Vincent Tran

I modified the ratios for most ingredients to my tastes and preferences, but maintained DayWithMei's https://www.daywithmei.com/triple-toasted-vanilla-ice-cream/ technique of toasting the whole vanilla bean pod, toasting the milk powder, and caramelizing a portion of the sugar. I only toasted a portion of the milk powder and reserved the remainder so it can perform its original function of absorbing free water and adding body and viscosity to the ice cream. When toasted, the skim milk powder structure changes and it is not able to do the job as effectively.

(pictured with marshmallow cream swirl).

Blueberry ice cream made with fresh or frozen blueberries.

Rich and creamy base with bold espresso and chocolate flavors. Includes espresso soaked ladyfinger mix-in. Cream cheese was used in the base instead of mascarpone cheese for this recipe. I used a very small amount of guar gum stabilizer Because the cream cheese used in the recipe already includes stabilizers. The ingredients for my cream cheese listed guar gum, carob bean gum, and xanthan gum.

A slight variation to a sweet cream base with a creamy smooth texture and a pleasant toasted and nutty flavor.

Chocolate fudge sauce from Polar Ice Creamery - I do not take credit. Halve the recipe to reduce waste if there is no plan for the leftover fudge.

I find sauces made with sweetened condensed milk to be too sweet, which throws off the balance in ice cream. This version uses corn syrup to manage the sweetness level and it won't freeze solid when swirled into ice cream.

This recipe can be scaled up to make the amount of sauce you need. You can also substitute other nut butters or cookie butter and adjust the corn syrup/honey ratio to your preference.

Chocolate fudge with versatile use. This recipe freezes well, but it melts quickly when eaten. Chop it up or shave it in to ice cream for mix-ins.

Modified Polar Ice Creamery recipe: changed the ratio of milk:cream, added more milk powder for MSNF balance, substituted corn syrup instead of golden syrup due to availability and pantry stock. (Optional to toast part of the milk powder to achieve some nutty flavor to make up for the missing golden syrup). Original recipe was paired with a chocolate fudge swirl and chocolate brownies.

(Pictured with toasted fruity pebble and corn flake cereal crunch mix-in)

In this recipe I used a mix of fruity pebbles (80 g/2 cups) and frosted flakes (~40 g/1 cup) with a peeled zest from one lemon and one orange in a hot milk steep. There is extra milk/cream to account for loss from the cereal absorption. You should be left with about 1 quart or slightly more if you strain thoroughly. After churning (I used a Cuisinart ICE-21) and adding the cereal crunch mix in, you should be able to make 1.5 quarts of ice cream with this recipe. Use 2-3 cups of cereal to steep. Depending on the cereal, you may need to add more milk/cream to reach the desired volume for ice cream base. Options for steeping include a long steep in cold milk/fridge, or 20-30 min steep with a hot milk base to speed up extraction.

If using sugary coated cereals, adjust the base sugar/sweetness levels down or to your own preference. For plain cereal like cornflakes, you probably need to add additional sugar.

Mix-ins:

I coated frosted flakes/corn flakes blend with butter/honey/brown sugar before toasting in oven for 15-20 minutes to have a crunchy mix-in. The toasted fat and sugar coating will help the cereal to maintain its crunch.

For a crisped rice cereal, coating them in white chocolate is another option that will help to keep the cereal crispy for a mix-in.

(Pictured with Oreo mix-in)

Recipe used Nescafé gold espresso blonde velvety crema (instant espresso powder). I prefer my coffee ice cream bold but you can play around with the sweetness level and espresso powder amount to your preference.

(Pictured with sweet peanut butter sauce swirl).

Modified sweet cream base with yolks and toasted milk powder

Steep fig leaves for a unique flavor reminiscent of coconut, vanilla, and 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.

Cocoa powder and milk chocolate used in this recipe to combine different flavor profiles. Deep, concentrated chocolate flavor from the cocoa powder with richness, creaminess, and fudginess from the cocoa butter of the milk chocolate.

(pictured chocolate ice cream with 73% dark cocoa flecks)

Dark cocoa powder in base only, no chocolate.

Recommend shaving 100 g 70% quality chocolate per 1000 g ice cream base. Add the chocolate flecks while churning.

(pictured raspberry jam)

About 60% sugar to help the jam to not freeze icy when swirled into ice cream. I included corn syrup and dextrose as part of the total added sugar percentage to reduce the perceived sweetness levels and to reduce the chance of crystalization.

This recipe will yield 6-8 oz (3/4 to 1 cup) of jam.

**This jam is NOT SHELF STABLE** You would need to go through a canning process.

Blueberries and raspberries have similar water content 85-86%

Strawberries 91-92%

Blackberries 88%

Funky with umami. More complex than your average salted caramel.

Made using a wet caramel method. Dry method works fine too, search up a video.

This recipe yields 4-6 oz of caramel. Enough caramel to swirl into 1 quart of ice cream as a light/moderate amount. Goes well with a sweet cream base, toasted milk powder sweet cream base, or up to your imagination.

I used Goya brand guava paste but any brand should be fine.

Guava paste is very sweet. There should be enough added sugar in the paste that no additional sugar should be required.

Matcha/Hojicha forward ice cream. Milkfat is around 14% to be rich, but low enough to still allow the clean matcha taste to come through. Sweetness percentage is higher compared to my other ice cream bases to balance out the intensity of the matcha.

Modified Polar Ice Creamery recipe. Original recipe had significantly more honey. I modified it to include corn syrup and dextrose for reduced sweetness and to improve the scoopability. Additionally, I caramelized the honey to add more complexity to the flavor and to reduce the cloying sweetness of the original.

Classic strawberry. It's good shit.