Difference between revisions of "Jacob Springs Farm Ice Cream"
From RAWiki
Line 3: | Line 3: | ||
*2 quarts cream | *2 quarts cream | ||
*1 quart whole milk | *1 quart whole milk | ||
− | *6 doz egg yolks | + | *6 doz egg yolks (72) |
*3 tablespoons vanilla | *3 tablespoons vanilla | ||
*1 3/4 cup maple syrup | *1 3/4 cup maple syrup | ||
+ | |||
+ | ==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] | ||
+ | |||
+ | Here's one thing that can be done with all the egg whites: | ||
+ | [https://cooking.nytimes.com/recipes/1016606-brown-butter-coconut-financiers?join_cooking_newsletter=true®ister=facebook Brown Butter Financiers] | ||
+ | |||
+ | *2 quarts cream (for nut flavors more milk and less cream, for fruits - more cream and less milk) | ||
+ | *1 quart milk | ||
+ | *24 egg yolks (author says "at least 8 and no more than 32" & "traditional ratio is 24 per 3 quarts of liquid") | ||
+ | *2 2/3 cups of sugar (or brown sugar or honey or maple syrup) | ||
+ | *1/2 teaspoon fine sea salt |
Revision as of 12:53, 16 April 2017
Base recipe from a farmer in Florida:
- 2 quarts cream
- 1 quart whole milk
- 6 doz egg yolks (72)
- 3 tablespoons vanilla
- 1 3/4 cup maple syrup
New York times base recipe
Take from here
Here's one thing that can be done with all the egg whites: Brown Butter Financiers
- 2 quarts cream (for nut flavors more milk and less cream, for fruits - more cream and less milk)
- 1 quart milk
- 24 egg yolks (author says "at least 8 and no more than 32" & "traditional ratio is 24 per 3 quarts of liquid")
- 2 2/3 cups of sugar (or brown sugar or honey or maple syrup)
- 1/2 teaspoon fine sea salt