Douglas Fir Ice Cream Base

Name: Douglas Fir Ice Cream Base
Yield: Yield: 1.67 kg/3 lb 10.88 oz
Cuisine: United States
Ingredients: Sugar 270 g 9.52 oz 16.17%; Douglas Fir Milk; Egg yolks 115 g 4.06 oz 6.89%; Ice cream stabilizer 5 g .18 oz .3%; Douglas Fir Milk 1.07 kg 2 lb 5.6 oz 64.07%; Heavy cream 140 g 4.94 oz 8.38%; Powdered milk 70 g 2.47 oz 4.19%; Douglas fir branches 400 g 14.11 oz 22.22%; Milk 1.4 kg 3 lb 1.28 oz 77.78%; Ice Cream Base

Preparation info

Yield:
1.67 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Douglas Fir Milk
Douglas fir branches 400 g 14.11 oz 22.22%<

Americas
United States
Dessert
Gluten-free
Vegetarian

Method

For the Douglas Fir milk: Rinse the branches under hot water to remove any undesirable elements.
Chop the branches coarsely.
Bring the milk to a simmer and then stir in the chopped branches. Turn off the heat and cover the pot with plastic wrap. Let steep for about 30 minutes or until the milk is fully infused with the Douglas fir.
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