How to Make Ice Cream (Pt 1) | Bake It Up a Notch with Erin McDowell

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whole milk

Coconut cream reduces dairy content and adds a tropical flavor.

whole milk

🥗Healthier: almond milk

💰Cheaper: skim milk

Almond milk is lower in calories and adds a nutty taste.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with unique flavor notes.

chocolate chips

🥗Healthier: dark chocolate chunks

💰Cheaper: chocolate syrup

Dark chocolate chunks offer richer flavor without added sugar.

Introduce the episode and the special guest, Rose Levy Beranbaum.

Discuss the importance of butter fat in ice cream and how it differentiates various types of frozen desserts.

Explain that custard base ice creams are thickened with egg yolks and have a minimum of 10% butter fat.

Mention that the average egg yolk is smaller than before, suggesting a range of 6 to 9 yolks for recipes.

State that the egg yolks, milk, and sugar can be combined without tempering, as they will be heated together.

Prepare the dry ingredients by whisking together cocoa powder, sugar, malt powder, espresso powder, and salt in a bowl.

Move to the stovetop and add whole milk and a portion of heavy cream into a saucepan.

Add glucose or corn syrup, egg yolks, and the dry sugar mixture to the saucepan and stir to combine.

Heat the mixture over medium-low heat, stirring constantly until it reaches a temperature of 170 to 180 degrees Fahrenheit (79 to 82 degrees Celsius).

Use a thermometer to monitor the temperature while stirring to avoid scrambling the eggs.

Once the mixture reaches the desired temperature, strain it into a bowl with finely chopped chocolate to melt it.

Scrape the mixture well while straining to remove any clumps or protein strands that may have formed during cooking.

Stir the mixture until the chocolate is fully melted and combined with the custard base.

Add the remaining heavy cream to the mixture to cool it down.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens