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paulraphael

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    under-belly.org

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    Brooklyn, NY USA

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  1. I froze them in ziplock bags. They still eventually dried out. It's been well over 10 years.
  2. Yeah, I've sometimes imagined being asked by a grade school teacher to give a lesson on ice cream, and making all the children cry. "Ok kids, put away everything besides your spreadsheets and your brix hygrometers." What do you think is a good source these days for vanilla? I used to buy from Vanilla Products USA but that was ages ago.
  3. That's funny, it's the flavor I stopped making, ever since the price of vanilla beans went bonkers. I still have a stash from back when there was a market glut, but they're not in good enough shape now for making ice cream. When they were fresh they were total flavor bombs ... no need to add extract. It was possible to go too far and make ice cream that tasted like perfume.
  4. That's interesting. What about cinnamon stick? And ... might it like tree bark because it IS tree bark?
  5. I think the 30% cream will be better. Your idea to just use more cream and less milk is exactly right. Milk and cream have the same things in them. Just different proportions. You may just have to do a little math if you want the results the results to match exactly, or one of us can figure it out for you.
  6. You should also be able to substitute a bit of soy lecithin. You'll need more of it; maybe 1 or 2 grams. It won't give the exact same results but will probably work fine. Make sure you pure lecithin, not some concoction that's sold as a supplement. And make sure it has a mild smell and tastes very bland. I've used Will Powder's version and it's excellent. I don't know why the ChefSteps recipe has so much polysorbate ... it works in minuscule quantities.
  7. A friend who was freelancing at High Times magazine gave some special peanut butter cups to me and my Halloween date many many years ago. The secret ingredient wasn't evenly distributed. One of us experienced some pleasant sensations, the other had a panic attack she thought was a heart attack, and called an ambulance.
  8. I recently shopped for cinnamon oil to make some xylitol candy. My girlfriend had bought some, it was really cool, but also way too expensive ... so we decided to make our own. The health food store had real cinnamon oil and and also "cinnamon" cassia oil. I know that cassia isn't the real stuff, and probably isn't as good ... but I'm under the impression that cassia is what they pass off on us as cinnamon most of the time, and it cost less than a third what they wanted for the real cinnamon ($8 vs $26—and this project was all about being a cheapskate). I wish I could do a side-by-side comparison. The cassia oil isn't bad, but it's kind of weird. It tastes like there are lot of other flavors going on, as Shain describes. And not in a way I find deliciously complex, like with chocolate or coffee. We're eating all the candy. But each bite is definitely more "interesting" than irresistible.
  9. Talk about burying the lead ... that's a lot of stuff before you get to Cannabis Distillate.
  10. To be fair, lots of people are making vegan ice creams with coconut oil / cocoa butter and nut milks, and some of them are pretty good. This one gets good reviews (I haven't tried it).
  11. I have an ice cream shop client in Kuwait who was unable to find fresh cream (truly!) so he was using a product like this. In his own words, the ice cream was disgusting (I never had the opportunity to try it). We came with a few creative attempts to make it work, but he found all of them terrible. I got frustrated, and stayed up one night writing to just about every dairy in the Middle East. Eventually one of them agreed to supply him with bulk cream. The result: ice cream no longer disgusting. Your mileage may vary!
  12. I stand corrected. I thought law was federal but it's state by state (in NY raw milk can be sold by the farm that produces it). Here's list by state. Please be careful if you decide to work with raw dairy, especially if you're serving anyone who's immune-compromised. This means labelling everything with dates and checking the temperature of your fridge at the location where you'll be storing it.
  13. That's certainly interesting. I'd like to try it someday. It's a mostly moot point in the US; you can't even buy raw milk here unless you're a member of a farm co-op that produces it. Jeni's Splendid used to buy and process raw milk; they stopped after they found the sanitation requirements were just too difficult. They had to shut down and recall their product twice after finding lysteria in the kitchen.
  14. Mitch (Weinoo) was just telling me about this machine. I'd suggest seeing if any reviewers report how much overrun it generates. The older, popular Whynter machine supposedly spun fast and made fluffy ice cream. If this machine is similar, make sure you're ok with that.
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