Mark your calendars! I'll be LIVE at the Hudson Farmers' Market on Saturday, September 21. Bring your questions, your quandaries, your culinary paradoxes! I will bring ADVICE!
When I moved to Stephentown, NY, from NYC in 2015, I knew I was going to be 40 minutes from Guido’s in Pittsfield, MA, I decided I would make all my own ice cream. And I have. I make Jeni Britton Bauer’s Sweet Cream ice cream most of the time. Cream cheese is the stabilizer, and I usually use Lyle’s Golden Syrup as my inert sugar. If I were making corn ice cream, I would probably steam corn in the summer, cut it off the cob, cream it, strain it, freeze it, and use it to replace some of the cream/milk in the recipe. Two other good ice cream books are Hello, My Name is Ice Cream by Dana Cree and LaGrotta: Ice Creams and Sorbets:a Cookbook by Kitty Travers. They are both excellent and well worth looking into, especially for adaptations and interesting, unusual flavors.
When I moved to Stephentown, NY, from NYC in 2015, I knew I was going to be 40 minutes from Guido’s in Pittsfield, MA, I decided I would make all my own ice cream. And I have. I make Jeni Britton Bauer’s Sweet Cream ice cream most of the time. Cream cheese is the stabilizer, and I usually use Lyle’s Golden Syrup as my inert sugar. If I were making corn ice cream, I would probably steam corn in the summer, cut it off the cob, cream it, strain it, freeze it, and use it to replace some of the cream/milk in the recipe. Two other good ice cream books are Hello, My Name is Ice Cream by Dana Cree and LaGrotta: Ice Creams and Sorbets:a Cookbook by Kitty Travers. They are both excellent and well worth looking into, especially for adaptations and interesting, unusual flavors.