RecipeRooster

Where cravings drives search for recipes and the creation of delicious homemade food

Ingredients
yield: 1¼ quarts/1.2L
1) 600g strawberry, chopped
1) 85 g sugar
2) 4 egg yolks
2) 85 g sugar
3) 100g whole milk
3) 400g whipping cream
3) 69g honey or corn syrup

Combine (1) set aside, stir occationally till sugar dissolves, then blend and strain mixture. Refrigerate the puree.

Saucepan (3) bring to a boil ~170F, remove from heat.

Cream (2) until light and fluffy in a big bowl, and temper with the hot milk. Heat for 20 minutes. Do not go above 175F/80C.

Use ice water bath to cool rapidly, mix in puree and refrigerate overnight. Weight of ice cream mixture 1171g

Process in ice cream maker the next day.

Ingredients
yield: 1 quart
1) 1½ cup (345g, 12.17oz) whole milk
1) 1 vanilla bean
2) 4 egg yolks
2) 2/3 cup (124g, 4.37oz) sugar
4) 1½ cup (339g, 12oz) whipping cream

Heat (1) split vanilla bean and scrap seed into milk bring milk to simmer with the pod.

In a big bowl combine (2) then temper with hot milk mixture 170F.

Heat (4) in a separate sauce pan 170F. Combine milk and cream mixture and heat until thickened ~30min. Do not go above 175F/80C.

Strain mixture and use ice water bath to cool rapidly then refrigerate overnight.

Process in ice cream maker the next day.

Pictured above is double recipe

Ingredients
yield: 1 quart
1) 2 cup whole milk
2) ¼ cup (18g) loose leaf earl grey lavender tea
3) 4 egg yolks
3) 1/3 cup (64g, 2.26oz) sugar
4) 2 cup whipping cream

Pictured above is double recipe. Final weight 1750g.

Heat (1) then add in the tea (2) and let it steep for 5 minutes.

Strain mixture and strain again through a finer mesh.

In a big bowl combine (3) then temper with hot milk mixture 170F.

Heat (4) in a separate sauce pan 170F. Combine milk and cream mixture and heat until thickened ~30min. Do not go above 175F/80C.

Strain mixture and use ice water bath to cool rapidly then refrigerate overnight.

Process in ice cream maker the next day.