It’s time to be going “well, how can I use this up” here this week at
400 FLAVOURS
Something I’ve been doing is I make a double-batch of Jeni’s cream base, but one that’s missing 2.5 cups of whole milk. Then I make the the flavourful parts, totalling 1.25 cups for each flavour, and I mix each of those two with half of the batch base. Makes it very convenient to do two flavours! So here’s the recipe for that double-batch base:
Ingredients:
½ whole milk
2.5 cups heavy cream
8 tsp corn starch
3 oz (6 tbsp) cream cheese, softened
¼ teaspoon fine sea salt
1 + 1/3 cup sugar
4 tbsp clear corn syrup
Instructions:
Mix the cornstarch with four tablespoons of the milk in a small bowl, whisking to make a slurry. Set aside.
Whisk cream cheese and salt in a medium bowl until smooth. Set aside.
In a large pot, mix the remaining milk, cream, sugar, and corn syrup over medium heat, stirring to dissolve the sugar and corn syrup. Once the mix gets to a boil, let it boil for four minutes.
Remove pot from heat and whisk in the corn starch slurry.
Return pot to heat, have it reach a boil, and stir until slightly thickened, about 1 minute.
Remove from heat. Carefully pour a bit of mix into the cream cheese bowl, whisking to make sure the cream cheese is melted into the mix, then add the rest of the mix.
Let cool, or put bowl into a large bowl filled with ice water to speed cooling.
Once cool, put into fridge for at least 4 hours.
Once chilled in fridge, divide in half, and mix in 1.25 cups of whole milk in each, flavoured how you’d like to get two batches of ice cream mix.
Recipe 025: Blackberry & Raspberry (aka, Wildberry) Ice Cream
I do love those wildberry twizzlers. They don’t make the big honeycomb-tube version of them, very sad, but they do put out some limited release regularly-shaped ones in wildberry flavour. Anyways, an ice cream based on that!
Ingredients:
340g / 12 oz blackberries
¼ cup turbinado sugar
2 tbsp freeze-dried raspberry powder
Instructions:
Mix the blackberries with the sugar, mashing them up a bit.
Let berries sit in sugar for an hour.
Put mix in a small pot and bring to a boil.
Add raspberry powder and stir to incorporate.
Turn off heat and let mixture cool a bit, then strain.
Get 1.25 cup syrup from the straining.
Mix syrup into half of the double-batch-base from above.
Cool in fridge for at least 4 hours.
Churn for about 20 minutes, until soft-serve consistency, then put into chilled container and freeze overnight.
TASTING NOTES: It’s good! Bright and deep, nicely sweet. Would a blueberry aspect help? Maybe.
WORTH MAKING: Yeappers peppers.
Recipe 026: Spicy Floral Chocolate Orange
This was one that got away from me, I’ll admit. I started off trying to use up a bottle of orange juice from the fridge, figuring with peach it’d make a nice fruity mix, but the orange was too tart and the peach needed roasting I did not give it. So I figured, how can I rescue this? Answer: chocolate, eventually.
Ingredients:
500ml of mandarin juice
300 grams of frozen yellow peaches
½ cup turbinado sugar
¼ tsp xanthan gum
2 tbsp clear corn syrup
¾ tsp kosher salt
400mL coconut cream
1 tsp ground cinnamon
~⚝ mystery chocolate mix ⚝~
Instructions:
Simmer the peaches in the juice over low heat, mashing once thawed to incorporate them well.
Mix sugar, cinnamon, and xanthan gum together, then add to juice, whisking well to incorporate.
Add the corn syrup, salt, and coconut cream, whisking well.
Add ~⚝ mystery chocolate mix ⚝~
Okay, I have to admit: I didn’t note down what I added for chocolate here. Probably I did 1/3 cup cocoa, 1/3 cup dark chocolate bits, 1/3 cup coffee, but like… spoilers, but this is a bit of a moot point cause of how this worked out.
Let cool, then chill in fridge for at least four hours.
Churn until soft-serve consistency, about 20 minutes.
Put in to chilled containers and into freezer overnight.
TASTING NOTES: It’s not disgusting, but it’s not great. It has a slightly grainy texture, and the notes of the peach throw it off.
WORTH MAKING: Naaaaah.
Recipe 027: Banana & Coffee Caramel w/ Espresso Chocolate Chunks
When you open up the freezer and see those bananas you put in there, sometime, months ago, you can’t really remember — we’ve all been there. This started as a thought of banana + peanut butter, but then I also wanted to use up the caramel I still had in the fridge from an earlier ice cream, and this is the outcome. I used a modified version of this recipe from Well Plated.
Ingredients:
400 grams frozen, peeled, and thawed bananas
5 large egg yolks
1.5 cups cream
1.5 cups whole milk
2/3 cups white sugar
¼ teaspoon kosher salt
1 tablespoon dark rum
1 tablespoon vanilla extract
1 espresso chocolate bar a friend gave you a while ago and has been in your fridge for a while too
Leftover caramel, about half a cup
1 tbsp of freeze dried coffee
1 tsp coffee extract
Instructions:
In a medium saucepan, mix & heat up the milk, sugar, and cream to just a slight bubbling.
In a small bowl, have the egg yolks. Add a little bit of the hot milk mix, and stir well. Add a bit more, stirring and incorporating, slowly.
Add the egg mix to the milk mix slowly, stirring well to incorporate. Keep the mix over low heat.
Once the mix reaches 170 to 175 F degrees (do the back-of-a-spoon test to check the custard formation if you’d like), take off the heat and strain into a bowl.
Add the bananas and mash well, mixing them throurghly into the custard. Then strain the custard again.
Add the vanilla and rum, stirring well.
Put custard into the fridge to chill for at least 4 hours.
Mix the caramel with the coffee extract and expresso powder, then put in fridge to chill alongside the custard (this helps the powder meld with the caramel).
Chop the chocolate bar into small chunks. Strain the chunks as well, to get out the tiny bits and flakes, leaving just the large chunks. This prevents the tiny chocolate from melting into the ice cream.
Churn the banana mix until soft serve consistency, about 20 minutes. Right before you’re done churning, add the chocolate chunks.
Put ice cream into chilled container. As you’re scooping it into the container, layer in the caramel between scoops.
Put in freezer to set overnight.
TASTING NOTES: This is great. This is really good ice cream. I am going to make more of this. A friend I gave this to said that it was her favourite out of all the ones I’ve made so far.
WORTH MAKING: Absolutely.
Thanks for reading, and let me know if you try any of these recipes. Every week I’ll be posting one (or two, or three) more, until we reach….