RecipeRooster

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Ingredients
yield: 1¼ quarts/1.2L
1) 5 cup (600g) strawberry, chopped
1) 85 g sugar
2) 4 egg yolks
2) 85 g sugar
3) 7 tbsp. (100mL) milk
3) 1 2/3 cup (400mL) whipping cream
3) 3 tbsp. (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 until thicken 3-5min. Do not go above 175F/80C.

Use ice water bath to cool rapidly, mix in puree and refrigerate overnight.

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.

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.