So everybody eats. I’m surprised this subforum gets so little traffic. I told my PF friend @Montegriffo recently I’d try and post some food/cooking content so here’s one of my favorites that I indulged in yesterday. Three ingredients: -Fresh cream from my Jersey cows -A bit of sugar (not much as my wife prefers it that way) -vanilla powder Served on a bed of Palisade, Colorado peaches.
Did you put salt on the ice to lower the temp'? We had a go at handmade ice-cream using ice one year at my juggling convention. Only made small batches but it was surprisingly quick to make.
Yep. I use quite a bit of salt. It’s just coarse rock salt we mix with mineral supplements for the cows. We have a big electric freezer that makes 1.5 gallon and it takes a while. This one makes 1/2 gallon and takes only a few minutes. In the winter we can use ice off the stock tanks instead of making ice in the freezer. But I seldom get excited about making ice cream when it’s that cold! Some people make a custard and then freeze it. Did you use that method? I’ve never tried it.
If you like milkshakes: Scoop vanilla ice cream in a blender to the top (don't pack it down). Add milk to cover ice cream. Turn on blender just until ice cream and milk blend. Slowly add instant chocolate pudding just until it starts to thicken. Enjoy right away as pudding will continue to thicken.
It’s an antique ice cream freezer I found at a yard sale last year. My Aunt and Uncle had an old 1.5 gallon hand crank that we used when I was young. I would have liked to have had it, but it “disappeared” before their estate sale. So it goes. I think it may have been made by the same company as this one. The mechanisms seem the same to me (from what I remember as a kid) and the paint is an exact match.
I’ll have to try the pudding. That’s a new one for me. We do make malts in the blender with leftover homemade ice cream that gets very hard after going into the freezer for storage. We always use fruit though—strawberries, raspberries, blueberries or blackberries. I do like chocolate shakes though so will try your idea.
Yes, make an egg custard then add cream. Used proper vanilla pods too. Ruinously expensive but worth it. Mum used to bring me really nice vanilla essence back from her Caribbean holidays but she's too frail for the long flights now and I've used the last of it. Used to bring back nutmeg still in its outer shell with the mace still attached. Down to the last 2 or 3 of them now too.
That was another thing Mum brought back once. Raw chocolate paste. Had a strong aromatic flavour. I never really worked out the best thing to do with it so I used it for adding to drinking chocolate and sprinkling on top of banoffee pies for decoration.
She doesn’t really care for chocolate ice cream, but that’s commercial stuff. Maybe she would like homemade better less sweet. I’ll try it sometime. Until I get it right I guess I’m eating the whole half gallon myself. LOL
Never seen paste. Where did she get it? Guess I’m not very cultured. Had to google banoffee pie. Midwesterners have banana cream pie, but the toffee I’ve not seen.
Grenada I think. Banoffee pie is actually an English invention. First made back in the '70s. I always though it was American until I looked it up. Far too sweet but one spoonful is delicious. A whole portion would give you diabetes. I got a name for making them at juggling conventions. I've given up doing them now. Just too unhealthy. I used to decorate them with kiwi fruit and strawberries to add a few vitamins.
Making the toffee can be bloody dangerous too. You have to boil condensed milk in the tin for about 4 hours. The danger is in boiling the pan dry. My commis did that once at a festival. He really carefully took the pan with the bulging tins outside but as soon as he put it down on the cold grass it blew the top off one of the cans which hit him straight on the forehead and sprayed the white hot contents all over the side of my kitchen. He was dazed but luckily not badly hurt. Funny looking back but a bit scary at the time.
My fav- peanut butter satin ~1c peanut butter ~1c real butter (softenned) ~0.5c honey ~a bit of vanilla ~8 raw eggs need electric mixer Mix everything but the eggs. Then add the eggs 1 at a time mixing on high for about 10-15mins after each one (yes it takes 4EVER but totally worth it). Optional: stir in chocolate chips here. Some ppl prefer this, I do not. Then glob it into several serving containers (like cups or something) and refridgerate for several hours. If whipped thouroughly, it will thicken into a very dense cross between whipped cream and pudding thats high in protein and utterly delicious. If you don't mix it enough between each egg, it won't thicken and you'll end up tossing it because it'll be an unfixable disgusting slurry.
Good ice cream is expensive to make. The vanilla powder is pretty expensive but my in-laws used to live in Amish country in Missouri. We had them get it in bulk from an Amish store. Lots of cash upfront but much cheaper over the long run. We keep large stores of most things we eat regularly anyway. Just the cream I used yesterday would cost $12 retail if you had to buy it.
I also wish this forum was more active! Ice cream is at the top of my sweets list, tied with a top notch mousse au chocolat.
Holy cow! Pure excitement. Try using a crock pot or slow cooker. That’s what we do. It takes a little longer but you don’t have to worry about it.
We don't milk our cows. It's a shame. I'd love to have a go at making my own cheese and butter. Our Red Pols are a mix of an old Norfolk dairy breed and a Suffolk meat breed so can be used for both. Might be the other way around, I'd have to look it up to be sure.
