1. Heat milk, cream and vanilla beans to 65?C in Thermomix
2. Combine sugar, glucose, nonfat milk solids and stabilizer and whisk well (powder only) to prevent lumps.
3. Add sugar mixture and egg yolks to milk and blend with an immersion blender.
4. Continue to emulsify while using a digital thermometer to check the heat. Bring the mixture to 85?C for three seconds (possibly use the Kenwood), then immediately chill in ice bath.
5. When mixture is cool, strain through a chinois while blending with an immersion blender to break up gumminess and further release the flavor of the vanilla beans.
6. Let base mature for 4 hours in the fridge then blend with an immersion blender once again and freeze in one-pint deli (pacojet) cups.
7. The base will be ready to go in the Pacojet the next day.
Ice Cream Base Tips:
Use an ice cream stabilizer (rather than an all purpose stabilizer) that includes monostearate, a fat emulsifier - this will emulsify the fats in the milk and any added fats (chocolate, nuts), making for a creamier mouthfeel. Mathias uses MSK Ice Cream Stabiliser.
Never heat ice cream base over 85?C or evaporation will occur, and throw off the balance of ingredients - unless you have it in a Thermomix or Induction Kenwood.
Kriss Harvey says that malt powder, particularly amber malt powder, is a great substitution for flavorless atomized glucose, and it adds a warm, malt flavor to the ice cream. Malt powder is available at beer brewing stores and online.
Strain base through a chinois after cooling, not before - this allows the flavors to continue to infuse. Beat with an immersion blender while straining to break up any gumminess and further release the flavor of whatever you?ve infused.
Let all bases mature for at least 4 hours in the fridge before freezing. Like crepe batter, the dry ingredients need time to go to work or the texture will be off.
Fill the canister with 1 pint of base - this allows for the proper overrun in the canister and proper mouthfeel in the end result. Anything over 1 pint prevents the ice cream from getting enough air, making the result too heavy on the tongue. 1 pint is 568ml which is about the correct amount in any case.
Kriss Harvey says - pint-sized deli cups are perfect for this. Freeze the base in one-pint cups (instead of freezing right in the Pacojet container) then simply run the cup under hot water, pop out the base and put in the Pacojet canister. But then he has lots of room and I don''t.
Run ice cream 1? hours before service - this gives it time to re-freeze to the optimal temperature for serving. And then do what with it? Leave in the freezer? In the pacojet container?
|Serving Size: 1 Beaker (349g)|
|Recipe Makes: 6 Beakers|
|Calories from Fat: 147 (74%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 742mg||228 %|
|Sodium 36211.3mg||1249 %|
|Potassium 103.5mg||3 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.1g|
|Protein 10.2g||15 %|
Powered by: USDA Nutrition Database
Calories per serving: 200