about ice cream

base recipes

white

Notes

• milk fat content: 20%
• water content:
• sugar content:

ingredients

• 470 g heavy cream
• 470 g half and half
• 5-6 large egg yolks (100 g total)
  • substitute 20 g cornstarch, make into slurry w/ milk
• 100-200 g sugar, specified in recipe
• pinch (⅛ tsp; 1 g) salt
• stabilizers

instructions

1. warm cream and milk in saucepan until bubbly but not yet simmering
2. sugar
   1. if using eggs
      1. cream yolks and sugar
      2. temper eggs
      3. blend in stabilizers
   2. if egg-free
      1. add sugar to hot milk
      2. blend in stabilizers
3. cook mixture in saucepan until thick (coats back of wooden spoon)
4. cool/refrigerate (overnight preferable), strain, churn, freeze

fruit

Notes

• milk fat content: 20%
• water content: reduced through boiling of milk or fruit. if fresh fruit taste is desired over cooked fruit, use milk powder [need to research]

ingredients

• milk
  • 500 ml heavy cream (alpenrose: 40% milk fat)
  • 500 ml half and half (alpenrose: 10% milk fat)
  • stabilizers
    • 1.75 g of 16 CMC:13 guar gum:6 λ-carrageenan (0.8 g CMC + 0.65 g guar gum + 0.3 g λ-carrageenan)
  • emulsifiers if high-water
    • 3.25 g lecithin
      • 1.71-3.22 egg yolks, where egg yolks are 8-10% lecithin and weigh 12.6-19 g
• fruit
  • 500 g produce, measured after processing
  • 200-250 g non-water liquid + sugar (e.g., maple syrup, wine)
    • baseline 100-200 g sugar
  • pinch (⅛ tsp; 1 g) salt

instructions

1. cook diced produce w/ liquid
2. purée and reduce by half
3. add half and half. reduce down to 500 ml, stirring frequently to prevent burning
4. add sugar and salt
5. strain, combine w/ heavy cream
6. blend in stabilizers
7. cool/refrigerate (overnight preferable), churn, freeze

chocolate