Thanks for the input.

What is the texture of the ice cream made with cornstarch and cream cheese like?

LAZ wrote:Thanks for the input.

What is the texture of the ice cream made with cornstarch and cream cheese like?

It is creamy and complete. It's not too heavy and it's not too light. ( insert best Goldilocks' voice here ).

Leah, from start to churned ( depending on your machine, mine is apx. 25 minutes) is under an hour for a basic recipe without fruit or fancy mix-ins.

It scares me because it seems like it ought to be gummy, but I bow to your experience.

LAZ,

I finally made two ice creams from Jeni's book, both happened used a base of whole milk, drained yogurt, sugar, corn syrup, corn starch, cream and cream cheese. My reaction to the base: pudding, which I am sure neither one of us would ever use gummy as a description.

I thought I had clear corn syrup already at home. When I went to make it, I found I had dark corn syrup. I used the dark anyway, which gave the ice cream an off white color.

The ice creams made were a blueberry ripple lemon yogurt and rhubarb yogurt. I did add extra sugar to the rhubarb compote I made, because it was too sour as-is.

Regards,

LAZ wrote:It scares me because it seems like it ought to be gummy, but I bow to your experience.

I'm also making ice creams from Lebovitz's Perfect Scoop and may do a vanilla smack down of Jeni's, Lebovitz's, & CI.

The nice thing about Jeni's is it is not a lot of time, unlike making a custard, so give it a whirl.

My scientific-minded husband's comment about the cream cheese is that it's an easy/sneaky way to add stabilizers. Cream cheese contains one or more of xanthan, carob bean and guar gums.

LAZ wrote:My scientific-minded husband's comment about the cream cheese is that it's an easy/sneaky way to add stabilizers. Cream cheese contains one or more of xanthan, carob bean and guar gums.

If you read her book, it is the proteins she desires. She favored 'Organic Valley' cream cheese because of how it was made and that it lacked some of those stabilizers your husband mentioned.

If you obtain a copy of this book, Jeni spent a lot of time explaining her ingredient choices and their roles in this ice cream.

Regards,

pairs4life wrote:I'm also making ice creams from Lebovitz's Perfect Scoop and may do a vanilla smack down of Jeni's, Lebovitz's, & CI.

This would be a great dessert exchange or picnic contribution. You don't have to make all these ice creams, especially if others will bring some of the other recipes.

Regards,

Cathy2 wrote:

pairs4life wrote:I'm also making ice creams from Lebovitz's Perfect Scoop and may do a vanilla smack down of Jeni's, Lebovitz's, & CI.

This would be a great dessert exchange or picnic contribution. You don't have to make all these ice creams, especially if others will bring some of the other recipes.

Regards,

Agreed. I'm already working on Ferber inspired ice creams.

Well, I made some peach ice cream. I used the Ben & Jerry's recipe, mainly because I was intrigued by the way they handle the fruit. It is not terrific. Not enough peach flavor for my taste. Tasting the base before freezing, I was afraid it would be too eggy, but that was fine after freezing. I'm wondering whether the peachy flavor I'm after requires cooking the fruit down or if I should just give up and make sorbet.

Also the ice cream didn't even achieve soft-serve texture after 40 minutes, and the texture isn't terrific after I finally gave up and put it in the freezer, but I'm afraid that may mean my freezer is on the fritz again (or somebody left the door ajar) and the ice cream maker's canister wasn't cold enough. I'm considering letting it melt and rechurning it.

For anybody else attempting the Ben & Jerry's recipe, when they say it makes a "generous 1 quart," believe them. I doubled the recipe for my 2-quart machine and had enough leftover to make more than another quart. Assuming that the texture problems I had were temperature and not the recipe, this makes a pleasant, lightly peachy ice cream.

LAZ wrote:Well, I made some peach ice cream. I used the Ben & Jerry's recipe, mainly because I was intrigued by the way they handle the fruit. It is not terrific. Not enough peach flavor for my taste. Tasting the base before freezing, I was afraid it would be too eggy, but that was fine after freezing. I'm wondering whether the peachy flavor I'm after requires cooking the fruit down or if I should just give up and make sorbet.

Also the ice cream didn't even achieve soft-serve texture after 40 minutes, and the texture isn't terrific after I finally gave up and put it in the freezer, but I'm afraid that may mean my freezer is on the fritz again (or somebody left the door ajar) and the ice cream maker's canister wasn't cold enough. I'm considering letting it melt and rechurning it.

CI macerates peaches for an hour 1st. Then adds just the liquid to the custard base & the fruit the last 30 seconds of churn & some vodka.

David Lebovitz from the Perfect Scoop simmers peaches in sugar. Then adds them to a no-cook philly-style base with sour cream & heavy cream.

Jeni's Splendid has a peach Lambic ( sour beer) sorbet where the peaches are cooked with sugar & corn syrup until the sugar dissolves then chilled for a minimum of 2 hours . This reminds me of Christine Ferber's method of macerating the fruit in sugar. It draws quite a bit of water from the fruit.

In all three instances I suspect the purpose is to draw away water from the fruit. Water makes ice cream, icy, grainy, gritty, instead of creamy and smooth namely in the form of ice crystal formation. I also noticed that Jeni's Splendid doesn't have many "juicy" fruit recipes, e.g. stone fruits, melons, berries, and sorbets are few and far between, although if it weren't summer I doubt I would have noticed because so many of her recipes are fascinating, and thus far delicious.

The Ben & Jerry's recipe treats the fruit the same way as CI. Macerate finely chopped peaches with sugar for two hours, strain, add the liquid to the no-cook base, then stir in the fruit in the last two minutes.

I think that the fruit may need to be more concentrated to get the flavor I want, and the proportion of fruit to milk and cream may need to be higher. So I'm thinking that next time I may try starting with twice as much fruit and then cooking down the liquid.

I came across an interesting recipe that's just chopped peaches, sugar and mascarpone, which is probably delicious but I don't think it would be much like ice cream.

One of the best things I ever made was just alphonso mango puree, a spoonful of vodka and a spoonful of light corn syrup.

Well Jeni's splendid vanilla is lovely. I churned it a few hours ago. I also had a taste of David Lebovitz's blueberry cheesecake. It's delicious but the blueberries are more like little Popsicles than fruit.

Finally tried the watermelon lemonade sorbet I made from Jeni's splendid. I am already using different techniques, but this was lovely. A perfect tribute to the best that summer can offer.

The following are now available in my freezer as quarts :

From Jeni's Splendid at Home

Vanilla Bean
Watermelon Lemonade Sorbet
World's Darkest Chocolate

From Perfect Scoop by David Lebovitz

Vietnamese Coffee
Blueberry Fro-Yo
Blueberry Cheesecake

My Own Ferber Inspired
Cardamom Ice Cream with Peach & Raspberry

I have 2 more recipes I hope to get to soon.

On my agenda tonight is making Jeni's Goat Cheese Roasted Cherry Ice Cream and the Backyard Mint which I think I'm going to swirl in some dark chocolate shell. I've made her World's Darkest Chocolate and basic ice cream with raspberry swirl. I really am enjoying this book!

Hellodali wrote:On my agenda tonight is making Jeni's Goat Cheese Roasted Cherry Ice Cream and the Backyard Mint which I think I'm going to swirl in some dark chocolate shell. I've made her World's Darkest Chocolate and basic ice cream with raspberry swirl. I really am enjoying this book!

Have you tried her roasted pistachio?

Not sure whether it's been mentioned elsewhere on LTH, but Jeni's is opening a scoop shop in Lakeview at 3404 N. Southport. The original press on this in May suggested an August opening, but not sure whether that has changed.

Matt wrote:Not sure whether it's been mentioned elsewhere on LTH, but Jeni's is opening a scoop shop in Lakeview at 3404 N. Southport. The original press on this in May suggested an August opening, but not sure whether that has changed.

Good! I hope someday there is a flavor offered in the shop that is in her book. I would love to do a side-by-side comparison to her recipe made by her staff and those made by any of us.

I will be in Columbus this weekend. I was already planning to stop by one of her shops. If I mess up, I know I have a second chance very soon.

Regards,

Cathy2 wrote:

Matt wrote:Not sure whether it's been mentioned elsewhere on LTH, but Jeni's is opening a scoop shop in Lakeview at 3404 N. Southport. The original press on this in May suggested an August opening, but not sure whether that has changed.

Good! I hope someday there is a flavor offered in the shop that is in her book. I would love to do a side-by-side comparison to her recipe made by her staff and those made by any of us.

I will be in Columbus this weekend. I was already planning to stop by one of her shops. If I mess up, I know I have a second chance very soon.

Regards,

We should do an outing.

I didn’t get what you have meant by “little control over freezing time in the automatic machines”. Could you explain it to me please?

pairs4life wrote:

Cathy2 wrote:

Matt wrote:Not sure whether it's been mentioned elsewhere on LTH, but Jeni's is opening a scoop shop in Lakeview at 3404 N. Southport. The original press on this in May suggested an August opening, but not sure whether that has changed.

Good! I hope someday there is a flavor offered in the shop that is in her book. I would love to do a side-by-side comparison to her recipe made by her staff and those made by any of us.

I will be in Columbus this weekend. I was already planning to stop by one of her shops. If I mess up, I know I have a second chance very soon.

Regards,

We should do an outing.

Green Grocer and a few other local grocers sell Jeni's in pints. In fact, Green Grocer recently had a sampling of Jeni's. I have bought the salted caramel, and it was amazing. It was much richer than my attempt at making her salted caramel.

David Lebovitz's The Perfect Scoop is my go to cookbook for ice cream. I was skeptical of the cornstarch and cream cheese, but Cathy's description of pudding is quite accurate. The resulting ice cream is very creamy even when I use 1% or even skim milk instead of whole milk. I like how Jeni's recipes really showcase the flavor. Sometimes flavors get lost or diluted after being frozen.

Ice Cream Science - Reactions

https://www.youtube.com/watch?v=-rlapUkWCSM

The most sacred recipe in my family is for "Aunt Verna's Peach Ice Cream." I haven't seen another recipe here that uses rennet, so thought I'd share. To my mind it's a great version -- pretty light texture that lets the fruit shine.

It's way too early for peaches, but my guess is that the technique would work with other fruit. (For my Southern family those would be fighting words, but I'm not telling).

2 Qts Milk
1/2 pt. Whipping Cream
2 c sugar
3 junket tablets
1 T vanilla
Peaches, mashed and sweetened

Heat milk, sugar, and cream to lukewarm; cool. Dissolve junket in a little cold water. Add Junket to milk mixture and stir. Pour into freezer (have freezer liner inside freezer tub before pouring). Let set until curdled. It will look almost solid. Add peaches, stir very gently. Proceed to churning.

bfolds wrote:It's way too early for peaches

No. Not really. The best peaches of the year are about to be available.

Thanks for the tip! My mother and grandmother always used soft and/or bruised peaches for ice cream, since they need to be mashed before they go into the churn. With the weather we're having, this is definitely going to happen at our house within the next week or two.

Hi,

Smooth operator: Yotam Ottolenghi's ice-cream recipes

- Chocolate, Rose (water) and walnut ice cream
- Grilled bread pudding with lemon and basil ice-cream

Regards,

Does anyone have a good green tea ice cream recipe to recommend? I have two ice cream books at home and neither one has it. Thanks!

I've used David Lebovitz' recipe (from The Perfect Scoop) several times with very satisfactory results.

There's a copy here.

p.s. do NOT eat this after dinner, or you will be awake all night!