Cooking with Chef Mary

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The Lone Star Seasonal Ice Cream Series

It is summer again in Texas, ok, well not really it is only in the 80's, real summer here is over 100* and lasts 2 solid months. But the change in the weather has inspired me to create summer things. When I first moved here, it was indeed the beginning of the summer in 2008 and Austin hit a 45 day streak of 105* days. It was so hard to stay cool, the humidity unbearble and really not much of an appetite. Meagan and I took to eating icecream instead of proper meals. Now I know that sounds dangerous, especially since neither of us have a girlish figure that comes easily, but to my surprise a diet of icecream and salads actually was a tasty way to survive the heat and loose excess weight at the same time.

 

This year I am committed to making the most of the season and work toward creating some sparkling new flavor profiles. Tomorrow i make my first trip to the Austin Farmers Market to see what April will bring me to work with.

 

It is kind of like a great big mystery basket!!

 

So far I have worked out the base, took advantage of some beautiful berries the local market had to offer and have begun the summer fun! 

Lone Star Ice Cream Series

1. Sweet Cream Base
2. Blackberry Ice Cream
3. Strawberry Ice Cream
4. Raspberry Ice Cream
5. Chocolate Ice Cream

 Sweet Cream Base

1 Qt Heavy Whipping Cream
1 Qt Half and Half
1 1/2 Cups Sugar
12 egg yolks
pinch of salt

In a bowl whisk together yolks and sugar, beat to a ribbon. In another pan combine the liquid ingredients and scald.  Temper yolks and finish combining. Place in a bain marie and cook until custard coats the back of a wooden spoon with a nice nappe.

Strain and cool.

The custard is ready to combine with choice of flavors before placing in the ice cream machine.

Variations

raspberry, strawberry or blackberry are prepared the same way.

Rinse the fruit and place in a bowl. Macerate with sugar, the juice of 3 oranges and 1 lemon, vanilla.

The fruit must be macerated for 3 hours or overnight, bring to a boil, strain. Cool the fruit mixture.

Add fruit base to the custard, tast and reseason as needed.

The mixture is now ready to place in the ice cream machine. An old fashion machine takes aproximately 40 minutes to create a very soft serve mixture. Place in a container and cure ice cream for 4 hours minimum. overnight is preferable

Chocolate

Dissolve cocoa powder in a small amount of the hot custard until it is smooth. Add back to the larger amount. I have found that Cocoa powder creates a much smoother product than melted chocolate. You will need to add to taste, until the custard reaches the desired level of chocolate richness.