the ice cream trials....

VANILLA BASE 

1 3/4cups heavy cream
1 1/4 cup whole milk
3/4 cup sugar
1/8 teaspoon fine sea salt/ 1/4 for saltier 
1 tablespoon vanilla extract

STUFFS : 2 cups total/ brownies, cookies (oreos), and chocolate candy like reese's or twix but only the right side
Instructions

Pour 1 cup of the cream into a saucepan and add the sugar, salt. 

Add the vanilla pod to the pot. 

Warm the mixture over medium heat, just until the sugar dissolves. 

Remove from the heat and add the remaining cream, milk, and vanilla extract (if using extract). Stir to combine and chill in the refrigerator.

When ready to churn, whisk mixture again and pour into ice cream maker. 

Churn according to the manufacturer's instructions - mine is a Kitchenaid frozen bowl and it's 20 minutes. 

Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve. Enjoy!

Ok that being said, this is just vanilla extract and i totally skipped the heating and moved on to just measuring and whisked everything together and poured it into the ice cream churn and vola! freakin' ice cream 20 minutes late. 

Now if you are going to add ingredients that need to be incorporated into the base then yes, heat away but if its simple then it's not necessary. 

I did a second batch and added 2 tbs of coco powder and did not heat. this got a bit clumpy and i had to whisk for a bit. 

more adventures to come.

SALT & STRAW’S ice cream base

(Makes about 3 cups)

Ingredients:

• 1/2 cup granulated sugar
• 2 tablespoons dry milk powder
• 1/4 teaspoon xanthan gum (Yes, I’m easy to find!)
• 2 tablespoons light corn syrup
• 1 1/3 cups whole milk
• 1 1/3 cups heavy cream

Directions:

1. Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.

2. Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.

3. Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)

Salt & straw’s honey lavender ice cream

(Makes about 2 pints)

Ingredients:

• 1/4 cup wildflower honey
• 1/2 cup dried lavender (buds only)
• 3 cups Ice Cream Base (recipe below), very cold
• 10 drops natural purple food coloring, preferably India Tree brand (optional)

Directions:

1. In a small saucepan, combine 3/4 cup water and the honey. Bring the mixture to a boil, stirring occasionally, then take it off the heat. Stir in the lavender, cover the saucepan, and let steep at room temperature for at least 4 hours or overnight.

2. Pour the syrup through a fine-mesh strainer into a container, pressing on the flower buds to extract as much liquid as possible. Chill until cold and use it right away, or refrigerate it in an airtight container for up to 2 weeks.

3. Put the lavender syrup, ice cream base, and food coloring (if you’re using it) into a bowl and whisk to combine. Pour the mixture into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of soft-serve (depending on the machine).

4. Transfer the ice cream, scraping every last delicious drop from the machine, into freezer-friendly containers. Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.