"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy
Reply
 
Thread Tools Display Modes
 
Old 06-21-2015, 11:57 PM   #21
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,093
Quote:
Originally Posted by taxlady View Post
You are welcome here. I have a guest room. If you can arrange to come for the 2nd Wednesday of the month, I will bring you to the Danish Club luncheon.

Careful, Taxy, I might take you up on that! I also have a veritable plethora of vanilla beans!
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 06-24-2015, 01:02 AM   #22
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Yesterday I made chocolate ice cream. I got to eat it today. It didn't freeze properly in the machine. I'll have to leave the freezing bowl in the freezer bowl longer next time. I followed the directions and it didn't make any sloshing sounds when I shook it, so it should have been ready. Okay, maybe I need to shake harder. What can you expect from directions that tell you to put the bowl in a plastic bag so it won't get freezer burned. I do put it in a plastic bag. That way nothing will fall into it in the freezer and it will stay clean.

I will also put the mixed cream and stuff in the fridge for a few hours before trying to make it into ice cream. I think the cocoa needs more time to hydrate properly. It still tasted danged good.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 06-24-2015, 09:40 AM   #23
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,346
Quote:
Originally Posted by taxlady View Post
Yesterday I made chocolate ice cream. I got to eat it today. It didn't freeze properly in the machine. I'll have to leave the freezing bowl in the freezer bowl longer next time. I followed the directions and it didn't make any sloshing sounds when I shook it, so it should have been ready. Okay, maybe I need to shake harder. What can you expect from directions that tell you to put the bowl in a plastic bag so it won't get freezer burned. I do put it in a plastic bag. That way nothing will fall into it in the freezer and it will stay clean.

I will also put the mixed cream and stuff in the fridge for a few hours before trying to make it into ice cream. I think the cocoa needs more time to hydrate properly. It still tasted danged good.

I keep the bowl in the freezer all the time. But it should be in for 24 hours. The ice cream mix should be as cold as possible without freezing. This aids in less crystallization. Also, after processing in the ice cream machine. you should scoop it into a storage container and freeze it for 2-3 hours. It's never ice cream thick out of the machine.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-24-2015, 12:02 PM   #24
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by Andy M. View Post
I keep the bowl in the freezer all the time. But it should be in for 24 hours. The ice cream mix should be as cold as possible without freezing. This aids in less crystallization. Also, after processing in the ice cream machine. you should scoop it into a storage container and freeze it for 2-3 hours. It's never ice cream thick out of the machine.
Absolutely +1

Also, gelatin and starch can both be used to insure the ice crystals remain tiny enough to give you a very smooth and creamy ice cream. I use gelatin, as starch just increases my carb intake.

Seeeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 06-24-2015, 01:26 PM   #25
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,614
Thumbs up

Yes - I make ice cream from scratch the old fashioned way, i.e. without the gadget! Just involves stirring it halfway through...simple!

I have great recipes too e.g. pinacolada, rum and raisin, strawberry semifreddo, amaretti (with sherry).


__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 06-24-2015, 01:31 PM   #26
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Thanks for the tips guys. The instruction book said to put the bowl in the freezer for 6 -22 hours, depending on how cold your freezer is. My chest freezer is at -25°C (-13°F). I checked afterwards. I am leaving the freezing bowl in all the time, but I made vanilla ice cream the day before.

I did put it in a plastic container and then into the freezer. I stirred it a couple of times and didn't have an ice crystal issue.

If one uses gelatin, how and when does it go in with the other ingredients?

As per suggestions in this thread, I followed the recipes in the instruction booklet exactly.

Creative, would you mind posting or linking to one or more of those recipes?
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 06-24-2015, 03:20 PM   #27
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,614
Thumbs up

Quote:
Originally Posted by taxlady View Post
Creative, would you mind posting or linking to one or more of those recipes?
Yes of course! You do realise they are standard recipes, i.e. not with a gadget in mind but if you know how to adapt them, then all well and good.

Looking at my recipe books, it is Macaroon Icecream (with sherry) - not amaretti, as I originally mentioned - but a cheat's way, i.e. folded into vanilla icecream.

I have a good one with Coffee & Rum (with egg whites and double cream) a Mascarpone & Strawberry Semi Freddo, a Rum, Raisin & Maple Syrup one (with eggs and double cream) - the Pinacolada one uses whipping cream and natural yogurt.

Which ones appeal to you?
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 06-24-2015, 03:52 PM   #28
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Oh dear, I have no idea how to convert them or if they even need converting. Maybe someone can tell us.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 06-25-2015, 10:40 AM   #29
Head Chef
 
Josie1945's Avatar
 
Join Date: Sep 2010
Location: Sunny Central Florida
Posts: 2,002
Quote:
Originally Posted by Chief Longwind Of The North View Post
Absolutely +1

Also, gelatin and starch can both be used to insure the ice crystals remain tiny enough to give you a very smooth and creamy ice cream. I use gelatin, as starch just increases my carb intake.

Seeeeeeeya; Chief Longwind of the North


This is great that you have found a way to elimate
the ice crystals.
What kind of gelatin and how much?

Thanks
Josie
__________________
Practice Random Acts of Kindness ( RAK ) Makes you feel great too
Josie1945 is offline   Reply With Quote
Old 06-25-2015, 06:00 PM   #30
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by Josie1945 View Post
This is great that you have found a way to elimate
the ice crystals.
What kind of gelatin and how much?

Thanks
Josie
I use knox unflavored gelatin, and stir it into the lightly simmering base to dissolve it before adding the tempered egg yolks. For the recipe I use, I add two packets of gelatin.

Seeeeeeya; Chief Longwind of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Tags
cream, ice cream

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:11 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.