Ice Cream Custard Base (Sweet Cream from Cold Stone)

Supplies:
Ice Cream Maker
Wooden mixing spoon
Whisk
Pot to cook custard in
Medium size bowl for egg and sugar (and to later add the cream mix)
Large bowl for ice bath
Another medium size bowl, or the first one can be washed and dried for reuse

Ingredients:
1.5 cup heavy cream (360g liquid)
1 cup half-and-half (240g liquid)
6 egg yolk (if using duck eggs, 5 egg yolks)
0.5 cup erythiol (100g dry powder)

***another option is do 1 part whole milk 4 part heavy cream
  1. Mix half-and-half and cream in a pot, then simmer (barely a skin on the top) for ~15 min
  2. Meanwhile, whisk egg and sugar in a bowl
  3. Into the bowl with egg and sugar, slowly pour and whisk the heated H&H and cream into the medium bowl
  4. Make an ice bath with a bigger bowl, then press down a medium bowl on top of the ice bath.
    The point is to make sure the ice water won't go into the medium bowl when it is fully pressed down.
  5. Pour mixture back into the pot
  6. Cook at low temp, continue gently stirring
  7. Once confident that the egg/cream mix has been more fully blended, raise to low-medium temp to cook
    until thick enough that the mixture coats the back of the spoon
  8. Pour the mixture into the medium bowl in the ice bath and let it cool.
  9. Once at room temperature, take the bowl out and keep in the fridge for 4 hours to overnight
  10. Churn the mixture in the ice cream maker for about 20-45 minutes (when it is no longer glossy but looks "dry")


Banana Ice Cream

Ingredients:
1.5 cup heavy cream (360g liquid)
1 cup half-and-half (240g liquid)
6 egg yolk (if using duck eggs, 5 egg yolks)
0.4 cup erythiol (80g dry powder)
2 tablespoons of alcohol-based banana flavor extract (do not go past 3 tablespoon of liquor to one quart of ice cream base)
  1. Same instructions as above, except at the end, turn heat off and add the 2 tablespoons of banana extract and stir it in before pouring and cooling

Meringue (to use up the egg whites)

Supplies:
Toaster oven
Electric whisk
Piping bag
Baking pan and parchment paper

Ingredients:
4 egg whites at room temperature
0.25 cup (50g) of erythiol
1 tspn cream of tartar

Get toaster oven to 250F

Macarons (to use up the egg whites)

Supplies:
A scale that measures in grams
Fine metal mesh for sifting
Toaster oven
Electric whisk
Silicone spatula
Piping bag
Baking pan and parchment paper

Ingredients:
2 Egg whites (room temperature)
1/4 cup of Erythiol for meringue
1/4 tsp of cream of tartar
14 tablespoon Almond flour
1.5 cup of powdered Erythiol for flour mix
1/8 tsp Powdered food coloring or flavoring as desired

**don't do allulose as it is a hyper-humectant so you need a very dry environment for this. However, allulose is excellent for ice cream and moist cakes
** It's better to use powdered food coloring or flavorings.
** dont use salt as it can destabilize meringue structure
  1. Let the egg whites dry out overnight in the fridge to evaporate some of the moisture. Then remove the egg whites from the fridge at least an hour before mixing to get it to room temperature.
  2. Sift almond flour and powdered erythriol through a metal mesh to sift the ingredients
  3. Make meringue with egg white, cream of tartar, and erythriol until stiff peak
  4. Slowly fold the flour mix into the meringue little by little (this is the hard part)
  5. Pipe the batter into 1 inch diameters on parchment paper (not wax paper)
  6. Let rest for 30-60 min at room temp
  7. Get toaster oven to 350F, bake for 12-15 min. The cooled cookies should pull away from the parchment paper with ease, otherwise bake a bit longer.
  8. Take out of the oven, then let them cool completely.