We All Scream for Ice Cream

https://thecookscook.com/features/denise-landis-the-cook-writes/we-all-scream-for-ice-cream/

by mooreds • 2 years ago

36 32 2 years ago

Too bad dairy is subsidized, my ice cream is so expensive

robg• 2 years ago

Try a can of coconut milk and a cup of pecans or cashews blended in 4 cups of water. It’s a good vegan base. Inexpensive and most flavors can be layered on top.

euroderf• 2 years ago

What a terrible waste of cashews. YMMV.

voisin• 2 years ago

I am confused by this statement which appears to be a non sequitur. If it is subsidized then shouldn’t it be artificially inexpensive? Can you clarify?

pfdietz2• 2 years ago

Milk prices are artificially inflated in the US, by a formula based on the distance from Wisconsin, I believe.

zabzonk5• 2 years ago

Yeah, the secret of a good ice cream is the egg and cream custard, and churning while it freezes. Which does make it a bit of a pain, but well worth it.

irons• 2 years ago

My go-to ice cream book is Jeni Britton-Bauer's https://jenis.com/products/jenis-splendid-ice-creams-at-home (which won a James Beard award), and her base for all but a few custard recipes is milk, cream, sugar, starch, and cream cheese. I love eggs, but they are not a required element of top-shelf ice cream.

fn-mote• 2 years ago

Starch and cream cheese?! Whoa. Talk about secret ingredients.

mhuffman• 2 years ago

I have also seen sweetened condensed milk used as a base for some really good ice creams.

zabzonk5• 2 years ago

starch has no place in home-made ice cream, though it is there in various forms in commercial ones. cream cheese might be a good idea though. i once made smoked salmon ice cream (intended as a starter) which i could imagine being improved with a bit of cheese.

yumraj• 2 years ago

I always worry about uncooked eggs in ice cream, so don’t use it.

Not sure if the fear is justified.

alpha_squared2• 2 years ago

Custard-based ice creams will often include some cooking so that you're not using raw eggs, but something closer in cooking to runny eggs (e.g. sunny-side up).

zabzonk5• 2 years ago

so you would not eat home-made mayonnaise? or a sunny-side-up egg? classic French omelet (raw egg in the middle)? custard is always cooked, just slowly.

alpha_squared2• 2 years ago

the secret of a good ice cream is the egg and cream custard

For French-style ice cream that's a must, but American ice creams index heavier on the cream/fat content and don't use a custard base.

For American ice creams, I've found a good fat percentage is around 27% fat. That's a blend of about two cups heavy cream (@40% fat) for every cup of whole milk (@3% fat).

yareally2• 2 years ago

One can also use sunflower or soy letchin instead of eggs. Letchin is the protein that provides the emulsification properties for eggs.

You still get the creamy texture without the egg taste. It's beneficial for fruit ice creams or anywhere you don't want the egg taste to overpower everything else. Letchin also does not need to be tempered like eggs so I toss it in with the rest of the dry ingredients.

Are you sure you're using 27% butterfat? Even ultra high premium ice cream is only 15-18%. I'm using about 15% for non fruit ice cream and I'm not using eggs, just letchin.

https://www.dreamscoops.com/ice-cream-science/fat-in-ice-cre...

0xPIT• 2 years ago

OT: My local ice cream parlor is called Ice cream, you scream

loevborg• 2 years ago

I was hoping for a reference to the classic scene in a Jim Jarmusch flic https://www.youtube.com/watch?v=7rK3s_BP9kE&ab_channel=Arist...

DimuP• 2 years ago

Well it's kinda sad she didn't find out the recipe

roydivision• 2 years ago

"No son, the ice cream man plays that music to let people know he's all out of ice cream."

ProjectArcturis• 2 years ago

I cuss, you cuss, we all cuss for asparagus!

We All Scream for Ice Cream

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