Man, thank you for all your ice cream work on Scooped. Your call for extra salt and to use both vanilla extract and a vanilla bean changed ice cream for me forever. Best of luck!
So, do people use clarified butter in ways that take advantage of its higher smoke point than butter? Like french fries fried in it? Or fried chicken? Searing steaks/meats?
The serrano is awesome, definitely better than jarred pickled jalapeños. Did this with sujuk instead of soppressata and oregano instead of basil.
This article is exactly what I needed after two years of ups and downs with strawberry ice cream. Once it came out amazing, once it came out bland, once it came out jammy, the inconsistencies go on.
Jeni's roasted strawberry buttermilk ice cream is really darn good. But sometimes you don't want tang, you just want strawberries and cream.
Looking forward to hitting up a farmer's market for some strawberries now.
THANK YOU for a ratio of oil to chocolate! Max, have you tried Greater's? I love their ginormous chunks of chocolate. Anything going on with their ice cream that allows such huge chunks to happen?
Awesome. I've done stuff like this at other joints.
Question: If a diner or breakfast joint does have real maple syrup, have you seen that as a good indication that their food is better than the average?
Max, you mentioned:
pro ice cream makers have access to better powdered milk than what's on sale at most supermarkets
I think the reason why the Double or Triple Chocolate brownies by Ghirardelli were not included is because this was for the *fudge* brownie variety.
Thanks, Kenji. Got one as a Mother's Day gift for a very happy wifey.
Dude, Kenji. This was awesome.
I thought Smashed Burger was a 1/3 lb or 1/2 lb of beef from Nick Solares? But then I see 3.2 ounces and 4.5 from a pic Damon Gambuto at the restaurant. Which is it?
Do you think the Kite Hill vegan cheese would work for a fully vegan pizza?
We're finally looking to buy a wok. Is the 14-inch Joyce Chen Flat-Bottomed Wok still your top recommendation?
Man, I miss Bravetart on Serious Eats. Bring her back?
Ghiradelli TRIPLE Chocolate from Costco = the king of all brownie mixes and I dare even say homemade brownies.
Forgot to mention sweeteners:
- 2/3 cup sugar
- 2 Tbsp corn syrup
I ditched the cream cheese from Jeni's recipe. Made it taste noticeably cheesy and the corn syrup did a fine enough job of making is scoopable.
Here's an idea: Churn your ice cream in your freezer or outside in the cold during winter.
One of the issues all of us without self-refrigerating machines face is having to run your ice cream machine in your 68-70 F home, let alone the 72+ F temps of a house in the summer. That means once churned, the ice cream starts to melt pretty fast when transferring from bowl to storage for the freezer.
Last year toward the beginning of spring, I decided to churn a batch of ice cream outside my front door. I figured being 40 F outside, it would work better than my toasty home interior. It was pretty good.
But then that got me thinking. In Chicago, we had just finished one of the most severe winters in history, the 2013 Polar Vortex. I thought, "what if during those days when it was 10 to 17 F below zero I were to churn my ice cream outside?" I'm waiting for the harsh winter to begin this year, and that's something that's only available during a certain time of year.
But that got me thinking yet another thought: why not churn the ice cream in a freezer itself at 4 F below?
Since my place I'm renting came with a second fridge/freezer in the garage that was mainly empty, I did just that. I searched on Google to see if others had done it and found a source that did, as well.
The results were excellent. Especially for egg-less ice cream. Churned super fast, super smooth, and almost the same denseness as egg-based ice cream without the added baggage it brings. And since it's so cold, it freeze-hardens faster, too.
I know most people don't own a second freezer, but for anyone who does with the space who can find a way to fit the ice cream machine in it, try it. If not, then churn it in your garage or on your porch/walk-out during the winter.
I have to agree that Philly-style ice cream is superior. That "fresh" flavor, even when heated and technically cooked (isn't all the cream I buy ultra-pasteurized anyway?) is so good. Not as "rich" per se, but it's still cream, super fatty.
I ended up making a hybrid between your approach to ice cream and Jeni's. I do:
- 2 cups cream
- 1 cup milk
- 1 tsp vanilla extract
- 1/2 tsp salt (which is more than the standard 1/4 but less than your recommended 1 tsp which I found to be too salty)
And since I'm heating my base:
- 1 vanilla bean
- 4 tsp corn starch or 2 tsp tapioca flour (Bob's Red Mill, had it since Jeni recommended it and I found it to be twice as strong as corn starch)
The result is something so much... how do I say it... cleaner tasting than an egg-based ice cream. Not only does no eggs not interfere with the ice cream itself, it also lets things like caramel sauce and chocolate syrup allow to be fully tasted, as well.
Never had Swedish meatballs before until my wife made them a few months ago for an Eid potluck. We followed an Alton Brown recipe, just made them all-beef to keep Halal. I must say, I was not entirely impressed by Swedish meatballs as a dish. They didn't exactly fly off the table, either. We froze the leftovers.
However, a few months later we busted them out and my wife out of nowhere decided to put sriracha on them. Insanely good. And we are not "sriracha on everything" types. I don't like how people use it to mask the flavor of everything. But this, between the sweet, spicy sriracha and rich meatballs, somehow worked out really really well.
I will re-visit Swedish meatballs using your recipe here, and when I do, sriracha may be involved.
Kenji, if I were to add in dried cranberries, how should I? Minced fine-ish and thrown into the flavor base mix?
So, I was never able to find success with keeping the steel just a few notches below the broiler with my steel in both mine and my mother's ovens. Seems like the broiler was browning the top of my pies before the bottoms even crisped up let alone browned or charred. I ended up finding an optimal balance with the steel on the second to lowest rack and the broiler on. I wonder how that would affect me throwing kale onto my pizza, given my broiler is much higher when I bake. Only one way to find out :)
It's easy to throw together, browns and puffs beautifully even without cold fermentation
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