Christmas presents for the cook and the kitchen

[quiet1]

11 minutes ago, Porthos said:

 

Sweet.

 

‘Good surprise. I’m supposed to pick out some pasta attachments for it, too. (They weren’t sure if they were good or not so they didn’t get them right away.) So once I get it set up it’ll be carb overload at our house.

[JoNorvelleWalker]

14 minutes ago, quiet1 said:

 

‘Good surprise. I’m supposed to pick out some pasta attachments for it, too. (They weren’t sure if they were good or not so they didn’t get them right away.) So once I get it set up it’ll be carb overload at our house.

 

I have the set of three pasta roller/cutters and I am very pleased with it.  Long ago I got the extruder attachment but I didn't think it worked that well.

 

[chromedome]

2 hours ago, JoNorvelleWalker said:

 

I have the set of three pasta roller/cutters and I am very pleased with it.  Long ago I got the extruder attachment but I didn't think it worked that well.

 

I have the three rollers as well, and they work just fine. I've made pasta a few times now with the granddaughters, and they enjoyed it immensely.

[ProfessionalHobbit]

I was gifted an ice cream machine for my birthday which has been on my "to-get" list for a long time but I hadn't ever followed up on my desire until I let that idea be known to a little bunny. 

 

Looking forward to using that when the in-laws come for a visit next month. We're thinking either sorbet or granita since someone is lactose intolerant.

 

PS. My birthday is on 12/25, so slightly OT, I suppose. But not by much.

Edited January 5, 2018 by ProfessionalHobbit (log)

[Darienne]

4 hours ago, ProfessionalHobbit said:

I was gifted an ice cream machine for my birthday which has been on my "to-get" list for a long time but I hadn't ever followed up on my desire until I let that idea be known to a little bunny. 

 

Looking forward to using that when the in-laws come for a visit next month. We're thinking either sorbet or granita since someone is lactose intolerant.

 

PS. My birthday is on 12/25, so slightly OT, I suppose. But not by much.

 

You can make excellent ice creams using milk substitutes, like coconut milk, almond milk, etc.

[ProfessionalHobbit]

5 hours ago, Darienne said:

You can make excellent ice creams using milk substitutes, like coconut milk, almond milk, etc.

 

How about Lactaid? Will that work?

[quiet1]

14 hours ago, ProfessionalHobbit said:

 

How about Lactaid? Will that work?

 

‘To make proper tasting ice cream you really need more milk fat than is in milk. Does Lactaid make a cream? (We’re lucky if we can find regular Lactaid around me.)

 

That said, I suppose you could possibly increase the fat content with something like coconut cream if you can make it work with the flavor. Or avocado? Has to be something with a good mouthfeel, though - cheap ice creams use vegetable fat that leaves a greasy sort of filmy feeling in the mouth, not enjoyable. Or you can ask if goat milk is okay, and see if you can get goat cream if it is? (My mom is crazy lactose intolerant but apparently there’s something different about goat or sheep milk so she’s okay with it, go figure. Definitely it’s the lactose, though, she doesn’t have a milk allergy.) I do recall seeing a chocolate ice cream recipe that used avocado somewhere or another.

 

If you go sorbet I’d try to take advantage of making it at home by going a bit different with flavors - I’ve made pomegranate sorbet that worked out well (don’t think I have the recipe but I could look around) although you didn’t really want a huge scoop of it because it is a strong flavor. Went very well with nice crispy vanilla cookies. (I suspect ginger would also be a good flavor pairing.) Or something with some herbs maybe, like a lemon thyme or a strawberry basil?

[ProfessionalHobbit]

It has to be a flavor that will satisfy four people, one of whom doesn't care for coconut.  We would very likely use something from the farmers' market. It's a month away so there's time.

 

We're leaning towards sorbet or granita since the amount of effort is comparatively less than for a frozen dessert that uses dairy substitutes.  Thanks in advance for the suggestions.

[ProfessionalHobbit]

On 1/6/2018 at 1:35 AM, quiet1 said:

 

‘To make proper tasting ice cream you really need more milk fat than is in milk. Does Lactaid make a cream? (We’re lucky if we can find regular Lactaid around me.)

 

That said, I suppose you could possibly increase the fat content with something like coconut cream if you can make it work with the flavor. Or avocado? Has to be something with a good mouthfeel, though - cheap ice creams use vegetable fat that leaves a greasy sort of filmy feeling in the mouth, not enjoyable. Or you can ask if goat milk is okay, and see if you can get goat cream if it is? (My mom is crazy lactose intolerant but apparently there’s something different about goat or sheep milk so she’s okay with it, go figure. Definitely it’s the lactose, though, she doesn’t have a milk allergy.) I do recall seeing a chocolate ice cream recipe that used avocado somewhere or another.

 

If you go sorbet I’d try to take advantage of making it at home by going a bit different with flavors - I’ve made pomegranate sorbet that worked out well (don’t think I have the recipe but I could look around) although you didn’t really want a huge scoop of it because it is a strong flavor. Went very well with nice crispy vanilla cookies. (I suspect ginger would also be a good flavor pairing.) Or something with some herbs maybe, like a lemon thyme or a strawberry basil?

 

B tells me that Lactaid makes a cream so ice cream has now moved to being a definite possibility. TY for all the other tips!

[quiet1]

2 hours ago, ProfessionalHobbit said:

 

B tells me that Lactaid makes a cream so ice cream has now moved to being a definite possibility. TY for all the other tips!

 

‘Ooh. I’m going to have to see if I can track some down.