Jacob Springs Farm Ice Cream
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
72 egg yolks is about 5 cups and the whites about 10 cups.
Scald the cream until it starts to bubble - mix yolks with sugar Pour hot cream into yolks until it coats the back of the spoon (till a finger drag on the back of a spoon won't close. )
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
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.
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.
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.
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 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.
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.
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.
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.
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.
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.
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.
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.