Ice cream for lunch
OklaMoni
4 years ago
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glenda_al
4 years agoRelated Discussions
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 MoreCajun/Haitian Recipes
Comments (2)I have a cookbook that has my favorite bean recipe in it, but seedmama posted it once before so I will just link the thread below. Pinto beans were always my favorite until I discovered this recipe. Just as a warning tho, don't add the tomatoes until the beans are already cooked as the acid will interfer with the softening process of the beans if put in too early. Then make jalapeno cornbread to go with it by adding whole kernal corn, jalapenos, onion, and chedder cheese to your favorite cornbread batter. Steal an ear of corn out of your freezer and cut off the kernal to use in the bread, and you will be in love. When I have left over corn on the cob, the next meal frequently includes jalapeno cornbread. Yumm Here is a link that might be useful: Creole Style Beans...See MoreCan I use previously frozen milk and cream for making ice cream?
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...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 MoreLindsey_CA
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