Question for the Ice Cream Makers...Have you ever seen a recipe using FLOUR in the base?

REC: Pistachio Ice Cream...

Pistachio Ice Cream

Recipe By :Jeni Britton

2 cups whole milk
1 tablespoon cornstarch -- plus
1 teaspoon cornstarch
1 1/2 ounces cream cheese -- softened (3 tablespoons)
1 1/4 cups heavy cream
2/3 cup sugar
1 1/2 tablespoons light corn syrup
1/2 cup pistachio nuts -- toasted, very finely ground
1/4 teaspoon almond extract
1/4 teaspoon kosher salt

Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.
In a large saucepan, combine the remaining milk with the heavy cream, sugar and corn syrup. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the pistachios, almond extract and salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
Strain the ice cream base into an ice cream maker, pressing the pistachios with the back of a spoon to extract all the flavor, and freeze according to the manufacturer’s instructions. Pack the ice cream into a plastic container.
Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the pistachio ice cream until firm, about 4 hours.

 
Charlie, this is great! I had no idea who Jeni Briton was, so I looked her up. Like the Kulfi

ice cream mentioned above, it seems her trick is to evaporate some of the milk & cream. The addition of cream cheese AND corn starch is interesting too. Definitely have to give these a try.

Here's what the Food & Wine article said, "When Britton adapted her basic ice cream recipe for the home cook, she tested 75 versions to find the perfect one. Unlike many recipes, Britton’s doesn’t call for egg yolks as a thickener because she finds the egg flavor distracting: 'I love the taste of cream so much that I hate to cover it up with anything.' Instead, Britton boils the cream and milk to evaporate some of the water, then mixes in a little cornstarch. As for frozen yogurt, she adds a touch of gelatin to create an appealing whipped texture. The secret to her sorbets is using local produce at its peak. 'Above all, sorbet should taste and feel almost like eating fresh fruit,' she says."

The article has several recipes too.

http://www.foodandwine.com/articles/how-to-make-ice-cream-like-an-artisan

 
charlie, have you ever heated the milk WITH the pistachios? Oh my goodness

that just makes the base incredible. Then you used new ones for the ice cream. I ate the "milk" softened ones with oatmeal. Die happy.
I'm going to look for the recipe...I think it was from Gourmet.

 
How about this one from Lebovitz REC: Pistachio Gelato...

Pistachio Gelato

Recipe By :David Lebovitz

2 cups whole milk -- (½ liter)
1/3 cup sugar -- (65 gr)
2 tablespoons cornstarch -- (16 gr)
7 ounces Bronte pistachio paste -- (200 gr)
lemon juice -- or orange juice, a few drops


Make a slurry by mixing the 1/4 cup of the milk with the cornstarch, mixing until the starch is dissolved and the mixture is smooth.

Heat the rest of the milk in a medium-sized saucepan with the sugar.

When it almost starts to boil, stir in the cornstarch mixture and cook at gentle simmer for 3 minutes, stirring constantly.

Remove from heat, scrape into a bowl, and chill thoroughly, preferably overnight.

Once chilled, whisk in the pistachio paste and just a few drops of citrus juice until smooth.

Freeze the gelato in your ice cream machine according to the manufacturer's instructions.

Yield:
"3 cups"

 
Yes, and that was just to develop a recipe for the home cook! Imagine the work she went

through to develop recipes for a much larger scale. And the fact that she dedicated so much effort developing a recipe for the public truly has me impressed. Many of the chefs I've worked with dread writing recipes for articles, etc.--especially on the culinary side where they're used to "winging it" more.

 
I wonder if that's the recipe they used. Of course they're doing production on a larger scale and

she mentioned using 1 cup of flour. Interesting. Thanks! She was sold out of the vanilla when I met with her. Now I'm really interested in trying it. smileys/smile.gif

 
Ice Cream report

I was thrilled with the results. I don’t like the fuss of an egg base, so most of my ice creams were on the icy side, which I didn’t like at all. This solves the problem.
Bless you Gay R for finding this method!! And Traca for starting this great thread!

I tried the vanilla base, it delivered a wonderful custardy base without the eggs!
Used whole milk for all. I split the sugar 1/4 cup sugar and 1/4 cup sugar and it was fine. Added chopped oreos and it was really good.

The second batch was a supreme winner. I made it up after scrounging the pantry for interesting mix ins. Subbed in 1 cup light coconut milk for one cup of the milk.
Cooked it all up, then added 1 tsp coconut flavoring. IT tasted EXACTLY like the coconut ice cream that comes in the 1/2 coconut that’s on so many Italian restaurant dessert menus. smileys/smile.gif I added 2/3 cup toffee peanuts, and some chopped crystallized ginger and 1/ 2 cup toasted unsweetened coconut. Loved this one!!

Notes: strain the mix before cooling, then put plastic wrap directly onto the custard prior to putting it in the fridge. You know how I learned that smileys/smile.gif

My next batch tonight will be the burnt peach using this method. I may try adding the tbs of alcohol to see if it freezes a little less hard. When I checked it this morning, it was solid solid. The chocolate and DL pistachio recipes here look good too. I asked MIL when she was in Sicily to bring back pistachio paste. Big sport brought 1 jar back. I did even offer to pay before she went. smileys/smile.gif I may try the Jeni Briton pistachio. Thanks for posting Charlie!
More experiment reporting tomorrow!

 
Follow up to Alice Medrich's comments above...

Okay, I can feel a weekend of "mad scientist" coming on...

Alice said:
"A guy who has fabulous gelato here in berkeley uses arrowroot. I’ve been meaning to try it....Also think about corn flour (not starch, flour)..."

A new twist in the road....I've never even heard of corn flour! But then I was looking at an ingredient list last night at Trader Joe's and one of the cookies listed an ingredient, "Wheat syrup." But that's another story...I'm on a mission for corn flour now. smileys/smile.gif

 
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