Unflavored ice cream?
9 years ago
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Comments (7)
- 9 years ago
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Sorbets, ices and ice creams
Comments (10)When my father went through chemo he lost weight as if it were falling off him. The chemo dulled his appetite to the point that he didn't want to eat anything. I'd imagine George is experiencing something like this: He probably just can't bring himself to eat right now. It has nothing to do with what his priorities "ought" to be. If I were Leone (hi, Leone!) I'd be "into" anything that helps George put the weight back on. Those sorbet and ice cream experiments sound fab to me. Wouldn't mind having a sample of all of them right now! Karen...See MoreRECIPE: Whipping cream for ice cream
Comments (1)Yes....See MoreStabilized Whipped Cream Icing
Comments (7)Here is the recipe I use from Joy of Baking. Please note, if it cools to long, it becomes rubbery, so I only let it cool so it's not hot. So, I whip the cream, refrigerate it, and then make the stabilizer. Otherwise it cools too long and becomes rubbery, and you have to heat it and cool it all over again. I have never had a bad texture from it. Sherry STABILIZED WHIPPED CREAM ICING 1 tsp. unflavored gelatin 4 tsp. cold water 1 c. heavy whipping cream (at least 24 hours old and very cold) 1/4 c. confectioners' sugar 1/2 tsp. clear vanilla extract Combine gelatin and cold water in small saucepan. Let stand until thick. Place over low heat, stirring constantly just until gelatin dissolves. Remove from heat and cool slightly. Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff. Yield: 2 cups Cakes iced with whipped cream must be kept refrigerated. (This is the commercial recipe used by bakeries)....See MoreHeavy Cream, Light Cream, Ice Cream
Comments (7)Since light cream can be up to 30% fat, I would use 2/3 cream and 1/3 milk. Actually, if I were making it myself, I would decrease the milk even more, since milk upsets me more than cream. I made strawberry ice cream Tuesday using a recipe that called for light cream, and I substituted all heavy cream. I took some to work because I can't eat all of it, and I thought DB didn't want it, but then after he had some yesterday, he decided it was very good. For myself, the most milk I would put it would be about 1/8 portion. I haven't noticed a problem with using all heavy cream, except that it did get very fluffy and I was afraid it would going to climb out of my ice cream machine, and so I ate little bits of it as it was going along. The worst thing that will happen is you will have excess volume, and you might want to make sure your ice cream maker will handle it. Everyone at work loved it. Lars...See More- 9 years agolast modified: 9 years ago
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