Ice Cream queries
i was in Montreal recently and came across two outstanding ice cream places-names both escape me right now, but the names are not important. both places had outstanding ice cream-the peach was uber peachy and creamy, the strawberry was really intense, and the coconut was..you get the picture.
I've been making ice cream for years, and while mine is good, none have been as intense in both flavour and colour. Does anybody know how they can make the flavours so intense-while I can't?
I know what you mean about the intensity of the flavours. If one of those places was Havre Aux Glaces, you should have tried their chestnut ice cream. I tried to replicate it, but could not.
But back to the fruit-based ones, and you can use this as a base. In The Cake Bible Rose Levy Beranbaum intensifies the flavour of raspberries by thawing out frozen raspberries and microwaving the juice till it is reduced. She prefers the microwave to the stovetop as she says that the stovetop tends to caramelize the juice. Another way to bring out the flavour is by the addition of a bit of lemon juice.
I read somewhere recently on CH that the way to bring out the flavour of coconut is to toast; this is the same as what you do to almonds or any other nut.
A little lemon can help.
But of course, you have to start with the BEST peaches, the BEST strawberries. I hesitate to suggest something like adding a tablespoon of peach snapps, since the flavor is artificial... but you can.
You can hull strawberries and let them air dry overnight to concentrate their flavor. However, I don't think this will bring you quite the intensity you are looking for. You'd probably have to up the fruit to dairy ratio and add some sort of stabilizer for texture to get a more intense flavor and color. Use a bit of salt too.
I found David Lebovitz's book _The Perfect Scoop_ to have THE best ice cream I've ever tried. I've been to artisan places with lines out the door that don't compare, and all my friends agree.
Cooks Illustrated has a recipe for what they call sherbet in a raspberry flavor. It's not like any sherbet I've ever had: intense fresh fruity flavors, yet not as icy as granita or sorbets. Tastes more like a gelato or ice cream to me. I made it with fresh berries, took it to a meeting, and people kept going back for seconds and thirds until it was gone. Dairy is going to dilute the fruity flavor, so I'd cut the dairy and increase the fruit. (dairy also dilutes the chocolate flavor of hot chocolate; so that is why Mexicans use water instead of milk) This recipe had 2/3 C. of whipping cream for a quart of sherbet. I've also made it with blackberries (used more sugar than for raspberries) and strawberries and it was great. I should try with peaches and find out what happens. Lemon juice also helps intensify flavors.
Thanks for these replies-all good things to consider. I happened to be speaking to a friend today about this topic and she told me her father always used slightly overripe fruit and a pinch of rock salt.
She also told me to try extracts-so I went a bought a bottle(the only kind the local Italian shop had) of coconut extract.
My plan is to add some of this to my next batch of ice cream, and I know that I could use some trial and error, but can anyone suggest what might be a suitable amount of extract to add to the mix?
Clic brand-any suggestions for high quality extracts?
I am 17 and live in Hobart Tasmania.
Over the years I have suffered with a huge weight problem caused through having no hypothalamus which was unfortunately was cut out at the age of five when I had a brain tumor which was growing around my hypothalamus so they cut out may hypothalamus as well to reassure that they had fully removed all of the tumor. The tumor was removed successfully but the ending results weren’t so pleasant as I began to load on weight about two or so weeks after the operation. So the problem is now that I don’t metabolize food into energy It goes straight into fat. I have tried lots of different diets and now I am on a diet from doctor called Sandra Cabot who is in Sydney.
Her diet is a no sugar and no grains diet.
Anyway what I wondered is how you get ice-cream to stay scoop able when in the freezer and not have to defrost it.
I have brought xanthan gum and guar gum (vegetable gum) to use in it but have no idea about what quantities to put in there as my first batch was still rock hard.
I was also wondering what ingredients the ice cream manufactures use in there ice cream as my ice cream tastes nothing at all like real ice cream it actually tastes horrible.
6 egg yolks
1cup of milk
X2 cups of cream
1 cup of sugar
1/4th of a tsp xanthan gum and guar gum for every cup of mixture
But this doesn’t taste the same at all. I have hear briefly that the manufactures actually don’t use eggs they gut use dried egg powder.
But what other ingredients do they use?
I have also tried alcohol but it didn’t work either.
So I guess my main question was what ingredients do ice-cream manufactures use in there ice cream??????????????????
Does anyone know????
Not any ice cream manafactures will give the secreat away.
Why do you want the ice cream to stay scoopable when in the freezer, and not have to defrost it? Every ice cream I have ever made or bought has stayed rock hard in the freezer.
I do use eggs, and your ingredients sound just fine and should taste great. I make a creme anglaise, let it cool, then put it into the ice ream maker. The recipe is basically beat the eggs with the sugar, then pour in the hot milk/cream mixture slowly, while stirring. Return the mixture to the pan and cook over low heat till it coats the back of a spoon. If you want to make a really nice orange ice cream mix the grated zest of one orange into the eggs and sugar, before you add the milk/cream.