Ice Cream, Here I Come baby! THANK you Thank you loves2cook4six!!

16 years ago

I guess Loves2Cook4Six saw my post on the other thread regarding missing the great deal on Cuisinart Ice Cream makers by minutes a while back. I actually had them in my cart and by the time I pressed Buy, it was too late!

So, whadaya think but she sent me one!! I'm thrilled to pieces. I can't wait to make my first batch. Thank you so much for your sweetness and generosity. Again, this forum demonstrates its endless generosity and sense of community.

Thank you!!

May

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Comments (11)

goldgirl
16 years ago
I bought that one and still haven't used it! Gotta find a good first-time recipe. Let us know what you end up with :)

Sue
doucanoe
16 years ago
YAY! I am so happy for you and also thrilled and amazed at the generosity of forum members!

Sue, I posted Ben & Jerry's Cherry Garcia, it was super easy. I can share others from the book if you have a flavor you would like to try.

My next batch will be Maple Walnut.

May, let us know what you try for your first batch!

Linda
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Greg and Joan, I'm looking forward to more pics from you two! Golden Pagoda is intriguing. You don't see that one much, and I bet it gets very prominent points in the Houston heat. Joan, maybe you hire a little crew of teenagers every Spring Break to help you out with those 200 trees! Can't wait to see the blooms that are developing here, and you bet I'll post when I get a chance. Robert, that Lemon Drop is Thornton's and one of only a few big ones I have. It's certainly the "branchiest". That's what you can look forward to in a few more years! Bill, our little guy gets us invited back to a lot of places! We would all love to go back to CA soon. Will definitely let you know if we get a chance. K, glad the seeds are coming up for you; they're the perfect flowers for a Texas drought! Yes, that is TLD on the tree because my memory is just THAT bad, lol. Sometimes I abbreviate and then ask myself, "Now what the heck does that stand for again?" Dave, thanks for the compliments! I'm in Austin. We're 8b but I've seen at least one big plumeria tree kept in the ground all winter in my neighborhood. It can be done in a sheltered spot with frost cloth since our freezes are all short-lived. Mike, I found another possible oh-please-let-it-be inflo today, so I feel like I won the lottery! Hope you also have a great bloom year!
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Extravagant package from Loves2cook4six received!
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Lars, I am so happy, thrilled and not-so-secretly relieved that you like all the items I sent. A lot of thought went into each item and I read TONS of posts you've written in the past so you were fairly easy to buy for. LOL, yes I cheated but I thought it was all perfect for what I knew of Lars and I wanted him to have everything. I guess I misread the rules and by the time I was set right, I already had most of the items I wanted to send in hand and the others were on "order". I just had to wait for my sister to get back to send the package :) BTW Lars, that board that was made by a local artist... Did you catch in the letter that it was an artist whom I know intimately? Yes, the wording was deliberate. My HUSBAND made that board especially for you!!! It is end-grain wood, the lighter color is Ash and the accents are Cherry and Walnut. I didn't want to give it away so avoided posting on the cutting board thread that was on the front page at the time. End grain boards are the BEST boards you can own. They do not dull your knives and they are very, very hard to mark with your knives. They do require some care though and I realized I left the care instructions out of the package so here they are: Using and Caring for your end Grain Bar/Cutting Board Use your end grain cutting board for all of your slicing, dicing and chopping needs in the kitchen. To sanitize the board after use wash it with mild soapy water. Never submerge in water or place it in the dishwasher. If you're concerned about bacteria especially after cutting meats use a mister to spray the surface of the board with white vinegar and wipe dry with a paper towel. Proper surface treatment is important to guard against germs and/or mold growth. Cutting boards should be finished regularly (once a month is optimal) with a mineral oil to maintain their beauty and keep the wood from warping and cracking. Never use any vegetable or cooking oils to treat or finish the cutting board, as in time the wood will reek of a rancid spoiled oil odor. Wipe the mineral oil on with a clean cloth, let stand for 10 minutes or so and thoroughly wipe dry with a fresh clean dry cloth or paper towels. To further protect and beautify the finish apply a bees wax top coat. Apply the beeswax in much the same manner as the mineral oil. Rub the wax on with a clean soft cloth, allow to dry. Then buff to a lustrous shine using a fresh dry clean cloth. I hope you have many years of enjoyment from all the items.
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Happy Birthday loves2cook4six!
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A belated happy birthday, Loves2cook4six! I didn't make it to the computer yesterday, so I missed it. Sounds like you had the best weekend one could hope for, which is great! All the best for the coming year. Sally
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Can I use previously frozen milk and cream for making ice cream?
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Comments (7)
Some folks, like my mom, only make ice cream with a custard base. Mom thinks anything else is not worth eating. I, being the modern, cutting-edge, foodista (that's a joke folks!), have made ice cream with such exotic ingredients as Greek yogurt, eschewing a cooked custard base. Below is a cooked custard recipe from The Kitchn: Basic Custard Ice Cream Base 3 cups dairy (whole milk, heavy cream, or a mix) 1 cup sugar 8 egg yolks pinch of salt 1 teaspoon vanilla (optional) Have a strainer in a bowl ready over an ice bath. Bring the dairy to a simmer in a medium pot over medium-high heat--about 5 minutes. Watch it carefully so it doesn't boil over. Remove from heat as soon as you see bubbles forming and let sit until it's cooled to room temperature--about 10 minutes. Meanwhile, beat the eggs, sugar, and pinch of salt into a thick paste. When the dairy has cooled, stream it in while stirring the egg mixture. Once combined, return everything to the pan and cook over medium-low heat. Stir gently in an "S" shape, being sure to scrape the bottom of the pan. The sauce is ready when it looks silky, has thickened so it coats the back of a wooden spoon, and has reached a temperature of about 170-degrees. Strain it into a bowl set over an ice water bath and stir in the vanilla. When cooled, freeze mixture in an ice cream maker according to the manufacturer's instructions. Here is a link that might be useful: Custard Base for Ice Cream from The Kitchn
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riverrat1
16 years ago
Awww, I just love this forum. May, you are gonna love making your own ice cream.

L2C4, Ya got the CF fever, huh?
sheshebop
16 years ago
Wow! Ilana strikes again! She has been on a surcie frenzy here lately! Very generous gift. Have fun with that May.
Sherry
pkramer60
16 years ago
Wow, I am not even an ice creaqm eater/lover, but I am impressed.

OK, now I want chocolate something, with chuncks.
lowspark
Original Author
16 years ago
I'm excited about making some exotic flavors but I can't help it, I just have to start with Vanilla. And the recipe is so simple. I will pick up some heavy cream tomorrow. Wheeeeee!!!!!
lowspark
Original Author
16 years ago
I'm excited about making some exotic flavors but I can't help it, I just have to start with Vanilla. And the recipe is so simple. I will pick up some heavy cream tomorrow.

Oh! and I put two ice cream recipe books on reserve at the library. Wheeeeee!!!!!
althetrainer
16 years ago
YAY! The days are getting longer and weather's getting warmer. It's about time to pull out the ice cream maker! Have fun!

Al
greenbean08_gw
16 years ago
I get yogurt that comes in a 6 pack (from the milkman). DH usually eats the vanilla & I eat the strawberry & raspberry. He's gone to Korea for a while and I discovered vanilla yogurt just isn't my favorite flavor, BUT take 4 8oz cups of it, mix 1 cup of milk and freeze it in the Cuisinart, top it with some warm strawberry sauce and it's like a whole 'nuther food! Don't bother with the chocolate (yogurt) recipe in the book though, it wasn't good.

I bought mine on Craigslist (the lady bought it on sale at Macy's but had never taken it out of the box so she sold it for $25). That one goes on my "good purchases" list for sure.
annie1992
16 years ago
Greenbean, I make frozen yogurt in mine too, usually plain yogurt with some artificial sweetener and fresh berries, because I have diabetics in the family. I've also made a sugar free version of butter pecan ice cream, but I can't believe that the fat content makes it any better without the sugar!

Ilana IS on a surcie sending frenzy, isn't she? (grin)

I still have the lentils she sent me, I ought to make some soup...

Annie
loves2cook4six
16 years ago
Ooh, you're so sweet for the public thank you and I am so glad it will be loved and used. Post more pics of your successes!!! I will live vicariously through you while I struggle to lose weight.

Annie, time to use the lentils.

Ice Cream, Here I Come baby! THANK you Thank you loves2cook4six!!

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Ice Cream, Here I Come baby! THANK you Thank you loves2cook4six!!

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