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On 7/29/2020 at 2:40 PM, Pool Boy said:

I personally find no reason to ever make corn ice cream.

That said, I generally have very god results with Jeni's recipes. I have not made any in a couple of years, but I vaguely remember there is a tiny amount f basic cream cheese in some of the recipes - I do not recall ever doing a corn starch slurry.

What was the source of the recipe - we have her book on this that us about 10-12 years old, not sure if they ever made another one or more recipe cooks or not.

I've got the book and used the recipe without riffing on it at all.  

But in other experiments, I made another peanut butter ice cream, using a condensed milk & cream base and peanut powder, and that turned out much closer to what I was hoping for.  I think I'll increase the amount of PB powder next time, or maybe layer in a straight peanut butter swirl as I'm packing it up.  

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Just finished making blackberry stracciatella ice cream using B&J's recipe for blueberry (with adjustments for sugar). This has been one of our go-to favorites for years as we usually pick a mass quantity of blackberries for jam each summer and use a pint for ice cream. After I macerate the blackberries with sugar and a bit of lemon juice, I usually mash them, pour the liquid into the sweet cream #1 base and then later add the solids when pouring into the machine. It comes out great with a mostly uniform purple color and light creamy blackberry flavor with a few chunks of berry bites. Once the churn has started to set, I add dark chocolate shavings or small chunks.

This time, after macerating I blitzed it with an immersion blender and pour the whole thing for churning and melted semi-sweet chocolate chips and drizzled in for stracciatela. I think it'll be pretty similar to the past but we really liked the stracciatella mix of mini and bigger thin chunks so went this way. It is freezing now, can't wait for a scoop soon.

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13 hours ago, weezy said:

Made a basil ice cream using the B&J base and steeping a big sprig of fresh basil in the cream.  It is marvelous with fresh peaches.

That is a great idea. I'll have to try that next. Just filled up my freezer with more blackberry stracciatella.

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Despite my continued devotion to B&J's recipes, I found I didn't really like their main chocolate recipe that calls for unsweetened chocolate. Instead I've started making Philadelphia style chocolate ice cream where there are no eggs and you use a mix of cocoa powder and melted chocolate. The cocoa powder makes for a rich taste and the melted chocolate balances it out to have a good chocolate taste that isn't too bitter. I normally use semi-sweet chips for the melted chocolate but sometimes throw in a quarter amount of dark chocolate for a dark flavor. Seems to be a winner with everyone so far.

Tonight I made a new recipe in honor of Rosh Hashana where we traditionally eat apples dipped in honey. I adapted this recipe for Apples & Honey ice cream from Chozen ice cream brand - https://www.bonappetit.com/entertaining-style/holidays/article/make-apples-and-honey-ice-cream-for-rosh-hashanah

I used my tried and true B&J sweet cream base #1, but followed this recipe for caramelized honey apples with some vanilla extract added. Unlike in the recipe above, I forgot to add vanilla to the ice cream base but I think I like it better this way. The honey flavor is more pronounced and less muted in competition with the vanilla. Not too difficult of a recipe, but the extra steps to carmelize the apples and then pureed some of them probably will mean this will be a once a year holiday recipe.

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had some cream and milk I wanted to use up, but it turned out I was low on sugar.  So I used brown sugar and made a batch of ice cream using a tempered B&J base to which I added about 1/3 cup natural cocoa, 1 tsp cinnamon, 1/2 tsp cayenne, and 1 tsp fresh ground black cardamom.  I'm calling it Bollywood chocolate.  The fresh cardamom really sings with the chocolate, but it's so strong it drowned out the cinnamon.  I would reduce it to 1/2 tsp in future batches.  Otherwise, I think it rocks.

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