lumps while you're mixing because biting down on it can be quite dangerous as I'm sure you're aware....

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Yeah, it's important to find food-grade dry ice. I've wished for a stronger carbonation effect (champagne sorbet was an application for this). I've found the carbonation disappears pretty quickly. 


Notes from the underbelly

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@Btbyrd, my mind is a little blown that the ChefSteps recipe isn't full of typos. 100g of fructose in that formula would give the equivalent sweetness of 30% sugar, before even accounting for the sugar in the berries! and 50g of bitters? That's like 500 cocktails worth ...

 

This isn't a prank?

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Notes from the underbelly

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On 4/22/2019 at 9:33 AM, lindag said:

Actually, yes, I have.  My favorite source for dried fruits and veg. happens to be sold out of strawberries at the moment..

But I will definitely order some when they're back in stock.

North Bay.

I don't know how I missed the North Bay reference when I first read your post.  How much by weight of the dried strawberries would you use in a batch of ice cream?  Here in Canada the only freeze dried fruit I've seen has been very expensive but ordering some from North Bay might be an option.

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4 hours ago, paulraphael said:

@Btbyrd, my mind is a little blown that the ChefSteps recipe isn't full of typos. 100g of fructose in that formula would give the equivalent sweetness of 30% sugar, before even accounting for the sugar in the berries! and 50g of bitters? That's like 500 cocktails worth ...

 

This isn't a prank?

I saw that 50g bitters... That's like half a bottle...

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12 hours ago, ElsieD said:

I don't know how I missed the North Bay reference when I first read your post.  How much by weight of the dried strawberries would you use in a batch of ice cream?  Here in Canada the only freeze dried fruit I've seen has been very expensive but ordering some from North Bay might be an option.

I haven't tried this yet.  Was thinking yesterday when I read about putting the berries through the food processor so that there are any big frozen bits.  I think I'd have to do that with the air dried berries as well (after they're rehydrated?)

As to how much to use, I guess we'd just have to eyeball the amount first and see how it works out.  Maybe start with a quarter cup or so, don't know the weight.

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Not actually ice cream, but I made sorbet out of latte today. About 2c liquid, added 2 tsp alcohol, might have needed a bit more to inhibit freezing solid since I didn’t add sugar. Will see how it looks after dinner.

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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Probably 15 years ago we happened on a garage sale where a jilted lover was selling his ex-partner's toys, among them this Simac ice cream maker, then somewhere a nickel under $500...for $35.     Instruction booklet included.

 

1289925253_Screenshot2019-08-26at10_31_42AM.png.6f5240200840a87ae9c42cf3e66371d3.png

 

Today, in the country where this beast lives, temp of 98 is forecast -> PEACH ICE CREAM!

2114543903_Screenshot2019-08-26at10_32_48AM.png.8e2327ac4f2757fa08d2589e884af850.png

 

Husband enjoyed the dasher and bowl for 10:30am snack.   The rest is curing in freezer for later on.

1498330994_Screenshot2019-08-26at10_33_47AM.png.e147577c15b4f19386309d89cf1cbe70.png

Saying good-bye to the last of the Elbertas.

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eGullet member #80.

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We portioned off a pint, placed the (plastic) container in a ziploc bag, added several inches water and froze the package.    On our way home, we stopped and gave it to our "peach people" in Lodi.    They weren't home, so we left if in a backporch freezer with note taped to door.

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eGullet member #80.

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@Margaret Pilgrim, are you willing to share your recipe for peach ice cream? It's been ages since I made mine (actually, it's my mother's recipe) and I'm curious as to how they compare. Heck, I might even try making some again, even though I'm the only ice cream eater in our household.


Nancy Smith, aka "Smithy"
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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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While I usually make a simple if rich custard, then add fruit, this time i just churned pureed peaches, heavy cream and sugar.    Very clean and fresh, fruit forward flavor.

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eGullet member #80.

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I have a Lello gelato machine, that is twenty years old.  It replaced a Simac that was 30 years old - it needed recharging but it used the old type refrigerant that had been banned.

Anyway, last year I experimented with not using heavy cream.  Instead I purchased  whole milk powder  5 pounds, 2-  2 1/2 pound  tubs because I use it to make my cocoa mixture.

 

But I also found that mixing 10 tablespoons of this  WHOLE milk powder into a pint of regular milk,  and a scoop of one of the plant protein powders (including the "Hemp Yeah" powder),  will produce an extremely creamy result that is as rich as the ice cream made with heavy cream.

And I can use half the sugar because while the powder is not sweetened, when combined with whole milk, it tastes quite sweet.

I have flavored the base with vanilla, with my cocoa mixture which is a combination of black cocoa and regular Dutch process cocoa,

with frozen and defrosted bananas, with frozen berry medley,  blueberries  and one batch with a cup of orange marmalade (homemade). 

 

Since I have mostly been doing this at night, because my swamp cooler is not working and I can do nothing during the 100° days,

I use a blender to mix enough whole milk and the whole milk powder to fill a Half-gallon  milk bottle so I have it ready for use.

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"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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I picked up a few peaches to make the ice cream recipe from "The Perfect Scoop".  

Peaches are a ways from being ripe so it may be a few days before I can do it.

The recipe is pretty simple, no eggs, no milk, no cooking.  Will see how good it is (and how sweet the peaches are).

Re-reading the recipe, I see that it does require some cooking.  Oh well, that's ok.


Edited by lindag (log)
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Peaches are pretty close to strawberries in terms of sugars and solids, so if you have a strawberry recipe you like you can probably adapt for peaches without too much rejiggering. 


Notes from the underbelly

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Prepared the peaches tonight.  Two of the five big ones went south,

 but I still had more than enough.  I cooked the peaches, added the sugar, cooled and then added the sour cream, whipping cream,

Vanilla and a Tbsp of vodka so that it doesn’t harden up too much.

it's now in the fridge chilling for tomorrow.

will churn it up then and see how it tastes.

(I have no idea how much alcohol it takes to keep the mixture soft, I'm thinking what I added isn't nearly enough.)


Edited by lindag (log)
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