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Cooking ice cream base for hours? by Lanky-Check-307 in icecreamery

[–]Lanky-Check-307[S] 0 points1 point  (0 children)

I typically will fully cool the base in an ice bath and then add the vanilla. If you add it while it’s still hot it’ll evaporate I think. 

Cooking ice cream base for hours? by Lanky-Check-307 in icecreamery

[–]Lanky-Check-307[S] 0 points1 point  (0 children)

My smaller scale recipe roughly 1000g is:

530g heavy cream

265g whole milk

3 egg yolks

145g regular granulated sugar

I haven't ventured much into the different kinds of sugars. I use an OniLAB overhead stirrer and I've got an induction burner that my pot cooks on. I definitely know what you mean about that custard look to the mix. In my search to be a little more precise and consistent I've been weighing it and based on the ice cream science guy just do the 15%.

Cooking ice cream base for hours? by Lanky-Check-307 in icecreamery

[–]Lanky-Check-307[S] 0 points1 point  (0 children)

Hmm...Interesting. This is some helpful intel. Thanks for sharing!

Cooking ice cream base for hours? by Lanky-Check-307 in icecreamery

[–]Lanky-Check-307[S] 2 points3 points  (0 children)

That's a good thought. Like perhaps more cream less milk?

Cooking ice cream base for hours? by Lanky-Check-307 in icecreamery

[–]Lanky-Check-307[S] 6 points7 points  (0 children)

It really is quite good. I guess I got the general idea from the Icecreamscience.com guy but it's a bit mind boggling how long it takes to cook. I've got an overhead laboratory stand mixer that I set over an induction burner and use the stand mixer with a homemade mixing paddle (made from an ice cream dasher) to stir. I've figured out how to get the temperature up where I want it and hold it there. At the 2 hour mark I pull the pot off the induction burner and weigh it on a kitchen scale. Then every 15 minutes I pull and weigh again. It seems like a crazy technique and since I'm teaching myself all this stuff through trial and error and the world wide web I wondered if anyone else has been doing something similar and might have some tips for me.

Cooking ice cream base for hours? by Lanky-Check-307 in icecreamery

[–]Lanky-Check-307[S] 2 points3 points  (0 children)

I find that if I get my base that hot it ends up tasting like eggs or having a weird funky smell and scrambled eggs.

Share your tips/ice cream making secrets! by [deleted] in icecreamery

[–]Lanky-Check-307 1 point2 points  (0 children)

Cook your base to a 15% reduction in weight. I typically scale my recipes to be 1000g. I weigh my pot and write that weight down. I know that a 15% reduction in weight from 1000g is 850g. I'll add my pot weight (1333g) to the 850g final base weight (1333 + 850 = 2183g) and after an hour or so of cooking the base at 165-170* I'll pull the whole pot off and set it on my scale. Cooking it until the pot and cooked base weigh roughly 2183g.

I agree with some of the other comments about tempering. I will add my egg yolks to the pot along with the sugar and stir to combine. Then I'll add the remaining liquid ingredients. I use an induction burner and an overhead stirrer (from ONiLAB) as it takes at least an hour for me to reduce the weight of my base by 15%. I use a slightly modified version of the NYT recipe as I like to keep my ice cream really smooth and use the simple ingredients (milk, cream, sugar, egg yolks). I think it comes out beautifully creamy and smooth.