The Lost Ice Cream Weekend...burp!

"hahabogus" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Well my ice cream maker came today...it has to sit a minimum of 24 hours
upright and level before use. So I figure Saturday afternoon or evening
I'll be making quart after quart of Ice cream. I figure Friday night to
make up a good vanilla base then chill it in the fridge overnight and go
from there...

Any flavour suggestions?

First, try vanilla. Then you'll know how good it really tastes. Then go
from there.
What did you buy.
Thanks.
Dee Dee

"Dee Dee" <[email hidden]> wrote in news:fbq9lp$j2$1
@registered.motzarella.org:

Quoted message said:

What did you buy.

A Ice Cream Maker is what I bought...did you think I bought a slow cooker?

A cuisinart compressor jobie...ICE-50BC is the model number...Chris D made
me do it...She's mean.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus said:

"Dee Dee" <[email hidden]> wrote in news:fbq9lp$j2$1
@registered.motzarella.org:

Quoted message said:

What did you buy.

A Ice Cream Maker is what I bought...did you think I bought a slow cooker?

A cuisinart compressor jobie...ICE-50BC is the model number...Chris D made
me do it...She's mean.

That looks like a really nice toy. I have an Il Gelataio that I adore.
I wonder who actually makes the Cuisinart one?

You know you've lost it when you crave a SECOND compressor ice cream
machine.....

Boron

hahabogus said:

Well my ice cream maker came today...it has to sit a minimum of 24 hours
upright and level before use. So I figure Saturday afternoon or evening
I'll be making quart after quart of Ice cream. I figure Friday night to
make up a good vanilla base then chill it in the fridge overnight and go
from there...

Any flavour suggestions?

Vanilla, made with real vanilla. Top with sliced strawberries, hot
fudge sauce and big fat salty pecan chunks.

hahabogus said:

"Dee Dee" <[email hidden]> wrote in news:fbq9lp$j2$1
@registered.motzarella.org:

Quoted message said:

What did you buy.

A Ice Cream Maker is what I bought...did you think I bought a slow cooker?

A cuisinart compressor jobie...ICE-50BC is the model number...Chris D made
me do it...She's mean.

You didn't decide to buy one until I posted that I bought one,
copycat.

neerer neener

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

Alan said:

Well my ice cream maker came today...it has to sit a minimum of 24 hours
upright and level before use. So I figure Saturday afternoon or evening
I'll be making quart after quart of Ice cream. I figure Friday night to
make up a good vanilla base then chill it in the fridge overnight and go
from there...

Any flavour suggestions?

I am intrigued by this recipe:

http://haverchuk.blogspot.com/2006/05/ice-cream-project-egg-ice-cream.html

Here are the comments which made me so interested:

"I stole the idea for egg ice cream from the chef of The Fat Duck in London,
Heston Blumenthal, who makes a bacon and egg ice cream that captivates
everyone who tries it. When I first heard about this I thought the egg part
was just fanciful, since ice cream often contains eggs (my regular recipe
calls for eight yolks per quart of dairy). But upon further research I
learned that HB actually makes the ice cream taste especially eggy by using
lots and lots of egg--24 yolks in Chef Heston's recipe--and by overcooking
the custard. Ordinarily you stop cooking a custard at 170 F/77 C, but if you
keep heating it up it will curdle and...curdled eggs are eggiest. HB heats
his mixture to 85 C/185 F, which causes them to thicken considerably. Then
he whizzes in a blender and passes the mixture through a sieve. The blender
step might actually be to pulverize the bacon but I included it anyway.

The results are an ice cream that tastes only of egg and sugar, like the
Platonic ideal of egginess. Chinese egg custard [censored] are similar in flavor,
completely different in texture and temperature. Making custard with a high
proportion of yolks also ups the fat content and adds emulsifiers, which
gives the ice cream a texture I do not hesitate to call sublime."

(Note that the recipe on the web site has a mistake in it; the custard is
supposed to be heated to 185F, not 185C.)

Bob

hahabogus said:

Well my ice cream maker came today...it has to sit a minimum of 24 hours
upright and level before use. So I figure Saturday afternoon or evening
I'll be making quart after quart of Ice cream. I figure Friday night to
make up a good vanilla base then chill it in the fridge overnight and go
from there...

Any flavour suggestions?

Chicken Fat Ripple! 😉

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project:
http://improve-usenet.org <----------- New Site Aug 28

hahabogus said:

A cuisinart compressor jobie...ICE-50BC is the model number...Chris D made
me do it...She's mean.

I take no responsibility for your transgressions. You didn't HAVE to
buy it....you were totally on your own there...😉

Me, I am saving up my money for one....

Christine

sf said:

On Fri, 07 Sep 2007 01:58:52 GMT, hahabogus <[email hidden]> wrote:

Quoted message said:

Quoted message said:

A cuisinart compressor jobie...ICE-50BC is the model number...Chris D made
me do it...She's mean.

You didn't decide to buy one until I posted that I bought one,
copycat.

neerer neener

Did you buy the Cuisinart self refrigerating unit? I thought you got
the one with the cylinder that needs to be prefrozen. The one Alan is
talking about is self contained and doesn't need that.

Christine

sf said:

You didn't decide to buy one until I posted that I bought one,
copycat.

neerer neener

For a couple of days, I was tempted to buy one, too.<g> I decided to
stick with my old, out-dated electric ice cream freezer. It still
works, I used it last weekend.

Becca

Christine Dabney said...

Quoted message said:

I take no responsibility for your transgressions. You didn't HAVE to
buy it....you were totally on your own there...😉

Me, I am saving up my money for one....

Christine

And down in New Mexico it's ice cream season year round! ---O (spoon)

Andy

Christine Dabney said:

hahabogus said:

A cuisinart compressor jobie...ICE-50BC is the model number...Chris D made
me do it...She's mean.

I take no responsibility for your transgressions. You didn't HAVE to
buy it....you were totally on your own there...😉

Me, I am saving up my money for one....

Wow, you really ARE channelling the cook-in meanies, aren't you?! Not
only are you a Cook-In Overachiever, you are the Cook-In Queen of
Mean!!

TammyM, beginning to be thankful she didn't go to the cook-in.... <jk>

(TammyM) said:

Wow, you really ARE channelling the cook-in meanies, aren't you?! Not
only are you a Cook-In Overachiever, you are the Cook-In Queen of
Mean!!

TammyM, beginning to be thankful she didn't go to the cook-in.... <jk>

Naw...Alan and I go back and forth like this, over utensils,
cookbooks, etc.
It all started several years ago in chat, when he was lusting after
one of my cookbooks, Dessert Circus by Jacques Torres. As far as I
know, he still hasn't gotten that book. He keeps on lusting after
mine. 😉 It's all in good fun. 😉

Christine

Andy q said:

And down in New Mexico it's ice cream season year round! ---O (spoon)

Andy

No, it's not. I don't know why folks keep on assuming that NM is
always warm, or even hotter than other places. Yes, southern NM can
be brutal, but those of us in northern NM have real seasons, and it
can get bitterly cold in the winter. Not bitterly cold as in bay area
"bitterly cold", but really cold. Like into single digits.

People forget that we are at a higher altitude and that this makes a
difference. It is already starting to dip down into the lower 50s at
night here, and it is starting to only hit the mid 80s during the day.
By next month, the nights will be downright chilly.

Christine

Christine Dabney said...

Quoted message said:

Andy q said:

And down in New Mexico it's ice cream season year round! ---O (spoon)

Andy

No, it's not. I don't know why folks keep on assuming that NM is
always warm, or even hotter than other places. Yes, southern NM can
be brutal, but those of us in northern NM have real seasons, and it
can get bitterly cold in the winter. Not bitterly cold as in bay area
"bitterly cold", but really cold. Like into single digits.

People forget that we are at a higher altitude and that this makes a
difference. It is already starting to dip down into the lower 50s at
night here, and it is starting to only hit the mid 80s during the day.
By next month, the nights will be downright chilly.

Christine

Christine,

OK, I forgot as well. My old college bud up in Weed (7,000 ft "high" up in
the Rockies) gets more than his share of winter.

I guess I mis-associated the weather with your neighbor state, AZ and Sun
City where it was 90 F. at 9am, and I sunburned in 10 minutes. Probably in
July.

I saved a bookmark for your ABQ weather for future reference:

http://www.tinyurl.com/yxxv9r

You can use the ---o for soup!?? 🙂

Andy

hahabogus said:

Well my ice cream maker came today...it has to sit a minimum of 24 hours
upright and level before use. So I figure Saturday afternoon or evening
I'll be making quart after quart of Ice cream. I figure Friday night to
make up a good vanilla base then chill it in the fridge overnight and go
from there...

Any flavour suggestions?

Rum and Raisin. Make up a batch of custard and while it is cooling,
macerate a cup of Sultana raisins in dark rum. Stick the raisins and rum in
the freezer for a while so that they alcohol will get cold enough not to
inhibit the freezing of the custard and then add it to the base when it is
almost set in the machine.

"Dee Dee" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"hahabogus" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Well my ice cream maker came today...it has to sit a minimum of 24
hours upright and level before use. So I figure Saturday afternoon or
evening I'll be making quart after quart of Ice cream. I figure
Friday night to make up a good vanilla base then chill it in the
fridge overnight and go from there...

Any flavour suggestions?

First, try vanilla. Then you'll know how good it really tastes. Then
go from there.
What did you buy.
Thanks.
Dee Dee

Well I'm gonna do ben and Jerrys heath bar crunch as the first
attempt....the base is presently sitting in the fridge chilling. The
heath bars are going to be skor bits. And I'll probably add some chopped
semi sweet chocolate to the mix as well to round up for the cup of
crumled heath bar pieces.

The recipe looks striaght forward and not too complicated for a first
attempt. More or less better to get your feet wet first before runnig
full bore into the ocean kinda recipe.

Saturday looks to be a good day. No a great one. Even if I have to eat a
failure.

2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
2 teaspoons vanilla
4 heath bars

using a knife chopp uo the heath bars.
Whisk the eggs till light and fluffy. Slowly whisk in the sugar. Untill
fully blended
Pour in the milk, cream and vanilla whisk to blend.
Refridgerate over night

freeze using ice cream manufacturers instruction...
After ice cream stiffens add heath bar chunks about 2 minute before ice
cream is ready.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Andy q said:

Christine Dabney said...

Quoted message said:

I take no responsibility for your transgressions. You didn't HAVE to
buy it....you were totally on your own there...😉

Me, I am saving up my money for one....

Christine

And down in New Mexico it's ice cream season year round! ---O (spoon)

Aha... Andy, the accountant, has almost amortized it for you!

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

Christine Dabney said:

People forget that we are at a higher altitude and that this makes a
difference. It is already starting to dip down into the lower 50s at
night here, and it is starting to only hit the mid 80s during the day.
By next month, the nights will be downright chilly.

Mid '50s.... brrrr

😉

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.