Gotta clean out the freezer, I said to myself.
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Latest attempt at a basic vanilla, this time using Trader Joe’s vanilla paste rather than extract.
I followed the corn starch thicker recipe from Ask The Ice Cream Queen
Rather than add the extract at the churning stage, I added the paste in two doses, one tablespoon with the sugar and milk, which gets gently heated til everything is dissolved, the briefly brought to a boil before pouring over the cornstarch slurry. Once that’s all mixed and beginning to thicken, I add the heavy cream and the remaining tablespoon of paste, whisk well to dissolve, and then let the mixture cool on the counter for 20 min or so before going into the fridge to chill.
Churn as normal the next day. Perfect texture. Nice and smooth, very creamy, still VERY scoopable even after several days in the freezer.
Now I just need to find better containers. Deli pints and quarts are fine, as are those semi-disposable glad/ziplock ones, but it seems prolonged cold leads to much more brittle plastic. They’re not expensive, so it’s hardly a serious problem, but I’d like to find a better, reusable, solution.
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The flavor of the vanilla paste was a SIGNIFICANT upgrade from the extract. Nice, rounded flavor without that boozy aftertaste.
It also doesn’t discolor the final product as much. And I like the little specks.
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Literally just scooped some homemade ice cream out of a glasslock container. I love these things for ice cream.
Before I started using these, I used fairly heavy-duty Rubbermaid containers. These are better.
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Showing me this made me actually smack my own head🤦♂️
We have a bunch of these, in several sizes. They’re tucked in a cabinet that I seldom go to, and thus ignored when looking for candidates.
I have one in the freezer now so it won’t melt stuff right out of the machine. Sorbet will be churned after lunch.
Thanks!
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