Darienne

Meals of roasted root vegetables with olive oil and thyme. Yummm...

Wonderful friend gave me three cookbooks last night. Two Asian and one potato.

Our current favorite sauce is Thai Pantai's 'sweetened chili sauce for spring roll'. Maybe this is your chili paste?

Mine is also a 1 1/2 quart Cuisinart ice cream processor and it was not at all put out by the chocolate. We should both try it again. Maybe I was just lucky ...and maybe you were not. I have to learn to stop getting covered in chocolate when I work with it.

WOW! That new photo upload is incredible. OK. My point. My ginger is long, reaching towards the ceiling and now leaning precariously to the left or the right. Should I stake it or something? Thanks.

Using a tweaking of a chocolate gelato ice cream...don't have the names at hand...I made the MOST INCREDIBLE chocolate ice cream. It has a cornstarch base. Some one on eG tried the recipe and then added her own touch a couple of years ago and then I added the Paulraphael hints and the results were stupendous. The most chocolatey ice cream I have ever tasted and soft enough also. If anyone wants this recipe, I'll pm it to him/her and meanwhile I'll look for the proper attribution. Found my post on another thread concerning constarch based ice creams & gelatos:

One thing I do know. Not all ginger is created equal. I have actually thrown a batch of ginger in the trash because it tasted so awful after candying...and it's not as if you can really get much of a sense of how it tastes by biting directly into it when it's raw. I would imagine that you could get a batch of more or less pungent ginger.

I don't like mint extract. That was the whole point of using mint leaves. And now I know how to use them properly.

I knew that and I forgot that. Where was my brain? Here's the salient detail that I was mulling over...with no eGullet to write to. The Jenni Bitten recipe called for 1 cup of minced mint leaves...the DL recipe called for 2 cups of mint WHOLE, UNMINCED, etc. So...now I know. Thank you, Ice Cream Mentor Man.

Candying fruits of all kinds. Takes days, but wonderful days.

The more I think of the graininess, the more I think it was simply using previously frozen thawed heavy cream. However, that does not explain the 'oogy' mint taste.

from Scout 21: Made Jeni's mint ice cream over the long weekend. It was not a great success. Did not like the mouth feel...sort of grainy...and did not like the mint flavor either. OK. I used thawed heavy cream and that may be the mouth feel problem. Or the cream cheese (fresh) or something I just did incorrectly. Strained it twice in a fine strainer. Made no difference. I'd have to try it again with fresh heavy cream to give it another chance. Thawed cream works for baking and ganaches...but maybe not for ice cream. As for the mint...it make me feel sort of 'oogy'. And repeated on me later. I don't know why. It was fresh mint...but from a grocery store. I've now had a batch of bad ginger...can you have a bad batch of mint? ...or maybe it was just that thawed heavy cream...

Those second hand stores can become an addiction. DH is searching for a couple of specific items and naturally I go into the store with him...and find cookbook treasures. Well, these may not be exactly treasures. A small manual on making homemade liqueurs and one for fun and nostalgia: Land O Lakes Simply Delicious Cookies, Brownies, Desserts, Cakes, Pies, purchased in memory of our 6 months in Utah last year. Canadian butter does not come in sticks, but rather in a block and using a stick butter, like Land O Lakes was a treat for baking. (I have a section dedicated to 'pop' cookbooks, like Hershey's, Nestle's and suchlike.

My weekend ice cream was not DL's, however the mix-in was: stracciatella. Very easy, very nice...except that I managed to drip it on my fingers and hence the rest of my person. It made a wonderful addition to my mint ice cream...which was not all that great...and now I must figure out why...but on a different thread.

Have you tried cinderblock? ← OK. I googled 'cinderblock food' and got nothing food oriented. Is this a joke or just another term for some food which I have never heard of.

This is such a wonderful thread. Thanks for starting it, Fat Guy. I really like the idea of freezing the fruit ahead of time or the coconut milk. Could make and use almond milk also. Might add the ground flax for some fiber. Try whey protein again...but this time unflavored. Good stuff. Heck, I might even go back to making my own yogurt. Going to download the entire thread and keep all the combinations together until I can assimilate this new idea.

I'm with Katie Meadows. I don't like bananas all that much, even though they are a very useful fruit. I like them in fruit pancakes and I love fried bananas, but then what's not to like in fried bananas? butter, booze, chocolate poured over...you could almost start with turnips. Is there another fruit which could take the banana's place?

I suppose that my recipe for an Orange Julep might qualify as a smoothie. We had it for supper last night with a bowl of popcorn. Orange juleps go back to my childhood in Montreal in the 40s (yes, I am THAT old) and taking the streetcar to Decarie Blvd to the Orange Julep orange. The building was in the shape of an orange, something unheard of back then. The julep was amazing. Found a copycat recipe online and I of course tweak it. Per person: 1/4 c orange juice; 1/4 c milk, dash of vanilla, dollop of sugar (your taste) and a whole peeled orange. Four ice cubes per. All in the blender. Great! Oops. Almost forgot...a big pinch of orange zest per.

I usually think of myself as a kindly person, but I have to admit, that one left me laughing...my DH too. Mine is similar but not so yucky tasting. My husband poured old lawn mower oil into a discarded dishwashing soap bottle in the garage and left it there. I, of course, thought...just like him, leaving stuff lying around...and took it into the kitchen where I used the liquid to wash some cooking bowls. Arrgghhh. Guess what? It's still sitting out in the garage.

One problem for me with smoothies would be the lack of something crunchy or bready. Is the smoothie supposed to be the whole meal...or is it accompanied by something else? This might bring the caloric count up too high for the average person? Has someone worked out the count already?

I have long wondered about the smoothie for breakfast as a great time saver, but just couldn't wrap my mind around it. I thought dairy was usually a component, like yogurt...or perhaps soy or rice milk.

Vanilla sugar? Although one can never have enough crystallized ginger, preferably dipped in dark chocolate. Ooops, almost forget chocolate-dipped candied citrus peels.

I think we should call these Bushwick style. ← Bushwick, Brooklyn From Wikipedia, the free encyclopedia In other words, the Underbelly ice cream style is to be called after a part of Brooklyn NY. An 'in' joke amongst New Yorkers.

Thanks, Scout. I don't think I've noticed any other ice creams made with cream cheese, but it should be good. My own base recipe is Alton Brown's Serious Vanilla and then add whatever to it. I'll try Jeni's. And with the mint...just bought two packs of fresh mint this afternoon and wished again that I'd planted a mint patch. Next year.

I looked up Jeni's ice creams and I see that one of them calls for cornstarch and two for cream cheese. Would be worth a try. I always loathed mint anything until I was learning how to make truffles at a Hamilton chocolatier's workshop and we used mint leaves. Suddenly another world opened to me...a lot of that happened in the last two years...ice cream, mint flavoring, eggs, etc, etc...and so I think I'll try Jeni's Mint Ice Cream next. I found: Mint, Pistachio and Vanilla Bean Ice Creams. I also found some yoghurts and sorbets. Did I miss any of the ice cream recipes? If so, how can I find them? Thanks.