From 1da1189499f1e025258ebd5406797a26def0e979 Mon Sep 17 00:00:00 2001 From: Zane Meyers Date: Sat, 14 Mar 2026 11:36:31 -0400 Subject: [PATCH] vault backup: 2026-03-14 11:36:31 --- french-vanilla-ice-cream.md | 55 +++++++++++++++++++++++++++++ ice-cream-making.md | 60 ++++++++++++++++++++++++++++++++ mint-chocolate-chip-ice-cream.md | 33 +++++++++++++----- strawberry-ice-cream.md | 31 +++++++++++++++++ 4 files changed, 171 insertions(+), 8 deletions(-) create mode 100644 french-vanilla-ice-cream.md create mode 100644 ice-cream-making.md create mode 100644 strawberry-ice-cream.md diff --git a/french-vanilla-ice-cream.md b/french-vanilla-ice-cream.md new file mode 100644 index 0000000..6f84cfb --- /dev/null +++ b/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. diff --git a/ice-cream-making.md b/ice-cream-making.md new file mode 100644 index 0000000..0ff4be0 --- /dev/null +++ b/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. diff --git a/mint-chocolate-chip-ice-cream.md b/mint-chocolate-chip-ice-cream.md index 97ba250..43fab15 100644 --- a/mint-chocolate-chip-ice-cream.md +++ b/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. + +%% \ No newline at end of file diff --git a/strawberry-ice-cream.md b/strawberry-ice-cream.md new file mode 100644 index 0000000..15611ab --- /dev/null +++ b/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.