Oh pshaw, on Sun 16 Dec 2007 03:28:17p, Dee.Dee meant to say...

>
> "Dee.Dee" > wrote in message
> ...
>>
>> "Wayne Boatwright" > wrote in message
>> 3.184...
>>> Oh pshaw, on Sun 16 Dec 2007 12:32:06p, Dee.Dee meant to say...
>>>
>>>>
>>>> "Default User" > wrote in message
>>>> ...
>>>>> Christine Dabney wrote:
>>>>>
>>>>>> On Sun, 16 Dec 2007 09:23:26 -0500, "Edwin Pawlowski"
>>>>>> > wrote:
>>>>>>
>>>>>>
>>>>>> Why pay $4.99
>>>>>> > for a container of ice cream when I can buy it on sale for $1.99?
>>>>>
>>>>>> Or you can get the ingredients for it, and make some of the best
>>>>>> ice cream that you have ever had, in amazing flavors and
>>>>>> combinations, for not more than you pay for the cheaper brands.
>>>>>> And the quality is much better.
>>>>>>
>>>>>
>>>>> That's not been my experience. Homemade ice cream is great, but the
>>>>> ingredients are expensive. Heavy cream runs about 4$ a quart (more
>>>>> if bought in smaller containers), vanilla is very expensive. You're
>>>>> paying retail for all the ingredients.
>>>>>
>>>>>
>>>>>
>>>>>
>>>>> Brian
>>>>
>>>>
>>>>
>>>> Here's what 1-1/2 qt ice cream will cost me -- mind you this is an
>>>> estimate. I have not estimated electricity and heated water and soap
>>>> to wash the pan. And of course, some will say 'gas money to get the
>>>> milk.'
>>>>
>>>> 1-1/2 cups cream and 1-1/2 cups milk out of a gallon jug of raw milk
>>>> I pay $5 for. So three cups out of the gallon is at most $1.25.
>>>> Vanilla -- who knows -- I get the best I can get at Costco. 1
>>>> teaspoon is all I use = at most $.25??
>>>> If I use 6 eggs that I pay $2.50 a dozen for -- there is $1.25. 4 or
>>>> 5 eggs would most likely do for most people.
>>>>
>>>> so at most, that's $2.75 for what makes about a quart of the best
>>>> doggone ice cream I can buy. Vanilla, that is.
>>>>
>>>>
>>>> Dee Dee
>>>>
>>>>
>>>>
>>>
>>> And you exact recipe is (including all the eggs)?
>>>
>>> --
>>> Wayne Boatwright
>>
>>
>> My own recipe, using some instructions from Alton Brown's program.
>>
>> 2 cups cream
>>
>> 1 cup left-over milk
>>
>> 6 large egg yolks Used 6 farm egg yolks
>>
>> ¾ sugar organic sugar
>>
>> 1-1/4 teaspoon vanilla
>>
>>
>>
>>
>> PUT METAL BOWL IN FREEZER.
>>
>>
>>
>> Place the left-over milk and the heavy cream into a medium saucepan,
>> over medium heat. Bring the cream mixture just to a barely bubblage,
>> while stirring occasionally. This temperature will register @
>> 175-180º, which will take about 15 minutes at the 3.5 setting. Then
>> remove from the heat.
>>
>>
>>
>> In a medium mixing bowl whisk the egg yolks until they are light and
>> creamy and light in color. Slowly add the sugar and whisk vigorously
>> to combine. When completely beaten/combined, it will fall off the whisk
>> into a long ribbon.
>>
>>
>>
>> Temper (put small amounts of) the cream mixture into the eggs-and-
>> sugar mixture by gradually adding small amounts of cream, until about a
>> third of the cream has been added.
>>
>> JUST MIX - DON'T BEAT.
>>
>>
>>
>> Then add the remainder of the cream into the egg-and-sugar mixture,
>>
>> Then return the entire mixture to the saucepan
>>
>> and place over LOW heat - 3.5 on setting.
>>
>>
>>
>> Continue to cook on LOW heat, stirring frequently, until the mixture
>> thickens slightly and coats the back of a spoon and reaches 170 to 175
>> degrees F. Then do the Nappe test (thinly coating the back of a spoon,
>> then running your finger down the middle, and the streak of mixture
>> should not close.
>>
>>
>>
>> Pour the mixture into a chilled metal bowl and allow to sit at room
>> temperature for 30 minutes. Stir in the vanilla extract.
>>
>>
>>
>> Place the mixture into an uncovered sealable container and put in the
>> refrigerator. Once it is cool enough not to form condensation on the
>> lid (when it that?) cover and store for 4 to 8 hours in the downstairs
>> refrigerator or until the temperature reaches 40 degrees F or below.

Problem is, we don't have a "downstairs" refrigerator, so I will have to
make do with the one on the main floor. LOL!

>> Pour into an ice cream maker and process according to the
>> manufacturer's directions. This should take approximately 25 to 35
>> minutes. Serve as is for soft serve or freeze for another 3 to 4 hours
>> to allow the ice cream to harden.
>>
>>
>
>
> Sorry about the 2 cups and 1 cups above when I said that my cost was
> based on 1-1/2 to 1-1/2. I have played with this combination and have
> tried many variations.
> I prefer 1-1/2 cups cream and 1-1/2 cups whole milk. The rest remains,
> but use 4-5 eggs if you prefer.
>
> To me this is a recipe that is totally adjustable.
> Dee Dee

Andit sounds really really good!!! Thanks so much for posting it. I will
proably try it with both ratios of milk/cream. No doubt I will use the 6
egg yolks. I have an ice cream maker with a refrigeration unit, so that
really makes it easy.

--
Wayne Boatwright

Date: Dec 13,2007

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Did you really expect mere proof to
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