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Jan. 16th, 2019 06:18 pmI have a temporary filling waiting for a partial crown for 2 weeks, it feels like a gob of putty stuck to my teeth I hate it. Awesome.
experiments with the ice cream maker so far:
1. coconut caramel with praline pecans. 1 cup milk, 1 cup cream, 1 can of coconut sweetened condensed milk caramelized by boiling for 4 hours, one 5oz package of candied pecans. Came out sweeter than I expected, also I was hoping for a caramel swirl and to do that you really have to put it in at the last 5 seconds, not the last 5 minutes, as the manual recommends for add-ins.
2. cherry garcia sherbet--1 lb package of frozen cherries, food processored with 1/3 cup of dark chocolate chips, 1 cup cream. so the instructions are like "chill your ingredients before putting in the ice cream maker. no, colder than that. no, colder than that. COLDER." so anyway I was like "what if I just use frozen cherries is that cold enough?" it turns out it's too cold actually, the ice cream maker couldn't make the mixture like actually mix and take in air for fluffiness, it was just a huge hard lump pretty much. A tasty lump at least. Chopped dark choc chips a fave now.
3. Raspberry cheesecake ice cream--12 oz package of frozen raspberries food processored with 1/3 cup dark choc chips, 8 oz package of neufchatel, 1 pint half-and-half, 2/3 cup sugar. Too much volume for the ice cream maker, fluffed over the edge. Tasty though. commercial ice cream clearly uses significantly less fruit in their fruit flavored ice cream. the neufchatel did not fully blend with the half-and-half but I think that will work for getting chunks of more cheesecaky through the ice cream. Lots of raspberry seeds.
experiments with the ice cream maker so far:
1. coconut caramel with praline pecans. 1 cup milk, 1 cup cream, 1 can of coconut sweetened condensed milk caramelized by boiling for 4 hours, one 5oz package of candied pecans. Came out sweeter than I expected, also I was hoping for a caramel swirl and to do that you really have to put it in at the last 5 seconds, not the last 5 minutes, as the manual recommends for add-ins.
2. cherry garcia sherbet--1 lb package of frozen cherries, food processored with 1/3 cup of dark chocolate chips, 1 cup cream. so the instructions are like "chill your ingredients before putting in the ice cream maker. no, colder than that. no, colder than that. COLDER." so anyway I was like "what if I just use frozen cherries is that cold enough?" it turns out it's too cold actually, the ice cream maker couldn't make the mixture like actually mix and take in air for fluffiness, it was just a huge hard lump pretty much. A tasty lump at least. Chopped dark choc chips a fave now.
3. Raspberry cheesecake ice cream--12 oz package of frozen raspberries food processored with 1/3 cup dark choc chips, 8 oz package of neufchatel, 1 pint half-and-half, 2/3 cup sugar. Too much volume for the ice cream maker, fluffed over the edge. Tasty though. commercial ice cream clearly uses significantly less fruit in their fruit flavored ice cream. the neufchatel did not fully blend with the half-and-half but I think that will work for getting chunks of more cheesecaky through the ice cream. Lots of raspberry seeds.
