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Caption"a number of ice cream makers around the Bay Area have turned to Straus ice cream base which is not only local but also organic. The Straus recipe for ice cream base is purposely very simple —organic cream organic milk organic egg yolk and organic cane sugar—and the butterfat content is 14% which is slightly lower than the percentage in Straus’s packaged ice cream allowing its commercial customers to augment the richness of their final product with ingredients like chocolate or caramel. --- --- --- So how do ice cream shops using the same base distinguish themselves? The secret tends to be a combination of flavors and process. At Humphry Slocombe Ice Cream Jake Godby swears by the low speed of his churning machine which creates a denser final product. He starts with Straus ice cream base and cold-infuses ingredients overnight unlike a home cook who would use heat to extract flavors. Godby is happy working with Straus—he recently toured the dairy and was impressed with their whole operation not least when he witnessed a calf being born—but he thinks that most small ice cream shops would rather have the chance to make their own base if only they had the same influence as the large dairy lobby." --- --- --- Karen Leibowitz is the co-author with Anthony Myint of "Mission Street Food: Recipes and Ideas from an Improbable Restaurant." She is a partner in Commonwealth helped found Mission Chinese Food and will be part of the food program of the Mission Bowling Club projected to open in February 2012. --- --- --- Mission Street Food is published by McSweeny's
HeadlineActive Ingredient: Ice Cream Base From a Founding Father to Humphry Slocombe ice cream keeps innovating By KAREN LEIBOWITZ on Oct 12 2011
Copyright Noticebaycitizen.org/ active-ingredient/story/ active-ingredient-ice-cream-base/
Creditbaycitizen.org
Sourcemcsweeneys.net
URLhttp://www.baycitizen.org/active-ingredient/story/active-ingredient-ice-cream-base/

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Mission-Street-Food.JPG 14 Kb 11/16/2011 690 0.00 (0 votes)

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