overton
(stranger)
6/30/00 02:01 PM
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Homemade ice cream
[Post#: 63509
/ re: 62875
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I saw the recipie listed that uses custard, but wondering if there's anything out there for doing the ice cream in the mixer with the ice and rock salt routine?
Thanks for any ideas/recipies/help.
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KindBaker
(newbie)
7/30/00 04:44 AM
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Re: Homemade ice cream
[Post#: 63567
/ re: 63509
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You can modify any homemade ice cream recipie,but I'll throw one out there. It's a professional recipie(I'm a Pastry Chef) so it's going to make a lot.1 qt heavy cream,9oz. sugar,12 yolks is the basic formula. Add 8-12 oz.chopped chocolate if you're going in that flavor direction. First you infuse the herb with the cream over low heat for aprox.40 minutes. Strain the herb and make your ice cream custard.I guess I'm taking for granted that you know how to cook a custard...1-scald the heavy cream with part of the sugar 2-whisk yolks and remaining sugar in a seperate,large bowl 3-carefully,add hot cream to yolk/sugar mix whisk constantly 4-slowly,over medium heat, cook to thicken will couat the back of the spoon when done...be careful not to curdle...If you're adding chocolate, now's the time to stir it in throughly. Mint extract makes a nice compliment to the flavor. Chill this mix for at least 6 hours before you churn it.I hope this helps...the last time I made ice cream for a party, I couldn't leave my house for 48 hours it was so damn potent!!!I didn't give amounts of herb to infuse,cause I think that's a personal decision.I use leaf and stems when I make infusions and save my good herb for righteous smokin...
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RCcola
(enthusiast)
8/1/00 01:41 AM
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Re: Homemade ice cream
[Post#: 63571
/ re: 63567
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KindBaker,
Sounds like a great recipe.I was wondering though if I could substitute the chocolate with some fruit,berries,or perhaps even some lemongrass?If so,when would I incorporate it into the mixture,before churning or after?And should the fruit,etc,be chilled?frozen?
Thanks,
RCcola
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KindBaker
(newbie)
8/1/00 02:35 AM
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Re: Homemade ice cream
[Post#: 63572
/ re: 63571
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The "problem" with doing other flavors with herb is that the herb is very prominant. So, with a delicate flavor like lemongrass,the sensation would be lostCooked fruit could be added after the ice cream custard is cooked. Or you could swirl the fruit into the icecream after it's been churned.Whatever flavor variations you choose has to be strong and compliment the herb. Chocolate mint has worked best for me. I've also tried raspberry,caramel and pistachio- they were ok. Made ice cream sandwiches with kind cookies for friends. They were so potent, one friend cut it in 4's and ate it over 2 months!Happy trails...
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RCcola
(enthusiast)
8/1/00 10:38 AM
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Re: Homemade ice cream
[Post#: 63575
/ re: 63572
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Thanks for the reply KindBaker.I will definately keep your suggestions in mind when making it.Have no idea how much herb to add really,but I guess I'll just wing it and see how it goes.It should be interesting!
Bon Appetit
RCcola
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MisterIto
(old hand)
8/5/00 09:23 PM
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Re: Homemade ice cream
[Post#: 63586
/ re: 63575
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If you are using good quality bud or trimmings, a rate of 2 dry grams per serving will create a strong effect without too much burnout afterwards.
Peace...MisterIto
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RCcola
(enthusiast)
8/5/00 11:40 PM
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Re: Homemade ice cream
[Post#: 63589
/ re: 63586
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MisterIto,
Thanks for the suggestion bro,it is greatly appreciated.
I'll be putting it to use tomorrow night when I try making this ice cream for some friends that are coming over.
RCcola
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RCcola
(enthusiast)
8/12/00 05:32 PM
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Re: Homemade ice cream
[Post#: 63604
/ re: 63589
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KindBaker,
I wanted to express my thanks again for the excellent recipe.
I took your suggestion and went with the chocolate-mint.I think it turned out rather well,it seemed to be well recieved.
Oh...and potent.It seems I had forgotten how MJ kicks my ass when I eat it!
I'll be making this one again.Many thanks!
RCcola
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KindBaker
(newbie)
8/13/00 01:23 AM
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Re: Homemade ice cream
[Post#: 63606
/ re: 63604
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RcCola, you're quite welcome...I'm always happy to help make pot lucks successful!
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