Ice Cream - Revision history

Ahoussney: /* Seasonal Flavors */

2026-06-10T17:41:25Z

‎Seasonal Flavors

Ahoussney: /* Flavor Master List */

2026-06-10T17:41:11Z

‎Flavor Master List

Ahoussney: /* Seasonal Flavors */

2025-04-17T20:15:40Z

‎Seasonal Flavors

Ahoussney: /* Seasonal Flavors */

2025-03-13T16:51:05Z

‎Seasonal Flavors

Ahoussney: /* Seasonal Flavors */

2025-02-23T00:37:49Z

‎Seasonal Flavors

Ahoussney: /* Blank Slate Custard Ice Cream Base Recipe */

2024-10-17T18:59:00Z

‎Blank Slate Custard Ice Cream Base Recipe

Ahoussney: /* Temper the yolks and cook the custard. */

2024-10-17T18:56:09Z

‎Temper the yolks and cook the custard.

Ahoussney: /* Prepare an ice bath. */

2024-10-17T18:55:35Z

‎Prepare an ice bath.

Ahoussney: /* Prepare an ice bath. */

2024-10-17T18:54:48Z

‎Prepare an ice bath.

Ahoussney: /* Prepare an ice bath. */

2024-10-17T18:53:14Z

‎Prepare an ice bath.

@@ Line 34: / Line 34: @@
 **Lemon Olive Oil and Salt
 **[[Key Lime]]
-*[[Banana Creme]]
+**[[Banana Creme]]
 *Late Summer

@@ Line 34: / Line 34: @@
 **Lemon Olive Oil and Salt
 **[[Key Lime]]
 *Late Summer

@@ Line 33: / Line 33: @@
 **Rhubarb
 **Lemon Olive Oil and Salt
-**Key Lime
+**[[Key Lime]]
 *Late Summer

@@ Line 72: / Line 72: @@
 ===Seasonal Flavors===
 *Late Summer
 **Peaches and Cream

@@ Line 30: / Line 30: @@
 ===Seasonal Flavors===
 *Late Summer
 **Peaches and Cream
@@ Line 43: / Line 48: @@
 **Egg Nog
 **Candy Cane
 ==Making Ice Cream==

@@ Line 101: / Line 101: @@
 ====Chill.====
-When you notice the custard thickening, or the temperature reaches 180°F on a thermometer, immediately pour the custard into a shallow metal or glass bowl 3). Nest the hot bowl into the ice bath, stirring occasionally until it cools down.
+When you notice the custard thickening, or the temperature reaches 180°F on a thermometer, immediately pour the custard into a shallow metal or glass bowl. Nest the hot bowl into the ice bath, stirring occasionally until it cools down.
 ====Strain.====
-When the custard is cool to the touch (50°F or below) 2, strain it through a fine-mesh sieve to remove any bits of egg yolk. (This step is optional, but will help ensure the smoothest ice cream possible.)
+When the custard is cool to the touch (50°F or below), add 4 grams (one teaspoon) of Xanthan gum and sea wand mixture to blend it in. Strain it through a fine-mesh sieve to remove any bits of egg yolk. (This step is optional, but will help ensure the smoothest ice cream possible.)
 Cure. Transfer the cooled base to the refrigerator to cure for 4 hours, or preferably overnight. (This step is also optional, but the texture will be much improved with it.)
 ====Churn.====
 Place the base into the bowl of an ice cream maker and churn according to the manufacturer's instructions. The ice cream is ready when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes. Empty the machine into a one-third hotel pan.

@@ Line 98: / Line 98: @@
 ====Temper the yolks and cook the custard.====
-In medium bowl, whisk the yolks. Add ½ cup of the hot dairy mixture to the yolks while whisking so the hot milk doesn't scramble the yolks. Pour the tempered yolks back into the pot of hot milk while whisking. Place the pot over medium-low heat and cook, stirring and scraping the bottom of the pot constantly with a rubber spatula to avoid curdling.
+In medium bowl, whisk the yolks. Three times add ½ cup of the hot dairy mixture to the yolks while whisking so the hot milk doesn't scramble the yolks. Pour the tempered yolks back into the pot of hot milk while whisking. Place the pot over medium-low heat and cook, stirring and scraping the bottom of the pot constantly with a rubber spatula to avoid curdling.
 ====Chill.====
 When you notice the custard thickening, or the temperature reaches 180°F on a thermometer, immediately pour the custard into a shallow metal or glass bowl 3). Nest the hot bowl into the ice bath, stirring occasionally until it cools down.

@@ Line 93: / Line 93: @@
 ====Prepare an ice bath.====
 Fill a large bowl two-thirds of the way with very icy ice water and place it in the refrigerator.
 ====Boil the dairy and sugars.==== Put the cream, milk, glucose, and sugar
-in a medium heavy-bottomed saucepan, and place it over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching, until the mixture comes to a full rolling boil *, then remove the pot from heat.
+====Boil the dairy and sugars.====
 ====Temper the yolks and cook the custard.====

@@ Line 96: / Line 96: @@
 in a medium heavy-bottomed saucepan, and place it over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching, until the mixture comes to a full rolling boil *, then remove the pot from heat.
-====Temper the yolks and cook the custard.==== In medium bowl, whisk the yolks. Add ½ cup of the hot dairy mixture to the yolks while whisking so the hot milk doesn't scramble the yolks. Pour the tempered yolks back into the pot of hot milk while whisking. Place the pot over medium-low heat and cook, stirring and scraping the bottom of the pot constantly with a rubber spatula to avoid curdling.
+====Temper the yolks and cook the custard.====
-====Chill.==== When you notice the custard thickening, or the temperature reaches 180°F on a thermometer, immediately pour the custard into a shallow metal or glass bowl 3). Nest the hot bowl into the ice bath, stirring occasionally until it cools down.
+In medium bowl, whisk the yolks. Add ½ cup of the hot dairy mixture to the yolks while whisking so the hot milk doesn't scramble the yolks. Pour the tempered yolks back into the pot of hot milk while whisking. Place the pot over medium-low heat and cook, stirring and scraping the bottom of the pot constantly with a rubber spatula to avoid curdling.
-====Strain.==== When the custard is cool to the touch (50°F or below) 2, strain it through a fine-mesh sieve to remove any bits of egg yolk. (This step is optional, but will help ensure the smoothest ice cream possible.)
+====Strain.====
 Cure. Transfer the cooled base to the refrigerator to cure for 4 hours, or preferably overnight. (This step is also optional, but the texture will be much improved with it.)
-====Churn.==== Place the base into the bowl of an ice cream maker and churn according to the manufacturer's instructions. The ice cream is ready when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes.
+====Churn.====
-====Harden.==== To freeze your custard ice cream in the American hard-pack style, immediately transfer it to a container with an airtight lid and store in freezer.
+====Harden.====