Ice Cream

.....when our ice cream melts, because it's so damn HOT outside!!! Damn, mother nature! Give me more then 30 seconds before my 3 scoop turns into a drippy mess on my hands! Now I gotta wash my hands! They're all sticky, and full of mint chocolate chip!

https://afoodloverskitchen.com/mint-chocolate-chip-ice-cream/

This is a picture of the side of my market ice cream freezer. It's a bar fridge sized vertical freezer that I put in the back of my van and run off the van's AC power to get to market then switch over to a small, very quiet generator at market. These cards have magnetic strips on the back so they stick to the freezer and I can move them to the back when a flavour sells out.

Most of our ice cream starts with the same vanilla base recipe.

RECIPE

1 L (4 cups) table (10%) cream (Half and Half in the US)

300 g (1 1/2 cup) granulated sugar

500 ml (2 cups) whipping (35%) cream

15 ml (1 tablespoon) vanilla extract

I add 250 ml to 500 ml of whatever the addition is. (See NOTE 1)

PROCESS

Pour the 10% cream into a 2 L (8 cup) container.

Add the sugar and stir until the sugar is completely dissolved. (See NOTE 2)

Add the 35% cream and vanilla extract and stir to mix.

Cover the container and put it into the fridge to chill or add it directly to your machine.

NOTE 1: If I'm using (Canadian) Smarties (like M&Ms but better) I use less because they pack very densely. If I'm adding nuts or something that packs more loosely I use more. When I'm making raspberry or blackberry or other fruit ice cream I use about 300 ml of mascerated berries (add about 12.5 g (1 tablespoon) of granulated sugar to the berries then mash them coarsely with a fork. Set them aside for 30 minutes or so to mascerate.) If you're using raspberries or blackberries or any other berries in the family always add them at the very end, just before the ice cream is finished or better, stir them in by hand after the ice cream is frozen. Berries in the family will produce very airy, almost foamy ice cream if added at the beginning.

NOTE 2: The sugar will not dissolve easily in the 35% cream or a mix of the 35% cream and 10% cream. It's much easier to dissolve it in the 10% cream then to add the 35% cream once it's dissolved.

This is a home made 18% milk fat ice cream with cinnamon and cayenne. It starts as a rich, creamy chocolate ice cream with a hit of cinnamon then it brings the burn.

The is a great ice cream for people who want a bit of pain with their pleasure.

Aztec Chocolate Ice Cream

INGREDIENTS

500 ml (2 cups) whipping cream (35%)

150 g (1 1/2 cup) granulated sugar

50 g (6 tablespoons) unsweetened Dutch-process cocoa powder

1 1/4 teaspoons ground cinnamon

1/8 teaspoon salt

2 teaspoons cayenne powder (see NOTE)

85 g (3 ounces) semisweet or bittersweet chocolate, chopped

15 ml (1 tablespoon)vanilla extract

1 L (4 cups) table cream (10%) (Half and Half in the US)

PROCESS

Put the whipping cream, sugar, cocoa, cinnamon, salt, and chili powder in a pot.

Heat over medium heat whisking constantly. It will begin to foam up as it begins to boil. Turn the heat off immediately.

Add the chocolate and stir until it's completely melted.

Add the vanilla then slowly add the 10% cream while stirring (or whisking.)

Put in the fridge for a couple of hours until well chilled.

Put it in your ice cream machine and run it until it's frozen.

Get a bowl, a spoon, and a Kleenex and you're ready for a delicious ice cream experience.

P.S. The tissue is for your runny nose.

NOTE: 2 teaspoons gives this ice cream a nice little burn. You can use more or less to get the heat level you want.