from Sweet Cream and Sugar Cones
Kriss Hoogerhyde, Anne Walker, Dabney Gough.
Ten Speed Press, Berkeley.
WARNING: This business buys many of its products locally, using as much organic as they can. The cows from which they get their milk & cream roam free on the Straus Family Creamery, a certified organic creamery in Marin County, CA. This means the cows live a better life than the majority of Americans. If you're going to try to duplicate this, be sure to use the best quality you can find. San Francisco is too far to drop in for a cone, but I can appreciate simple, well-made food that folks will stand in line to enjoy.
Basically, this is a French custard base. You're just a clogged heart-beat and some milk away from crème brûlée.
1 3/4 C heavy cream
3/4 C 1% or 2% milk
1/2 C sugar
1/4 tsp kosher salt
1 vanilla bean
5 large egg yolks
2 tsp pure vanilla extract
In heavy saucepan, stir the cream, milk, HALF of the sugar and the salt. Split the vanilla bean and scrap out the seeds. Bring to a state where tiny bubbles form around the edges. Remove from heat and let steep for 30 minutes.
Whisk yolks enough to break them up and add the remaining 1/4 C of sugar.
Put the cream mixture back on the heat and bring to a bare simmer. Add 1/2 c of hot cream SLOWLY to the egg yolks to temper them. Repeat. Then add the yolks into the remaining cream.
Cook gently over medium heat until it slightly thickens. You should be able to draw a swipe across the back of a wooden spoon and it will remain clear. Continue cooking for 2 more minutes.
Strain through a fine mesh, set in ice bath to cool while stirring with spatula. Chill for 2 hours or PREFERRABLY overnight.
Add the liquid vanilla extract when you are ready to freeze.
While churning, put the container you plan to store it in IN THE FREEZER so there is no melting between transfer.
Enjoy immediately for a soft-serve texture or chill for 4 hours for a firmer. Makes 1 quart. If you plan on using an old-school, rock-ice type, you need to scale UP the recipe to 4 quarts, as this small batch will not churn correctly in a larger capacity machine.
Enjoy.
Chocolate Ice Cream
Same method, slightly more milk & sugar plus cocoa.
1 3/4 C heavy cream
1 C 1% or 2% milk
3/4 C sugar
1/4 tsp kosher salt
1/4 C Dutch-processed cocoa
5 large egg yolks
1 tsp pure vanilla extract
Whisk some of the milk into the cocoa to make a slurry, then add to the rest of the liquids. Otherwise, it might lump up.
http://biritecreamery.com/
Kriss Hoogerhyde, Anne Walker, Dabney Gough.
Ten Speed Press, Berkeley.
WARNING: This business buys many of its products locally, using as much organic as they can. The cows from which they get their milk & cream roam free on the Straus Family Creamery, a certified organic creamery in Marin County, CA. This means the cows live a better life than the majority of Americans. If you're going to try to duplicate this, be sure to use the best quality you can find. San Francisco is too far to drop in for a cone, but I can appreciate simple, well-made food that folks will stand in line to enjoy.
Basically, this is a French custard base. You're just a clogged heart-beat and some milk away from crème brûlée.
1 3/4 C heavy cream
3/4 C 1% or 2% milk
1/2 C sugar
1/4 tsp kosher salt
1 vanilla bean
5 large egg yolks
2 tsp pure vanilla extract
In heavy saucepan, stir the cream, milk, HALF of the sugar and the salt. Split the vanilla bean and scrap out the seeds. Bring to a state where tiny bubbles form around the edges. Remove from heat and let steep for 30 minutes.
Whisk yolks enough to break them up and add the remaining 1/4 C of sugar.
Put the cream mixture back on the heat and bring to a bare simmer. Add 1/2 c of hot cream SLOWLY to the egg yolks to temper them. Repeat. Then add the yolks into the remaining cream.
Cook gently over medium heat until it slightly thickens. You should be able to draw a swipe across the back of a wooden spoon and it will remain clear. Continue cooking for 2 more minutes.
Strain through a fine mesh, set in ice bath to cool while stirring with spatula. Chill for 2 hours or PREFERRABLY overnight.
Add the liquid vanilla extract when you are ready to freeze.
While churning, put the container you plan to store it in IN THE FREEZER so there is no melting between transfer.
Enjoy immediately for a soft-serve texture or chill for 4 hours for a firmer. Makes 1 quart. If you plan on using an old-school, rock-ice type, you need to scale UP the recipe to 4 quarts, as this small batch will not churn correctly in a larger capacity machine.
Enjoy.
Chocolate Ice Cream
Same method, slightly more milk & sugar plus cocoa.
1 3/4 C heavy cream
1 C 1% or 2% milk
3/4 C sugar
1/4 tsp kosher salt
1/4 C Dutch-processed cocoa
5 large egg yolks
1 tsp pure vanilla extract
Whisk some of the milk into the cocoa to make a slurry, then add to the rest of the liquids. Otherwise, it might lump up.
http://biritecreamery.com/