THE LIKE-A-PRO ICE CREAM

(Crazy!) Rose Ice Cream
• with xanthan gum •

With dried rose buds, milk, cream, sugar, and xanthan gum.

This ice cream has a beautiful and refreshing rose flavour without using egg yolks, thanks to xanthan gum. I skipped artificial ingredients and found that dried rose buds for tea capture the perfect rose ice cream flavour. The flavour is natural and refreshing, and everyone loves it!

Ice Creams made with xanthan gum are our Like-A-Pro ice creams. With just one extra ingredient—xanthan gum—you make eggless ice cream with a perfect, full-bodied mouthfeel, which churns beautifully, melts uniformly during serving, and keeps well in the freezer for a long time—just like professionals do!

 

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The ingredients

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The recipe

(Crazy!) Ice Cream | with xanthan gum

Ingredients:
Notes:

When making ice cream, prefer to weigh all the ingredients, even the liquid ones. We also recommend – whenever possible – to weigh the liquid ingredients directly into the bowl/pan as you proceed with the recipe instead of transferring them from one bowl to another because this transfer causes a small -but unwanted- loss of quantity.

If you do not have a kitchen scale, follow these guidelines:
• 1 cup (US) = 237 ml | 1 tablespoons = 15 ml

• sugar: measuring sugar in tablespoons is more accurate than measuring it in cups. Use a 15 ml measuring tablespoon (not a regular one); this is 13 gr of sugar. To measure correctly, each time you scoop the sugar, level it with the flat side of a knife.

• milk and heavy cream: thoroughly scrape with a rubber spatula any residues left on the sides and bottom of the cup every time you measure something and empty it.

Note that the quantities in each measuring system (grams, ounces, and cups) in our recipes may not always be accurate conversions; any deviations in conversions you may notice do not affect the outcome.

This recipe makes a 1.2 litre/quart ice cream mixture (before churning), perfect for ice cream makers with a capacity of 1.5 and up to 2 litres/quarts (like Cuisinart ice cream makers).

If you need to scale the ice cream mixture up or down, use this ratio of the ingredients (in weight only):

whole milk 47.5% | heavy cream 33.7% | sugar 16.24 % | dried rose buds for tea 2.44% | xanthan gum 0.12% in desired total weight of ice cream mixture

A flexible rubber spatula is good for:
-wiping the bottom of the saucepan when you cook dairy on the stovetop.
-scraping residues from bowls, saucepans etc.

If you do not have one, we strongly encourage you to buy one, preferably a flexible one. 

Instructions
Plan:

The ice cream mixture needs to cool completely and hydrate before churning, so prepare it in advance (approx. 8 hours before) to give it time to chill in the refrigerator. 

If your ice cream maker has a removable freezer bowl, put it in the freezer for the whole time indicated by the manufacturer before churning, usually 24 hours.

Step 1: Infuse the milk

Bring all the cold milk and 1/5 of the heavy cream to a boil. In a medium saucepan, pour all the milk (585 g; 20.6 oz) and approximately 1/5 of the heavy cream (100 g; 3.5 oz). The total amount of milk and heavy cream (here 685 g; 24.1 oz) is your initial weight; keep a note, as you will need it in step 2.

Stir and warm over medium-high heat; bring to a full boil. As soon as the milk comes to a rolling boil (when large bubbles that pop vigorously appear on the surface / approx. 95°C / 203°F / if it starts to overflow), remove it from the heat. 

Add the dried rose buds (30 g; 1.1 oz) to the hot milk and stir to moisten them thoroughly.

Leave to infuse: Cover the saucepan and let the mixture infuse for 20 minutes and up to one hour.

Strain: Pour the infused milk through a fine-mesh sieve and into the blender jug. Use a rubber spatula to press and scrape the rose buds in the sieve to extract as much liquid as possible. Finally, scrape the bottom of the sieve to release any infused milk stuck there.

Step 2: Make the ice cream mixture

Weigh the infused milk: rinse and pat dry the saucepan. Place it on a kitchen scale and turn the scale on (or press tare). With the saucepan on the scale showing zero, pour the infused milk into the saucepan. The weight of the infused milk should be less than the initial weight from step 1. Add enough heavy cream to reach the initial weight. E.g., if the infused milk weighs 620 g (21.9 oz), pour enough heavy cream to reach the initial weight of 685 g (24.2 oz), which would be 65 g (2.3 oz) of heavy cream.

Add the sugar (200 g; 7.1 oz) into the saucepan with the infused milk. Set aside.

Prepare the blender jug: Pour the 315 g (11.1 oz) of heavy cream into the jug and set it up to be ready to use.

Bring the infused milk to a boil: Heat the saucepan with the infused milk and sugar over medium-high heat, stirring often to ensure the sugar dissolves. As soon as the milk comes to a rolling boil (when large bubbles that pop vigorously appear on the surface / approx. 90°C / 195°F / if it starts to overflow), immediately remove it from the heat and

pour the boiling-hot milk into the blender jug with the cold heavy cream.

Turn the blender on (low speed)

Sprinkle in the xanthan gum: with the blender on, carefully open the cap and slowly sprinkle the xanthan gum (½ teaspoon) over the surface. 

Add the red food colouring, if using.

Blend for 2 minutes to fully hydrate the xanthan gum; do not estimate the time; set a timer. Do not expect the blend to thicken; it will thicken as it cools.

Step 3: Chill in the fridge overnight.

Strain the ice cream mixture over a fine-mesh sieve and into a bowl.

Cool down the ice cream mixture over an ice bath for approximately 30 minutes.

Chill until completely cold: cover the bowl and refrigerate for at least 8 hours and up to 3 days. Xanthan gum needs 6-8 hours in the refrigerator to fully develop.

Step 4: Churn the ice cream

Check if the ice cream mixture is cold before churning it: below 12ºC / 54ºF / it feels fridge-cold when you place your (clean) finger into it.

Prepare the ice cream maker according to the manufacturer’s instructions. 

Stir: give the ice cream mixture a nice, thorough stirring. If it is too thick, give it a quick blitz with an immersion blender.

Churn: with the machine running, pour the ice cream mixture through the canister and into the ice cream makerLeave to churn until fluffed up and creamy; depending on your ice cream maker, this can take anywhere from 30-60 minutes.

This ice cream will expand and fluff up during churning. It is ready when it looks creamy and wavy, with the consistency of soft-serve ice cream. The total churning time depends on your ice cream maker and could be anywhere from 30-70 minutes.

To evaluate if it is ready, lift a spoonful; it should be thick enough to stand on the spoon, but it will still be soft like soft-serve ice cream. If it looks watery or starts to melt the moment you spoon it, leave it to churn for longer.

In any case, if you feel doubts about the consistency, leave it to churn for ten minutes more. But beware: at this stage, do not expect it to be like store-bought carton ice cream; for now, it should be more like soft-serve ice cream. It will firm up and become like store-bought ice cream only after it sets in the freezer.
So, stop the ice cream maker when thick and creamy, as described above. If you leave to churn it for much longer, it will start turning grainy.

Warning: some ice cream makers are programmed to stop after a specific time, which doesn’t make sense because the ice cream may need to churn for more to reach its fullest potential. So, if you notice that your ice cream maker stops on its own and upon checking the ice cream, you find that it is sloppy instead of fluffy, try to turn the machine on again and leave it to churn until it reaches the desired texture.

Step 5: Put the ice cream in the freezer to set

Put in the freezer to set: before serving the ice cream or moving it to a container for storing, you have to put it in the freezer to set. To do so, turn off the ice cream maker and: 

· remove the removable freezer bowl (still filled with the ice cream) from the ice cream machine
· remove the paddle, scraping any ice cream attached to it back into the ice cream bowl 
· place it in the freezer, uncovered
Setting time depends on many factors; see notes below for indicative times.

Serve or store: when it sets, you can serve it directly from the removable freezer bowl or transfer it to an airtight container for longer storage.

The time it takes for ice cream to set depends on the type of ice cream maker you are using. Here are the approximate setting times:

– 3-5 hours for removable freezer bowls (these are the bowls that need to be pre-frozen before churning)

– 1-2 hours for aluminum bowls (these are the bowls from compressor ice cream makers)

Please note that these times are approximate and can vary based on different factors. You should check the ice cream occasionally, approximately every 1-2 hours or as needed, while it is in the freezer. The ice cream is ready when it reaches an internal temperature of -11°C / 12°F. If you don’t have a thermometer, you can check if the ice cream has set by inserting a round tip knife into it all the way to the bottom:

– When the ice cream is ready, it should feel firm as you go down, but also soft enough to insert the knife.

– If it’s not ready, it may feel hard on the top and softer as you go down.

– If it’s been in the freezer for too long, it will be too hard to insert the knife and likely too hard to scoop out of the ice cream bowl. In this case, you can find out how to make it scoopable again by clicking on the next section.

If the ice cream stays in the removable freezer bowl for too long, it will become too hard to remove or serve.

To make it scoopable again, leave it in the refrigerator to soften. That can take:

  • anywhere from 4 to 10 hours for removable freezer bowls (these are the ones which need pre-freezing before churning)
  • 1-2 hours for aluminium bowls (these are the bowls from compressor ice cream makers)

(Note: the time given is indicative, time may vary depending on many factors, so do check it occasionally as it sits in the refrigerator.)

When the ice cream is soft enough to scoop (or it has an internal temperature of approx. -11°C /12°F if you have a thermometer), you can transfer it to another container and store it in the freezer or serve it directly from the freezer bowl.

Straight after churning, the ice cream has a soft-serve ice cream consistency and melts immediately upon contact with anything. So it is too messy to serve or transfer to another container.

Putting it in the freezer after churning sets it and brings it to the right consistency: scoopable and easy to serve or transfer to another container to store it.

Storing and serving

Storing: In the freezer for one month, cover it well to protect it from absorbing the freezer’s smells. 

Scooping: Like all artisanal ice cream, this ice cream freezes hard in the long term. You can make it perfectly scoopable again by putting it in the refrigerator for 45-60 minutes until soft or until its internal temperature reads -11°C / 12°F.

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