Just in time for summer - ice cream recipes
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Innovative ice-cream makers serve up secrets for wild recipes in a new cookbook
If you’re intimidated by the idea of making ice cream at home, just think of it as making soup. That’s advice from Tyler Malek of Salt & Straw, the innovative gourmet ice cream maker known for its ever-changing lick-able treats.
“Making a pint of ice cream is very similar to making a pot of soup where if you have a good stock recipe — like chicken stock, vegetable stock — then you start just adding to it until it tastes good,” he says from his kitchen in Portland, Oregon.
“If you have really good stock base recipe, you could blend strawberries into it and make strawberry ice cream. You can drizzle chocolate into it and make chocolate ice cream. You can do really anything.”
https://apnews.com/article/ice-cream-recipe-salt-straw-cookbook-b5c6fe45e1a37501947017e2694e11bc
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His recipes sound over complicated. dry milk powder?, xanthan gum?, corn syrup? These ingredients are totally unnecessary to good ice cream. One of the reasons I make my own is because store bought is full of fillers and stuff. In general, when it comes to food, I like to start basic and dress it up, not turn it into everything but the kitchen sink.
Eggs, milk, cream, sugar, and vanilla is all you need to make superb ice cream. That and a little (and I mean just a little) practice making custard bases. I prefer to make vanilla most of the time and top it with strawberry syrup or chocolate syrup or chocolate chips, etc.
