So, I'm attempting ice cream this new year; I noted in the kitchen consumer thread that I bought myself the KA attachment.
My first effort, an attempt to follow a recipe for apple ice cream from Chez Panisse Desserts, was a total fail. I think everything was just too thick going into the frozen bowl, you wouldn't call it a "batter", more of a porridge. Good God did that porridge taste divine, however.
But on initial dump it blew the dasher off of the drive assembly, and the porridge promptly froze solid.
One problem that, uh, may not have a solution, is that I am not using the KA attachment with an actual KitchenAid. Rather, I am using the KA attachment with an old Hobart N50. According to the internets, it's supposed to work; but these reports are very, very old.
I'm made the base for my second effort, also from the Chez Panisse Dessert book, which involves overripe pears, warmed, pureed and duly strained. It's chilling now, and went into the fridge in a condition that would be uncontrovertibly described as "pourable".
I am brand new at this, so most of my questions may well need moving to the "stupidest questions on earth" thread. It won't hurt my feelings.
Anyway, I am very excited about everthing except all of these egg whites. I make frittatas flotsam-n-jetsam literally every week; but I have no words for how much I hate eating egg whites sans yolks.
