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Home Made Ice Cream (2015– )


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6 hours ago, blue_dolphin said:

.  I often end up with unused milk about to turn.  Usually it goes into whole milk ricotta but now I have another use. 

But, but, but...

 

ice cream ought be made with the freshest stuff available!

Mitch Weinstein aka "weinoo"

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Speaking of Ice Cream hacks -Has anyone tried the recipe in Jeremy Fox's book On Vegetables? Pretty fantastic and great texture. It's basically whipped cream with condensed milk, vanilla bean and a tablespoon of vodka. Then thrown in the freezer. 

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17 hours ago, AAQuesada said:

Speaking of Ice Cream hacks -Has anyone tried the recipe in Jeremy Fox's book On Vegetables? Pretty fantastic and great texture. It's basically whipped cream with condensed milk, vanilla bean and a tablespoon of vodka. Then thrown in the freezer. 

 

I found the recipe on-line.  How does it scoop?

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8 hours ago, ElsieD said:

I found the recipe on-line.  How does it scoop?

I did it for a small dinner party along with a  french apple cider cake. Just put it in the fridge for a couple minutes and i quenelled it with a spoon. Great texture, easy. It's definitely  not overly hard. 

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On 1/9/2021 at 9:11 PM, AAQuesada said:

Speaking of Ice Cream hacks -Has anyone tried the recipe in Jeremy Fox's book On Vegetables? Pretty fantastic and great texture. It's basically whipped cream with condensed milk, vanilla bean and a tablespoon of vodka. Then thrown in the freezer. 

 

I've used the "no-churn" recipe from a different source, but it's basically the same: equal parts whipped cream and condensed milk plus some flavoring, then freeze. It is a similar but different texture, somewhat lighter than a traditional ice cream, and in my freezer it gets hard enough that it's worth letting it warm up or putting it in the microwave for 20 seconds before scooping. But it is much much better than the results I used to get in an old-time churn, and not a lot inferior to what I get from a frozen-canister ice cream maker. And it is a lot easier than either of those methods.

 

I find the no-churn approach good for trying out a flavor combination if the flavor can be added with relatively little liquid (Kool-Aid flavors, for instance), but if you have to add more than a small amount of water to get the flavoring in, it can overwhelm the foam of the whipped cream and make the texture harder and less smooth and velvety.

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2 hours ago, beauxeault said:

 

I've used the "no-churn" recipe from a different source, but it's basically the same: equal parts whipped cream and condensed milk plus some flavoring, then freeze.

The ratio is a little different in this recipe, 600ml cream to 400g condensed milk. I do agree that it's a pretty flexible technique to add in mix-ins or ribbons of stuff. He does use the recipe at 1 michelin Rustic Canyon where he could afford an ice cream maker if he wanted. In any case I thought it was tasty. 

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1 hour ago, AAQuesada said:

The ratio is a little different in this recipe, 600ml cream to 400g condensed milk. I do agree that it's a pretty flexible technique to add in mix-ins or ribbons of stuff. He does use the recipe at 1 michelin Rustic Canyon where he could afford an ice cream maker if he wanted. In any case I thought it was tasty. 

Yeah, actually after I wrote "equal parts" I realized that I only think of the recipe I use as equal parts because it is one basic container of each. So, 1 pint cream (16 fl. oz) plus 1 can (14 fl. oz.) of condensed milk. Not quite the proportions you mention, but not really 50:50 either.

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i can’t imagine why not, really, though i’d probably mix it in by scalding the dairy with it (although probably unnecessary given the blender involved i am suspicious of powder behaviours). 

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