So I decided to try coffee ice cream because coffee is one of the few ingredients that I had on hand. As you can see by all the little flecks, I wasn’t able to completely strain all of the coffee grinds out of the mixture. It’s a bit gritty, but not unpleasant. However, each miniature bowl is like a caffeine shot directly into my veins. I’m into it.
Oooooh I definitely did think about doing a coffee flavour, but though it was even moreso a bad idea than my usual ice cream consumption as I usually eat it in the middle of the night
Looks fantastic!
Wyborn wanted chocolate, so there's a dark chocolate mixture chilling in the fridge right now, to be mixed tomorrow morning. I did prior to this week also do a strawberry ice cream and a lemon sorbet, but I'll post pics of everything altogether. :P
Just wanna drop in to say, in case anyone is thinking about ice cream, that pistachio is the way to go. You know the story of how King Arthur pulled a pint of ice cream from a stone? Yeah, little known fact, that was a pint of pistachio.
(I may or may not do pistachio when I get around to doing ice cream)
A pan of cream cheese semifreddo going in the freezer tonight. Right now it tastes like a tangy whipped cream, which I guess it basically is, but with custard. Step 1 of ice cream* sandwiches complete.
Step 2 is carrot cake, which will be the morning project.
——————
This is the first time I’ve gone and made my own custard for a recipe. Was very happy that I didn’t end up scrambling any eggs in the process. I may actually be learning something from watching the Great British Bake Off.
Maybe I’ll make a custard tart some day.
*technically, semifreddo is a bit different, and it isn’t churned. But it is a frozen desert made from cream and custard, so I think this will do.
Who was it that made sweet corn and blueberry ice cream and said it was the shit? Was it you, Sandra?
It's so good your head will EXPLODE
My extremely well-mannered French friend liked it so much when I brought it to he and his partner's home that he conveniently "forgot" to ask if I wanted to bring the rest back after the dinner and the conveniently "forgot" to share any with his husband at all, until it was gone.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Who was it that made sweet corn and blueberry ice cream and said it was the shit? Was it you, Sandra?
It's so good your head will EXPLODE
My extremely well-mannered French friend liked it so much when I brought it to he and his partner's home that he conveniently "forgot" to ask if I wanted to bring the rest back after the dinner and the conveniently "forgot" to share any with his husband at all, until it was gone.
I think I might need my head for other things, but on the other hand, having it EXPLODE also sounds pretty cool. Can you share the recipe?
It turned out really well. The cake and the semifreddo are soft enough to bite through even after a stint in the freezer. The cake is nice and spiced, and the semifreddo is smooth and tangy. Wonderful recipe, that.
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
No churn ice cream is in the freezer! Just plain vanilla this time. But I used the good Tahitian vanilla paste.
Yeah, I first cut the tray into 8 sandwiches, which made them about the width of a standard ice cream sandwich. But these are such tall bois that going for 16 made sense.
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
i'm trying to resist the urge to make choc chip cookies to turn the ice cream into sandwiches.
Although, it's far too cold here right now for that.
Horchata ice cream step one is in the fridge: lightly toasted some almonds, cinnamon and jasmine rice blended into about a cup and a half of water. Tomorrow plan to add that to my typical dairy-free base of coconut cream, coconut milk, sugar and a splash of booze (rum this time) and churn it up and see how it comes out. I'm hoping that the starch from the rice will be enough to offset the additional liquid added, though I'm worried it may not be enough. Maybe I should toss in an egg yolk or two?
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
No Churn Vanilla Ice cream, using the first link in the OP.
it's very soft. but will probably harden up a bit more over night. It's had about 8 hours in the freezer. The texture is soft, but there's a bit of a graininess? or something.
It definitely needs the acidity from the fresh(ish) raspberries that were added. It melts FAST.
But it's definitely worth exploring more in the future.
Welp, thought we had a can of coconut cream in the pantry but alas there is not. Added a couple to the grocery pickup this afternoon but that means ice cream won't be ready for dessert after dinner but instead as a late night snack.
Sorry for the double post but I feel 8 hours is enough time to warrant a new post. Non-dairy horchata ice cream has arrived!
I shouldn't have been worried about the base being too thin as the rice water thickened up substantially when I was heating everything on the stove to incorporate the sugar. As a result it has the kind of "chew" you'd get from high end gelato or Lebanese ice cream. Not a bad thing but definitely different than standard custard-based ice cream. For next time (referenced in notes below) I'll try not to cook the rice mixture too long as it really thickened the base a lot and made it too thick to use my finest mesh strainer so I ended up with a bit of grittiness from the rice, almonds and cinnamon in the final product.
The non-dairy base is from Serious Eats and what I use whenever I'm making frozen desserts for Mrs Mittens since she's lactose intolerant.
Ingredients and directions:
1/2 cup rice
1/2 cup almonds
3 cinnamon sticks
1 1/2 cup water
1 can coconut milk
1 can coconut cream
3/4 cup white sugar
1/4 cup light corn syrup
1 tbsp vanilla extract
1 tbsp Myers's dark rum
toast the first 3 ingredients in a heavy dry skillet for ~5 minutes on med, stirring/shaking frequently to prevent scorching.
pour into a blender with 1 1/2 cup water and blend for several minutes until very smooth. refrigerate overnight.
Add coconut milk, coconut cream and both sugars to a medium saucepan, heat on med-high stirring constantly until simmering then remove from heat.
pour horchata mixture through a fine mesh strainer into the still hot saucepan and stir, letting residual heat thicken rice starch. Discard rice/almond mixture (or use it to make rice pudding!)
Strain mixture again into a clean container to minimize any clumpy bits or remaining bits of almond and rice. refrigerate until very cold but not frozen. I left it in the freezer for an hour or two while cooking dinner and it was just starting to ice over a little bit on top.
Churn in ice cream maker for 20-25 minutes, scoop into cold containers (I reuse Talenti containers because they are 1 pint and sturdy plastic with screwtop lids) and place in freezer for at least 2 hrs.
Dark chocolate (Callebaut) and vanilla bean, custard style
Strawberry with bourbon-soaked strawberry chunks, Philadelphia style
and some lemon sorbet for good measure
I really loved the lemon sorbet and the strawberry ice cream but man the egg yolks really made the dark chocolate one super smooth and creamy. It's not that much of a pain to make when you have an instant read thermometer
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
iv'e got some cannelini beans in the slowcooker right now. some smoky beef sausage, carrots, onions, and a red chili as well. we'll see what this ends up being!
I made strawberry ice cream from the ny times (custardy) recipe, and got to use the ice cream maker I got last month for my birthday!
the ice cream came out creamy and tasted like fresh strawberries
I think it could be improved with some better berries (supermarket strawberries aren't likely to cut it, I think), and maybe if I make strawberry again I'll try to incorporate some larger chunks like silverwind had above
the kids really liked it though, daughter requested chocolate next, and my son was crestfallen when I told him I probably wouldn't make another batch until next weekend
he was negotiating like, could you start things on a morning break from work and then come back at lunch time to ...
Meatloaf next week, and after that sushi rolls. I dunno the practicality of sourcing fresh fish (I'm in a large city but realize not everyone is) but I'll include a range of non-fish options)
I know we’re supposed to be doing pesto this week but I had leftover cream that I needed to use before it went sour and strawberries were on sale.
I used this recipe which has no eggs, no gentle cooking, and no chilling in the fridge for hours. It’s literally mix the ingredients and put it into the ice cream machine. A custard-based ice cream is definitely better, but this ice cream is still very delicious and it was so easy.
You can use any nut and any green herb to create pesto, really. Pine nuts are expensive so I usually use cashews, but hazelnuts are also good. If you don't mind a slightly sweeter flavour you could also go for pecans. The sky's the limit, really (well, sky and or available nut varietals).
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I'm gonna do some sourdough crust and ice cream though!!
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Let's do this.
Tomorrow. Once I've cleaned the kitchen.
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Pizza ice cream
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
So I decided to try coffee ice cream because coffee is one of the few ingredients that I had on hand. As you can see by all the little flecks, I wasn’t able to completely strain all of the coffee grinds out of the mixture. It’s a bit gritty, but not unpleasant. However, each miniature bowl is like a caffeine shot directly into my veins. I’m into it.
Looks fantastic!
Wyborn wanted chocolate, so there's a dark chocolate mixture chilling in the fridge right now, to be mixed tomorrow morning. I did prior to this week also do a strawberry ice cream and a lemon sorbet, but I'll post pics of everything altogether. :P
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(I may or may not do pistachio when I get around to doing ice cream)
My sisters first husband used to make a balsamic and basil ice cream which was phenomenal. Add some marscapone and caramelised prosciutto ...
A pan of cream cheese semifreddo going in the freezer tonight. Right now it tastes like a tangy whipped cream, which I guess it basically is, but with custard. Step 1 of ice cream* sandwiches complete.
Step 2 is carrot cake, which will be the morning project.
——————
This is the first time I’ve gone and made my own custard for a recipe. Was very happy that I didn’t end up scrambling any eggs in the process. I may actually be learning something from watching the Great British Bake Off.
Maybe I’ll make a custard tart some day.
*technically, semifreddo is a bit different, and it isn’t churned. But it is a frozen desert made from cream and custard, so I think this will do.
...maybe on Try 3....
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Switch Friend Code: SW-7437-1538-7786
It's so good your head will EXPLODE
My extremely well-mannered French friend liked it so much when I brought it to he and his partner's home that he conveniently "forgot" to ask if I wanted to bring the rest back after the dinner and the conveniently "forgot" to share any with his husband at all, until it was gone.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
I think I might need my head for other things, but on the other hand, having it EXPLODE also sounds pretty cool. Can you share the recipe?
Carrot cake cream-cheese ice cream sandwiches!
It turned out really well. The cake and the semifreddo are soft enough to bite through even after a stint in the freezer. The cake is nice and spiced, and the semifreddo is smooth and tangy. Wonderful recipe, that.
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Those sandwiches are so reasonably portioned (though... I would definitely have a few, kinda defeating the point...?)
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Although, it's far too cold here right now for that.
Plus, I'm out of eggs
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it's very soft. but will probably harden up a bit more over night. It's had about 8 hours in the freezer. The texture is soft, but there's a bit of a graininess? or something.
It definitely needs the acidity from the fresh(ish) raspberries that were added. It melts FAST.
But it's definitely worth exploring more in the future.
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I shouldn't have been worried about the base being too thin as the rice water thickened up substantially when I was heating everything on the stove to incorporate the sugar. As a result it has the kind of "chew" you'd get from high end gelato or Lebanese ice cream. Not a bad thing but definitely different than standard custard-based ice cream. For next time (referenced in notes below) I'll try not to cook the rice mixture too long as it really thickened the base a lot and made it too thick to use my finest mesh strainer so I ended up with a bit of grittiness from the rice, almonds and cinnamon in the final product.
The non-dairy base is from Serious Eats and what I use whenever I'm making frozen desserts for Mrs Mittens since she's lactose intolerant.
Ingredients and directions:
1/2 cup almonds
3 cinnamon sticks
1 1/2 cup water
1 can coconut milk
1 can coconut cream
3/4 cup white sugar
1/4 cup light corn syrup
1 tbsp vanilla extract
1 tbsp Myers's dark rum
toast the first 3 ingredients in a heavy dry skillet for ~5 minutes on med, stirring/shaking frequently to prevent scorching.
pour into a blender with 1 1/2 cup water and blend for several minutes until very smooth. refrigerate overnight.
Add coconut milk, coconut cream and both sugars to a medium saucepan, heat on med-high stirring constantly until simmering then remove from heat.
pour horchata mixture through a fine mesh strainer into the still hot saucepan and stir, letting residual heat thicken rice starch. Discard rice/almond mixture (or use it to make rice pudding!)
Strain mixture again into a clean container to minimize any clumpy bits or remaining bits of almond and rice. refrigerate until very cold but not frozen. I left it in the freezer for an hour or two while cooking dinner and it was just starting to ice over a little bit on top.
Churn in ice cream maker for 20-25 minutes, scoop into cold containers (I reuse Talenti containers because they are 1 pint and sturdy plastic with screwtop lids) and place in freezer for at least 2 hrs.
Dark chocolate (Callebaut) and vanilla bean, custard style
Strawberry with bourbon-soaked strawberry chunks, Philadelphia style
and some lemon sorbet for good measure
I really loved the lemon sorbet and the strawberry ice cream but man the egg yolks really made the dark chocolate one super smooth and creamy. It's not that much of a pain to make when you have an instant read thermometer
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Although I really really need to invest in some more simethicone if I'm going to be eating more beans. The discomfort is real.
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the ice cream came out creamy and tasted like fresh strawberries
I think it could be improved with some better berries (supermarket strawberries aren't likely to cut it, I think), and maybe if I make strawberry again I'll try to incorporate some larger chunks like silverwind had above
the kids really liked it though, daughter requested chocolate next, and my son was crestfallen when I told him I probably wouldn't make another batch until next weekend
he was negotiating like, could you start things on a morning break from work and then come back at lunch time to ...
Meatloaf next week, and after that sushi rolls. I dunno the practicality of sourcing fresh fish (I'm in a large city but realize not everyone is) but I'll include a range of non-fish options)
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Smoked salmon is another (very popular) non-raw option.
And of course there's always vegetable options.
More photos: https://imgur.com/a/dQTsA4T
Chocolate chip and peanut butter ice cream!
I used this recipe which has no eggs, no gentle cooking, and no chilling in the fridge for hours. It’s literally mix the ingredients and put it into the ice cream machine. A custard-based ice cream is definitely better, but this ice cream is still very delicious and it was so easy.
But in the meanwhile, the theme of the week
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I have plenty of parsley at the moment. but most of the recipes that i've found have walnuts and i'm allergic.
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