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","chef_type":"","created_at":"2014-04-02T17:16:28Z","email":"jess@chefsteps.com","events_count":34174,"facebook_user_id":null,"from_aweber":false,"google_access_token":null,"google_refresh_token":null,"google_user_id":null,"id":42546,"image_id":"","level":0,"location":"","name":"Jess Voelker","provider":null,"quote":"","referred_from":null,"referrer_id":null,"role":"admin","sash_id":20472,"signed_up_from":null,"slug":"jess-voelker","stripe_id":null,"survey_results":null,"twitter_auth_token":null,"twitter_user_id":null,"twitter_user_name":null,"updated_at":"2014-12-18T05:28:19Z","viewed_activities":[[523,"2014-04-02T02:48:17+00:00"]],"website":""},"description":"Classic French vanilla ice cream, with its characteristically yellow appearance, is the more decadent version of its American cousin. The addition of egg yolks in the base results in a rich, easily churned, slowly melting scoop. The problem? It\u2019s unmistakably eggy in flavor. We wanted to bring the vanilla bean to the forefront, without losing the richness and texture the egg yolks provide. A blend of locust bean gum, xanthan gum, and kappa carrageenan\u2014naturally occurring gums that aid in stabilization\u2014came to the rescue. These gums work in concert to provide the stability the ice cream base needs, without adding egg. 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","chef_type":"","created_at":"2014-04-02T17:16:28Z","email":"jess@chefsteps.com","events_count":34174,"facebook_user_id":null,"from_aweber":false,"google_access_token":null,"google_refresh_token":null,"google_user_id":null,"id":42546,"image_id":"","level":0,"location":"","name":"Jess Voelker","provider":null,"quote":"","referred_from":null,"referrer_id":null,"role":"admin","sash_id":20472,"signed_up_from":null,"slug":"jess-voelker","stripe_id":null,"survey_results":null,"twitter_auth_token":null,"twitter_user_id":null,"twitter_user_name":null,"updated_at":"2014-12-18T05:28:19Z","viewed_activities":[[523,"2014-04-02T02:48:17+00:00"]],"website":""},"description":"We're often inspired by the frozen treats we grew up ordering from a truck\u2014Drumstick cones, soft serve, and of course, orange creamsicles. Creamy, yet bursting with bright citrus flavor, this idiosyncratic pop is adored by flavor-conscious kids looking for something more complex and lively than your typical ice cream sandwich. (Got a creamsicle fan in the family? Watch out\u2014you might have a future chef on your hands.). \n\nThe idea to create a deconstructed riff on an orange creamsicle came about while we were developing our [link https://www.chefsteps.com/activities/fresh-orange-fluid-gel Fresh Orange Fluid Gel]. What better way, we figured, to showcase that intense citrus and luscious texture than by contrasting it with cooling vanilla? We soon realized that our [link https://www.chefsteps.com/activities/olive-oil-cake Olive Oil Cake], [link https://www.chefsteps.com/activities/egg-free-vanilla-ice-cream Egg-Free Vanilla Ice Cream], and bittersweet, chewy, [link https://www.chefsteps.com/activities/half-candied-blood-orange Half-Candied Blood Orange] would work perfectly in the dessert too. Finally, we took half of the fluid gel and made a foam, so that diners can experience the flavor via two distinct textures. \n\nThe result: a dessert that's at once refined and playful, and a dish that will delight everyone who ever raced up to an ice cream truck, dreaming of something sweet.\n\nCouple of notes: When making the half-candied orange, feel free to use any type you have on hand. Naval oranges seem to work particularly well, we noticed. You can also use [link https://www.chefsteps.com/activities/vanilla-bean-ice-cream Vanilla Bean Ice Cream] (or the storebought stuff) instead of the egg-free version, but keep in mind it will be more eggy and rich and potentially overpowering.","difficulty":"advanced","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/o2lvgeVKTnCLKSx4Xwzw\",\"filename\":\"Orange-Creamsicle-02.jpg\",\"mimetype\":\"image/jpeg\",\"size\":366244,\"key\":\"tB2FxP6PS46c938NY1xW_Orange-Creamsicle-02.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","id":3574,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/0eUIDTO1SKSMTFOUVhQG\",\"filename\":\"MK3_2250.jpg\",\"mimetype\":\"image/jpeg\",\"size\":13289426,\"key\":\"GXcgT4MRT2O2gBFKuF8A_MK3_2250.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","include_in_gallery":true,"last_edited_by_id":16465,"likes_count":70,"published":true,"published_at":"2014-06-17T22:57:53Z","show_only_in_course":false,"slug":"orange-creamsicle","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"5 hrs total; 2 hr 45 min active","title":"Orange Creamsicle","transcript":null,"updated_at":"2014-08-12T18:14:21Z","yield":"4 servings","youtube_id":"6GAG_MLQZk4"},{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-04-22T22:11:44Z","creator":null,"currently_editing_user":null,"description":"One of the few bright spots in 1929, the year of the Great Stock Market Crash, was the birth of Rocky Road, an enduring all-American ice cream favorite. The name was purportedly coined as an acknowledgement of the tough road ahead for most Americans during the Great Depression. We\u2019ve given it a modernist tribute with our deconstructed version. \n\nIn lieu of mixing chunks of nuts and chocolate into a chocolate base, we separate the ice cream into its component parts, each of which we\u2019ve reimagined to create an ultimate version: there\u2019s our roasted cocoa gelato, egg-free vanilla ice cream, chocolate Turkish delight, malted peanuts, and cream cheese marshmallow. Then, we freeze the ice creams (yes, you can freeze frozen ice cream until it becomes brittle), Turkish delight, and marshmallow in liquid nitrogen baths and smash away. 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