Difference between revisions of "Jacob Springs Farm Ice Cream"

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(New York times base recipe)
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*2 2/3 cups of sugar (or brown sugar or honey or maple syrup)
 
*2 2/3 cups of sugar (or brown sugar or honey or maple syrup)
 
*1/2 teaspoon fine sea salt
 
*1/2 teaspoon fine sea salt
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==variations==
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===Coconut===
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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.
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===Salted Caramel===
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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.
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BUTTERSCOTCH BOURBON
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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.

Revision as of 13:12, 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

variations

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.

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 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.