Welcome!

We're glad you are here. This is the place to ask for bag advice, help other people out, post reviews, and share photos and videos.

TOM BIHN Forums Statistics

Collapse

Topics: 14,954   Posts: 193,108   Members: 6,829   Active Members: 288
Welcome to our newest member, JuniorCyclist.

Announcement

Collapse
No announcement yet.

Ice Cream

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Badger
    replied
    Originally posted by Katy View Post
    I love lemon everything!
    Katy, if you're ever in Rome, you've got to get the crema di limone gelato from Giolitti. I'll make no guarantees that this is the best gelato in Italy or whatever, but usually lemon gelato is more like sorbet. This was freakin' ICE CREAM with smooth lemon flavor (Sicilian lemons, I was told) and subtle sweet creaminess. It has to be the "crema di limone"--the regular limone won't be the same.

    I had this in August, 2007. The 7th, I think. Anyway, it was super good.

    Leave a comment:


  • Katy
    replied
    Originally posted by Maria View Post
    When I first saw this post, I thought you were trying vanilla ice cream for the first time. As in tasting it!

    My favourite flavours:

    Peanut Butter Chocolate - I like the Häagen-Dazs version
    Myer Lemon - by Gelato Fresco up here in Canada
    Chocolate sorbet - same as above
    "French Crisp" (from Laura Secord here in Canada) - butterscotch ice cream with dark chocolate mini-chips, almonds, and toffee bits.

    I log off now to get a move on to the freezer....

    Oh my gosh! I nearly pee'd my pants! In Seattle there is a local ice cream shop called Molly Moon's that makes AMAZING ice cream. Last winter, they had a meyer lemon ice cream flavor. It was just the perfect amount of lemon and perfect amount of creamy delicious ice cream (unfortunately it is seasonal ). Last winter they were deciding where to open up their next shop and had their truck parked in our neighborhood. Eliam and I would drive down to the truck in our pajamas in the snow and stand in line waiting for their fresh made waffle cones and delicious ice cream.

    I love lemon everything!

    Please ignore my poor grammar, I was excited.

    Leave a comment:


  • Maria
    replied
    Originally posted by Katy View Post
    This coming weekend I'm finally going to give the vanilla ice cream a try! I've been so busy with bumbershoot, weekend trips home to help the grandparents get ready for their move that I haven't had a chance to try this yet .
    When I first saw this post, I thought you were trying vanilla ice cream for the first time. As in tasting it!

    My favourite flavours:

    Peanut Butter Chocolate - I like the Häagen-Dazs version
    Myer Lemon - by Gelato Fresco up here in Canada
    Chocolate sorbet - same as above
    "French Crisp" (from Laura Secord here in Canada) - butterscotch ice cream with dark chocolate mini-chips, almonds, and toffee bits.

    I log off now to get a move on to the freezer....

    Leave a comment:


  • Katy
    replied
    This coming weekend I'm finally going to give the vanilla ice cream a try! I've been so busy with bumbershoot, weekend trips home to help the grandparents get ready for their move that I haven't had a chance to try this yet .

    Leave a comment:


  • backpack
    replied
    After checking yummy Azalea and Sapphire aka Blood Orange and Blueberry.

    I tried to find my ice cream thread only to find something about vegetables and meat.

    I guess it would be wise to try the creme fraiche in small quantity or try to find a recipe online.

    The problem is, I have a small freezer full of ready made food for the husband unit who can, without trouble, eat his own weight in a week and looks as slim and gorgeous as the day I met him (well, he looks better)

    I guess I need to place the ice cream bowl in the freezer to cool it off, the fridge won't do?

    Leave a comment:


  • Flinx
    replied
    Originally posted by backpack View Post
    Could Creme Fraiche or Sour Cream be substituted for whipping cream?

    With all the churning, I don't want to make butter but Creme Fraiche makes Chantilly which is richer than whipped cream.

    And could I add frozen fruits and/or chocolate in form of cacao powder/chocolate chips/brownie bites.


    I am asking because I also have a ice cream maker which I bought some time ago, I now have to use ice cream as a substitute for yogurt in all dairy desserts.
    Dunno about creme fraiche, or sour cream; they seem a bit thick to use in place of the half-and-half and heavy cream normally used for ice cream.

    Why don't you try them and let us know?


    Far as adding bits of frozen fruit, brownie bits, chocolate chips, etc... Absolutely! A tip though - add them near the end of the churning/freezing process. If you put them in at the beginning they will just sink to the bottom ('specially the chocolate chips).

    Leave a comment:


  • backpack
    replied
    Originally posted by tCook View Post
    Mine is red, too! Yours didn't look all *that* bad - I probably would have tried it anyway. Didn't know you could make it with eggs that weren't tempered at all, but you learn something new every day!

    I'd do something like this:

    2 cups heavy whipping cream
    2 cups half-and-half cream
    3/4 cup white sugar
    1 tablespoon vanilla extract

    Heavy cream + half and half is too rich for me, but that's an individual choice. Mix it all together until the sugar is completely dissolved and add the vanilla last, then either chill it again or just go for it in the ice cream maker. Also, I tend to modify recipes to about 3 cups of liquid because it grows as it freezes and some "climbs" up the edges. Although that's a good excuse to do a lot of sampling.

    Could Creme Fraiche or Sour Cream be substituted for whipping cream?

    With all the churning, I don't want to make butter but Creme Fraiche makes Chantilly which is richer than whipped cream.

    And could I add frozen fruits and/or chocolate in form of cacao powder/chocolate chips/brownie bites.


    I am asking because I also have a ice cream maker which I bought some time ago, I now have to use ice cream as a substitute for yogurt in all dairy desserts.

    Leave a comment:


  • backpack
    replied
    Originally posted by Katy View Post
    I'm happy with our weather lately. It's warm, but not too warm.

    Then again, Eliam and I were lined up at the Molly Moon's Truck in December quite often.

    Now I need a waffle cone maker *sigh*

    Dear Katy, please advise forum members when the weather is like that in Seattle, especially in the middle of freezing winter in most part of the country.

    Leave a comment:


  • ncb4
    replied
    Originally posted by Katy View Post
    Ok! I give in! I guess I'll grab it on my way home from work .

    I see there is a frozen yogurt recipe in the book as well.
    Even if you buy the Lebovitz book, you're still way ahead with your $29 Costco Cuisinart. That being said, I haven't broken down and bought the book yet, but I have spent a lot of time on his blog.

    He uses lots of egg yolks in his recipes; that's a bit much for me, so I usually substitute three whole eggs instead—enough to get the smoother, creamier texture from the eggs, but not so much that the eggy flavor is too dominant. But maybe you should try his recipes exactly the way he has them first, and save the experimentation to later.

    That grapefruit and Campari sorbet looks interesting.

    Leave a comment:


  • Katy
    replied
    Originally posted by daisy View Post
    Another vote here for any David Lebovitz ice cream recipe.

    His book "the perfect scoop" is my ice cream bible ... he goes through the techniques in detail and has heaps of yummy recipes.

    Love the Roquefort & honey one.
    Ok! I give in! I guess I'll grab it on my way home from work .

    I see there is a frozen yogurt recipe in the book as well.

    Leave a comment:


  • Katy
    replied
    Originally posted by Flinx View Post
    No frozen yogurt experience, sorry.

    Will be fun to experiment with it though, if we get our summer back.
    I'm happy with our weather lately. It's warm, but not too warm.

    Then again, Eliam and I were lined up at the Molly Moon's Truck in December quite often.

    Now I need a waffle cone maker *sigh*

    Leave a comment:


  • Flinx
    replied
    No frozen yogurt experience, sorry.

    Will be fun to experiment with it though, if we get our summer back.

    Leave a comment:


  • Katy
    replied
    Originally posted by Flinx View Post
    We've got this Cuisinart.

    It works as well as any other I would guess.

    And yes, a small warning about the 2 recipes I posted... They do tend to overflow just a little bit, which as noted does provide a good reason for sampling!

    Another trick we tried was to infuse the half-and-half with fresh lavender. We found the following:
    • use cold half-and-half; heating it will extract the bitterness in lavender (hard lesson learned!)
    • wrap the lavender in cheesecloth for the infusion, or strain it through cheesecloth after (no-brainer here)
    • leave it in just until you can taste the lavender; if you leave it in too long, once again the bitterness will kill it

    This is for a very mild flavored lavender ice cream... I'm sure there's a way to extract the essence of lavender prior to adding it to the ice cream for more flavor, but we generally don't want to wait that long!

    This is a good idea! We have a lavender plant on the porch so this could be easy . The flowers seem to emit more scent when they're crushed, maybe it's the same with flavor. I'll crush them up a bit and put it into a tea ball.

    Do you have any experience with frozen yogurt?

    I almost got the same ice cream maker, it was $59 on the costco website so I figured they may have it in the store, but they only had the red one and I am not all that patient so I just went for it.

    Leave a comment:


  • Flinx
    replied
    We've got this Cuisinart.

    It works as well as any other I would guess.

    And yes, a small warning about the 2 recipes I posted... They do tend to overflow just a little bit, which as noted does provide a good reason for sampling!

    Another trick we tried was to infuse the half-and-half with fresh lavender. We found the following:
    • use cold half-and-half; heating it will extract the bitterness in lavender (hard lesson learned!)
    • wrap the lavender in cheesecloth for the infusion, or strain it through cheesecloth after (no-brainer here)
    • leave it in just until you can taste the lavender; if you leave it in too long, once again the bitterness will kill it

    This is for a very mild flavored lavender ice cream... I'm sure there's a way to extract the essence of lavender prior to adding it to the ice cream for more flavor, but we generally don't want to wait that long!

    Leave a comment:


  • daisy
    replied
    Originally posted by tCook View Post
    Libby made this and said the brown sugar base was fantastic. Candied Bacon Ice Cream Recipe | David Lebovitz
    Another vote here for any David Lebovitz ice cream recipe.

    His book "the perfect scoop" is my ice cream bible ... he goes through the techniques in detail and has heaps of yummy recipes.

    Love the Roquefort & honey one.

    Leave a comment:

Working...
X