17 2 / 2012

Base 02
Creamy and scoopable and not too quick to melt, but a wee bit icy. Still, getting closer…

Base 02

Creamy and scoopable and not too quick to melt, but a wee bit icy. Still, getting closer…

15 2 / 2012

Base 01
Currently, instead of playing with flavors, I’m developing an original ice cream base. This is complicated stuff, requiring me to think about fat and sugar content, what ingredients I want to use and what flavor base notes I’m going to lay down in my ice cream, as well as the physical characteristics of the resulting ice cream: how much ice is present in the ice cream/how smooth it is, how scoopable it is, how quickly it melts. Ultimately, I’ll have an ice cream recipe that I can share with all of you!
Base 01 contains whole milk, cream, pasteurized egg yolks, sugar, corn syrup, tapioca starch and salt. I didn’t add flavoring because I didn’t want to cover up any of the flavors present in the mix itself. It’s smooth and creamy and has nice body but is also scoopable, which is of particular concern for me because I find the whole “let the ice cream sit on the counter for 10 minutes while it thaws” thing annoying. My one complaint is that it might be a little too sweet.

Base 01

Currently, instead of playing with flavors, I’m developing an original ice cream base. This is complicated stuff, requiring me to think about fat and sugar content, what ingredients I want to use and what flavor base notes I’m going to lay down in my ice cream, as well as the physical characteristics of the resulting ice cream: how much ice is present in the ice cream/how smooth it is, how scoopable it is, how quickly it melts. Ultimately, I’ll have an ice cream recipe that I can share with all of you!

Base 01 contains whole milk, cream, pasteurized egg yolks, sugar, corn syrup, tapioca starch and salt. I didn’t add flavoring because I didn’t want to cover up any of the flavors present in the mix itself. It’s smooth and creamy and has nice body but is also scoopable, which is of particular concern for me because I find the whole “let the ice cream sit on the counter for 10 minutes while it thaws” thing annoying. My one complaint is that it might be a little too sweet.

05 2 / 2012

Peanut Butter & Chocolate
Salty and delicious. Tastes like a peanut butter cup! Whole peanuts were added for embellishment only.

Peanut Butter & Chocolate

Salty and delicious. Tastes like a peanut butter cup! Whole peanuts were added for embellishment only.

04 2 / 2012

Rice Pudding
Creamy and laced with Madagascar vanilla, this tastes like Kozy Shack and then some. But there’s a starchiness to the Jasmine rice I used that’s unappealing. I’m going to try this again with a short-grain rice like sushi, arborio, or a paella rice. I’ll probably also take the extra step of washing and drying the rice to remove excess starch.

Rice Pudding

Creamy and laced with Madagascar vanilla, this tastes like Kozy Shack and then some. But there’s a starchiness to the Jasmine rice I used that’s unappealing. I’m going to try this again with a short-grain rice like sushi, arborio, or a paella rice. I’ll probably also take the extra step of washing and drying the rice to remove excess starch.

02 2 / 2012

Lemon Ginger

I’m experimenting with more egg-based ice creams, which tend to be more scoopable. This one’s basic, but very tasty. I also noticed that it holds its shape a lot longer than the cream cheese and condensed milk-based recipes I’ve tried.

08 1 / 2012

This week I’m at Penn State for their famous Ice Cream Short Course, which has been running for 120 years. The moment I cracked open my enormous class binder and textbook, I could tell what a challenge this will be for me, a person with little mathematical ability. There are a lot of numbers involved in ice cream, and a lot of mysterious Greek characters. And diagrams of dairy machinery. And pie charts. Tomorrow we start the day with Mix Calculations, which frankly scares the poop out of me, but if I study hard I’m confident I can master whatever formulae the professors lob at us. I’ll have to if I’m going to take my ice cream to the next level.

I’m in good company as an ice cream hobbyist. Of the 134 other students in the course, quite a few are lifelong ice cream enthusiasts who’re taking the course in hopes of embarking on a second (or third) career in ice cream. There are nurses, teachers, graphic designers, even a few other tattooed kids with thick black frames (my people!). There’s a guy who used to breed exotic cats–and I mean leopards, not Persians. There are also farmers (cow and goat), and representatives from various major ice cream brands, and plenty of “ice cream wannabes” dreaming of their own scoop shops.

Tomorrow we vote on our class name, which is sure to contain a pun on “Whey” or “Ash”. (Bet you didn’t know there was ash in milk! Well, there is.) Tomorrow’s also the day we learn about ice cream novelties, which I’ve been particularly excited about! I’m already tired, but I can’t wait.

01 1 / 2012

Orange & Vanilla with Pistachios
This ice cream was inspired by the flavors in baklava. It tastes nothing like baklava, but it is tasty! This is a complicated flavor featuring vanilla, orange juice and zest, orange blossom water, a couple drops of butter extract and a handful of toasted pistachios. Lessons learned: A little orange blossom water goes a long way.

Orange & Vanilla with Pistachios

This ice cream was inspired by the flavors in baklava. It tastes nothing like baklava, but it is tasty! This is a complicated flavor featuring vanilla, orange juice and zest, orange blossom water, a couple drops of butter extract and a handful of toasted pistachios. Lessons learned: A little orange blossom water goes a long way.

25 12 / 2011

Merry Christmas!
Top to bottom: Green tea, eggnog, milk chocolate with hazelnuts and raisins, salty caramel, peppermint bark.

Merry Christmas!

Top to bottom: Green tea, eggnog, milk chocolate with hazelnuts and raisins, salty caramel, peppermint bark.

20 12 / 2011

Vanilla with Peppermint White Chocolate
A simple vanilla ice cream with fragments of peppermint white chocolate throughout. It tastes like peppermint bark, but using a vanilla bean and keeping the amount of white chocolate to a minimum stops it from being cloying. A dusting of crushed peppermint candies is the perfect garnish.

Vanilla with Peppermint White Chocolate

A simple vanilla ice cream with fragments of peppermint white chocolate throughout. It tastes like peppermint bark, but using a vanilla bean and keeping the amount of white chocolate to a minimum stops it from being cloying. A dusting of crushed peppermint candies is the perfect garnish.

18 12 / 2011

Milk Chocolate with Raisins and Hazelnuts
Not a lot to say here. It’s delicious! This is one of the flavors I’m stockpiling for Christmas dinner.

Milk Chocolate with Raisins and Hazelnuts

Not a lot to say here. It’s delicious! This is one of the flavors I’m stockpiling for Christmas dinner.