Hello, My Name Is Ice Cream: The Art and Science of the Scoop by Cree Dana

Author:Cree, Dana [Cree, Dana]
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2017-03-28T04:00:00+00:00

Make the raspberry mixture. Whisk together the raspberry puree, buttermilk, and malic acid in a small bowl. Set in the refrigerator.

Boil the dairy. Place the milk, cream, sugar , and glucose in a medium heavy-bottomed saucepan over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching. When the dairy comes to a full rolling boil, reduce the heat to a low simmer for 2 minutes . Remove the pot from heat .

Infuse. Stir the anise hyssop into the dairy, and allow to infuse for 30 minutes.

Strain and chill. Strain the infused sherbet base through a fine-mesh sieve, into a shallow metal or glass bowl, discarding the leaves. Fill a large bowl two-thirds of the way with a lot of ice and a little water. Nest the hot bowl into this ice bath, stirring occasionally until it cools down.

Mix the sherbet base with the raspberry mixture. When the sherbet base is cool to the touch (50°F or below), remove the bowl from the ice bath . Add the raspberry mixture to the base, whisking until evenly combined.

Strain. Strain the sherbet through a fine-mesh sieve to remove the particles of fruit that may remain intact. (This step is optional, but will help ensure the smoothest sherbet possible.)

Cure. Transfer the sherbet base to the refrigerator to cure for 4 hours, or preferably overnight. (This step is also optional, but the texture will be much improved with it.)

Churn. When you are ready to churn your sherbet, place it into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. The sherbet is finished churning when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes.

Harden. To freeze your sherbet in the American hard-pack style, immediately transfer your finished sherbet to a container with an airtight lid. Press plastic wrap on the surface of the sherbet to prevent ice crystals from forming, cover, and store it in your freezer until it hardens completely, between 4 and 12 hours. Or, feel free to enjoy your sherbet immediately; the texture will be similar to soft-serve.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.