Difference between revisions of "Jacob Springs Farm Ice Cream"

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*2 quarts cream
 
*2 quarts cream
 
*1 quart whole milk
 
*1 quart whole milk
*6 doz egg yolks
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*6 doz egg yolks (72)
 
*3 tablespoons vanilla  
 
*3 tablespoons vanilla  
 
*1 3/4 cup maple syrup
 
*1 3/4 cup maple syrup
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 +
==New York times base recipe==
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Take from [https://mobile.nytimes.com/2014/07/02/dining/the-only-ice-cream-recipe-youll-ever-need.html  here]
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Here's one thing that can be done with all the egg whites:
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[https://cooking.nytimes.com/recipes/1016606-brown-butter-coconut-financiers?join_cooking_newsletter=true&register=facebook Brown Butter Financiers]
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*2 quarts cream (for nut flavors more milk and less cream, for fruits - more cream and less milk)
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*1 quart milk
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*24 egg yolks (author says "at least 8 and no more than 32" & "traditional ratio is 24 per 3 quarts of liquid")
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*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