Re: "Half-gallon"

On 25 Mar 2008 14:12:01 GMT, Dover Beach <moon.blanched@[EMAIL PROTECTED]
>
wrote:

>Boron Elgar <boron_elgar@[EMAIL PROTECTED]
> wrote in
>news:jc0iu3pajiqvnpccj5jacji0ftd5ocn247@[EMAIL PROTECTED]
 
>
>> 
>> This isn't perfect and misses the last step of incor****ating the
>> tempered egg mixture into the cream-sugar one, but it shows you how to
>> temper.
>> http://www.youtube.com/watch?v=gyRvd7b1J4M
>> 
>
>I have some cream.  Maybe I'll try again.  I don't have a fancy ice
>cream machine like yours, but I have a Donvier with the bowl that you
>keep in the freezer so you can just pull it out whenever you want ice
>cream.  I haven't used it as much as I wanted to because my husband ONLY
>likes custardy ice creams, and I have the tempering issue.  So I wind up
>making cookies instead. 


Cookies are good, too.

The secret to making ice cream at home, at least to me, is to use the
best ingredients and to increase the intensity of flavor. That is why
I add extra chocolate (and use 70%+  bittersweet, because there is
plenty of sugar to balance out any sharpness) or stronger coffee, lots
of fruit or nuts, or extra vanilla bean insides.

That particular brown sugar recipe, when made with that Just the Nuts
stuff, is really a butter brickle ice cream. That is a true favorite.
The brown sugar makes an unusual flavor to it all.

I do not know how chunky ingredient-laden custards bases do in a
Donvier or similar. They are fine in old fa****oned buckets or newer
fangled ones, though. I would definitely dump in the chunky stuff
right at the very end with the Donvier, or even stir it in by hand as
you are preparing it for ripening in the freezer.

The biggest problem with custard base ice creams is that you have to
plan ahead, because the base needs to be chilled thoroughly before
being put into the churn. It is like sourdough bread...that has to be
planned in advance, too. 

There are recipes for ice cream that do not require a custard base and
are still very nice. Scroll down about half the page here:

http://www.recipetips.com/kitchen-tips/t--1133/how-to-make-homemade-ice-cream.asp#strawberry

Boron