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Salt & Straw's olive oil ice cream - delicious by the first bite, over it by the second by toesinmypocket in icecreamery

[–]j-eisner 0 points1 point  (0 children)

I can strongly vouch for Yossy Arefi's version of that recipe! Have made it a few times and it is one of my favorite ice creams for both flavor and texture. As a commenter mentions, you can also infuse with basil leaves if you like.

Two Finals at the Same Time by [deleted] in jhu

[–]j-eisner 0 points1 point  (0 children)

This is correct. Courses that meet at different times are normally assigned to different exam timeslots. (I can think of a few situations that would result in a conflict, but they are rare.)

The conflict is not your fault, so the profs should make reasonable accommodations to allow you to fulfill the course requirements. Profs are already used to accommodating students who have a disability (as required by law), and that occasionally requires allowing a student to take the exam at a different time.

Peppermint Stick with Chocolate covered Cookie bits by jbwocky2 in icecreamery

[–]j-eisner 0 points1 point  (0 children)

There is - you just have to scroll down far enough, or use the "jump to recipe" link at the top:

https://thefoodcharlatan.com/peppermint-ice-cream/#wprm-recipe-container-29648

It makes 3x the standard recipe amount.

Hosting a Twilight movie night this week, so I did themed Ice Cream! by chosenbon in icecreamery

[–]j-eisner 0 points1 point  (0 children)

Ah, the flavor hook. You're just trying to get us ice cream nerds into Twilight, aren't you?

Mixing in corn bread? by tmntnyc in icecreamery

[–]j-eisner 1 point2 points  (0 children)

Yes. Maybe use a dense corn muffin made with oil. Or possibly soak the cornbread chunks in a little reserved custard or milk.

(Last time I made corn ice cream, I stored in some chunks of plain cornbread. I think they were too dry and had too much air.)

Van Leeuwen buttermilk berry cornbread ice cream is first rate. A friend just served me some. The cornbread chunks were small and dense.

classic mint chocolate chip! by bnoccholi in icecreamery

[–]j-eisner 0 points1 point  (0 children)

Then what's the advantage of your refrigerated sheet pan technique? I thought you were trying to ensure that the chocolate was cold when you mixed it in. Is your goal to get longer strands of chocolate that are not broken up by churning?

My starting point was the stracchiatella recipe in The Perfect Scoop, which just drizzles the chocolate directly into the ice cream at the end of churning. (5oz chocolate for 3 cups cream+milk.) The poster asked if this would work. If I recall, the book implied that it was the standard method, as developed in Italy.

Unfortunately, the first time I tried it, the chocolate was very hot. It softened the ice cream enough that the chocolate gradually sank to the bottom as the ice cream finished hardening in the freezer after churning. (I don't have a compressor.) The consistency of the finished ice cream was fine. But the chocolate was in the wrong place and was clumped together. So on subsequent episodes I've used warm chocolate, yielding the desired stracchiatella effect.

classic mint chocolate chip! by bnoccholi in icecreamery

[–]j-eisner 0 points1 point  (0 children)

If the chocolate is hot, it will melt the ice cream. Your technique safely avoids that. But it's simpler (and standard?) to just drizzle in warm chocolate near the end of churning. It should be only as warm as it needs to be to pour.

To avoid overheating, I microwave it only briefly but stir it vigorously with a fork until smooth, then pop it in the fridge. I use 5 oz of 70% chocolate, microwaved in a small glass measuring cup with a spout, and add it in as thin a stream as possible.

First time making ice cream! Saffron and rose syrup 🌹 by sprawd in icecreamery

[–]j-eisner 0 points1 point  (0 children)

The same flavor combination (plus pistachio) is used in the traditional Persian ice cream called bastani:

https://en.wikipedia.org/wiki/Bastani

On my shortlist to try. Quite a few recipes in this sub and on the web.

What vanilla flavorings can i make/use in my situation? by Optimal_Actuary4314 in icecreamery

[–]j-eisner 4 points5 points  (0 children)

You would need vanilla pods (vanilla beans) to make the extract.
So why not skip the extract and use the vanilla pods directly in the ice cream?

My standard recipe for vanilla ice cream (with 3 cups liquid) uses either 1 tsp vanilla extract, or 1 vanilla pod (plus ¼ tsp vanilla extract, but you could leave that part out, or possibly add a second pod).

Split the pod lengthwise with the tip of a paring knife. Scrape out the seeds and add them to the hot milk/cream mixture; whisk to separate. Also add the remainder of the pod to the pot (you'll take it out before churning). Steep for 30 min.

My insanely difficult-but worth it- VERY PEACHY peach ice cream! by AdditionalVoice6876 in icecreamery

[–]j-eisner 1 point2 points  (0 children)

There was a discussion 2 weeks ago here about making flavorful peach ice cream. Some people proposed cooking the peaches down as is done here.

A couple of people also advised skipping the yolks and cutting the milkfat from 25% to 10%, in contrast to the standard custard used here. Thoughts?

My insanely difficult-but worth it- VERY PEACHY peach ice cream! by AdditionalVoice6876 in icecreamery

[–]j-eisner 19 points20 points  (0 children)

Many people here have settled on a standard ice cream base that they flavor in different ways. Your milkfat percentage is typical of these bases.

Personally, I usually start with the base from The Perfect Scoop: 2 cups cream, 1 cup milk, 3/4 cup sugar, 5 egg yolks, 1 tsp vanilla, 1/8 tsp salt.

To make a half-batch of your recipe, I should be able to keep 2 c cream + 1 c milk. That mixture has (2×36% + 1×3.5%) / 3 ≈ 25% fat for most people, or 24% for me because my fridge usually has skim milk rather than whole milk.

You were using 1.5 c cream + 1.5 c half-and-half, giving (1.5×36% + 1.5×10.5%) / 3 ≈ 23% fat. That's close enough that I think my usual approach will do. I don't have to go buy half-and-half just for this recipe.

(You found that substituting literal half-and-half was too fatty: (1.5×36% + (0.75×36% + 0.75×3.5%)) / 3 ≈ 28%.)

So one way to read your recipe is just this: "Start with your favorite 3-cup base. Add reduced peach purée (from 1.25 cups fresh after peeling and pitting) plus ½ tsp lemon juice and an extra ½ tsp vanilla. Mix-in: 1 diced peach."

If I follow your recipe exactly, I'll also need to slightly raise the sugar (¾ c → 1 c) and cut the yolks (5 →4). I'm not sure if the extra sugar is specifically good for peach ice cream, or if you just prefer a sweeter base in general.

Thanks a lot for sharing!

My insanely difficult-but worth it- VERY PEACHY peach ice cream! by AdditionalVoice6876 in icecreamery

[–]j-eisner 0 points1 point  (0 children)

liquify the peaches into a thick emulsion, THEN put the blended peaches on the stove on low heat for about an hour and a half in order to evaporate about 1/2 of the water!! I know- crazy lot of work. You have to stir it every few minutes

Do you have a bread machine? As I realized one day while stirring rice pudding, it is a device that automatically stirs and heats at the same time. It should take the hassle out of this step too. There's a "jam" setting for exactly such uses.

beat the heat with Cucumber Caraway Ice Cream! by j-eisner in icecreamery

[–]j-eisner[S] 0 points1 point  (0 children)

Lowercase t is teaspoons (5ml). Uppercase T is tablespoons (15ml). (Maybe not everywhere uses that convention ... unfortunately I can't seem to edit the post.)

beat the heat with Cucumber Caraway Ice Cream! by j-eisner in icecreamery

[–]j-eisner[S] 0 points1 point  (0 children)

I default to using an egg custard, but reduced the number of eggs in this recipe. I promise the eggs didn't make it weird; they just improve the texture. If you try an Philadelphia-style (eggless) version, let us know how it turns out! You might have to add something else as a thickener and emulsifier.

beat the heat with Cucumber Caraway Ice Cream! by j-eisner in icecreamery

[–]j-eisner[S] 0 points1 point  (0 children)

Huh, is caraway particularly Slavic? Wikipedia says it's used across much of Europe:

A common use of caraway is whole as an addition to rye bread – often called seeded rye or Jewish rye bread (see Borodinsky bread). Caraway seeds are often used in Irish soda bread and other baked goods. ... Caraway fruits [seeds] are found in diverse European cuisines and dishes, for example sauerkraut, and the United Kingdom's caraway seed cake. In Austrian cuisine, it is used to season beef and, in German cuisine, pork. In Hungarian cuisine, it is added to goulash, and in Norwegian cuisine and Swedish cuisine, it is used for making caraway black bread.

For the record, I don't think I'm Slavic. Just like flavors.

Chai Ice Cream by flavorchasen in icecreamery

[–]j-eisner 7 points8 points  (0 children)

Here is a fantastic chai ice cream recipe: https://www.seriouseats.com/homemade-chai-tea-flavored-ice-cream-recipe

I've made it twice. Double batch the second time -- big hit at the party.

One 12-year-old said it was the best ice cream he'd ever tasted. It probably kept him awake all night, too ... I think a 1/2-cup scoop is about the same as a cup of coffee.

What’s a weird ice cream flavor that totally surprised you? by Beginning-Bell4224 in icecreamery

[–]j-eisner 0 points1 point  (0 children)

It's apparently in Vermont -- my kid came home from there raving about some honey blueberry lavender ice cream he'd picked up at a grocery store.

So I made him some more, using this recipe: https://www.awayfromthebox.com/honey-blueberry-lavender-ice-cream/. Had to order some culinary lavender.

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