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Old 05-29-2011, 11:24 PM   #11
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We have a frozen custard shop here that is really good, their product seems to have less fat than traditional ice cream, but a super smooth texture from much less air incorporated in the product. Then there is the chain called "Rita's" which sells frozen custard from a machine that incorporates a lot of air into their product, still a smooth product but lots of air, not what I consider a quality product, but not horrible either.
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Old 05-29-2011, 11:28 PM   #12
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Good question.... but I don't think my recipe could ever be as low as 10%.......

Have you tasted frozen custard side by side with ice cream? Willing to bet if you do - blindfolded - and without knowing which is which - your mouth will tell you.

And - if you have not - treat yourself to really good IC vs really good FC. The difference is amazing, and a startling contrast to the similarities you see on paper.
T
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Old 05-29-2011, 11:32 PM   #13
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And - I had thought of using the Vita-Mix to blend the liquid ingredients - but decided not to.
I did not want to add air - prior to tasting it thoroughly.

Semantics of the name/definition aside - there is a taste/textural difference that I think may have more to do with the omission of milk - and the inclusion of the Eagle Brand - or perhaps any sweetened condensed milk. Of course 6 egg yolks - and all of the cream can't hurt either!
T
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Old 05-30-2011, 01:59 AM   #14
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When I was allowed to make Gelato I use Creme Anglaise (english custard) as my base, if I want to cheat I use Marks and Spencer fresh deluxe custard which I add anti-freeze (booze) then run it through my machine.
My favorite soft product is chocolate and amaretto Semi Freddo made without the machine.
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Old 05-30-2011, 07:46 AM   #15
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Bolas-
I have never attempted to make gelato - but I do enjoy it. It comes close in smoothness to the recipe I posted.
But- I thought gelato did not used much dairy....? Perhaps there are as many different methods and recipes with gelato - as there are other frozen dessert?

I suppose I should try to make some gelato....!
T
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Old 05-30-2011, 09:06 AM   #16
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I usually use 2 cups milk, 4 cups heavy cream(2 cups in the cooking mixture and two cups into the cooled cooked mixture), 6 to 12 egg yolks and 14 tablespoons (7/8 cups) of sugar and 1 tablespoon vanilla extract.
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Old 05-31-2011, 02:50 AM   #17
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Quote:
Originally Posted by teesquare View Post
Bolas-
I have never attempted to make gelato - but I do enjoy it. It comes close in smoothness to the recipe I posted.
But- I thought gelato did not used much dairy....? Perhaps there are as many different methods and recipes with gelato - as there are other frozen dessert?

I suppose I should try to make some gelato....!
T
This is both my gelato and creme Anglais recipe 500 mls semi skimmed milk,150 grms sugar,4 egg yolks and 1 tsp of Vanilla extract.
My kid brother bought me a Gaggia Gelatteria for a birthday present and any mix you run through it comes out smooth and creamy.
The difference between US icecream recipes and Italian seems to be the fat and sugar content.
Ps my Gaggia was locked away by my wife
PPS the fat content of milk interests me,I use skimmed milk for my macchiato or cappuccino coffee as it gives a denser and more creamy foam.
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Old 05-31-2011, 02:19 PM   #18
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I am familiar with the use of skim milk for frothing in coffees...but I believe that the physics are different in the making of cold/frozen desserts...? In the coffees - the fats would weigh down the milks ability to foam/froth either due to actual weight - or the chemistry aspect of the fats in aeration.

Exactly how would you say that the gelato maker works? Is it like how home made ice cream freezers work? Or is there something different in how they work ( i.e. - speed of rotation of the drum? Different mixer type, etc...?)
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Old 06-01-2011, 01:06 AM   #19
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Tees, I had a magimix before the type you put the bowl in the freezer, the results were ok.The Gaggia is simple you just pre cool for 5mins then put your liquid in and 20 mins later you get smooth creamy calories.
I think it beats in more air as the end product seems to have more volume.
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Old 06-01-2011, 09:15 AM   #20
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Thanks Bolas!
I have 2 different brands of "ice-cream freezers"...
One is the Cuisinart - which has the bowl that you freeze first. The other is a traditional type of electric one, which requires that you fill around the mixing cannister with ice and salt.

The recipe volume requires me to use both of these. I saw, nor tasted any difference in texture between the two...tho the type of mixing blades/paddles is different. Of course, this is not a conclusive answer to the question of air-entrainment affecting texture - but just my experience here.

I am hopeful that others will try this recipe - and report their findings. Thus far - it has been the best one I have used.
T
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Ice cream? Not exactly.... [SIZE=3][FONT=Calibri] ICE CREAM RECIPE….O.K. – IT IS REALLY FROZEN CUSTARD[/FONT][/SIZE] [FONT=Calibri][SIZE=3]( It will not freeze solid like typical homemade ice cream – and it is as rich and creamy as anything you will ever eat! ) But – it uses un cooked egg yolks – so if you are squeamish about it – you may to heat the mixture gently in a pan on the stove first. I have never had a problem – but…hey – I eat “bait” (sushi)…[/SIZE][/FONT] [FONT=Calibri][SIZE=3]BASIC RECIPE:[/SIZE][/FONT] [FONT=Calibri][FONT=Calibri][SIZE=3]1-[/SIZE][/FONT] [/FONT][FONT=Calibri][SIZE=3]16 OZ WHIPPING CREAM[/SIZE][/FONT] [FONT=Calibri][FONT=Calibri][SIZE=3]1-[/SIZE][/FONT] [/FONT][FONT=Calibri][SIZE=3]16 OZ HALF AND HALF[/SIZE][/FONT] [FONT=Calibri][FONT=Calibri][SIZE=3]2-[/SIZE][/FONT] [/FONT][FONT=Calibri][SIZE=3]CANS OF EAGLE BRAND SWEETENED CONDENSED MILK[/SIZE][/FONT] [FONT=Calibri][SIZE=3]6- EGG YOLKS[/SIZE][/FONT] [FONT=Calibri][SIZE=3]Ύ CUP OF SUGAR[/SIZE][/FONT] [FONT=Calibri][SIZE=3]Ό TSP. OF SALT[/SIZE][/FONT] [FONT=Calibri][SIZE=3]For Vanilla ice cream:[/SIZE][/FONT] [FONT=Calibri][SIZE=3]You can add vanilla extract to taste if you want basic vanilla. Better yet – Get several vanilla beans – and scrape the insides into a very small amount of water (2 oz. or so) and then simmer the beans and the scrapings to extract all the flavor you can. Add to the mix.[/SIZE][/FONT] [FONT=Calibri][SIZE=3]You can also do some interesting things with nutmeg and cinnamon to create an egg-nog flavor.[/SIZE][/FONT] [FONT=Calibri][SIZE=3]For Strawberry:[/SIZE][/FONT] [SIZE=3][FONT=Calibri] 1-1/2 lbs. strawberries. Cut up half of them into Ό’’ – ½’’ pieces[/FONT][/SIZE] [FONT=Calibri][SIZE=3]Puree the rest, and add to the the above mix.[/SIZE][/FONT] [FONT=Calibri][SIZE=3]For Chocolate Covered Strawberry flavor –[/SIZE][/FONT] [SIZE=3][FONT=Calibri] Add 3 Hersheys Dark Chocolate candy bars. Mince them into 1/8’’ – Ό’’ pieces, then add to the mix above.[/FONT][/SIZE] [FONT=Calibri][SIZE=3] [/SIZE][/FONT] [FONT=Calibri][SIZE=3] [/SIZE][/FONT] [FONT=Calibri][SIZE=3]For Chocolate Covered Cherry- same as above – but with use ripe Bing cherries – or what ever cherries are available.[/SIZE][/FONT] [FONT=Calibri][SIZE=3] [/SIZE][/FONT] [FONT=Calibri][SIZE=3] [/SIZE][/FONT] [FONT=Calibri][SIZE=3]For Cajun Banana Nut – Use the basic recipe above, and then add:[/SIZE][/FONT] [FONT=Calibri][FONT=Calibri][SIZE=3]3-[/SIZE][/FONT] [/FONT][SIZE=3][FONT=Calibri] 4 - 6 Ripe bananas – mashed well with a fork until “chunky puree”[/FONT][/SIZE] [FONT=Calibri][FONT=Calibri][SIZE=3]4-[/SIZE][/FONT] [/FONT][FONT=Calibri][SIZE=3]Heat skillet with 3-4 tbs. of butter, and a pink of salt and 1 cup packed dark brown sugar.[/SIZE][/FONT] [FONT=Calibri][FONT=Calibri][SIZE=3]5-[/SIZE][/FONT] [/FONT][FONT=Calibri][SIZE=3]After the mixture is gently warmed until the sugar is completely dissolved - Add approx 6-8 oz. of chopped pecans, stirring them in to coat them. Turn off heat – and keep moving them around until the brown sugar begins to cling to the pecan. Then place them on a cookie sheet to cool, then break them up and add to the above basic mix along with bananas as above.[/SIZE][/FONT] [FONT=Calibri][SIZE=3] [/SIZE][/FONT] [FONT=Calibri][SIZE=3]For Amaretto Peach:[/SIZE][/FONT] [FONT=Calibri][SIZE=3]1-1/2 lbs. of ripe peaches, chopped into small pieces like in the strawberry recipe. Puree half of them.[/SIZE][/FONT] [FONT=Calibri][SIZE=3]Warm skillet on low/medium, and add 2 tbs. butter. Put approx. ½ lb. sliced or almond slivers in skillet, watch and stir constantly. Brown them. Then add fine ground salt to taste. Add to mix.[/SIZE][/FONT] [FONT=Calibri][SIZE=3]You can also add a shot or two of real Amaretto if you want – or a few drops of Almond extract. Careful though, you can overpower the peach flavor.[/SIZE][/FONT] [FONT=Calibri][SIZE=3][/SIZE][/FONT] [FONT=Calibri][SIZE=3]This is incredibly rich... and not like the the typical home made ice cream ( which is most often ice "milk" ) and not for everybody. [/SIZE][/FONT] [FONT=Calibri][SIZE=3]But - if you like silky smooth, buttery rich frozen custard...THIS is it.:wink:[/SIZE][/FONT] [FONT=Calibri][SIZE=3]T[/SIZE][/FONT] 3 stars 1 reviews
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