Rocklobster

As I told you in the PM I come up with alot of my own recipes, so I might as well share it with the class. Heres one that I did for the Hot Ice cream in the middle. The one to the right is Alex's recipe. 306g Butter nut Squash Puree(strained in tammis) 230g Cream Cheese 80g Maple Syrup 154g Water 11.55g Methocel SGA 150 Puree in a Robot Coup all the ingredients without the water and the methocel (DO NOT ADD AIR!!!!!!!!!). Heat up the water to a boil stir in the methocel. Blend again to combine(DO NOT ADD AIR!!!!!!!!). Then let it sit in the fridge overnight. Poach it for a minute and let it set before service. Fear not It will "melt" Methocel looses its gelling properties as it cools regardless(from my experience) of how much you add. But my formula works so fear not. Bryan... I dont have an ice cream scoop either haha. I used a round measuring spoon i recieved from my school kit. I knew it would come in handy some day haha. Ok Well give it a try. Feel free to ask me any further questions. William aka ROCKLOBSTER Vist the TestKitchen

Bryan, Shaping is an issue with the Hot Ice Cream. What works best is making a recipe that is fairly firm like a cream cheese consistency. Then you scoop the mix up in a ice cream scooper and allow it to run slighty down the sides. Then place it in the warm water to set. This is what you'll get if you follow that process. Visit the TestKitchen

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Hey I like what your doing. Heres a bit of hot ice cream I made earlier this year. Keep putting up more pics!! Test Kitchen