July 2011
1 post
May 2011
1 post
Brooklyn Based
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...
February 2011
1 post
Ice Cream Workshop
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!
January 2011
1 post
ice cream club's return from the... deep freeze?
ICE CREAM CLUB’S TRIUMPHANT RETURN!: 2/13/2011
at Brooklyn Brainery, 515 Court St in Carroll Gardens
DETAILS TO FOLLOW.
(Really, just email me at soma@brooklynbrainery.com and I’ll put you on the mailing list)
November 2010
1 post
October 2010
10 posts
4 tags
Anonymous asked: Hi
Are Ice Cream formulations based on weight or volume when referring to percentages ie 10% milkfat 10 % MSNF 14% sugar etc. how does one arrive at a "base formula" at home, will it be like bakers percentages for scaling
larger batches?
Are Ice Cream formulations based on weight or volume when referring to percentages ie 10% milkfat 10 % MSNF 14% sugar etc. how does one arrive at a "base formula" at home, will it be like bakers percentages for scaling
larger batches?
Anonymous asked: I'm trying to make an ice cream using of home brew beer. I have found that I can make ice cream that is about 6% alcohol by volume. It will freeze just fine, it is just icy. Is there a way to reduce the water content in the alcohol without boiling (I want to keep the alcohol.) or do I just need to significantly up the fat content?
thefulfillmentcenter asked: Am I remembering correctly that you mentioned making gin ice cream? I just infused some vodka to make gin, so I have all the herbs and spices to do it, and I was wondering how yours turned out...
OH AND HEY: Brooklyn Skillshare is tomorrow! Fight your way through the madding crowds at 3:15 to hit up my ice cream class, or show up earlier to try out a thousand other free classes.
Coverage!
Recent press mentions:
Time Out New York: Covered in an article on underground foods. How edgy are we, ‘eh?
Brooklyn Paper: Right over here - which is accompanied by a picture in which I look like an incredibly rude and pompous ice cream magnate. Accompanied by a recipe for Laurel’s Ginger Blackberry (previously on the blog).
September 2010
3 posts
Anonymous asked: What ice cream maker would you recommend for a broke novice? Thanks!
Anonymous asked: My ice cream turns out very rich and creamy, except when you eat it, there is a grainy residue left on the spoon. The ice cream itself doesn't seem to be grainy when you eat it - just on the spoon.This recipe has a much larger proportion of egg yolks, and has the addition of butter (which I've never heard of doing). The other difference from other recipes is the procedure - it calls...
August 2010
11 posts
Is Your Favorite Ice Cream Made With Monsanto's... →
I thought this was relevant to da club—why’s best to make your own!
tinyparticles:
Great article from the Huffington Post…and a great reason to consume only organic and rBGH free dairy products!
4 tags
Anonymous asked: What other product can I use other than alcohol to cause the ice cream to stay relatively soft in the freezer?
Thank You
Thank You
Anonymous asked: Do you have any tips for making awesome vegan ice cream?
Anonymous asked: I homebrew and I make ice cream. I make my own wine and beer recipes, but I don't make my own ice cream recipes. This is a problem. I intend to merge the two worlds by mixing some apfelwein (German hard cider) into a vanilla ice cream base.
The thing is, apfelwein can be used as-is, at 9% alcohol by volume, or freeze-distilled to a 66 proof (33% ABV) liquor. Which would be...
The thing is, apfelwein can be used as-is, at 9% alcohol by volume, or freeze-distilled to a 66 proof (33% ABV) liquor. Which would be...
Jeez, we’re blowin’ up on the internet. Our ABC segment went live today, garnering attention from the The Local over at the New York Times, and then winding its way over to Grub Street. If any of you out there want to join, just drop me some email atsoma@brooklynbrainery.com!
Quick facts: We meet on the second and fourth Saturdays of the month, at which time we eat a ton of ice cream....
July 2010
17 posts
3 tags
3 tags
Sriracha ice cream →
A post over at Salon about Sriracha ice cream. I guess no one told them about my buffalo wing experiment?
adriennerobbins asked: How much ice cream do you get with the $27 "buying" membership? Is it one pint per month? Thanks!
What to do about those clumps of cocoa powder...
So, you’re making a nice chocolate ice cream, pourin’ in the cocoa powder. But alas! It clumps on the surface, and refuses to mix!
Time heals all powdery wounds, though - let it sit for a few minutes, then stir again. The milk will have penetrated a little bit deeper into the cocoa lump’s “shell,” and the lumps break apart and get smaller and smaller. Wait a bit longer, stir a bit more - keep...
June 2010
28 posts
Guerilla Ice Cream
In lieu of offering up an Ice Cream Club meeting this week, let me present you with Guerilla Ice Cream! We’ve been talking with Ethan for a while, and while we knew he knew his ice cream, this is so for real it’s unbelievable.
The short of it is the flavors are based on social movements and revolutions worldwide, and 100% of the profits go to marginalized populations around the world...
Vanilla Brown Sugar: Philly Style, cause its hot and I am NOT turning on the stove. Same ol’ ratio. 2:1:.5 However, I used 1/4 c of white sugar and 1/4 c of dark brown sugar. Oh, and of course, a tsp or so of vanilla.
You can definitely taste the molasses hints along with the vanilla. I thought, I guess too late, about adding some Maker’s Mark, which I’m sure would really...
