Honey Sunflower Ice Cream with tableware from Crate and Barrel.
- Ice cream add-ins
(per 1-to-1½-quart batch)
- FRUIT: Start with 3 cups of (stemmed and peeled) chopped ripe fruit. Puree until smooth; if the fruit contains small seeds, pass the puree through a fine-mesh strainer or run it through a food mill before adding.
- NUTS: Toast the nuts and lightly salt them. Refrigerate until well chilled. Add 1 to 2 cups (to taste) once the ice cream reaches the soft-serve stage, or fold in after the ice cream has finished processing.
- CANDIES and CRYSTALLIZED GINGER: Finely chop, then add ½ to 3/4 cup at the soft-serve stage.
- HERBS, SPICES and VANILLA BEAN SCRAPINGS: Use them whole/in sprigs to infuse the milk/milk substitute. Strain or remove before adding other ingredients. (You don’t need to strain out the vanilla bean scrapings.)
- LIQUEURS and EXTRACTS: Add to the cooled custard in ½-teaspoon amounts (before chilling and processing), tasting as you go.
Posted: Wednesday, July 10, 2013 4:30 am
Updated: 9:46 am, Thu Jul 11, 2013.
If you’re an ice cream novice, if you’re in need of a refresher course or if you like to freestyle in the recipe department, this might be the help you’ve been waiting for: base recipes, current standards for various frozen desserts and tips for serving and storing. You may never dip into a store-bought container again.
ICE CREAM BASE WITH EGGS
Or, use your
Wednesday, July 10, 2013 4:30 am.
Updated: 9:46 am.