vault backup: 2026-03-14 11:36:31

french-vanilla-ice-cream.md

@@ -0,0 +1,55 @@
+---
+id:
+aliases: []
+title:
+tags:
+  - authorship/original
+  - destiny/permanent
+  - status/draft
+  - topic/hobbies/cooking/ice-cream
+  - type/recipe
+---
+# French Vanilla Ice Cream
+
+## Ingredients
+
+* 1 ½ cups whole milk
+* 1 ½ cups heavy cream
+* 1 tsp vanilla extract
+* ⅛ tsp salt
+* 4 large egg yolks
+* ⅔ cup granulated sugar
+
+## Instructions
+
+1. Add the milk, cream, vanilla, and salt to a sauce pan.
+    Simmer over medium heat for 10 minutes.
+
+2. While simmering,
+    add the egg yolks and sugar to a medium mixing bowl and beat well,
+    until the mixture becomes pale in color and has a smooth and airy texture.
+
+3. Still simmering the dairy,
+    add it one ladle at a time to the beaten eggs, continuing to whisk them constantly.
+
+    After a couple of ladles
+    add the rest at once and mix well.
+
+4. Pour the mixture back to the saucepan.
+    Simmer over low heat until the mixture start to thicken
+    and the internal temperature reaches 170-175°F
+    (about 10 minutes).
+
+5. Pour the mixture to a clean mixing bowl through a fine-mesh strainer.
+    Allow the mixture to cool on the counter for 30 minutes,
+    then cover and refrigerate until thoroughly chilled
+    (at least 2 hours).
+
+6. Churn the ice cream according to manufacturer's instructions
+
+7. Transfer the ice cream to an airtight container
+    and freeze for at least 2 hours before serving.
+
+## Notes
+
+* Makes about 3 pints.

ice-cream-making.md

@@ -0,0 +1,60 @@
+# Ice Cream Making
+
+## Churning
+
+## Storage
+
+Churned ice cream needs to be stored in an airtight container,
+otherwise ice crystals will form and ruin the texture.
+
+## Recipes
+
+### Churn Time
+
+Recipes frequently say to churn "according to manufacturer instructions"
+which is funny because my Cuisinart's instructions
+say to churn according to the particular recipe.
+
+The secret is that it doesn't matter.
+The ice cream is done churning when it sticks to the hook
+and visually stops circulating.
+That is, it's done churning when it's done churning.
+
+### Recipe Scale
+
+Recipes rarely mention what volume churn they're intended for
+(although they might provide an Amazon affiliate link)
+
+I have a Cuisinart ICE-21P1, a 1.5 quart model.
+Cuisinart does not give direction on maximum volume of un-churned ingredients.
+When making [[mint-chocolate-chip-ice-cream]],
+using three cups milk/cream and about a half cup of mix-ins,
+there was exactly enough capacity.
+
+### Half and Half
+
+Ice cream recipes use a ratio of milk and cream
+in order to control the fat content of the result.
+Usually just milk and heavy cream,
+but some evil people prescribe **half and half**.
+
+I rarely consume milk or cream, and they spoil quickly,
+so I'd prefer not to keep on hand
+any more milks of varying fat content than necessary.
+Luckily (as might be surmised from the name)
+half and half can be made at home,
+but not from half milk and half heavy cream
+(which are the dairy solutions I keep stocked).
+
+Half and half is half milk and half _light_ cream.
+light cream has about half the fat of heavy cream,
+so one part heavy cream to three parts whole milk
+is the correct ratio.
+
+### Sugar
+
+The source I referenced while writing [[mint-chocolate-chip-ice-cream]]
+directs one to pre-whisk the sugar into the dairy,
+but other recipe sources, including mine for [[strawberry-ice-cream]],
+just have you dump everything in the churn and hit go.
+I feel like this ought to be sufficient.

mint-chocolate-chip-ice-cream.md

@@ -3,6 +3,10 @@ id:
 aliases: []
 title: Mint Chocolate Chip Ice Cream
 tags:
+  - authorship/original
+  - destiny/permanent
+  - status/draft
+  - topic/hobbies/cooking/ice-cream
   - type/recipe
 ---
 # Mint Chocolate Chip Ice Cream
@@ -17,18 +21,31 @@ tags:
 
 ## Instructions
 
-1. In a medium mixing bowl, whisk the sugar into the milk until dissolved.
-    Stir in heavy cream and peppermint.
-    
-2. Turn on the ice cream maker and pour in the mixture.
+1. In a medium mixing bowl,
+    whisk the sugar into the milk until dissolved.
+
+2. Stir in heavy cream and peppermint.
+    Cover and chill the mixture for 1 hour.
+
+3. Turn on the ice cream maker and pour in the mixture.
     Let churn for 25 minutes.
-    
-3. In the last 5 minutes of churning,
+
+4. In the last 5 minutes of churning,
     slowly add in the chocolate.
 
-4. Transfer the ice cream to a container
-    and freeze for at least 2 hours before serving.
+5. Transfer the ice cream to an airtight container
+    and freeze for at least 3 hours before serving.
 
 ## Notes
 
 * Makes about 3 pints.
+
+%%
+
+## Chef's Notes
+
+* Chopping the chocolate is laborious and _very_ messy.
+    I suspect the texture is nicer and the result more "homemade" feeling,
+    but if you're not trying to impress, go with chocolate chips.
+
+%%

strawberry-ice-cream.md

@@ -0,0 +1,31 @@
+---
+id:
+aliases: []
+title: Strawberry Ice Cream
+tags:
+  - authorship/original
+  - destiny/permanent
+  - status/draft
+  - topic/hobbies/cooking/ice-cream
+  - type/recipe
+---
+# Strawberry Ice Cream
+
+## Ingredients
+
+* 1 1/2 cup fresh strawberries, pureed
+* 1/2 cup fresh strawberries, diced and mashed
+* 1 cup whole milk
+* 2 cups heavy cream
+* 3/4 cup granulated sugar
+* 1 tsp. vanilla extract
+* 1/8 tsp. salt
+
+## Instructions
+
+1. Add all ingredients to the ice cream machine.
+
+2. Churn the mixture until it no longer appears to be churning (about 25 minutes).
+
+3. Transfer the ice cream to an airtight container
+    and freeze for at least 3 hours before serving.