JoNorvelleWalker

A local ice cream parlor in conjunction with a local brewer offered stout as a flavor. It had a certain novelty value but I can't say I cared for it.

I am surprised that my hurricane hardened and remelted coconut has not suffered as much as I had feared. Yes, it is a bit icy. Eleven hours without power does that to one. I only wish the coconut flavor were a bit more pronounced. I could taste the coconut in the mix, but when frozen it is much more subtle. It is also a bit sweeter than I would like. I have had worse.

Ask the restaurant kitchen, report back.

https://patents.google.com/patent/US20120024859

Both.

I made Rose Levy Beranbaum's coconut ice cream. All did not go well. I spun the mix and consigned it to the blast freezer. Went to bed. Then the power went out for eleven hours. Not sure if it is even worth respinning. But it does taste like coconut.

Pasteurization varies from country to country. @nathanm has time/temperature ice cream curves for the US in volume 1 of Modernist Cuisine. @Ruben Porto has British ice cream pasteurization information on his website. I'm sure there is some standard for Portugal.

Both actually. I neglected to bolt the door. Blast freezers don't do well without electricity. I was not expecting the weather that we got. But after the storm passed it was a lovely, clear, sunny summer evening...until the sun went down and I sat with a camp lantern reading The Economist. Snuggling with a Party Size Pandemic Size bag of Cape Cod potato chips.

Replacements.com is not cheap but good stuff. I recommend them highly.

I shall never again make ice cream in a hurricane.

Two and one half inches.

I'm sorry! I missed that.

I have to note you discriminate against those of us who have neither cars nor cellphones. Though perhaps we are not your target demographic.

Shoprite had no limes. The trip wasn't a total bust, I needed sour cream.

"Every recipe in this book uses xanthan gum in its base."

Limes?

Possibly by flavor she means sweetness.

I read that as "some rum". Maybe it's just me.

Make a Ted Haigh, Beachbum Berry, Don the Beachcomber zombie. Or several.

This evening I went searching the bedroom for a bottle of passion fruit syrup that I was sure I had. I did not find it. What I did find were two leaking bags of liquified onions.

Though Pennsylvania Dutch are Low German, not Dutch. I was noting their use of hock rather than hack.

In stumbling around the web this afternoon I came upon an 1895 Pennsylvania Dutch to English dictionary that defines hockmesser as cleaver. https://archive.org/stream/commonsensepenns01lins/commonsensepenns01lins_djvu.txt

I shall never again freeze solid three pounds of sour cream in the back of my refrigerator.

Shoprite had no limes. Life can do worse than Mississippi punch.

Welcome to eGullet, Karolina. My choice would be to use the 30% cream you have available. It is possible to increase butterfat in ice cream by adding butter, but try your recipe the simple way first as see how you like it.