Good on ya!
I was thinking about your post and it made me go down to the basement and see what homemade IC I had stashed down there. Voila, some strawberry I made in June:)
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Batch #3 with the ice cream maker: Orange sorbet!
Once again, I used (probably) more zest than the one tablespoon called for. Rather, I just zested the largest of the oranges w a micro place.
Also, taking a suggestion from the David Leibovitz blog, I used about 3/4 cup sugar and 2 tablespoons corn syrup along with 2 cups of the fresh OJ, thoroughly strained and de-pulped.
The result is an ORANGE!!! flavor that’s super intense but not too tart, and the corn syrup really does give you a smoother, silkier texture.
Claire Saffitz just did an episode making a salted caramel ice cream that I think will be the next flavor.
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I made salted caramel fairly recently and despite being obsessed with fruit ice cream, i found it unbelievably delicious. (Recipe I used was from Rose Levy Beranbaum’s ice cream cookbook.)
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I was GONNA do the salted caramel I posted above, but, frankly, with the price of eggs what it is at the moment, I decided to scale back a bit. I’m trying the more straightforward chocolate ice cream from Ice Cream Queen, this time w/ cornstarch as a thickener. Hoping for a little creamier texture than the last batch.
Will post once it’s all frozen up.
I LOVE the david lebovitz. I hope you’ll try it at some point.
I had an odd failure this morning. Went to churn up the chocolate cornstarch base amd even after 45 minutes, it simply DIDN’T FREEZE. Odd, becasue the bowl definitely felt fully frozen, I finally gave up, poured the base back out into a glass bowl and refridged, cleaned the insulated bowl and put it in the deep-freeze in the garage. I’ll give it 24 hours there and see if tomorrow brings better luck.
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Odd. Is it wintertime where you are?
It is, though in Sacramento ‘winter’ just means wearing a hoodie and socks and shoes instead of shorts and sandals. And, if we’re lucky, enough rain to refill the reservoirs.
I’ll give it another whirl (literally!) tomorrow or Wednesday (give the cylinder a good long time to freeze solid. )
I’m glad I didn’t screw up an egg custard. That’s real $$ these days.
Yea , def too painful to waste.
My money’s on the cannister not being frozen.
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Stella Parks’ (Bravetart) Devil’s Food Chocolate Ice Cream is absolutely amazing and easy to make. People rave about it. I don’t know if it is online. It is in her baking book.
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I always give it 48 hours or so, just to be sure it’s thoroughly frozen (but this is just in a fridge-top freezer, not a colder chest freezer). I’d love to have the space to just keep it in the freezer until needed, but alas, I have just the main one and it’s a small fridge, to boot.
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I had given it 48 hours in my plain ol’ freezer section of my fridge. The same way I had done with a batch of Philly-style ice cream and 3 batches of sorbet that all came out lovely.
No idea why this batch fell flat. I’m gonna give it 48 hours in the deep freeze and see what happens tomorrow morning.
Success!!
The deep freeze definitely is frozen enough. This time it churned right up. I like the texture better than the non-cornstarch version, and this was a ‘regular’ chocolate, where the former batch was ‘dark’.
The partner prefers the darker chocolate. I don’t yet feel confident enough to vary recipes too much. I’ve seen ice cream calculators, but I don’t really know enough about how it all works to use them properly. If anyone has a good ice cream/sorbet/sherbet 101 website (or video series) that would explain how sugar levels, chocolate, etc all work together, I’d be most grateful.
There seem to be a LOT of possible ways to tune things to your preferred results. It’s hard to know which lever to pull.
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I think ATK or Alton Brown has visited this subject.
I have found that more sugar = softer set, especially in sorbets.
Slow churned vs. normal churn in commercial ice creams are different in set, too. Remember ‘ice milk’? Hard as a rock and very crystalline.
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For sorbet, Max Fslkowitz has a good primer.
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Another flavor attempt, this time with the Ice Cream Queen vanilla recipe, which uses corn starch as a thickener and vanilla extract. I chose it because it made use of what I had on hand. I figured I should see what I can do with the usual supplies rather than going out and getting much pricier vanilla paste or actual vanilla beans.
They call for a WHOPPING two tablespoons for a single batch. I was very skeptical but went ahead. After churning and curing, the texture of it was lovely. Very smooth, not overly hard or icy. And while it was WAY too strong as a warm liquid, once frozen, I can see why they called for so much extract. Freezing really tamps down the intensity of the vanilla.
But I can now also see why Alton Brown, among others, do NOT care for it as a sole flavoring component. There’s a boozy aftertaste to it, which makes sense, but really isn’t the vibe I’m going for with a basic ice cream.
I’m not quite willing to go all out with vanilla beans. That’s just too much $$ for what my goals are. But I imagine I’ll bite the bullet for paste, even if I only use it for this particular application.
I wonder if I’ll have the same issue w mint extract, or if I can balance it to taste the mint but not the alcohol.
Further experiments await! Think I’m gonna try a berry sorbet next.
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Interesting experiment.
I’ve literally never made plain vanilla ice cream, although I would happily eat a batch of the base for Jeni’s brambleberry crisp….
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