![]() ![]() ![]() Whisk together your sugar and egg yolks until combined. Heat over medium or medium-high until it’s just at a soft boil, then remove from heat. In a medium saucepan, combine cream, milk, and salt. ![]() Vanilla ice cream - adapted from the humphry slocombe ice cream book yield = 1 quartĬreate an ice bath for your final mixture to cool down in a large mixing bowl. This sauce is easiest to work with once chilled, and it needs to be chilled before you mix your ice cream (you don’t want it to melt all your hard work!) Transfer sauce into a sealable container and chill in the fridge. Keep mixing every minute or so until it cools down so that it’s not super-hot to the touch. Once mixture is boiling, keep mixing for one minute, then remove from heat. To keep mixture from burning on the bottom, move the spatula through the sauce constantly, making figure 8s and scraping the bottom of the pan to ensure nothing is sticking and periodically scraping down the sides if any sauce has started sticking there, too. Whisk until mixture until all cocoa powder is incorporated into the mixture, then switch to a heat-proof spatula. Fudge ripple sauce - adapted from Epicurious - yield: 1 pint (you’ll have extra - scale down if you want)ġ60 grams glucose syrup (use light corn syrup if you’re a regular person and don’t stock glucose at home)Ĭombine all ingredients except for your vanilla extract into a medium saucepan, place it over medium heat, and start whisking. ![]()
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