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Old 04-12-2014, 03:42 PM   #21
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Quote:
Originally Posted by pacanis View Post
Thanks for checking that out, Shelly.
And good point, BC. Fat and sugar content could really throw it off. I'm not sure I follow you on the air though. Won't you lose the air when the ice cream is melted?

ETA: I see what you mean now. One pint ice cream as in one container. I was thinking the melted volume of one pint.
Correct, melting down Ben and Jerry's pint will yield more volume than say a store brand or Breyer's or Edy's of the same size.
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Old 04-12-2014, 04:35 PM   #22
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If it were my emergency, the Ben & Jerry's ice cream would suffice.
I agree!

But this is a fun idea ... Would be fun with kids as a science experiment so show solid to liquid back to a variation of the solid.
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Old 04-12-2014, 06:30 PM   #23
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Maybe that's it, BC. Maybe the common occurrence of unsweetened chocolates and cocoas had me thinking you cannot use "regular" chocolate unless it was going in a chocolate chip cookie, or staying whole.
On one of her programmes on FN Ina Garten said that chocolate chips contain stabilisers that stops them melting properly so you can use them in choc chip muffins and cookies but bar chocolate is what you need for melting. I don't find this to be the case with the choc chips we have but they could be different from yours.
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Old 04-12-2014, 06:41 PM   #24
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I made cupcakes in a mug in the microwave once. I made cake mix waffles (cookie sized ). So I 'd probably try this once too, I think Cake comes in a Pan and you Follow certain rituals not mentioned in the recipe. You get to lick the beaters, then the spatula while the cake bakes. Then wash the Bowl then make Frosting. Then you ask your guests ( and sometimes I am my own guest in my own house) --do you want a big piece or a little piece. Cupcakes, seem more about Portion Control than Hospitality. I guess you could always offer 2nds along with another cuppa.
I'm so glad it's not just me!
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Old 04-12-2014, 06:42 PM   #25
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Interesting point, MC. Thanks.
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Old 04-12-2014, 07:41 PM   #26
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Originally Posted by bakechef View Post
I would imagine that it would greatly depend on the ice cream that you use.

National name brands contain as much air as ice cream base, so that could really throw off a recipe. I imagine that premium ice cream with much less air and a higher fat content would be best for this recipe.

I can see the results varying wildly with different commercial ice creams, then if people are using "light" ice cream that would also alter the results greatly.
Absolutely, the quality of the ice cream would matter.

I actually think the non-premium ice creams might be what's intended in this recipe. How many people buy premium ice cream?
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Old 04-12-2014, 08:12 PM   #27
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I would think if you used chocolate ice cream in this recipe it would yield a rather weak chocolate cupcake, unless of course you found some really intense chocolate ice cream. I would probably go for ice cream with chocolate in it rather than just chocolate ice cream. Then at least the bits would have a fully chocolaty flavor. I like my chocolate cake to be pretty rich though.

All this mention of Ben n Jerry's now has me thinking about Phish Food cupcakes.
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Old 04-12-2014, 09:00 PM   #28
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Just because I mentioned it as an example, I don't recall the logic now, I don't think I would sacrifice Ben and Jerry's for a cupcake experiment. Just hand me a spoon.

On the other hand I was wishing for a little sweet treat immediately after dinner. But now, I'm ok and just as satisfied I didn't have anything on hand.
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Old 04-13-2014, 12:40 PM   #29
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You definitely have to use full fat ice cream. There are a lot of recipes out there and a lot of mixed reviews. Here is an interesting website using ice cream and self- rising flour to make a quick sweet bread.

Ice Cream Bread
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Old 04-13-2014, 01:41 PM   #30
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Originally Posted by ShellyCooks View Post
... There are a lot of recipes out there...
This fact suggests the would be worth trying. I wouldn't expect top quality cakes or cupcakes from it.
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