Ice Cream Dreams
Bombe shells
IceCream cones
Equipment
- ice cream cone iron
Ingredients
Ice Cream Cones
- 2 large EGG WHITES
- 1/4 cup heavy cream
- 1/2 cup sugar
- 1/4 tea sea salt
- 1 tea vanilla extract
- 1 tea almond extract
- 5 tablespoons butter melted
- 2/3 cup flour
Instructions
- combine egg whites and cream. whisk to combine
- add sugar, salt extracts and whisk for a minute.
- add the melted butter
- add the flour and whish until smooth
- cook the cone in waffle iron
- shape as a cone – with no hole in the bottom.
Jeni’s Splendid Ice Creams at Home
these ice creams are splendidISBN 978-1-57965-436-B
Equipment
- page 15 of Jeni's Splendid ice creams at home dives into equipment and ingredients.
- From Jeni: All of these ice creams can be made with ordinary home equipment. The only special item is an ice cream machine.
- Food Processor – chopping fruits and nuts.
- Whisk – Stainless Steel
- Measuring Cups
- Sieve
- Cheese Cloth
- Parchment paper
- Heat Proof Spatula
- gallon zip lock bag
- large bowl for ice bath
- Freezer
Materials
Chocolate Syrup
- 1/2 cup unsweetened Cocoa powder
- 1/2 cup brewed coffee replace coffee with Zinfandel
- 1/2 cup sugar
- 1 1/2 oz bitter sweet chocolate (55% up to 70% Cacao) finely chopped
IceCream Base
- 2 cups whole Mike
- 1 table spoon cornstarch plus
- 1 tea spoon cornstarch
- 1 1/2 oz cream chees (softened)
- 1/8 tea salt
- 1 cup heavy cream
- 1 cup sugar
- 2 tablespoons light corn syrup
Instructions
- Freezing ice cream into a smooth mass is a process. Math and Science is required. Jeni.
Syrup
- combine coffee, cocoa and sugar in a small sauce pan. bring to the boil for 30 seconds.
- remove and let stand for 5 minutes.
- stir until smooth. set aside.
Ice Cream base
- mix 2 table spoons of the milk with the cornstarch to make a smooth slurry.
- whish the cream cheese, warm syrup and salt until smooth.
- get a large bowl and fill with ice for the chilled ice bath.
Cook
- combine milk, cream, sugar and corn syrup over medium heat.
- boil for 4 minutes.
- remove from heat and add the slurry.
- return to heat. stir with heat resistant spatula until thickened. about one minute.
Chill
- slowly add the hot milk mixture into the cream cheese mixture until smooth.
- pour the mixture into a one gallon freezer bag and submerge the sealed bag into the ice bath.
- let rest for 30 minutes
freeze
- pour the ice cream base into the frozen canister and spin until thick.
- freeze for 4 hours.
Notes
From Jeni: ingredients:
for more in depth insights – turn to page 15.
use whole milk and heavy cream. when yogurt is called for use low fat plain yogurt.
Chocolate* the better quality the more complex the flavor.
Extracts and flavoring – invaluable. use pure natural flavorings.
Corn syrup and Tapioca Syrup. both of these syrups are sugars which has a moisture – attracting quality
Cornstarch and Tapioca Starch – natural thickeners that absorb and hold water.
As 2021 summer continues – even the sweet shops are affected. the escape is reading through Life and Culture. From the Archive of July 24 2019 the book of the month recommends Jeni Britton Bauer. Becky from the Washington Post writes about the inspiration of the cult chain ‘ Jeni Splendid Ice creams’. It is so fun to tell your story through ice cream. Here is a recipe from the book. Dive straight in.
Notes: bombebasticks are portable ice-cream cones and are note worthy. coat the inside of the cone with chocolate and let it set. fill with ice-cream of your choice. allow to freeze for an hour. re-dip into chocolate and top with pretzels, nuts, chips…