Next attempt at chocolate. This one following this recipe, using xanthan gum:
As it happened, I didn’t have any vodka in the house, so I omitted the vodka/gelatine step. I used Sugar In The Raw as most of my sweetener. I also tossed in a big pinch of salt because I figure everything probably needs it.
The ice cream itself has a great, deep chocolate flavor. If I allow it to thaw a bit, it’s quite a nice creamy, almost fudgy mouthfeel. But right out of the freezer it’s still not easily scoopable unless you dip the scoop in hot water each time.
I now have some vodka, so the next batch will see if that and the gelatine make a difference.
Meyer lemon-elderflower ice cream — a perfect accompaniment to summer berries. I started with Stella Parks’s Meyer lemon ice cream recipe, making a half batch, and for that only used 50g sugar in the custard. Once it was cooked, when I stirred in the cream, I added about a quarter cup of D’Arbo elderflower syrup then added a tiny bit more until it tasted right. I used Cointreau for the liqueur.
This use cream is outstanding. I will absolutely use this recipe again, with or without elderflower. The lemon is super tangy and the balance of richness, sweetness, and robust lemon flavor is perfect. The recipe uses cornstarch for body and actually has a higher volume of Meyer lemon juice than cram. For those keeping an eye on the grocery bill, the full recipe uses just two eggs and a half pint of cream for a quart of ice cream. (If it weren’t the wrong time of year for Meyers on the east coast, I’d tell @mig to keep it in mind for her ice cream social.)
Thank you for tagging me on this, it looks amazing. I’m especially, especially interested in the elderflower syrup. I adored St Germain but can no longer have it around/use it, so I’m extremely excited to order this syrup!
So far I’ve churned two batches of strawberry, and tonight I put together the base for two more. I’ll churn them after they’ve sat in the fridge for about 36 hrs; this long rest produces the best final result.
I had two fails in a row, 24 hrs apart, trying to churn this batch of strawberry that had been in the fridge getting plump and flavorful for 2 days.
Both times, the canister turned out not to be frozen solid. This has literally never happened to me before. I had it in the deep freeze for a full 24 hrs both times. This is always enough.
I have two canisters, so after the second fail I made sure to grab the other one and freeze it in a different freezer.
I really hope it wasn’t that the chest freezer (which is fairly new) isn’t on the fritz. Everything else in it appears frozen solid. I wonder if canisters can die? It’s not leaking that I can tell, and I honestly don’t know how else it would fail. Really hoping it was user error only.
FRESH PEACH ICE CREAM – Fresh Peach Ice Cream
I make this recipe every summer, it’s light because it uses more milk than cream. Orange and lemon juice perk up peaches. I use less lemon than is called for and sometimes add strawberries for part of the fruit. I’ve used both fresh and frozen peaches. Always welcome when it’s sweltering!
Flipped through The Perfect Scoop looking for some inspiration but nothing really hit me. I’ll look through Rose’s Ice Cream Bliss later. I miss Stella Parks posting on Serious Eats.
Not sure which is why I was just flipping through. I like the idea of the lavender-honey ice cream but I don’t have lavender flowers. The plum ice cream also sounds great esp since it isn’t custard-based. Every summer I do her Stracciatella gelato and Lebovitz’s Toasted Coconut Ice Cream. Stella Parks’ Devil’s Food Chocolate Ice Cream too. Just looking for new ideas I guess since I have a zillion chicken and duck eggs to use and nothing but time after Wednesday at noon.
Love the salted caramel ice cream from Rose (uses LOTS of yolks) and keeps very very well, as there is nothing in the ice cream to get icy.
Also I adore the berry ice creams from Rose; these call for frozen berries, which makes the whole operation easier. These also use LOTS of yolks. I haven’t made her rhubarb, but I’d like to.
If I had a lot of eggs and time, I’d make ice cream with the yolks and a pavlova with the whites and serve them together with fresh berries. I would make individual pavlova ‘cups’ instead of a big one (unless I was having a dinner party) for perfectly-sized desserts
DAVID LEBOVITZ’S CHOCOLATE SORBET Best Chocolate Sorbet Recipe - How to Make Chocolate Sorbet
Water, sugar, Dutch process cocoa, chopped chocolate.
A little vanilla, a pinch of salt.
Really intense! Too intense for me, and I used semisweet chocolate, not bittersweet (Ghirardelli.) Will cut this fierce flavor with some simpering Dreyer’s Vanilla, but you might like it the way it is.
It got melty while taking its picture, it actually freezes up firm with great texture.
