Thursday, April 30, 2009
Sunday, April 26, 2009
- In regards to letting the eggs in one's custard cook - "It's awful. It's just horrible. Don't let it happen."
- When asked about making coffee ice cream - "Use really good freeze dried coffee. Sorry. It's pretty unromantic."
- "Nut oils can do weird things."
- About sourcing new ingredients - "I didn't find anything, anything awesome."
- Both chocolate and vanilla are originally from Mexico.
- I should be using a double boiler to make custard (egg are less likely to cook/clot)
- Cool your custard in an ice bath
- I should be experimenting with duck eggs
- Breyer's adds vanilla wood pulp to their ice cream to give it an handmade look
- Natural vanilla has 350 flavor components (wow!)
- Ice cream is liquid, gas, and solid - water is the solid, cream is the liquid (lower freezing point than water), and the gas is the air infused through the custard by way of churning.
Saturday, April 25, 2009
- 3 oz cream cheese, softened
- 1/2 c packed light brown sugar
- 1/3 c mild molasses
- 2 c half-and-half
Blend cream cheese, brown sugar, and molasses in a food processor or blender until smooth. With motor running, add half-and-half, blending until combined.
Freeze in an ice cream maker per manufacturer's instructions.
Monday, April 20, 2009
3 tablespoons black sesame seeds, roasted and crushed (with a mini-food processor or blender)
2 heavy cream
2 c milk
1/2 c sugar
4 egg yolksAdd sesame seeds, heavy cream, milk, and 1/4 cup of sugar in a medium saucepan. Bring to a boil over high heat on a stove, stirring occasionally. Turn off heat. Beat together the remaining 1/4 cup of sugar with the egg yolks in a medium bowl.