How to make the best homemade ice cream according to Salt & Straw

Whether you’re a kid running barefoot to an ice cream truck or an adult looking to beat the heat with a bowl of strawberry pudding, ice cream has something that perfectly balances waves of nostalgia with breathtaking taste.

Vanilla ice cream, peach, and more of the most popular flavors in each state

But when temperatures hit the high 90s, who wants to leave home for ice cream? Not us. When the heat gets unbearable, knowing how to make ice cream from scratch is an invaluable skill.

We tracked down the Malek family, owners of the cult favorite ice cream maker Salt & Straw, and they reveal their coveted tips and tricks for nailing ice cream at home.

Cousins ​​Kim and Tyler Malek launched their ice cream concept in 2011. For years Kim dreamed of a place where her neighbors, friends and family could meet and spend quality time together. An ice cream parlor – initially a shopping cart – was the obvious answer.

Tyler bought four used ice cream makers for $ 16 and spent hours developing flavor combinations. His most outstanding – and most delicious – creations include bone marrow and smoked berries, fish sauce caramel with palm sugar, mint and sea urchin meringues, and dill pickle sorbet.

Today Salt & Straw is an institution in Portland, Oregon, where its flagship store is located. There are currently 26 locations in California, Washington, Oregon, and Florida.

But if you’re not anywhere near Salt & Straw spots and need ice cream ASAP, Tyler, the store’s chief ice cream maker is here to help. With Tyler’s helpful tips, you can quickly cross “Make Homemade Ice Cream” off your summer bucket list:

Invest in the right equipment

No need to walk to the store and buy the most expensive ice cream machine you see. According to Tyler, you can make deliciously smooth ice cream from home without a professional machine. For beginners, he recommends the Cuisinart ice cream maker, which you can find for under $ 70.

Think about storage

Storing ice cream at home is easy, but there are a few rules. Tyler says to use plastic containers instead of glass containers when storing fresh ice cream.

“Glass containers don’t make curing work properly,” he said. “Glass isolates the cold air and nothing can really get through it except that it is dangerous because broken glass looks a lot like ice.”

Age the base

The ice master also recommends aging the base if you have the time. The aging of the ice cream base allows the fat to cool and crystallize before stirring, which improves the whipping quality of the ice cream and gives it a nice, creamy texture.

While aging the base isn’t required, it’s “an extra step that really makes a world of difference,” Tyler said.

Prevent freezer burn

There are ways to prevent freezer burn on ice, such as: For example, by burying it in the back of the freezer or by turning it upside down so that the melted ice drips onto the lid instead of the actual ice.

While these are great options, Tyler recommends placing parchment paper on top of the ice and pressing it over the entire surface. He says it’s like covering a pudding with plastic wrap to keep a skin from forming.

Now that you know how to make ice cream, it’s time to get to the good things: the recipes. These four recipes from the Salt & Straw Ice Cream Cookbook use the Salt & Straw methods to bring their unique flavor combinations to your kitchen. Once you find these, you can experiment with your own creative combinations.

Ice cream recipes

Ice cream base

All of these recipes have one thing in common: their ice cream base. It is the same no matter what ingredients you are working with. This recipe keeps things simple with six ingredients that are easy to find at your local grocery store. And don’t forget to age the base as Tyler recommends above!

For the ice cream base, click here.

Strawberry and honey balsamic vinegar with black pepper ice cream

Start your ice cream adventure by taking a classic flavor, strawberry, and making it more exciting. This strawberry honey balsamic ice cream is whipped with finely ground black pepper, which gives the sweetness of fresh fruit and honey balsamic vinegar a welcome woodiness.

For the recipe for strawberry honey balsamic vinegar with black pepper, click here.

Pear and blue cheese ice cream

Blue cheese in ice cream may seem like an odd choice, but it’s a modern twist on the classic sweet and salty flavor combo when mixed with candied pears and pear puree. Salt & Straw recommends Oregon Bartletts and Rogue Creamery blue cheese, but anything you can find in the store will do the job.

For the recipe for pear and blue cheese ice cream, click here.

Honey lavender ice cream

Dried lavender buds are used in this honey and lavender ice cream to add floral notes to this decadent dessert. After forming a honey syrup to enhance the sweetness, the lavender is soaked in the syrup for four hours to allow the flavors to blend together. After trying some of the salt and straw recipes, check out more frozen fruit desserts that you can easily make at home.

For the honey and lavender ice cream recipe, click here.

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