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Old 06-01-2011, 10:00 AM   #21
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What am I missing, bill. I don't see that much sugar in the recipe. I see 3/4 cup of sugar - about 5-6 ounces.
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Old 06-01-2011, 10:02 AM   #22
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Quote:
Originally Posted by teesquare View Post
ICE CREAM RECIPE….O.K. – IT IS REALLY FROZEN CUSTARD
( 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)…
BASIC RECIPE:
1- 16 OZ WHIPPING CREAM
1- 16 OZ HALF AND HALF
2- CANS OF EAGLE BRAND SWEETENED CONDENSED MILK
6- EGG YOLKS
¾ CUP OF SUGAR
¼ TSP. OF SALT
For Vanilla ice cream:
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.
You can also do some interesting things with nutmeg and cinnamon to create an egg-nog flavor.
For Strawberry:
1-1/2 lbs. strawberries. Cut up half of them into ¼’’ – ½’’ pieces
Puree the rest, and add to the the above mix.
For Chocolate Covered Strawberry flavor –
Add 3 Hersheys Dark Chocolate candy bars. Mince them into 1/8’’ – ¼’’ pieces, then add to the mix above.


For Chocolate Covered Cherry- same as above – but with use ripe Bing cherries – or what ever cherries are available.


For Cajun Banana Nut – Use the basic recipe above, and then add:
3- 4 - 6 Ripe bananas – mashed well with a fork until “chunky puree”
4- Heat skillet with 3-4 tbs. of butter, and a pink of salt and 1 cup packed dark brown sugar.
5- 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.

For Amaretto Peach:
1-1/2 lbs. of ripe peaches, chopped into small pieces like in the strawberry recipe. Puree half of them.
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.
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.

This is incredibly rich... and not like the the typical home made ice cream ( which is most often ice "milk" ) and not for everybody.
But - if you like silky smooth, buttery rich frozen custard...THIS is it.
T
How many tablespoons of sugar are in a 1/2 cup serving?
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Old 06-01-2011, 10:06 AM   #23
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Quote:
Originally Posted by Andy M. View Post
What am I missing, bill. I don't see that much sugar in the recipe. I see 3/4 cup of sugar - about 5-6 ounces.
+ 220 grams (7.75 oz) of sugar per can of eagle brand sweetened condensed milk.
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Old 06-01-2011, 10:16 AM   #24
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And... with the most recent batch - I left out the sugar. Frankly - I think it does not need the sugar, because of all of the sugar in the Eagle Brand. But - some like it that much sweeter....
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Old 06-01-2011, 10:01 PM   #25
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Just think Dairy Queen or Fosters Freeze (frozen custard) vs Baskin-Robbins or Cold Stone Creamery (ice cream)
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Old 06-01-2011, 10:14 PM   #26
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Quote:
Originally Posted by Sir_Loin_of_Beef View Post
Just think Dairy Queen or Fosters Freeze (frozen custard) vs Baskin-Robbins or Cold Stone Creamery (ice cream)
The frozen custard that I have had has been very similar in texture to Dairy Queen soft serve, I really like the texture.
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Old 06-01-2011, 10:18 PM   #27
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Good comparisons...Another good reference for rich, creamy texture is Culvers. Much like a "better Dairy Queen" - they only have frozen custard no ice cream.
T
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Old 06-02-2011, 12:47 PM   #28
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By definition, custard is a combination of dairy, dairy fat, and egg. Ice cream is a generic term under which falls various frozen sweet concoctions are represented, such as ice milk, ice cream, French Vanilla Ice Cream (a frozen custard), and frozen custards and frozen custard bars.

Until the dairy is removed, frozen desert treats are generally termed ice cream.

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Old 06-02-2011, 01:00 PM   #29
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Frozen custard is different then ice cream, thats for sure! We have a place here and get frozen custard at times, but its so...rich, I guess, I can only eat a small amount. Its good and the recipe given here sounds great! Thanks for sharing it and if one hasnt had frozen custard yet, Id say try it if you get the chance!
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Old 06-02-2011, 01:07 PM   #30
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Quote:
Originally Posted by bakechef View Post
From reading both IC and FC, require at least 10% butterfat.

Still they seem to be very similar products to me. Super Premium ice cream has much higher butterfat content, so is it really frozen custard? Hmmmm...
I am an ice cream snob. I can only eat the more expensive kinds(not that there is anything wrong with cheaper stuff). I just bought it a few times and its one of the junk foods Ill pay more for. I can tell the difference in ice creams, custards ect.
I know the 'Super Premium' ice creams taste nothing like the FC. I think its got a less amount of butterfat then custard but more then cheaper ice creams KWIM?
Though I really think home made ice cream is the best
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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]¾ CUP OF SUGAR[/SIZE][/FONT] [FONT=Calibri][SIZE=3]¼ 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 ¼’’ – 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’’ – ¼’’ 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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