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Ice Cream!


lindag
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3 minutes ago, JoNorvelleWalker said:

 

I have no experience with mango pulp but you should try her chocolate!  Now that I have a blender I am hoping to make pumpkin this weekend.

 

 

I probably would if I had the recipe.

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4 hours ago, ElsieD said:

 

No, I couldn't find it anywhere.  The brand I got was Ashoka from India.  It is from Alphonso mangos.  I wondered if I could buy ripe Ataulfo mangos and make the pulp myself?  I could blitz it in the Vitamix and strain any bits out.  Any thoughts on that? 

The particular brand of Mango puree that she uses has ~31.8% sugar.  You can achieve the same results with a vitamix and a good chinois.  

Edited by jandreas (log)
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  • 4 months later...
1 minute ago, JoNorvelleWalker said:

 

Wow.  Let us know!  I haven't done any ice cream in a while.

 

 

Her mango ice cream was really good.  I couldn't find her recommended brand but the one I did use had a 5% sugar content so not tooth-achingly sweet.

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  • 1 month later...

My first spins of the summer-y-ish season last night:

 

IMG_4326.thumb.jpeg.dcf45ac401d1047c47443346474f043f.jpeg

 

Both of them from Jeni's Splendid. 

 

One the left, The Buckeye State Ice Cream - Honeyed Peanut Ice Cream With Dark Chocolate Freckles.

On the right, Roasted Strawberry & Buttermilk Ice Cream.

 

Allow me start by saying: her ice creams are so damn sweet. Too damn sweet for me, I think. But the end result, once you get past the tooth shattering sweetness...two pretty lovely ice creams, both in texture and flavor. Happened to have good strawberries, and a brief roasting to concentrate their flavor, made that the favorite of the two.

 

The peanut butter and chocolate presented the issue of add-ins, as melted and mostly cooled chocolate is supposed to be poured into the machine before the ice cream fully sets, allegedly turning the chocolate into "freckles" during the final few minutes of spinning. With the Whynter machine, spinning was paused and chocolate poured in. The only problem was that the machine then didn't want to spin any more; I'd obviously waited too long to add the chocolate, so I simply smushed it up with a wooden spoon as I was moving the ice cream to its freezer container. Significant Eater was happy, as she got giant hunks of high-quality chocolate in her bowl.

 

The strawberry buttermilk combo - just great, with that tiny hint of tartness from both the buttermilk and strawberries (along with a bit of lemon juice added to the strawberries when they get blended).  

 

I could certainly see cutting the sugar by 10 - 20% without a problem, since both cream cheese and cornstarch are used for texture and these had zero crystallization. That may become an experiment soon.

Edited by weinoo (log)
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Mitch Weinstein aka "weinoo"

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My daughter and SIL get plenty of Jeni's here in Atlanta. I find it far to sweet as well. I sent my husband on a run for Hagen-Dazs coffee at Krogers and all they had were teeny tiny individual servings containers. But he did find some HD cookies and cream, which I rarely buy and it tasted delicious. It's just an ice cream sandwich with less sandwich with a sticky texture. And I mean that in the best way.

 

Not exactly ice cream but up there at the peak of. best things ever, the twin girls came home yesterday and they are the most beautiful babies I've ever seen. They are buttermilk and strawberry.

 

But back to ice cream. Buttermilk Strawberry is right in my wheelhouse. We make a really good buttermilk ice cream and when we get back home I am going to add strawberries, roasted. Yesterday I made Gabrielle Hamilton's Strawberry Milk, which uses a ratio of 3 cups whole milk to 1 cup buttermilk to a pound of macerated berries.. Okay so it's not ice cream, but you need a lot of good sustenance when nursing twins. Or to keep you from floating away when you are a new grand parent. Okay, I'm rambling. Rambling is the new cogent.

Edited by Katie Meadow (log)
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2 minutes ago, Katie Meadow said:

My daughter and BIL get plenty of Jeni's here in Atlanta. I find it far to sweet as well. I sent my husband on a run for Hagen-Dazs coffee at Krogers and all they had were teeny tiny individual servings containers. But he did find some HD cookies and cream, which I rarely buy and it tasted delicious. It's just an ice cream sandwich with less sandwich with a sticky texture. And I mean that in the best way.

 

Not exactly ice cream but up there at the peak of. best things ever, the twin girls came home yesterday and they are the most beautiful babies I've ever seen. They are buttermilk and strawberry.

 

But back to ice cream. Buttermilk Strawberry is right in my wheelhouse. We make a really good buttermilk ice cream and when we get back home I am going to add strawberries, roasted. Yesterday I made Gabrielle Hamilton's Strawberry Milk, which uses a ratio of 3 cups whole milk to 1 cup buttermilk to a pound of macerated berries.. Okay so it's not ice cream, but you need a lot of good sustenance when nursing twins. Or to keep you from floating away when you are a new grand parent. Okay, I'm rambling. Rambling is the new cogent.

Congratulations!!!!  Yes, I think a lot of ice cream is needed to celebrate!

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6 hours ago, weinoo said:

The last time we were in Burlington, VT, we went to the original Ben & Jerry's...another ice cream way too sweet for me.

 

Congrats.

Thanks, and I agree about Ben and Jerry's. We made a recipe from David Lebovitz book and that was too sweet AND too custardy for me. Good god I'm picky. Right now I have a laptop and a baby on my lap. My husband is on a CVS run for syringes and ice cream. This is so surreal! After spending a year and a half in lockdown with every comfort food I need now I'm whining about ice cream. And I should have packed some RG beans in my suitcase.

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Did my first spin of the year with some Philly style vanilla with some cryoshattered Snickers shards. It was my father in law’s birthday, and Snickers are his fav. I froze the Snickers bars in liquid nitrogen and bashed them up inside a bag. The size and shape were perfect but, in retrospect, I ended up using too many and the inclusions made the ice cream a bit too chunky for my taste. Luckily I saved half the vanilla base and can use the remainder in moderation as a topping.


Shattered Snickers:

 

E74F1BEA-8015-4E97-8142-F5FE0B5E1E06.thumb.jpeg.a22317d75590057f98710acaa4ef3b44.jpeg

 

I didn’t get a good photo of the final plated scoops, but did get a not-so-beautiful shot of the base just before serving.

 

84CE00DA-E994-4D1C-B5C2-C98635CAD425.thumb.jpeg.fa599f409ea741e226bf9c8180584dfc.jpeg

 

It was delicious and a good time was had by all.

Edited by btbyrd (log)
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25 minutes ago, Shelby said:

😳

You threw away homemade ice cream.

 

I'm struck by how much is packed into that deceptively simple, six-word expression of incredulity.

First, it implies a lucid alternative definition of the phrase "empty calories," to wit: "eating something you don't like just because you can't bear to throw it out."

Second, it provides an admirable illustration of the sunk cost fallacy, in its culinary expression, which also boils down to "eating something you don't like just because you can't bear to throw it out."

 

Speaking as a writer, I can only tip my hat in awe at the marvelous economy and efficiency of your prose. :)

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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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  • 2 weeks later...

We're having a heat wave, a tropical heat wave...

 

IMG_4435.thumb.jpeg.265b2dd150684af4fab5bea7d3e4069a.jpeg

 

Philadelphia style vanilla ice cream.  Strawberry sherbet with a little of the extra strawberry purée for good measure. Both are an approximation of Dana Cree's "blank slates," with slightly reduced sweetness. This sherbet is so close to ice cream, it's hard to tell, but the strawberry bangs through.

 

Don't worry...

 

IMG_4436.thumb.jpeg.fd853a6af9b845224b6ad3cb13d91ead.jpeg

 

Significant Eater got her share.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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I want that ice cream!  (And I want a couple of those ice cream scooping containers...but i'm too cheap.)

 

Last week in the country I made nectarine ice cream for the grand-kids.   Very simple mix of nectarines, sugar, heavy cream.   it was absolutely divine immediately after a stiff churn, but I imagine the remainder, which they took home, was hard as a rock after time in the freezer.

 

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eGullet member #80.

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