Ice cream

Directions for custard base

1. Cream sugar and eggs in pot.
2. Whisk in dairy and salt.
3. Bring mixture to 175⪚F on stover over medium heat while stirring constantly and remove from heat.
4. Allow to cool in the fridge to 45°F.
5. Pour into ice cream maker and churn for 25-30 minutes.
6. Pour into container and freeze for at least 4 hours before serving.

Vanilla Ice Cream

Ingredients

• 400 ml cup cups heavy cream
• 300 ml cup whole milk
• 150 grams granulated sugar
• 4 large egg yolks ~80 grams
• 1/4 teaspoon kosher salt
• 2-3 vanilla beans

Directions

Mix vanilla into custard base after heating on stove.

Strawberry Ice Cream

Ingredients

• 400 ml heavy cream
• 300 ml whole milk
• 150 grams sugar
• 4 egg yolks
• 1/4 teaspoon salt
• 56 grams freeze dried strawberries
• 1 teaspoon vanilla extract or 1 vanilla bean

Directions

Add freeze dried strawberries to custard base after removing it from the heat on stove and allow them to hydrate for a few minutes before mixing in a blender. Reserve some of the strawberries, broken into small chunks, to add after blending.

Mint Chip

Ingredients

• 400 ml cup cups heavy cream
• 300 ml cup whole milk
• 150 grams granulated sugar
• 4 large egg yolks ~80 grams
• 1/4 teaspoon kosher salt
• 1 packed cup fresh peppermint leaves or 2 cups fresh spearmint leaves
• 115 grams dark chocolate
• 2 teaspoons coconut oil

Directions

1. Bring milk and cream to a simmer and steep mint leaves for at least an hour. Cool, pour through strainer to separate from mint leaves, and proceed as usual.
2. Melt chocolate and mix with coconut oil.
3. Just before turning off the ice cream maker drizzle chocolate into ice cream. Alternatively, spread the chocolate on parchment paper and put in the freezer. Then cut into chunks and mix into the ice cream before putting it in the freezer to harden.

Passion Fruit

• 200 ml passion fruit pulp
• 400 ml cup heavy cream
• 200 ml whole milk
• 150 grams sugar
• pinch of salt
• 5 large egg yolks
• a few drops of pure orange oil, or grated zest of 1 small orange (optional)
• spoonful of passion fruit seeds (optional)

1. Add passion fruit pulp after custard has cooled.

Berry Swirl

Heat the berries to cook off water until the temperature reaches 224°F. This prevents it from becoming ice. Adding sugar will shorten the time it takes to bring the syrup up to temperature. See: https://www.seriouseats.com/how-to-make-a-fresh-fruit-swirl-for-ice-cream

Should try adding dextrose instead of additional sugar. https://www.dreamscoops.com/ice-cream-science/sugar-in-ice-cream/

Resources

https://foodfolksandfun.net/vanilla-custard-ice-cream/

https://www.seriouseats.com/easiest-best-homemade-vanilla-ice-cream-how-to-slideshow