Go to the Recipe: Course 4: Farm and Garden (Savory Ice Cream Salad)
Quick question: Ice cream better to use liquid nitrogen or use the kitchen aid with ice cream bowl?
Liquid nitrogen if you can get it. It'll freeze quicker with a better mouthfeel and take way less time.
Where can I get raw milk in San Francisco?
Rainbow Grocery has it weekly, generally.
What are the fat percentages of the cream and milk you used in that (awesome looking) ice cream?
It was normal 3.25% raw whole milk and 35% heavy cream.
What function does the dry milk powder serve here?
It provides non-fat milk solids that stabilize the ice cream mix and give it a non-icy texture.
I don't really think it's possible to easily access raw milk in my country. Can I substitute it with normal milk?
wschreuders: I talked to the chefs, and you can. The raw milk gives the ice cream this light, fresh flavor that you can't get otherwise, but the dish can still work with "normal" milk.
This is awesome.
I can make this ice cream with pacojet ?
Would this recipe work subbing buttermilk for some/all of the raw milk? Or would the other elements need to be tweaked to provide the optimum fat content?
Yep!
Is it possible to sustitute the glucose syrup with dry glucose powder ???
In the two photos above, it looks like the ice cream is resting on top of faux dirt. Care to share the details on that component?
what is the foam in the picture?
@James buttermilk should work fine in this case. Fat should be pretty similar to whole milk.
Yes its possible. It will give you a softer, though less sweet ice cream. You may need to adjust the amount in the recipe slightly for best results.
The faux dirt is a pumpernickle crumble.
The foam is a simple lemon/olive oil dressing. We add a small amount ≈1% powdered soy lecithin to mix and buzz it up to make the foam.
After churning, does ice cream made with liquid nitrogen stay "frozen/hard/solid' longer than a more traditional method? I am trying to judge what I am going to be up against from the stand point of safely doing the smoke show with the nitrogen and getting everything on the table before the ice cream starts to melt.
Did you use unhomoginized, unpasteurized raw milk? Or just really fresh whole milk? I can get both (from Jersey, no less), just need to know which one to use.
Waiter, my plate is half empty! When will this absurd trend ever stop?
Can I substitute glucose syrup with inverted sugar syrup?
very nice
Served this last night as a salad. It worked incredibly well. Added a bit of chili to the vinaigrette which made the overall taste even more interesting. People licked their plates clean with the tongue!
I substituted glucose syrup with honey and all went well.
That is good to know. I have been making ice cream all weekend using dry ice and wanted to tackle this next. Did you use raw milk? Yours looks great!
Interesting recipe!!
Try this recipe - Mustard Green Salad https://mygreencookbook.com/mustard-greens-salad/
Ingredients:
3 Tomatoes small
1 cup Mustard Greens
2 Lettuce Leaves big
5 Walnuts
1 tsp Olive Oil
1 pinch Salt
1 pinch Black pepper
1 tbs Dressing
Fresh and Healthy!)
Where do you get the raw milk from? I'd love to try it but can't find it anywhere.
Hi Zach. we have a couple of local farms that we can purchase raw milk from in Pike Place market. It is going to depend on where you live. But most farmers markets, or local natural coop stores should have it.
