Brooklyn Based spilled the beans in today’s email: We’re having a meeting June 19th! 1-3pm at 515 Court St (the corner of 9th and Court, a.k.a. the Brooklyn Brainery space). I whipped up some almond banana chocolate espresso brandy walnut vanilla cupcakes last night in preparation for ice cream zaniness, so get hyped!
We’ve also ditched the pay-for-play aspect of ICC, but don’t you worry: we’ve set up a page about how to make awesome ice cream without a machine (which is, yes, kulfi, the Indian relative of ice cream, but it’s so amazing that you totally won’t care!). 10 minutes of work + 4 hours of freezing = a lifetime of ice cream. I’ll be putting up video instructions in the next week or so, too.
So, the magic ICC meeting this Sunday is only for people bringing their own ice cream, but there’s also a secret backdoor!
We’re putting on an ice cream workshop before the ice cream social, and anyone who ponies up the $15 to attend the workshop gets in to the meeting automatically. Pop on over to http://brooklynbrainery.com/courses/56-ice-cream to sign up!
I’m going to go out on a limb here and say you can rely on volume. The reason why weight is so important in baking is because things like flour density is greatly impacted by how you sift and measure. A packed cup of flour vs. a gently sifted cup of flour can only be overcome by relying on weight.
Ice cream, on the other hand, is typically a bunch of liquid - milk, cream, maybe butter - nothing you can compress at all. Typical granulated sugar is in the same boat, although brown sugar can be a little questionable.
So, yes, I vote for bakers’ percentages.
Freeze distillation a.k.a. freeze your beer and take out the frozen bits!