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Old 05-21-2013, 12:02 PM   #21
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Quote:
Originally Posted by Alix View Post
Bump! Here is a TRULY old thread. I hope Andy is here today as my question is for him.

Andy (or anyone else who makes ice cream), I'm looking at the recipe posted by kansasgirl on page one. If I sub out the sugar with maple syrup is it a straight one to one switch?

Alix, just go here: Dinner, Tuesday May 21, 2013


P.S. I don't think it's a 1-1 swap. The maple syrup seems sweeter.
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Old 05-21-2013, 08:25 PM   #22
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This sounds delicious!

Quote:
Originally Posted by kansasgirl View Post
This is another awesome recipe.

Velvet Dessert Cream
2 Eggs, well beaten
2 c Milk
1 c Brown sugar,l packed
4 tb Instant coffee granules
1/2 c Liquor (Irish whiskey, Irish cream, brandy, Kahlua, rum, etc)
2 ts Vanilla
2 c Whipping cream

1.In a medium saucepan, combine beaten eggs, milk, brown sugar and instant coffee. Cook and stir over medium-low heat until sugar and coffee dissolve and mixture thickens slightly.
2.Remove from heat; stir in whiskey or brandy. Cool to room temperature. Stir in vanilla and whipping cream.
3.Pour mixture into ice cream maker and freeze according to manufacturer's directions.
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Old 05-22-2013, 12:29 PM   #23
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Maple Syrup is somewhat sweeter than is sugar. But it also has a rich flavor all it's own. Thing maple fudge. Too much can make it almost irritating in the back of your throat. But combined with nuts, and the cream, eggs, etc., that richness is buffered, making maple ice cream the exception to that rule. Also, the liquid component of the maple syrup has to be factored into the recipe. I would use half sugar and half maple.

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Old 05-22-2013, 01:46 PM   #24
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Originally Posted by Chief Longwind Of The North View Post
...Also, the liquid component of the maple syrup has to be factored into the recipe. I would use half sugar and half maple.

Seeeeeya; Chief Longwind of the North

Chief, the recipe I posted handles the liquid issue by calling for the syrup to be reduced.
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Old 05-22-2013, 02:59 PM   #25
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Originally Posted by Andy M. View Post
Chief, the recipe I posted handles the liquid issue by calling for the syrup to be reduced.
I hadn't yet read your post when I'd posted mine. As usual, you covered everything very well. Great job.

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Old 05-22-2013, 06:54 PM   #26
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This isn't my recipe, but it's one of the most decadent ice creams I've ever had. I highly recommend it!

Barbara Adams Beyond Wonderful » Chocolate-Espresso Ice Cream Recipe
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Old 05-23-2013, 10:34 PM   #27
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My #1 favorite flavor. Vanilla, when it is done right. Homemade vanilla ice cream with high quality cream (we have local stuff that is fantastic) is one of my favorite things. We have a "frozen custard" place here that makes a product with very very little air in it, it has that homemade taste and it so incredibly smooth, some of the best vanilla ice cream around even if they do call it "custard"
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