Final Project

10 Theme Ideas

Idea 1

Curried Butternut Squash Ice Cream

Test 1:

We began by cooking down some butternut squash in a mixture of vegetable stock and heavy cream. Once cooked down, we added seasoning and used the immersion blender to blend the mixture together until we had a smooth consistency. At that point we chilled the batter in the freezer until cooled and use the ice bag method to make the ice cream. (See below for ice bag method)

Test 2:

The ice cream wasn’t rich enough so we decided to use less stock and more cream. Also we added the use of curry powder to strengthen the overall boldness and flavor of the cream. In addition we added sugar to help the batter keep after turning it into ice cream.

Idea 2

Spicy Beet Ice Cream

Test 1:

We started by baking 5 medium sized beets for 2 hours the night before on a cookie pan with some olive oil and salt. We refrigerated the beets overnight, until peeling and dicing them the next morning. In a blender we combined the beets with some orange juice and blended them together. Next we combined sugar and egg yolks together and whisked together that mixture. In a small pot we combined sugar and hot water to create a syrup. Using a larger pot, we then brought heavy cream to a boil and added the yolks/sugar mixture, syrup and beet/orange juice mixture. The flavor was great and the color was very vibrant.

Test 2:

The color was fantastic the first time, but the consistency wasn’t that which we wanted so we upped the amount of cream and also sugar, which not only improved the consistency but also the thickness of the ice cream. Also, this is where we thought to add the cayenne pepper to add that unique kick which you don’t really see in ice cream. At first we added a bit too much but then made another batch and found the perfect amount.

Idea 3

Caraway Carrot Ice Cream

Test 1:

We thought about how to get the best carrot flavor into the ice cream, whether it be through juicing, grating, blending, or using whole carrot, we experimented with several different methods until we found the right one. Cooking the carrots down in hot water, followed a cool down and blending it in cream until it’s a smooth mixture was the top method we tested. We then added the caraway whole AFTER blending the mixture of carrot and cream.

Test 2:

The consistency and hold of the ice cream wasn’t exactly what we were aiming for so we decided to use the orange juice base from the beet juice ice cream before adding the mixture to the cream, which helped quite a bit. Also we doubled the amount of caraway to the batter to ensure that every bite had some in it.

Iteration

Shaking the ice cream salt bag for 20 minutes instead of 10–15 minutes

For our final iteration, we decided to play with the ice bag time used to turn the batter into ice cream and see if we did it for more or less time if it would help the creaminess and smoothness of the ice cream. The recommended time for this process was 10–15 minutes, so we tried tests at 10 minutes, 15 minutes and 20 minutes. We found that 20 minutes actually gave us the best hold, smoothness, consistency and overall ice cream so we decided to up the time for all 3 flavors to get the desired ice cream we were looking for.

Final Product

Curried Butternut Squash Ice Cream

Ingredients

4 cups of cubed butternut squash

1 1/2 cups of vegetable stock

2 cups of heavy cream

1 tablespoon curry powder

1/4 Cup Sugar

Salt and Pepper to Season

Directions:

  1. Cook the butternut squash in the vegetable stock and heavy cream in a pan over medium heat for about 20 minutes.
  2. Add the sugar, curry powder and season to taste
  3. Use immersion blender to blend ingredients together until consistency is smooth
  4. Chill in freezer until mixture is cold and you’re ready to make ice cream!

Spicy beet ice cream

Ingredients

12 egg yolks

1/3 cups of sugar

1/2 cup of sugar

1/2 cup of orange juice

5 medium beets

2 cups of heavy cream

2 tablespoons of cayenne pepper

Directions:

  1. Bake beets for 2–2.5 hours on a cookie tray at 375 degrees with olive oil and salt, the night before making ice cream. Refrigerate after baking.
  2. The next day, peel the beets and cut them up into small pieces. Put in blender with orange juice and blend until mixture is smooth.
  3. In a medium sized bowl whisk together egg yolks and sugar, set aside.
  4. In a small pan, mix together 1/3 cup of sugar and 1 cup of water for about a minute until slightly thickened, set aside to cool.
  5. In a large pan heat up the heavy cream, add egg yolk and sugar mixture and syrup from the small pan. Once those ingredients are well mixed, add the beet and orange juice mixture to the pot and mix well.
  6. Place in freezer to cool until ready to make ice cream

Caraway Carrot Ice cream

Ingredients

4 cups of carrot

2/3 cup of orange juice

2 cups heavy cream

2 tablespoons caraway

Directions:

  1. Bring pot of water to a boil and cook down carrot for about 20 minutes
  2. Blanch in cold water and set aside to cool
  3. In a large pot combine orange juice and heavy cream and simmer
  4. Add carrot to mixture and use immersion blender to create smooth consistency
  5. Remove from heat and add caraway
  6. Place in freezer until ready to use

Bag Method to make ice cream

  1. Fill a gallon bag halfway with ice and pour in half a cup of coarse salt
  2. In another gallon bag pour in 4 cups of ice cream batter and seal that bag and place in the bag of ice and salt.
  3. Shake the bag constantly for 20 minutes
  4. Remove batter bag, scoop out ice cream, enjoy!
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