Post Your Favorite Ice Cream
Naomi Lynne Pardue
chill in the freezer.) While I have tons of cookbooks with lots of
ice cream recipes, can any of you post some you like?
(Note: we don't like nuts in our house, so would prefer recipes
without nuts.)
Can't make more than a quart at a time, so apprpriate sized recipes
appreciated.
Naomi
Richard Caley
nlp> Just bought myself an ice cream maker.
Plan to buy new larger clothes:-).
nlp> While I have tons of cookbooks with lots of ice cream recipes,
nlp> can any of you post some you like?
There is a book called `ices' by somebody Liddell and someone else
(memory is affected by too much cream you know) which is very good and
interesting apart from the recipes.
The basic recipe I've been using recently is:
2 cups double cream
1 cup milk
1/2 cup sugar
3 egg yolkes
vanilla bean chopped up
Heat milk, cream and vanilla until it's just about to boil. Beat
yolkes with sugar. Put some hot milk into yolks to slacken it off and
warm it off. Put the yolkes into the pan, whisk it in and heat again
(slowly) until it thicken (about 85 degrees).
Strain into a bowl, cover and put in the fridge to cool down, use next
day.
You end up with tiny seeds from the vanilla in the cream, but that
doesn't bother me.
My favorite variants so far are
Leave out the vanilla, add mint flavouring and chopped up mint
aero bar.
Leave out the sugar, mix heated (to make it runny) honey
into the cream before putting it into the machine and throw in
some chopped crunchie bar.
Add raspberrys whizzed up in a blender. If you don't mind seeds.
I made some with figs last weekend, but the flavour wasn't really
strong enough.
--
Mail me as rjc not s...@cstr.ed.ac.uk _O_
|<
Sheryl Rosen
>In article <8spg4m$ed6$3...@flotsam.uits.indiana.edu>, Naomi Lynne Pardue (nlp)
>writes:
>
>nlp> Just bought myself an ice cream maker.
>
>
If you can figure out how to make cinnamon ice cream--I'll be right over. I'll
bring my yummy oatmeal raisin cookies and we can have a PARTY!
Yummmmy
Sheryl
Not a newbie. Just new to AOL.
Kim
--Kim
Jamie Utter
Richard Caley wrote:
> In article <8spg4m$ed6$3...@flotsam.uits.indiana.edu>, Naomi Lynne Pardue (nlp) writes:
>
> nlp> Just bought myself an ice cream maker.
>
> Plan to buy new larger clothes:-).
>
> nlp> While I have tons of cookbooks with lots of ice cream recipes,
> nlp> can any of you post some you like?
>
> There is a book called `ices' by somebody Liddell and someone else
> (memory is affected by too much cream you know) which is very good and
> interesting apart from the recipes.
>
> The basic recipe I've been using recently is:
>
> 2 cups double cream
> 1 cup milk
> 1/2 cup sugar
> 3 egg yolkes
> vanilla bean chopped up
>
> Heat milk, cream and vanilla until it's just about to boil. Beat
> yolkes with sugar. Put some hot milk into yolks to slacken it off and
> warm it off. Put the yolkes into the pan, whisk it in and heat again
> (slowly) until it thicken (about 85 degrees).
>
> Strain into a bowl, cover and put in the fridge to cool down, use next
> day.
>
> You end up with tiny seeds from the vanilla in the cream, but that
> doesn't bother me.
Yikes. The seeds ruin it. Strain them out first!
>
>
> My favorite variants so far are
>
> Leave out the vanilla, add mint flavouring and chopped up mint
> aero bar.
>
> Leave out the sugar, mix heated (to make it runny) honey
> into the cream before putting it into the machine and throw in
> some chopped crunchie bar.
>
> Add raspberrys whizzed up in a blender. If you don't mind seeds.
>
> I made some with figs last weekend, but the flavour wasn't really
> strong enough.
So what are you going to do next time, Richard? Increase the amount
of figs, or serve them poached with vanilla ice cream? Maybe roasting
the figs would intensify the flavor a little bit? Wondering out loud...
Jamie
minnie
Cinnamon Ice Cream
Recipe By : the Complete Book of Homemade Ice Cream
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups sugar
1/3 cup water
1 1/2 tablespoons ground cinnamon
3 cups light cream
1 egg yolk
1 teaspoon vanilla
2 cups heavy cream -- lightly whipped
In a saucepan, mix together sugar, water and cinnamon. Cook, stirring, until
sugar dissolves. Remove from heat.
In top of double boiler, bring light cream to a boil.
While beating egg yolk, slowly pour a few tablespoons hot light cream
mixture into egg. Add egg mixture to the double boiler. Cook, stirring
constantly, until thickened. Cool.
Add cinnamon syrup, vanilla and lightly whipped heavy cream to the cooled
egg mixture.
Churn-freeze.
- - - - - - - - - - - - - - - - - -
"Sheryl Rosen" <catma...@aol.com> wrote in message
news:20001020223925...@ng-fj1.aol.com...
Dona deNoyelles
Coconut (Ben & Jerry's)
Now I'm hungry - back to reality and the fat-free Fudgsicles in the
fridge. Drat!
Dona
Richard Caley
>> You end up with tiny seeds from the vanilla in the cream, but that
>> doesn't bother me.
ju> Yikes. The seeds ruin it. Strain them out first!
In what way?
They're too small to be a texture problem and I can't say that the
slight speckles cause me any aesthetic problems.
I'd have to strain it through something implausibly fine to get rid of
such tiny seeds. Too much hard work for no interesting improvelemt
IMO.
>> I made some with figs last weekend, but the flavour wasn't really
>> strong enough.
ju> So what are you going to do next time, Richard? Increase the amount
ju> of figs, or serve them poached with vanilla ice cream? Maybe roasting
ju> the figs would intensify the flavor a little bit? Wondering out
ju> loud...
The recipe (from the Ices book) called for fig leaves in addition to
the figs to boost the flabour. If I can find soe of those I may try
that.
I'm not sure if roasting would help. Roasting usually increases the
flavour (eg for tomatoes) by getting rid of water, if they are just
going to be put into liquid anyway maybe this won't do the job (though
the caremalisation might add something nice, grilled figs are nice).
The figs for this recipe were stewed, as you'd stew apples to put in
something (little bit of water to start, then left with the lid on on
a low heat for a long time to soften them and release the flavours.
Maybe I can find some fig condiment with a strong flavour and add a
bit.
I think I'm going to try green tea ice cream next. Though the cinnamon
someone posted looks intriguing and I haven't done coffee yet and that
is really my second favorite ice cream (after chocolate of course:-))
and ...
So much cholesterol, so little time.
Jamie Utter
Richard Caley wrote:
> In article <39F1C7E7...@csusm.edu>, Jamie Utter (ju) writes:
>
> >> You end up with tiny seeds from the vanilla in the cream, but that
> >> doesn't bother me.
>
> ju> Yikes. The seeds ruin it. Strain them out first!
>
> In what way?
In the way that there are gritty little seeds in something that should
be smooth and creamy. Force the custard through a strainer with
a ladle and try it that way. Then you'll see how much better it is. :-)
> They're too small to be a texture problem and I can't say that the
> slight speckles cause me any aesthetic problems.
>
> I'd have to strain it through something implausibly fine to get rid of
> such tiny seeds. Too much hard work for no interesting improvelemt
> IMO.
It's not that much trouble and the improvement is well worth it IMO.
May be you're just a person who likes chewing crunchy things. If so,
you're right you shouldn't bother.
> >> I made some with figs last weekend, but the flavour wasn't really
> >> strong enough.
>
> ju> So what are you going to do next time, Richard? Increase the amount
> ju> of figs, or serve them poached with vanilla ice cream? Maybe roasting
> ju> the figs would intensify the flavor a little bit? Wondering out
> ju> loud...
>
> The recipe (from the Ices book) called for fig leaves in addition to
> the figs to boost the flabour. If I can find soe of those I may try
> that.
No kidding, she said, looking out at her newly planted Black Jack fig tree...
> I'm not sure if roasting would help. Roasting usually increases the
> flavour (eg for tomatoes) by getting rid of water, if they are just
> going to be put into liquid anyway maybe this won't do the job (though
> the caremalisation might add something nice,
That's what I was thinking.
> grilled figs are nice).
>
> The figs for this recipe were stewed, as you'd stew apples to put in
> something (little bit of water to start, then left with the lid on on
> a low heat for a long time to soften them and release the flavours.
>
> Maybe I can find some fig condiment with a strong flavour and add a
> bit.
>
> I think I'm going to try green tea ice cream next. Though the cinnamon
> someone posted looks intriguing and I haven't done coffee yet and that
> is really my second favorite ice cream (after chocolate of course:-))
> and ...
>
> So much cholesterol, so little time.
How true.
Just in case you never saw this:
> COFFEE BEAN ICE CREAM
> 6 egg yolks
> 1/2 cup sugar
> 2 cups cream
> 1 1/2 cups coffee beans
>
> Beat the egg yolks with the sugar until light and pale in color. Scald the
> cream with the
> coffee beans and pour onto the yolks and sugar, stirring until combined.
>
> Pour back into the saucepan and stir over a low heat until the mixture
> thickens and coats
> the back of the spoon. Allow the mixture to cool leaving the beans in the
> custard. Strain
> the mixture and transfer to ice cream maker and process according to
> manufacturer’s
> instructions.
> I make this ice cream with Italian Roast Coffee beans. I let the custard
> steep in the
beans overnight at least. Ohhh, it's divine. It's positively orgasmic with
homemade
chocolate fudge served on top of it. By the way, you should use the whole
coffee
beans, don't grind them first. Just leave the beans whole. The strong
flavored beans
are wicked in this. It would be good with espresso beans too.
Enjoy,
Jamie
ak...@my-deja.com
Triple-ginger ice cream! Make a regular vanilla ice cream base (cooked
or not cooked), and add powdered ginger, grated fresh ginger, and
chopped candied ginger before freezing. I don't measure -- I'd say 1
or 2 teaspoons powdered, 1 tablespoon fresh, two-thirds of a cup
candied.
Serve with a deep, rich chocolate cake...it's really yummy with a
flourless torte.
yum,
Andrea
Sent via Deja.com http://www.deja.com/
Before you buy.
Brian B. Rodenborn
Jamie Utter <but...@csusm.edu> wrote:
>
[ vanilla ban seeds ]
>In the way that there are gritty little seeds in something that should
>be smooth and creamy. Force the custard through a strainer with
>a ladle and try it that way. Then you'll see how much better it is. :-)
You don't have the slightest idea what you are talking about.
Vanilla seeds are far to small to be filtered out with a sieve, and
they have no discernable texture in ice cream.
Breyer's sells their commercial ice cream with vanilla seeds it in,
and proudly advertise the fact.
>It's not that much trouble and the improvement is well worth it IMO.
>May be you're just a person who likes chewing crunchy things. If so,
>you're right you shouldn't bother.
They aren't crunchy. You could no more filter them out then you could
the ground cinnamon from another recipe.
--
Next we can discuss what type of person puts their hate mail in their
.SIG file for everyone to see. That could get interesting.
- RATBoy (to me on rec.arts.tv)
Richard Caley
ju> In the way that there are gritty little seeds in something that should
ju> be smooth and creamy. Force the custard through a strainer with
ju> a ladle and try it that way. Then you'll see how much better it is. :-)
I do strain the custard (I'm not reliable enough to produce custart
with absolutely no lumps, just in the corners of the pan etc). Vanilla
seeds are so smll I think I'd need a much finer straining mesh than I
have, muslin or something.
Anyway, I'm too much of a slob, I didn't even strain the raspberries,
so clearly I have a relativly high seed tollerance..
>> The recipe (from the Ices book) called for fig leaves in addition to
>> the figs to boost the flabour. If I can find soe of those I may try
>> that.
ju> No kidding, she said, looking out at her newly planted Black Jack
ju> fig tree...
Yep. Unfortunatly not the kind of thing found around Edinburgh.
>> COFFEE BEAN ICE CREAM
>> [...]
ju> By the way, you should use the whole coffee beans, don't grind
ju> them first.
Why? Is it to avoid some element of the flavour, or just a mechanical
reason? If making it up I would have ground the beans and made
all-milk coffee with it, then strained through a coffee filter.
Jamie Utter
"Brian B. Rodenborn" wrote:
> In article <39F47A51...@csusm.edu>,
> Jamie Utter <but...@csusm.edu> wrote:
> >
> [ vanilla ban seeds ]
>
> >In the way that there are gritty little seeds in something that should
> >be smooth and creamy. Force the custard through a strainer with
> >a ladle and try it that way. Then you'll see how much better it is. :-)
>
> You don't have the slightest idea what you are talking about.
I'm talking about Raspberry seeds! Not vanilla seeds.
Jamie
Jamie Utter
Richard Caley wrote:
> In article <39F47A51...@csusm.edu>, Jamie Utter (ju) writes:
>
> ju> In the way that there are gritty little seeds in something that should
> ju> be smooth and creamy. Force the custard through a strainer with
> ju> a ladle and try it that way. Then you'll see how much better it is. :-)
>
> I do strain the custard (I'm not reliable enough to produce custart
> with absolutely no lumps, just in the corners of the pan etc). Vanilla
> seeds are so smll I think I'd need a much finer straining mesh than I
> have, muslin or something.
>
> Anyway, I'm too much of a slob, I didn't even strain the raspberries,
> so clearly I have a relativly high seed tollerance..
Well, sorry that is what I was talking about. I meant strain out the
raspberry seeds, not the vanilla seeds! Sorry I wasn't clear. No, the
vanilla seeds are great, but I don't like the raspberry seeds in the
ice cream. That's what I think should be strained out.
> >> The recipe (from the Ices book) called for fig leaves in addition to
> >> the figs to boost the flabour. If I can find soe of those I may try
> >> that.
>
> ju> No kidding, she said, looking out at her newly planted Black Jack
> ju> fig tree...
>
> Yep. Unfortunatly not the kind of thing found around Edinburgh.
>
> >> COFFEE BEAN ICE CREAM
>
> >> [...]
>
> ju> By the way, you should use the whole coffee beans, don't grind
> ju> them first.
>
> Why? Is it to avoid some element of the flavour, or just a mechanical
> reason? If making it up I would have ground the beans and made
> all-milk coffee with it, then strained through a coffee filter.
When I made it I had the urge to ground the beans, but decided not to.
It made great ice cream. When Trillium made the ice cream, she ground
up the beans. It was interesting to read about how it was all but impossible
for her to get the ground beans out of the custard. She went through
several adventurous and innovating straining procedures. She wound up
changing the name of it to a granita. She said it was good, but it was
different.
Jamie
Brian B. Rodenborn
Jamie Utter <but...@csusm.edu> wrote:
>>
>
>I'm talking about Raspberry seeds! Not vanilla seeds.
Bullshit. Here is the original post:
> The basic recipe I've been using recently is:
>
> 2 cups double cream
> 1 cup milk
> 1/2 cup sugar
> 3 egg yolkes
> vanilla bean chopped up
>
> Heat milk, cream and vanilla until it's just about to boil. Beat
> yolkes with sugar. Put some hot milk into yolks to slacken it off and
> warm it off. Put the yolkes into the pan, whisk it in and heat again
> (slowly) until it thicken (about 85 degrees).
>
> Strain into a bowl, cover and put in the fridge to cool down, use next
> day.
>
> You end up with tiny seeds from the vanilla in the cream, but that
> doesn't bother me.
Yikes. The seeds ruin it. Strain them out first!
No mention of raspberries at all. The post clearly talks about vanilla
bean seeds, and you say to strain them out.
You had no idea what you were talking about, and now you want to apply
revisionist methods to cover up.
I don't care whether you want to admit your ignorance or not, but don't
make out like I don't know how to read and comprehend a usenet post.
Bezel
You left out the bottom of the original post, which contains the mention
of raspberries and their seeds:
> My favorite variants so far are
>
> Leave out the vanilla, add mint flavouring and chopped up mint
> aero bar.
>
> Leave out the sugar, mix heated (to make it runny) honey
> into the cream before putting it into the machine and throw in
> some chopped crunchie bar.
>
> Add raspberrys whizzed up in a blender. If you don't mind seeds.
>
> I made some with figs last weekend, but the flavour wasn't really
> strong enough.
Granted, Jamie's remark about seeds was horrendously misplaced if
it intended to refer to the raspberry seeds, not the vanilla seeds,
but in fact the original post did contain references to both kinds
of seeds.
--Bezel
bre...@my-deja.com
raspberry's but you failed to include that in text you quoted.
In article <8t4rlr$n...@ritz.cec.wustl.edu>,
> You had no idea what you were talking about, and now you want to apply
> revisionist methods to cover up.
>
> I don't care whether you want to admit your ignorance or not, but
don't
> make out like I don't know how to read and comprehend a usenet post.
>
> --
> Next we can discuss what type of person puts their hate mail in their
> .SIG file for everyone to see. That could get interesting.
> - RATBoy (to me on rec.arts.tv)
>
--
Please excuse my grammer.
English IS my first language; I'm just not very
good at it.
Augie March
Jerry's ice cream cookbook, a must if you have an ice cream maker. It was
simply marvelous!
Here's a cinnamon ice cream recipe:
3 cups heavy cream
1 1/2 cups whole milk
2 vanilla beans, split lengthwise
1 cup plus 2 tablespoons sugar
6 egg yolks
2 1/2 teaspoon cinnamon
Combine cream and milk in a large sauce pan. Scrape in seeds from vanilla
beans; add beans. Bring just to simmer. Whisk sugar and yolks in large bowl
to blend. Gradually whisk in hot cream mixture. Return mixture to same
saucepan. Stir over medium-low heat until custard thickens and leaves path
on back of spoon when finger is drawn across, about 6 min. (do not boil).
Strain into large bowl. Whisk in ground cinnamon. Chill until cold, about 3
hours.
Transfer custard to ice cream maker and process according to manufacturer's
instructions. Transfer ice cream to a covered container and freeze until
firm. (Can be made 3 days ahead. Keep frozen).
Have fun,
Augie
"Sheryl Rosen" <catma...@aol.com> wrote in message
news:20001020223925...@ng-fj1.aol.com...
> >
Brian B. Rodenborn
>In article <8t4rlr$n...@ritz.cec.wustl.edu>,
>Brian B. Rodenborn <bb...@ritz.cec.wustl.edu> wrote:
>>
>>
>> > doesn't bother me.
>>
>> Yikes. The seeds ruin it. Strain them out first!
>>
>>No mention of raspberries at all. The post clearly talks about vanilla
>>bean seeds, and you say to strain them out.
>
>of raspberries and their seeds:
True, but so what? Are you maintaining that it is ok to insert material
at random in a post?
Her comment about seeds directly followed the comment about vanilla
bean seeds. Not the part that came much later, and discussed raspberries.
Had she quoted the entire post and replied at the bottom (not that I'm
advocating that) she could claim ambiguity.
Interlacing quoted and new material doesn't give you that out.
Now, if she wants to say, "I got confused about which seeds we were
discussing, sorry," that would be a different story.
There is no way, from the original post, that anyone could reasonably
assume that she was talking about raspberry seeds, not vanilla seeds.
Bezel
Brian B. Rodenborn <bb...@ritz.cec.wustl.edu> wrote:
>In article <gumJ5.5$km2....@ralph.vnet.net>, Bezel <be...@vnet.net > wrote:
>>In article <8t4rlr$n...@ritz.cec.wustl.edu>,
>>Brian B. Rodenborn <bb...@ritz.cec.wustl.edu> wrote:
>>>
>>>Bullshit. Here is the original post:
>>>
>>> > You end up with tiny seeds from the vanilla in the cream, but that
>>> > doesn't bother me.
>>>
>>> Yikes. The seeds ruin it. Strain them out first!
>>>
>>>No mention of raspberries at all. The post clearly talks about vanilla
>>>bean seeds, and you say to strain them out.
>>
>>You left out the bottom of the original post, which contains the mention
>>of raspberries and their seeds:
>
>True, but so what? Are you maintaining that it is ok to insert material
>at random in a post?
No, which is why I said that her placement was - er - horrendous I
think. Did you read that part?
>Her comment about seeds directly followed the comment about vanilla
>bean seeds. Not the part that came much later, and discussed raspberries.
You're right. Which is why I said... (see above)
>Had she quoted the entire post and replied at the bottom (not that I'm
>advocating that) she could claim ambiguity.
>
>Interlacing quoted and new material doesn't give you that out.
>
>Now, if she wants to say, "I got confused about which seeds we were
>discussing, sorry," that would be a different story.
>
>There is no way, from the original post, that anyone could reasonably
>assume that she was talking about raspberry seeds, not vanilla seeds.
Nor did I claim that anyone's confusion was unreasonable. I merely
objected to your statement that the original post did not contain any
reference to raspberry seeds. It clearly did, although not her comment
was not correctly placed in relation to the reference.
Personally, I sometimes read a post to the bottom, and then go back
and respond. If I were in a hurry, and had a comment about raspberry
seeds, and scrolled up quickly and seen a reference to seeds... I might
have stuck my comment in at the wrong place. Granted, that would be
my mistake, and I believe the original poster admitted that mistake.
There's no need to go acting like she hallucinated raspberries where
there were none.
--Bezel (although I can think of worse
things to hallucinate)
Brian B. Rodenborn
>
>Nor did I claim that anyone's confusion was unreasonable. I merely
>objected to your statement that the original post did not contain any
>reference to raspberry seeds. It clearly did, although not her comment
>was not correctly placed in relation to the reference.
Yes, you are correct it did. I did fail to acknowledge that, but I find
it to be unlikely that she was that confused.
I believe she meant what she said, to strain out the vanilla seeds.
When called on it, she dragged in the raspberries.
>. . . and I believe the original poster admitted that mistake.
Not in her reply to me. Here's the sum total of that:
>I'm talking about Raspberry seeds! Not vanilla seeds.
Implication being that I can't read and understand.
Not, "Sorry, I put the comment in the wrong place."
>There's no need to go acting like she hallucinated raspberries where
>there were none.
I believe I did say there was no mention of raspberries in the post,
clearly incorrect, when I meant to say the quoted recipe, to which
her reply was directed.
Bezel
>>
>>Nor did I claim that anyone's confusion was unreasonable. I merely
>>objected to your statement that the original post did not contain any
>>reference to raspberry seeds. It clearly did, although not her comment
>>was not correctly placed in relation to the reference.
>
>Yes, you are correct it did. I did fail to acknowledge that, but I find
>it to be unlikely that she was that confused.
Well, perhaps I have a greater capacity for confusion than you do,
and thus am more likely to believe it can exist in others. :-)
>I believe she meant what she said, to strain out the vanilla seeds.
>When called on it, she dragged in the raspberries.
>
>
>>. . . and I believe the original poster admitted that mistake.
>
>Not in her reply to me. Here's the sum total of that:
>
>>I'm talking about Raspberry seeds! Not vanilla seeds.
>
>Implication being that I can't read and understand.
>
>Not, "Sorry, I put the comment in the wrong place."
I was talking about the following, which appeared in a different
post - I don't know if you would have seen this yet.
-- text from Jamie --
>Well, sorry that is what I was talking about. I meant strain out the
>raspberry seeds, not the vanilla seeds! Sorry I wasn't clear. No, the
>vanilla seeds are great, but I don't like the raspberry seeds in the
>ice cream. That's what I think should be strained out.
-- end of text from Jamie --
>I believe I did say there was no mention of raspberries in the post,
>clearly incorrect, when I meant to say the quoted recipe, to which
>her reply was directed.
Then I think we're in agreement. I never strain out the vanilla seeds.
--Bezel
The Cook
>In article <8spg4m$ed6$3...@flotsam.uits.indiana.edu>,
> Naomi Lynne Pardue <npa...@steel.ucs.indiana.edu> wrote:
>> Just bought myself an ice cream maker. (THe new kind with the bowl you
>> chill in the freezer.) While I have tons of cookbooks with lots of
>> ice cream recipes, can any of you post some you like?
>> (Note: we don't like nuts in our house, so would prefer recipes
>> without nuts.)
>> Can't make more than a quart at a time, so apprpriate sized recipes
>> appreciated.
>>
>> Naomi
>
>Triple-ginger ice cream! Make a regular vanilla ice cream base (cooked
>or not cooked), and add powdered ginger, grated fresh ginger, and
>chopped candied ginger before freezing. I don't measure -- I'd say 1
>or 2 teaspoons powdered, 1 tablespoon fresh, two-thirds of a cup
>candied.
>
>Serve with a deep, rich chocolate cake...it's really yummy with a
>flourless torte.
>
>yum,
>Andrea
How much ice cream are you making? 1 quart or more? Sounds like a
lot of ginger. I want to make some ginger ice cream, but would like
more information.
Susan N.