I made a batch of ice cream using the following as the base: 1 pint cream, 1 cup milk, 4 egg yolks, ½ cup sugar, 2 tsp vanilla extract
I simmered that until just boiling and then cooled it for a few hours before finishing it up in my ice cream maker for 20min.
I've used this base a few times and add different fruit and spices based on what I want to make.
The problem I'm having is the ice cream leaves a waxy coating on the roof of my mouth. It still tastes great, but the coating is unpleasant. Should I use a different recipe to start with? Am I doing something wrong when I make it?
Try heating the cream and milk to just below a simmer. Right before adding the milk mixture to the yolks whisk the sugar, vanilla, and eggs together. Pour the hot milk mixture into eggs very slowly. It's best to strain it through a fine strainer. If you use vanilla bean make sure to add it after straining it. Let cool a little before putting it into the fridge. It should be cold before making the ice cream. It's not necessary to fully temper ice cream base like crème anglaise.
Possible Duplicate: How to make ice cream made without a machine? I need an method for making ice cream at home, without access to an ice cream machine.
I'm trying to make a McFlurry/Blizzard-like dessert in my blender, but the ice cream isn't coming out at the consistency I'd like. I tried adding milk, but that didn't seem to do much. The ice cream doesn't pour well out of the blender and is kind of clumpy. Is there anything else I can try? Do different types of ice cream behave differently in a blender?
My wife loves mint / chocolate chip ice cream. It hasn't been my favorite because of how waxy the cocoa butter in the chocolate becomes when it is cold. Is there a type of chocolate that won't become waxy when it is frozen? Alternatively is there a good intensely chocolatey, chunky, ingredient that can be mixed into ice cream? And in particular, mint ice cream. I'm wondering about solid ingredients not syrups.
that I fill the inner bowl with ice cream base at fridge temperature (around 4°C) and that my stirring can't scrape the sides of the inner bowl efficiently. The inner bowl is likely to be made of glass...Suppose that I am making ice-cream the old fashioned way, by keeping a bowl of ice cream base in a bigger bowl of table salt solution cooled to below freezing. How much brine do I need per 100 g of ice cream base? Does it depend on the type of ice cream I use (philadelphia (no egg yolks) vs. french (with egg yolks) vs. gelato (starch-thickened))? What is the direction of the dependency? Does
sort of base layer which is more tacky and then ice over that? Edit The recipe which I have linked to is incomplete when it talks about the Icing. So I would probably use this Butter Cream recipe. Update I took all your comments and suggestions on board. Spent a few weeks trying out different sponges, and then did a rough prototype. Then the day before her birthday, I made this I am happy...I'm going to attempt to do is bake a cake for my daughter's first birthday. The cake is going to be based on this recipe, but I want it to look more like this one. Now if you look at the 2nd link
as it was before - it turns to sweetened milk in my mouth even before I have swallowed it. So while I prefer denser ice cream, I think that some recipes were created with a lot of overrun in mind. I...I started making my own ice cream this year. While the French type works quite well, I've been having trouble with American and Gelato types. I don't have an ice cream machine. I freeze small..., it will melt while I am blending. I don't want to pay the money and simply don't have the space for a gelateria style ice cream machine with a compressor. I was wondering if the prefrozen churner type
In Belize, Peru, and the Dominican Republic I absolutely loved the perfectly moist and delicious arroz con pollo. Always flavorful and simple, it was my fall back anywhere I was anytime I was too tired to try something new. Can anybody here share with me the way to make this simple delicious style, my wife knows how to make it with a tomato base mexican style the way she grew up... recipe. I am rather interested to the variety of ways this dish is seasoned when made without a tomato base.
analogous to Digestive biscuits in the UK (both may be used to make a crust or dessert base, for example). Muffin (US, AU) is a quick bread (typically using the 'muffin method') baked in forms used...). A gas mark (UK) refers to the dials on some British gas ovens (Farmhouse Cookery). The marks from 1 to 9 correspond roughly to 275 - 475 °F (at 25 °F intervals) or 140 - 250 °C (at 10 °C intervals... it with language) Also see What international cooking terms sound similar but have different meanings? for similar issues with other languages. Vegetables: Eggplant (US, AU) is an aubergine (UK). Zucchini (US
I'm planning on making Baileys ice cream from the recipe given in Larousse Gastronomique, which calls for 1 tsp of stabilizer. Ice cream stabilizers are briefly listed in the preceding paragraph as edible gelatine, egg white, agar-agar, and carob but are not discussed any further. I find the stabilizer reference vague and the 1 tsp measurement further puzzles me because I wouldn't expect them to be used in the same ratios. Please help. 150 g egg yolks 1 tsp ice cream stabilizer 1/2 cup castor sugar 2 cups milk 1 cup heavy cream 175 ml Baileys