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Straits Times
3 days ago
- General
- Straits Times
The key to delicious homemade ice cream? Cream cheese
Whether it is strawberry cheesecake ice cream, peanut butter pie ice cream or the good old plain vanilla, the best ice cream this summer is the one you create. UNITED STATES – Imagine a cookie dough ice cream that actually has enough cookie dough in it: That is just one thrill of making your own ice cream. Sure, it requires a machine and a bit of patience, but there is nothing sweeter on a hot summer day than scooping a flavour of your creation. I fell in love with making ice cream when I was young, helping my mum manage ice and salt levels in an old-fashioned churning bucket . That passion eventually led me to complete a professional ice cream course at Penn State's Department of Food Science. These days, I like to experiment with flavours based on other desserts, such as peanut butter pie, with chocolate cookie pieces (the crust) and chocolate shards (the topping) rippling through creamy peanut butter ice cream (the filling). It is a recipe that captures the pie's best – and one you probably will not find at scoop shops. Half the fun of making ice cream at home is letting yourself get creative, and the base recipe I I have included here, along with these tips, are all you need to get started . 1. Start with a secret ingredient. The key to really delicious homemade ice cream is in the dairy aisle, but it is not heavy cream or eggs. It is cream cheese. Many at-home ice cream recipes call for egg yolks to create a creamy, scoopable custard base, but a lot of commercial options are Philadelphia-style, which is made without eggs. Instead, these commercial makers use stabilisers and sweeteners that home cooks might not be able to buy. Top stories Swipe. Select. Stay informed. 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Create a smooth base. It is important to add the cream cheese at the last stage of this base recipe. After the milk is warmed, it is poured over room-temperature cream cheese to prevent lumps and curdling. If there are tiny clumps, pass the mixture through a fine-mesh sieve. 3. Chill well before churning. Setting the base in an ice bath before transferring it to the refrigerator gives it a head start on chilling. You will want to keep it in the fridge for a minimum of four hours and a maximum of two days. Often referred to as the base's ageing process, this time allows the flavour to develop and deepen. Think of this period as you would resting cookie dough: It lets the flavours mingle and really get to know one another. While there is some debate over the impact of this ageing process on final flavour and texture, the most compelling reason for doing it is that it guarantees a very cold base, which will churn up more smoothly. A crucial part of the process is ensuring everything is as cold as possible so that the final freezing stages happen quickly. 4. Use a cold baking pan. Aside from an ice cream maker, you need a standard metal loaf pan. Its benefits are twofold: By freezing the pan before making the base, you are ensuring that the just-churned ice cream lands in an ice-cold dish, which helps minimise how much of the base melts between churning and freezing . Two, the loaf pan makes easy work of layering in ripples or mix-ins. After adding half of the just-churned ice cream to the pan, swirl or layer in any additions before topping with the rest of the ice cream and mix-ins. 5. Layer in mix-ins. Mix-ins probably define many of your favourite flavours. And it is true that swirling in saucy additions and layering in other ingredients are simple ways to create a new flavour without adjusting the base. But it is just as easy to steep herbs or crushed coffee beans in your base to make your very own fresh mint or cold brew ice cream. Once you have a handle on the basics, let your imagination run wild. Easy Homemade Ice Cream The addition of cream cheese to this vanilla ice cream base makes it even easier to scoop into perfect rounds. PHOTO: DAVID MALOSH/NYTIMES This easy vanilla ice cream does not contain egg yolks as a lot of ice cream recipes do. Instead, it relies on cream cheese to provide texture, stability and scoopability. While it is excellent on its own, this ice cream also makes a great base for building almost any flavour you can imagine, from strawberry cheesecake to peanut butter pie. Ingredients For the ice cream base: 120ml cream cheese, at room temperature Ice and cold water 415ml whole milk 235ml heavy cream 130g sugar 2 Tbs light corn syrup 1/4 tsp kosher salt or 1/8 tsp fine sea salt 1 tsp vanilla extract For the additions 180g to 360g mix-ins (to taste), such as rainbow sprinkles, edible cookie dough chunks or coarsely chopped chocolate sandwich cookies, chocolate covered pretzels or peanut butter cups (optional) Method 1. Prepare the ice cream base: Cut the cream cheese into 1.2cm pieces and set aside in a medium bowl. This bowl will be used to refrigerate the ice cream base before churning. 2. Place a 22cm by 12cm metal loaf pan in the freezer. This pan is for holding the ice cream after churning. 3. Choose a large bowl that will contain the medium bowl with some room to spare around the edges. Fill the large bowl halfway with ice and add about a cup of cold water. 4. In a medium saucepan, combine the milk, cream, sugar, corn syrup and salt. Set over medium heat and cook for about six minutes, whisking often, until the mixture steams and bubbles start breaking through the surface. Remove from the heat. Warm milk is poured over room-temperature cream cheese to prevent lumps and curdling. Cutting cream cheese into small cubes helps it melt smoothly into hot milk. PHOTO: DAVID MALOSH/NYTIMES 5. Using a measuring cup or ladle, scoop about 60ml of the hot milk and pour it over the cream cheese. Let sit, undisturbed, for one minute, then whisk vigorously until smooth. If it looks lumpy at first, keep going: It is essential to make it smooth at this stage. Gradually stream in the remaining hot milk, whisking constantly until smooth. If there are any clumps remaining, pass the mixture through a fine-mesh sieve. 6. Set the bowl over the ice bath and whisk occasionally until the mixture cools completely. Add the vanilla extract and whisk to incorporate. 7. Remove the bowl from the ice bath. Cover and refrigerate for at least four hours or, preferably, overnight. 8. Make the ice cream: Pour the chilled ice cream base into an ice cream maker and churn according to machine instructions. 9. Once the ice cream has reached a thick, soft-serve consistency, remove from the machine and transfer to the chilled loaf pan. If adding mix-ins, spread half the ice cream in the pan and top with about half of your mix-ins. Swirl with a butter knife or chopstick to evenly distribute them. Top with the remaining ice cream and mix-ins, and swirl once more to distribute. 10. Press a piece of parchment paper directly against the top of the ice cream and cover the pan with plastic wrap. Freeze until solid for at least four hours. The ice cream will keep for a long time in the freezer, but tastes best within two weeks. When ready to serve, allow to sit at room temperature for a few minutes before scooping, if needed. Yields about 1 litre of ice cream NYTIMES
Yahoo
05-05-2025
- Health
- Yahoo
How to extend the life of almost any grocery item, according to food safety experts
With new tariffs in effect and likely more on the horizon, it's only natural to think about how to save money as prices increase. One way? Extending the life of our groceries to cut costs, not to mention waste. After all, how many of us have tossed expired jars of mayo or fuzz-coated jam (ew) we discovered in the back of the fridge? Even as someone who used to bake for a living, I'm guilty of committing some of these crimes over the years — but I've also picked up some tricks for keeping food edible longer. In the interest of creating a more comprehensive food-storage guide, I sought the input of two food safety experts: Dr. Amanda Deering, Associate Professor of Fresh Produce Food Safety at Purdue University's Department of Food Science, and Dr. Ellen Shumaker, Director of Outreach for the Safe Plates program at NC State University. Related: 'Every bite' of ultra-processed foods increases your risk of death, study says. These are 8 of the worst offenders Because different foods spoil at different rates, I asked them which types we should be most cautious about. "Any foods that require refrigeration will be the ones that spoil more quickly than others," says Deering. "Foods that spoil quickly are milk, raw meat and poultry and cut produce," echoes Shumaker. "These foods all provide high amounts of nutrients for spoilage organisms, have a high amount of available water for these organisms to thrive and are a more neutral pH. (Microorganisms don't grow very well in more acidic or more basic environments.)" So while the bag of pretzels in your cupboard can certainly go stale over time, chilled foods have the shortest lifespans. "Spoilage primarily happens due to the growth of microorganisms that produce off flavours, smells or changes to the texture," says Shumaker. "The growth of these microorganisms depends on a few factors, including various properties of a food product and the time/temperature that the food is kept at." With that in mind, here are some methods to help preserve refrigerated, frozen and pantry items (as well as your hard-earned cash). "An important part of the temperature conversation is that it is really a time/temperature relationship," says Shumaker. "Even at or below 41°F, spoilage bacteria and some types of bacteria that can cause illness, like Listeria, can still grow (just more slowly). For that reason, I recommend keeping leftover prepared foods (like cooked vegetables, cooked meat dishes, cooked pasta or casseroles) for no longer than seven days for food safety." Got leftovers? If you've been looking to reduce the amount of plastic in your kitchen, these airtight containers are made of glass — but not just any glass. We're talking about borosilicate glass, which is used on thermal tiles in space shuttles. Not only does it conveniently allow you to see what's packed inside, but it's also oven-safe up to 1,040°F. You can also store these containers in the freezer if you have leftovers you know you won't get to right away. "Fresh produce has a pretty short shelf life," says Deering. "Berries are especially susceptible to spoilage. It's important to not wash the berries until right before you are going to eat them. Adding water allows the spoilage microorganisms to grow and will accelerate spoilage. I would get berries as cool as possible, as quickly as possible, and then wash [them] right before you eat them. Some things, like tomatoes, people say not to store in the fridge because it changes the texture, and that could be true. However, if you want to reduce spoilage, it is still good to get them into the refrigerator." If you're tired of rotten produce, these handy containers are here to save the day. Their lids have small vents, which help regulate airflow to ensure the correct amount of oxygen and carbon dioxide goes in and out. The built-in airflow filters last forever — literally, the brand says they are made to "last a lifetime." Each set of these silicone food savers comes with five round pieces in assorted sizes to fit all sorts of fruits and veggies. True to its name, the stretchy material conforms around the cut side of whatever you're trying to save to prevent browning, just like plastic wrap would. They're also great for placing over cans when you aren't using all of the contents in one go — we're lookin' at you, recipes that require only a half cup of coconut milk. Plus, you can even use them on seltzer and soda cans to keep your carbonated beverages fizzy once they've been opened. "I know that some people store some fresh produce in clean, sealed mason jars, and that it helps increase the shelf-life of, say, berries, for example," says Deering. "This type of storage is called hermetic storage, meaning oxygen cannot get into the storage environment, and any oxygen that is in there gets used up by the microorganisms that are present. It results in a low-oxygen, high-carbon dioxide environment that limits the growth of a lot of the spoilage microorganisms. That might be a trick to use, but of course, you are limited by the volume that can be stored in a mason jar." "I recommend using a 'First In, First Out' approach in your kitchen," says Shumaker. "Move older foods to the front of your fridge and pantry to make sure you're using the oldest food first while it is still fresh and ultimately avoid wasting it. It's also helpful to keep track of what you already have before buying new foods to make sure you're consuming food within its shelf life." This nifty fridge lazy Susan was designed to maximize space (while minimizing food waste). It's rectangular to make the best use of your fridge shelves, and it rotates 360 degrees so you can easily see — and remember — everything you have in there before it spoils. Isn't it annoying that most recipes only call for a few tablespoons of chopped herbs, but you can only purchase them in large bunches? Rather than letting them wilt away, you can keep them fresh for weeks if stored properly. Reviewers are "amazed" at how this nifty find keeps their herbs fresh for weeks on end. How? By filling the bottom with a small amount of water, you'll give them the hydration they need, and the vented basket allows air to circulate so they don't get soggy. Just the thought of accidentally sipping sour milk is enough to make my stomach churn; unfortunately, dairy products are among the foods that go rancid the quickest. The good news? Milk can be frozen, and this is my little trick for portioning it out. Seeing as I always have leftover heavy cream when I use it for cooking or baking, I like to pour the excess into ice cube trays. This way, I'll have pre-portioned amounts I can pop into a cream sauce or casserole down the line. Just be sure to leave a little room at the top of each compartment, since the cream could expand once frozen. Once the cream is solid, you can transfer the cubes into a resealable bag and keep them in the freezer (or keep them in these trays, since they have lids). I wouldn't recommend using the thawed cream for whipped cream (it can become grainy), but frozen milk products are suitable for mixing into sauces and the like. You can also freeze extra eggs in these (they can be hard-cooked once thawed, as the yolks won't be as runny). "It's important to maintain a refrigerator temperature at 41°F or below to maximize the shelf life of your food — the lower temperature slows the growth of these spoilage microorganisms," says Shumaker. "This will also help slow the growth of potentially harmful bacteria that can cause foodborne illness, which are different from spoilage microorganisms. If your fridge is kept above 41°, foods may spoil more quickly. You can confirm the temperature of your fridge by using a fridge thermometer." Even if your fridge feels cold, you can never be too careful — just a few degrees can make a difference. This top-selling thermometer has clear labels for "Freezer," "Refrigerator," and "Danger" temperatures, the latter of which you want to avoid at all costs. What would we do without shelf-stable foods? They're lifesavers when your fridge goes kaput, and you generally don't have to babysit them to ensure they don't go bad. That said, even if they can last a while from a safety perspective, taste and texture can be compromised over time. (Note: Canned goods can stay good for years as long as the can is in good shape.) Prolonged exposure to air causes crunchy snacks like chips and popcorn to lose their crave-worthy crisp factor. This gadget cuts off the air supply by heat-sealing the bags they come in, which allows them to maintain their original texture for longer. The multitasking gadget also works as a package cutter and has a magnet so you can keep it on the fridge. Psst: Did you know flour mites are a thing? I hate to be the bearer of bad news, but yes, these teeny-tiny pests exist. They can be found in just about any type of dried pantry staples like flour, oats, grains and spices, but transferring these foods from their original packaging to airtight containers can help prevent mites. (If they do show up, they are difficult to get rid of unless you toss out all of your dry ingredients — not fun or cost-effective!) Keep those little creatures out courtesy of these airtight canisters, which come with lids that simply pop off with the push of a button. At 4.4-quarts each, they can hold a good amount and include scoops that attach to the bottoms of the lids — plus, they're stackable to save room on your counter or in your cabinets. Want your food to last a really long time? "Keeping foods as cool as possible, as quickly as possible, is the best," says Deering. Shumaker adds, "You can consider freezing foods to extend the shelf life." According to the USDA, "Food stored constantly at 0°F will always be safe. Only the quality suffers with lengthy freezer storage." This means that, technically, the ground beef in your freezer could be safe to eat for years as long as the appliance keeps functioning as it should — but you'll want to take steps to prevent freezer burn so it retains its flavour and texture. It might seem like a fancy contraption, but this vacuum sealer removes air and excess liquid from meats and produce with the press of a button to minimize the chance of freezer burn. There are multiple settings so you can control how much is sucked out, as well as a built-in cutter — and you'll get 10 vacuum bags to start with. Last, but certainly not least, I almost always freeze cakes once they're baked, as they're much easier to frost while they're chilled. I've found that they'll retain their deliciousness when thawed if I double-wrap them in plastic wrap, followed by a layer of aluminum foil. It might seem like a lot, but this helps ensure no air sneaks in. The plastic wrap conforms to the cake for a snug fit, while the foil provides a thick, water-resistant barrier for extra protection. Works like a charm every time. If you have Amazon Prime, you'll get free shipping, of course. Not yet a member? No problem. You can sign up for your free 30-day trial here. Our health content is for informational purposes only and is not intended as professional medical advice. Consult a medical professional on questions about your health.
Yahoo
01-05-2025
- Health
- Yahoo
How to extend the life of almost any grocery item, according to food safety experts
With new tariffs in effect and likely more on the horizon, it's only natural to think about how to save money as prices increase. One way? Extending the life of our groceries to cut costs, not to mention waste. After all, how many of us have tossed expired jars of mayo or fuzz-coated jam (ew) we discovered in the back of the fridge? Even as someone who used to bake for a living, I'm guilty of committing some of these crimes over the years — but I've also picked up some tricks for keeping food edible, longer. In the interest of creating a more comprehensive food-storage guide, I sought the input of two food safety experts: Dr. Amanda Deering, Associate Professor of Fresh Produce Food Safety at Purdue University's Department of Food Science, and Dr. Ellen Shumaker, Director of Outreach for the Safe Plates program at NC State University. Related: How long can your pasta salad stay out? Here's what food safety experts say Because different foods spoil at different rates, I asked them which types we should be most cautious about. "Any foods that require refrigeration will be the ones that spoil more quickly than others," says Deering. "Foods that spoil quickly are milk, raw meat and poultry and cut produce," echoes Shumaker. "These foods all provide high amounts of nutrients for spoilage organisms, have a high amount of available water for these organisms to thrive and are a more neutral pH. (Microorganisms don't grow very well in more acidic or more basic environments.)" So while the bag of pretzels in your cupboard can certainly go stale over time, chilled foods have the shortest lifespans. "Spoilage primarily happens due to the growth of microorganisms that produce off flavors, smells or changes to the texture," says Shumaker. "The growth of these microorganisms depends on a few factors, including various properties of a food product and the time/temperature that the food is kept at." With that in mind, here are some methods to help preserve refrigerated, frozen and pantry items (as well as your hard-earned cash). "An important part of the temperature conversation is that it is really a time/temperature relationship," says Shumaker. "Even at or below 41°F, spoilage bacteria and some types of bacteria that can cause illness, like Listeria, can still grow (just more slowly). For that reason, I recommend keeping leftover prepared foods (like cooked vegetables, cooked meat dishes, cooked pasta or casseroles) for no longer than seven days for food safety." "Fresh produce has a pretty short shelf life," says Deering. "Berries are especially susceptible to spoilage. It's important to not wash the berries until right before you are going to eat them. Adding water allows the spoilage microorganisms to grow and will accelerate spoilage. I would get berries as cool as possible, as quickly as possible, and then wash right before you eat them. Some things, like tomatoes, people say not to store in the fridge because it changes the texture, and that could be true. However, if you want to reduce spoilage, it is still good to get them into the refrigerator." "I recommend using a 'First In, First Out' approach in your kitchen," says Shumaker. "Move older foods to the front of your fridge and pantry to make sure you're using the oldest food first while it is still fresh and ultimately avoid wasting it. It's also helpful to keep track of what you already have before buying new foods to make sure you're consuming food within its shelf life." Isn't it annoying that most recipes only call for a few tablespoons of chopped herbs, but you can only purchase them in large bunches? Rather than letting them wilt away, you can keep them fresh for weeks if stored properly. Just the thought of accidentally sipping sour milk is enough to make my stomach churn; unfortunately, dairy products are among the foods that go rancid the quickest. The good news? Milk can be frozen, and this is my little trick for portioning it out. "It's important to maintain a refrigerator temperature at 41°F or below to maximize the shelf life of your food — the lower temperature slows the growth of these spoilage microorganisms," says Shumaker. "This will also help slow the growth of potentially harmful bacteria that can cause foodborne illness, which are different from spoilage microorganisms. If your fridge is kept above 41°, foods may spoil more quickly. You can confirm the temperature of your fridge by using a fridge thermometer." What would we do without shelf-stable foods? They're lifesavers when your fridge goes kaput, and you generally don't have to babysit them to ensure they don't go bad. That said, even if they can last a while from a safety perspective, taste and texture can be compromised over time. (Note: Canned goods can stay good for years as long as the can is in good shape.) Psst: Did you know flour mites are a thing? I hate to be the bearer of bad news, but, yes, these teeny-tiny pests exist. They can be found in just about any type of dried pantry staple like flour, oats, grains and spices, but transferring these foods from their original packaging to airtight containers can help prevent mites. (If they do show up, they are difficult to get rid of unless you toss out all of your dry ingredients — not fun or cost-effective!) Want your food to last a really long time? "Keeping foods as cool as possible, as quickly as possible, is the best," says Deering. Shumaker adds, "You can consider freezing foods to extend the shelf life." According to the USDA, "Food stored constantly at 0°F will always be safe. Only the quality suffers with lengthy freezer storage." This means that, technically, the ground beef in your freezer could be safe to eat for years as long as the appliance keeps functioning as it should — but you'll want to take steps to prevent freezer burn so it retains its flavor and texture. If you have Amazon Prime, you'll get free shipping, of course. Not yet a member? No problem. You can sign up for your free 30-day trial here. (And by the way, those without Prime still get free shipping on orders of $35 or more.) Our health content is for informational purposes only and is not intended as professional medical advice. Consult a medical professional on questions about your health.
