Scanning electron micrograph of ice crystals This post is addendum to the post on How To Build a Recipe, and the post on Sugars. I want to clarify the importance of solids—which is really a reflection of the importance of water. These are key ideas—if you master them, you will be well on your way to texture Ninjahood. …
The holidays are upon us—good cheer, warm cockles, and dining while captive audience to your white supremacist uncle. I’m not promising boozy ice cream will take the edge off. But it can’t hurt. Spirit flavors are well trodden territory. If you can find it in a bottle, or make it in a still out back, someone’s probably made ice …
Electron micrograph of a milk fat globule. Here’s where the action is. This has so far been the most challenging post to research and write; there’s a lot of arcane and incomplete knowledge on the topic, much of it of questionable relevance to the mission of artisanal ice cream making. If you favor recipes with one or more egg …
Locust bean pods Shunned and embraced, demonized and defended, shouted and mispronounced, these ingredients are the most widely missunderstood, proving equally befuddling to ice cream lovers on all sides of the never-ending, stupid lively arguments. I’m hoping to shed some light here. [significant updates 7-24-2019] What Are They? Stabilizers are any ingredients used to thicken the water …
[This article was substantially revised in April 2019 and June 2019. Thanks to experience and advances in our software analytics, we’ve updated our approaches to sugars since this first went live in 2016.] Sugars: they’re sweet, and they keep the ice cream soft. If you’ve had homemade ice cream with the consistency of concrete, it’s because …
So you have a formula. You have great ingredients. You have a digital scale1. You’ve measured everything. What next? Where’s the wand that turns these ungainly liquids and powders into magic? Every Ice cream process includes, at least, mixing, cooking, aging (in the fridge), and spinning (in an ice cream machine or some substitute). We’re going to expand on …
Standard Base All my other recipes derive from this. It’s version #32—a fair amount of experimenting precedes it. It makes ice cream that’s moderately rich (15% milk fat, but with only 2 yolks per liter). It’s smooth, has good body and a creamy melt, great flavor release, no discernible egg flavor, and a cleaner finish than bases that use …
Ice Cream Series: Part 3 As with pizza, music, politics, deities, and whiskey, opinions on ice cream styles range wide. There are aficionados of rich, French custard-based ice creams, with up to eight egg yolks per quart; of the lean, eggless Philadelphia-style that disappears on your tongue and has to be eaten straight from the machine; of the dense, bright, …
Ice Cream Series: Part 2 Almost all ice cream ingredients can be divided into following categories: -Milk and Cream -Sweeteners and other solids -Stabilizers and emulsifiers -Flavors Milk and Cream Obviously. But since these are the most abundant, most important, and most complex ingredients, …
Draft, Dr. Cesar Vega’s Ice Cream Knowledge Map Introduction The Emperor of Ice Cream Call the roller of big cigars, The muscular one, and bid him whip In kitchen cups concupiscent curds. Let the wenches dawdle in such dress As they are used to wear, and let the boys Bring flowers in last month’s newspapers. Let be be finale …
