Salt & Straw is a popular ice cream chain that started in Portland, Oregon. It’s known for innovative flavors and high-quality. Tyler Malek, head ice cream maker and co-founder, shows you how to make the perfect ice cream – just in time for summer. Get the full recipe below. More on Salt & Straw here: https://saltandstraw.com
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CHOCOLATE GOOEY BROWNIE ICE CREAM
FOR THE ICE CREAM BASE:
1 1/3 cups whole milk
1/2 cup granulated sugar
2 tablespoons light corn syrup
2 tablespoons dry milk powder
1/4 teaspoon xanthan gum
1 1/3 cups heavy cream
FOR THE BROWNIES:
1/2 cup/115 grams unsalted butter (1 stick), cut into 1-inch chunks
3/4 cup/130 grams chocolate chips (5 ounces)
2 large eggs
3/4 cup/150 grams granulated sugar
1/2 cup/65 grams all-purpose flour
1/4 cup/25 grams unsweetened cocoa powder, preferably Dutch-processed
2 teaspoons kosher salt
1/2 cup/120 milliliters heavy cream
1 cup/240 milliliters Marshmallow Fluff
FOR THE CHOCOLATE FLAVOR:
1/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1. Prepare the base: Combine the milk, sugar, corn syrup, dry milk and xanthan gum in a medium pot and stir to combine. Set the pot over medium heat and cook, stirring often until the sugar has dissolved, about 3 minutes. Remove from heat.
2. Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until chilled. (For best flavor, chill for about 12 hours.) The base can be stored in the refrigerator for up to 1 week or in the freezer for up to 3 months. If frozen, be sure to thaw fully before using.
3. As ice cream chills, prepare the brownies: Heat the oven to 350 degrees. Line a 9×9-inch baking dish with parchment paper and coat with nonstick spray.
4. Assemble a double boiler by placing a small saucepan filled with an inch of water over medium heat and bring to a simmer. Place the butter and chocolate in a medium heatproof bowl and set it on top of the saucepan (make sure the bottom of the bowl does not touch the water). Reduce heat to low, and stir the butter and chocolate until fully melted together. Remove the double boiler from heat and set aside.
5. In a stand mixer fitted with the paddle attachment or with an electric hand mixer, beat the eggs and sugar until light and frothy, about 3 minutes. Reduce the speed to low and stream in the chocolate mixture. Increase the speed to medium-high and mix until well combined.
6. In a separate bowl, whisk together the flour, cocoa powder and salt. Add the flour mixture to the chocolate mixture and mix on low until just combined. With the mixer running, drizzle in the heavy cream and mix until just combined, scraping down the sides as necessary. Fold the Marshmallow Fluff into the batter with a spatula or large spoon, mixing just enough to get most of it incorporated with a few streaks remaining.
7. Pour the batter into the prepared baking dish and spread into an even layer. Bake about 30 minutes, until the top is crackly and a knife inserted into the center comes out clean. Let them cool completely and cut into 1/2-inch pieces. Freeze in sealed freezer bags before using; they will keep up to 2 months.
8. Once ice cream base is chilled, mix in the flavoring: Combine the sugar and 1/4 cup water in a small saucepan, set it over medium heat and bring to a boil. Remove from the heat and whisk in the cocoa powder until it is smooth and glossy. Let cool to room temperature.
9. Pour the chocolate syrup into the chilled ice cream base and whisk to combine. You may want to refrigerate this mixture until cold if your base was not chilled ahead of time, or if using a pre-frozen bowl machine.
10. Pour the mixture into an ice cream maker and churn, according to your machine’s instructions, until it has the texture of soft serve.
11. When churned, layer the ice cream and brownies in a freezer-friendly container. Cover with parchment paper and freeze until firm, about 6 hours. The ice cream will keep up to 3 months.
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#icecream
Can I use powdered whipping cream and how
It's great how an insanely popular ice cream shop shares their recipe with the public
that looks beatiful
Why corn syrup though? ????
Lots of the flavors I want to make require adding a liquid (take for example maple syrup, or coffee). For something like maple syrup I guess I could just cut the actual sugar in the base, but for something like coffee how does the added liquid affect the base?
Why do they use xantham gum over guar gum?
I tried making no churn ice cream with x gum and it gave a slimy texture and I used only 1/4tsp in 1c whole milk and added it to 1 can of SC milk and 2c heavy cream. No thanks.
Just made this base recipe and added about 1 1/2 cups of dragon fruit to it, so yummy! I did add about a tbls of vanilla bean paste to the base too, Mahalo for the awesome recipe!
can you replace the xanthan gum with corn starch? That's what I have always used and it seems fine.
How much do you heat the milk??
You keep mentioning eggs. I'm puzzled, I've watched several home made ice-creams, and so far as I can recal I've never heard of eggs in an ice-cream.
any crystals .?
I wonder if his teeth hurt after time, eating so much sugar ?
Hi
What should be the quantity of coffee should I add in plain base and at what time to add to make it a coffee icecream?
What fruits, when to add , how much should be the quantity of fruits like mangoes, lychee, guava can we add in plain base?
I made this recipe over the weekend and nearly screamed it was so delicious! I used mashed up strawberries and don't know how it's possible, but its a literal dupe for the haagen daz strawberry! Thank you for sharing this with us!
Did I miss something? I didn't see the brownies part video, but understood this is about ice cream story, right?
The best base ever….the rest is up to your own imagination. Thank you for sharing. a
Advice needed! Would someone please explain the process on pre-making several batches and freezing them? It sounds like he puts the liquid mixture into the freezer, and then takes it out and thaws it when needed? Wondering if that messes up the mixture. If anyone has done this, please let me know what your process is! Thank you!
R u a DJ??? So annoying music!!
I stopped watching once I saw corn syrup on the counter. Not no, but hell no!
I don’t understand why heat would ‘ruin’ the fat in the cream. Anyone know what he means?
Your video is a keeper.
Thanks!
What about the overrun? Isn’t that important in ice cream.
Looks really yummy!!
Don’t know why I’m even watching, service and people were nice and good. But, i had food poisoning the whole next day.
Can I use guar gum instead of xanthan gum?
Thanks for this recipe! I used the base and chocolate flavoring to make rocky road ice cream. It turned out delicious and I love not having to use egg yolks.
Your using trash…corn syrup and xanthum gum…then insult Bobs Organics by using their product…pleaaase look into the problems corn syrup causes!
I'm late to the party but have a question about multiplying the recipe – would you just double (or triple, etc.) the amount of Xanthan Gum along with the other ingredients? Thank you!
Although i have only little experience with making ice cream at home, your recipe and method looks so logical and correct for us beginners. Thank you