Vincent Tran

Modified sweet cream base with yolks and toasted milk powder

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

Modified recipe from Polar Ice Creamery

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

Modified recipe from Polar Ice Creamery

Dark cocoa powder in base only, no chocolate.

Recommend shave in 100 g 70% quality chocolate per 1000 g ice cream and add while churning

Small batch lower sugar blueberry jam made from frozen blueberries (can use fresh as well). This jam will be softer and runnier. To account for this you will need to cook it off longer so you can yield 6-8 oz (3/4 to 1 cup) of jam and ensure that the jam does not freeze too icy when swirling into ice cream.

This jam is NOT SHELF STABLE

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 around 14% to be rich, but still allow the clean matcha taste to come through.

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 reduce the cloying sweetness and add more complexity to the flavor.

It's good stuff.

Polar Ice Creamery modified with different ratios and reduced sweetness. Maintained a balance recipe on calculator.

Modified DayWithMei Recipe

https://www.daywithmei.com/sweet-corn-ice-cream/#recipe

-changed sweetness level and fat percentage

-including dextrose to lower freezing for scoopability.

-guar gum as stabilizer of choice.

Tested on Cuisinart-21 1.5 quart model.

This recipe uses 1 corn for 1 quart of ice cream. After churning there will likely be about another cup or point worth of ice cream if the canister is scooped clean. All the corn components will be utilized to extract maximum corn flavor: husk, corn silk, kernels, corn milk, corn cob.

The corn milk does add significant water, but heating up the mixture will allow for evaporation. Additionally, heating up the ice cream scooper in very hot water and drying it will allow for a significantly easier scoop.

Great ice cream on its own or use it as base for other combinations.

My personal less sweet standard base. SMP adjustable if this recipe is adapted for different flavors and types of ice cream.