Go to the Recipe: Jersey Milk Ice Cream
I LOVE this recipe. So good, so refreshing, very crushable.
After making it twice I subbed 50g of cream with crème fraiche, and I liked it even more. Not tart enough to make it taste really sour, but just a touch of tang.
Also, I'm realizing that I love the flavor release of ice cream with no stabilizers at all. Granted they don't keep well after being spun in the creami, but for eating right after spinning; divine!
Just gave this a try and while I wasn't sure what to expect I was really happy with the flavor and texture.
Glad you like it! It's one of my favorites and I make it all the time.
Can corn syrup be substituted for glucose syrup (+/- any adjustments to amount of sugar to control sweetness)? Or any other syrups easily found in grocery stores? Thanks!
Question about the cook step: This recipe is all about that 'fresh milk flavor', and yet it calls for cooking the base to 74c. Is this a safety step, or is it a functional step? I would like to keep it as 'uncooked' as possible for taste reasons! If it is a safety step, it is odd, as this temp differs from both the high-temp pasteurization temp, and the low-temp one.
Basically, can I bypass this step? What may I be losing?
This step serves a duel purpose. For one it helps pasteurize the milk for safely reasons as well as melts the fat to help it emulsify during blending. If you want to avoid heating it for the concern of killing flavor I would heat the milk slightly to melt the fat then blend. Having the base emulsified will help reduce ice crystals from forming.
