We're still learning and adjusting with our CB-350, and are curious what the max base fill for the machine is... for a very low overrun ice cream? We haven't gone beyond 3.5 quarts, but are wanting to test 4 quarts today. Any experience/suggestions with this? We've received different answers between the ET manual, our sales rep (who is experienced operating them), and others. Thank you!
Strauss has my favorite vanilla bean (prepackaged at least) ice cream of all time.
...And I don't get it. Their ice cream is not super "scoopable," and tends to break and crumble. Usually not my favorite texture, but it somehow works so well with the flavor, and the mouthfeel is excellent. They use all the same ingredients you might find in a high-quality ice cream, so does anyone have an inkling of what the secret is?
Our favorite recipe was inspired by a trip to the Cotswolds years ago.
"Yesterday's milk; today's ice cream!" Cute little ice cream cart with amazing blackcurrant clotted cream ice cream.
It's also the recipe that inspired the small-batch creamery we started a few months ago!
Even if you aren't a huge fan of blackcurrants (I am not), the tartness is so well balanced by the ice cream and getting it down into a jammy compote helps a lot.
1 Cup Heavy Cream
1.5 Cup Milk
1/4 Cup Clotted Cream
140 Grams Sugar
4 Egg Yolk
1/2 Teaspoon Vanilla
3-4 Tablespoons Blackcurrant Preserve (Like Tiptree), or make your own compote
Thin, frozen clotted cream chips (If you like clotted cream, we love spreading out a thin layer on parchment, freezing, and then breaking up into small chips to incorporate after churning)
0.8 Grams LBG, if you want stabilizer
Whisk together LBG and sugar, and cold whisk into milk and cream.
Add in clotted cream to melt.
Get up to 185 F to fully hydrate LBG if you use.
Temper eggs.
Strain.
Ice bath.
Vanilla after cooled.
Immersion blend after cooling.
We put the blackcurrant into the machine while it's partially frozen. You could also incorporate after churning if you want a nice swirl. Clotted cream chips after churning too.
Super high butterfat content here... like 17% or more, depending on the milk and cream you use. Works out fine on our Whynter at home, but our CB-350 in our commercial kitchen does create some butter flecks on the dasher (they stick there and don't come out with the churned ice cream though). We're still working on figuring out if this is something we avoid with different churn time and RPM.
Probably our favorite flavor we make. Hope you enjoy if you try!