![]() For this recipe, you can use any kind of cream (US: light, whipping, heavy Australia: light, thickened, single, double Canada: half and half, table, whipping UK: singe, double) that has a fat content above 19%. Let’s start with the fat content of your milk and cream. You just need to pay attention to the cells in yellow, green, and blue. Place in the freezer to harden to a serving temperature of around -15☌ (5☏), which should take 2 to 3 hours.ĭon’t worry if the spreadsheet below looks confusing, I’m going to walk you through it step by step. When your ice cream reaches between -10☌ and -12☌ (14☏ and 10.4☏) (a cheap infra-red thermometer does the job nicely), quickly extract it from your machine and into a container.Add 2 teaspoons of vanilla extract to the mix and pour it into your ice cream freezer. The next day, carefully sieve your mix into a large bowl or jug using a clean wooden spoon to press down on the vanilla powder/pieces to extract as much of the flavour as possible.This will give your ice cream a stronger vanilla flavour. To improve the extraction efficiency of the beans, I’d recommend sloshing the mix around the bag every few hours. Once your mix has cooled to 7.2☌ (45☏), which should take no more than 1.5 hours, place the zip-lock bag in the fridge and leave it overnight.Seal the bag and place it in your ice bath. Carefully pour your mix into the zip lock bag that you placed next to your ice bath.Put the pan back onto the heat and, whilst stirring, keep the temperature above 72☌ (162☏) for 15 seconds to pasteurise the vanilla pod. Once you get the mix weight down to 871g, add the blended vanilla powder/diced pieces and sticky material.If your post-heating mix weight is greater than 871g, place the pan back on the heat and continue stirring until you get it to 871g. After 30 minutes at 77☌ (170☏), take the pan off the heat and weigh it. Subtract the weight of your pan, which you wrote down earlier, from the total weight displayed on your scales to get the weight of your mix post-heating.Don’t worry if you go slightly over 77☌ (170☏) just try and keep the temperature as close to 77☌ (170☏) as you can. Keep the mix at 77☌ (170☏) for 30 minutes, stirring constantly and adjusting the position of your pan to help regulate the temperature.Once the temperature reaches 75☌ (167☏), turn the heat down to low, move your pan about 1/4 of the way off the heat, and continue heating and stirring until the temperature slowly reaches 77☌ (170☏), which should take another 2-3 minutes. ![]() Over a medium heat, bring your mix up to 75☌ (167☏) whilst constantly stirring this usually takes me between 13 and 15 minutes.In your pan, combine the sugar, skim milk powder, inulin, cream, and milk.Before you combine your ingredients, weigh your pan and note down its weight.Add to the bowl containing the sticky material and set aside for later. Dice the two vanilla pod halves into small pieces or, preferably, grind in a coffee or spice grinder. Scrape out the sticky material containing the small black beans into a small bowl. Run a sharp knife down the vanilla pod to separate it into two.Place a zip-lock bag next to the bowl ready for later. Cells B5 to B9 (in green) display the amount of each ingredient, expressed in grams, that you’ll be using for this recipe. To start, enter the fat content of your cream in cell B1, and the fat content of your milk in cell B2 in the mix composition spreadsheet.Produces 800 ml (0.85 quarts) of ice cream mix PART 1: QUICK-READ RECIPE ![]()
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