The community ice cream cookbook

Steep fig leaves for a unique flavor reminiscent of coconut, vanilla, toasted almonds; with floral grassy notes. I can definitely see a comparison to a pandan flavor profile.

Notes:

De-stem the fig leaf. Figs contain ficin which has a curdling effect on milk. Additionally, toasting can reduce the effect of ficin while also intensifying flavors. You are steeping the leaves at an elevated temperature anyways so it's not a big thing to worry about. Additionally, whisking or stick blending can smooth out any unwanted textures

I did not use egg yolks in this recipe to preserve the subtle flavors and allow fig leaf to really shine.

Made from my sweet cream base, but with 10 g of SMP reduced

Matcha/Hojicha forward ice cream. Milkfat around 14% to be rich, but still allow the clean matcha taste to come through.

Trying to create recipe that is Lower Sugar, Lower Fat than commercially available ice creams. Without using any ice cream machine.

This is the third test recipe. Sugarfree Natura is sucralose blended with fillers to achieve about 6x sugar sweetness. Can be replaced with splenda or any other alternatives based on that metric but may have to adjust amount of dextrose and softners to maintain freeze point close to 14 Celsius

Trying to create recipe that is High Protein, Lower Sugar, Lower Fat than commercially available ice creams. Without using any ice cream machine.

This is the second test recipe. Sugarfree is sucralose blended with fillers to achieve about 6x sugar sweetness. Can be replaced with splenda or sugar based on that metric but may have to adjust amount of other sugars and softeners to maintain freeze point close to 14 Celsius

Philadelphia-Style Ice Cream Base from Hello, My Name Is Ice Cream by Dana Cree

A silky goat milk ice cream with creamy Brie, floral honey, and gently infused thyme rich, subtly savoury, and delicately aromatic.

This would be particularly good with roasted pear, grilled peach, figs, walnuts, or a very thin crisp/tuile.