Jacob Springs Farm Ice Cream - Revision history

Ccnic67 at 15:59, 18 July 2024

2024-07-18T15:59:09Z

Ccnic67 at 15:57, 18 July 2024

2024-07-18T15:57:26Z

Ccnic67 at 15:55, 18 July 2024

2024-07-18T15:55:59Z

Ccnic67 at 15:54, 18 July 2024

2024-07-18T15:54:06Z

Ccnic67 at 15:53, 18 July 2024

2024-07-18T15:53:03Z

Ccnic67: /* Variations */

2024-07-18T15:44:22Z

‎Variations

Ccnic67: /* variations */

2024-07-18T15:42:31Z

‎variations

Ahoussney: /* variations */

2024-07-18T15:38:04Z

‎variations

Ahoussney: /* New York times base recipe */

2017-04-18T23:49:05Z

‎New York times base recipe

Ahoussney: /* variations */

2017-04-16T19:21:08Z

‎variations

@@ Line 38: / Line 38: @@
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-===Chocolate===
+====Chocolate====
 In a saucepan, bring 3/4 cup cream and 3 tablespoons Dutch-processed cocoa powder to a simmer. Put 1 cup chopped chocolate in a mixing bowl. Pour hot cocoa cream over chocolate and stir until melted and smooth. Make base using 1 1/2 cups milk, 3/4 cup sugar and no cream. Stir chocolate mixture, 3/4 cup crème fraîche or sour cream and 1 teaspoon vanilla extract into base. Strain and chill.
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-===Chocolate Hazelnut===
+====Chocolate Hazelnut====
 Make the base with quarts milk, 1 quart cream and 1 cup sugar. Whisk 1 quart chocolate hazelnut spread (such as Nutella) and 4 teaspoon vanilla extract into warm, strained base. Chill.
-===Mint or basil===
+====Mint or basil====
 In a food processor, pulse together 1 cup clean and dry mint or basil leaves with 2/3 cup granulated sugar until pulverized and bright green. Use herb sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Chill.
 Photo
-===Cinnamon===
+====Cinnamon====
 Break a 4-inch-long cinnamon stick (preferably a fragrant variety like Ceylon or canela) into a food processor. Add 2/3 cup granulated sugar and pulse until finely ground. Use cinnamon sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Chill.
 Photo
-===Salted Caramel===
+====Salted Caramel====
 In a medium pot over medium heat, melt 3 cups sugar with 3/4 cup water, swirling pan frequently, until sugar turns mahogany brown in color (almost but not quite black). Continue making base in the same pot, using 2 cups sugar. Make sure caramel melts and cream mixture is completely smooth before adding egg yolks. Sprinkle 1 teaspoon flaky sea salt (such as Maldon) into base during the last 2 minutes of churning.
-===Butterscotch Bourbon===
+====Butterscotch Bourbon====
 Make the salted caramel variation using 2 cups sugar for the caramel and not letting it get too dark in color (it should be reddish brown rather than dark mahogany brown). Stir 1 tablespoon bourbon into base before chilling. Omit the flaky sea salt.
@@ Line 65: / Line 65: @@
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-===Lemon or lime===
+====Lemon or lime====
 In a food processor, pulse together zest of 3 lemons or limes with 2/3 cup granulated sugar until smooth and brightly colored. Use citrus sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Stir in the juice and zest of 1 lemon or lime. Chill.
-===Strawberry or raspberry===
+====Strawberry or raspberry====
 Make the base without milk. In a blender, purée 1 pound berries, 3 tablespoons sugar, 1/2 teaspoon lemon juice or balsamic vinegar and a pinch of salt. Taste; add more sugar and/or lemon or vinegar if necessary. Purée should be on the sweet side, with some underlying tartness. Stir into base before chilling. Strain before churning if using raspberries.
 Photo
-===Peach or apricot===
+====Peach or apricot====
 Pit and dice 3 pounds peaches or apricots (no need to peel them). In a saucepan over medium heat, gently simmer fruit with 1/2 cup sugar until fruit is tender, about 10 minutes. Purée in a food processor or blender. Make the base without milk. Stir 1/2 cup buttermilk and the fruit purée into warm, strained base. Add a few drops of almond extract if desired. Chill.
-===Cherry===
+====Cherry====
 In a saucepan over medium heat, simmer 6 quarts pitted cherries (from 8 pounds) with 1 1/3 cup sugar until cherries are very soft, about 10 minutes. Purée in a food processor or blender. Make the base without milk. Stir 1/2 cup buttermilk and the cherry purée into warm, strained base. Add a few drops of kirsch if desired. Chill.
-===Coconut===
+====Coconut====
 In a medium saucepan, toast 1/2 quart sweetened shredded coconut until deeply golden, about 5 minutes. Transfer to a plate; reserve. In the same pot, toast 1 quart shredded unsweetened coconut until deeply golden, 5 minutes. Proceed with base recipe in the same pot, using 1 quart cream, 1 quart milk and 1 quart  coconut milk. Let custard steep off the heat for 1 hour before straining (press down hard on the solids). Add reserved coconut to base during the last 2 minutes of churning.

@@ Line 31: / Line 31: @@
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-===Vanilla, coffee, or green tea===
+===Savory===
 If making vanilla ice cream, slice 2 vanilla beans in half lengthwise and scrape down the sides. Add seeds and pods; or 1/2 cup whole coffee beans ground coarsely in a coffee grinder or food processor; or 1/4 cup green tea leaves to the cold milk and cream mixture. Let custard steep off the heat for 30 minutes before straining. Chill.
@@ Line 60: / Line 62: @@
 Make the salted caramel variation using 2 cups sugar for the caramel and not letting it get too dark in color (it should be reddish brown rather than dark mahogany brown). Stir 1 tablespoon bourbon into base before chilling. Omit the flaky sea salt.
-==Fruit==
+===Fruit===
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@@ Line 35: / Line 35: @@
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 ===Mint or basil===
@@ Line 46: / Line 54: @@
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-==FRUIT==
+===Salted Caramel===
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@@ Line 62: / Line 76: @@
 ===Cherry===
 In a saucepan over medium heat, simmer 6 quarts pitted cherries (from 8 pounds) with 1 1/3 cup sugar until cherries are very soft, about 10 minutes. Purée in a food processor or blender. Make the base without milk. Stir 1/2 cup buttermilk and the cherry purée into warm, strained base. Add a few drops of kirsch if desired. Chill.
 ===Coconut===
 In a medium saucepan, toast 1/2 quart sweetened shredded coconut until deeply golden, about 5 minutes. Transfer to a plate; reserve. In the same pot, toast 1 quart shredded unsweetened coconut until deeply golden, 5 minutes. Proceed with base recipe in the same pot, using 1 quart cream, 1 quart milk and 1 quart  coconut milk. Let custard steep off the heat for 1 hour before straining (press down hard on the solids). Add reserved coconut to base during the last 2 minutes of churning.
 ==Popsicles==

@@ Line 28: / Line 28: @@
 *1/2 teaspoon fine sea salt
-===Variations===
+==Variations==
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@@ Line 60: / Line 60: @@
 Pit and dice 3 pounds peaches or apricots (no need to peel them). In a saucepan over medium heat, gently simmer fruit with 1/2 cup sugar until fruit is tender, about 10 minutes. Purée in a food processor or blender. Make the base without milk. Stir 1/2 cup buttermilk and the fruit purée into warm, strained base. Add a few drops of almond extract if desired. Chill.
 ===Cherry===
-====Cherry====
 In a saucepan over medium heat, simmer 6 quarts pitted cherries (from 8 pounds) with 1 1/3 cup sugar until cherries are very soft, about 10 minutes. Purée in a food processor or blender. Make the base without milk. Stir 1/2 cup buttermilk and the cherry purée into warm, strained base. Add a few drops of kirsch if desired. Chill.

@@ Line 1: / Line 1: @@
-== Base recipe from a farmer in Florida: ==
+==Recipes==
 *2 quarts cream
@@ Line 13: / Line 15: @@
 (till a finger drag on the back of a spoon won't close. )
-==New York times base recipe==
+===New York times base recipe===
 Take from [https://mobile.nytimes.com/2014/07/02/dining/the-only-ice-cream-recipe-youll-ever-need.html  here]
@@ Line 26: / Line 28: @@
 *1/2 teaspoon fine sea salt
-==Variations==
+===Variations===
 Photo
-==Vanilla, coffee, or green tea==
+===Vanilla, coffee, or green tea===
 If making vanilla ice cream, slice 2 vanilla beans in half lengthwise and scrape down the sides. Add seeds and pods; or 1/2 cup whole coffee beans ground coarsely in a coffee grinder or food processor; or 1/4 cup green tea leaves to the cold milk and cream mixture. Let custard steep off the heat for 30 minutes before straining. Chill.
 Photo
-==Mint or basil==
+===Mint or basil===
 In a food processor, pulse together 1 cup clean and dry mint or basil leaves with 2/3 cup granulated sugar until pulverized and bright green. Use herb sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Chill.
 Photo
-==Cinnamon==
+===Cinnamon===
 Break a 4-inch-long cinnamon stick (preferably a fragrant variety like Ceylon or canela) into a food processor. Add 2/3 cup granulated sugar and pulse until finely ground. Use cinnamon sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Chill.
 Photo
-==Lemon or lime==
+==FRUIT==
-In a food processor, pulse together zest of 3 lemons or limes with 2/3 cup granulated sugar until smooth and brightly colored. Use citrus sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Stir in the juice and zest of 1 lemon or lime. Chill.
-−
-===FRUIT===
 Photo
-==Strawberry or raspberry==
+===Lemon or lime===
 Make the base without milk. In a blender, purée 1 pound berries, 3 tablespoons sugar, 1/2 teaspoon lemon juice or balsamic vinegar and a pinch of salt. Taste; add more sugar and/or lemon or vinegar if necessary. Purée should be on the sweet side, with some underlying tartness. Stir into base before chilling. Strain before churning if using raspberries.
 Photo
-==Peach or apricot==
+===Peach or apricot===
 Pit and dice 3 pounds peaches or apricots (no need to peel them). In a saucepan over medium heat, gently simmer fruit with 1/2 cup sugar until fruit is tender, about 10 minutes. Purée in a food processor or blender. Make the base without milk. Stir 1/2 cup buttermilk and the fruit purée into warm, strained base. Add a few drops of almond extract if desired. Chill.
@@ Line 82: / Line 84: @@
 ===Key Lime Popsicles===

← Older revision		Revision as of 15:38, 18 July 2024
Line 78:		Line 78:
	===Butterscotch Burbon===		===Butterscotch Burbon===
	Make the salted caramel variation using 2 cups sugar for the caramel and not letting it get too dark in color (it should be reddish brown rather than dark mahogany brown). Stir 1 tablespoon bourbon into base before chilling. Omit the flaky sea salt.		Make the salted caramel variation using 2 cups sugar for the caramel and not letting it get too dark in color (it should be reddish brown rather than dark mahogany brown). Stir 1 tablespoon bourbon into base before chilling. Omit the flaky sea salt.
		+
		+
		+	==Popsicles==
		+
		+	===Key Lime Popsicles===

@@ Line 6: / Line 6: @@
 *3 tablespoons vanilla
 *1 3/4 cup maple syrup
 ==New York times base recipe==

@@ Line 21: / Line 21: @@
 ==variations==
 ===Coconut===
@@ Line 28: / Line 70: @@
 In a medium pot over medium heat, melt 3 cups sugar with 3/4 cup water, swirling pan frequently, until sugar turns mahogany brown in color (almost but not quite black). Continue making base in the same pot, using 2 cups sugar. Make sure caramel melts and cream mixture is completely smooth before adding egg yolks. Sprinkle 1 teaspoon flaky sea salt (such as Maldon) into base during the last 2 minutes of churning.
-BUTTERSCOTCH BOURBON
+===Butterscotch Burbon===
 Make the salted caramel variation using 2 cups sugar for the caramel and not letting it get too dark in color (it should be reddish brown rather than dark mahogany brown). Stir 1 tablespoon bourbon into base before chilling. Omit the flaky sea salt.