Ok had a rough time the last 10 days so went out for some 'retail
therapy' last Thursday and (as usual) headed straight for my nearest
kitchenware supplier.
Came home with some nifty bits - a fantastic BergHOFF tulip s/s wok
(don't hassle me about it not being cast iron... time will tell if it
produces excellent stir fry, and if not, I'll use it as another
'saucepan' albeit 8.8L) and... as we're just one month away from
SUMMER!!!!!! woo hoo!! a Krups ice cream maker.
Great appliance - utterly crap instruction/recipe book. Had the
incredible number of 6 recipes... even their website leaves a lot to be
desired.

So far have made their vanilla - which is truly beautiful.* - recipe
follows if anyone wants it.
Did the Krups chocolate but instead of cocoa (yuk!) added 100g Lindt
80% dark choc.... gorgeously bittersweet. Nice but no where near as
creamy as the vanilla. So back to the basic recipe for a few
modifications.
Another variation on vanilla adding super-duper strong espresso....
freezing as I type
and as strawberries are in season (just) and are wonderful, sprinkled
50g caster vanilla sugar over about 25 largish berries last night then
pulverised them with my bamix this morning for a fantastic coulis.
Added half the mix to the vanilla ice cream mix which is chilling for a
day or so (read on rfc that the strawberry flavour really enhances if
kept for a day or two before freezing in the ICM) and I'll swirl the
remainder of the coulis/sauce in layers into the finished ice cream
when putting it into it's container for storeage... not that I expect
it to last long! Even the strawberry custard was delish!

Now I've gleaned a few great recipes from the rfc archive... but anyone
out there with some rich, creamy, to-die-for recipes?
Don't even bother with low/non-fat. The more clogged my arteries get,
the happier I'll be (and the SO!) - full cream milk, whole or double
cream.... but would love some gelati/o recipes if anyone has one or two
to share I would be eternally grateful!

Vanilla Ice Cream
=============
250ml full cream milk
450ml liquid cream
2 eggs
1 vanilla pod, slit lengthwise or 1 tsp vanilla extract
100g castor sugar - superfine white sugar

Heat milk in a saucepan on low heat with vanilla pod halves- do not
boil.
Beat eggs and sugar in a bowl till sugar dissolved and mixture thick &
pale.
Drizzle a little milk into egg/sugar mix beating constantly, continue
until all warm milk incorporated.
Return the custard to the saucepan and place on low heat, stirring
constantly until custard thickens.DO NOT BOIL! Once it 'coats the back
of a spoon' remove from heat and continue stirring/beating for a few
minutes until mixture cools.
Allow to cool, unrefrigerated, to room temperature.
Add cream and vanilla extract if using, and beat well.
Place into an airtight container, or cover bowl securely with
clingfilm, and refrigerate (Krups recommend 12 hours).
Once chilled, pour into ice cream maker and follow manufacturers
instructions.

LadyJane
--
"Never trust a skinny cook!"
will have to dredge up my stove-top waffle maker and make some
cones....... yum!!!!!!!
(Unless of course my daughter snaffled it and stole it when she moved
out earlier this year.

LadyJane wrote:
> Ok had a rough time the last 10 days so went out for some 'retail
> therapy' last Thursday and (as usual) headed straight for my nearest
> kitchenware supplier.
> Came home with some nifty bits - a fantastic BergHOFF tulip s/s wok
> (don't hassle me about it not being cast iron... time will tell if it
> produces excellent stir fry, and if not, I'll use it as another
> 'saucepan' albeit 8.8L) and... as we're just one month away from
> SUMMER!!!!!! woo hoo!! a Krups ice cream maker.

<snip>

I'd like a bittersweet recipe if you ever get a good one worked out. I
have found adding a couple Ts of Karo light to the mix adds a
smoothness you don't get otherwise. I have made mango ice cream in the
past, but not perfected the recipe, yet.

-L.

On 2006-10-08, LadyJane > wrote:

> Came home with some nifty bits - a fantastic BergHOFF tulip s/s wok

Plain ol' steel is the way to go.

> SUMMER!!!!!! woo hoo!! a Krups ice cream maker.

....and you could've had this:

http://makeashorterlink.com/?A2BD13CED

> Don't even bother with low/non-fat. The more clogged my arteries get,
> the happier I'll be.....

I've come to the realization this is the one great truth. Screw a
buncha long-lived life. Give me killer ice cream while I'm still
alive and let me die a happy man!!

> cream.... but would love some gelati/o recipes if anyone has one or two
> to share I would be eternally grateful!

Also true. I've learned gelato is the one true path. Not just
because it's less fattening and will allow one to live longer in the
lap of lactose, but because it's actually better in oh so many ways.

> Vanilla Ice Cream

A recipe worth keeping.

nb

notbob wrote:

> http://makeashorterlink.com/?A2BD13CED
actually the Krups one I've got can make 1L of ice cream - though I
must admit having to redistribute much of my upstairs freezer
compartment, to my upright freezer (sole remaining half of my
side-by-side Frigidair frigde/freezer) downstairs.... AND not being
able to make multiple batches & having to wait 24 hours for the stupid
container to freeze down.
But that's probably because it's my new toy and I want to play with
it!! hehehe

> I've come to the realization this is the one great truth. Screw a
> buncha long-lived life. Give me killer ice cream while I'm still
> alive and let me die a happy man!!

what's the point to living a long life if you're as miserable as sin
because you're forced to eat low fat because it's purportedly
'healthy'?
I'm with you notbob!!!!


> > cream.... but would love some gelati/o recipes if anyone has one or two
> > to share I would be eternally grateful!
>
> Also true. I've learned gelato is the one true path. Not just
> because it's less fattening and will allow one to live longer in the
> lap of lactose, but because it's actually better in oh so many ways.

the only thing gelato lacks (from ice cream) is the cream and eggs.
>From the recipes I've seen of late anyway. Maybe I'm under a
misconception.

LadyJane
--
"Never trust a skinny cook!"
btw - the coffee ice cream was fan-bloody-tastic!
We're all still drooling and I've threatened to chop off the hands of
anyone raiding my freezer in the middle of the night!!

-L. wrote:
> I'd like a bittersweet recipe if you ever get a good one worked out. I
> have found adding a couple Ts of Karo light to the mix adds a
> smoothness you don't get otherwise. I have made mango ice cream in the
> past, but not perfected the recipe, yet.
>
> -L.

The chocolate ice cream - same recipe as the vanilla one I posted with
the addition of 1 x 100g block of melted Lindt dark 80% choc was great.
Only problem I had was it didn't react the same as the vanilla and
become light and 'creamy', more gelatoish.
Might have to let it thaw and whack it in the machine again ... tried
(unsuccessfully I might add) to make it back-to-back with my first
batch of vanilla. So that may have contributed to it's less than creamy
texture.
I didn't add any extra sugar. But next time I may add another 50-100ml
cream and reduce the milk.
Once I have a killer recipe, I'll send it to you -L!

LadyJane
--
"Never trust a skinny cook!"

On 8 Oct 2006 00:01:33 -0700, "LadyJane" >
wrote:


>Now I've gleaned a few great recipes from the rfc archive... but anyone
>out there with some rich, creamy, to-die-for recipes?

This is from the post that Kay Hartman posted about peach ice cream. I
make this every summer now. It is the absolute best peach ice cream.
She got it from a Cook's Illustrated.

Christine

Fresh Peach Ice Cream


Makes about 1 quart


3 medium-size ripe peaches, peeled, pitted, and cut into 1/2-inch
pieces (about 2 cups)
1/2 teaspoon juice from 1 lemon
Pinch salt
1 cup plus 6 tablespoons sugar
1 1/4 cups whole milk [I only had 2/3 cup of milk in the house so I
used it and made up the difference with half-and-half]
1 1/3 cups heavy cream
6 large egg yolks
1 teaspoon vanilla extract
2 tablespoons vodka


1. Stir peaches, lemon juice, a pinch salt, and 1/2 cup sugar in
medium-size nonreactive saucepan to combine; let stand until a pool
of syrupy liquid accumulates and peaches soften slightly, 1 to 1
1/2 hours.


2. Position sieve over medium bowl set in an ice-water bath; set
aside. Heat milk, cream, and 1/2 cup sugar in medium-size heavy
saucepan over medium heat, stirring occasionally, until steam
appears, 5 to 6 minutes. Turn off heat. Meanwhile, whisk yolks
and remaining 6 tablespoons sugar in medium bowl until pale yellow.
Stir half the warmed milk mixture into beaten yolk mixture until
just blended. Return milk-yolk mixture to saucepan of remaining
warmed milk mixture. Heat milk-yolk mixture over medium-low heat,
stirring constantly with wooden spoon until steam appears, foam
subsides, and mixture just begins to thicken or instant-read
thermometer registers 180 degrees F (mixture must not boil or eggs
will curdle). Remove from heat, and immediately strain custard
into prepared bowl. Cool custard mixture to room temperature, stir
in vanilla, then cover and refrigerate until instant-read
thermometer registers 40 degrees F, at least 2 and up to 24 hours.
[I made the custard the day before I froze it, a good idea
generally, and let it cool in the fridge all night and most of the
next day. I didn't bother to measure the temperature.]


3. Meanwhile, heat softened peaches and their liquid, stirring
occasionally, over medium-high heat until peaches are tender and
flesh has broken down, 3 to 4 minutes. [The idea is to soften the
peaches so they won't be rock hard when the custard is frozen. You
don't want them completely cooked because you want to preserve the
fresh peach flavor.] Transfer to bowl, stir in vodka, and
refrigerate until cold, at least 4 and up to 24 hours. [The
addition of the vodka is again for the texture of the frozen
peaches.]


4. Strain chilled peaches, reserving liquid. Stir reserved peach
liquid into chilled custard mixture; pour into ice cream machine
canister and churn, following manufacturer's instructions, until
mixture is frozen and resembles soft-serve ice cream, 25 to 30
minutes. Add peaches; continue to churn until combined, about 30
seconds longer. Transfer ice cream to airtight container. Freeze
until firm, about 2 hours.

On 2006-10-08, LadyJane > wrote:

> the only thing gelato lacks (from ice cream) is the cream and eggs.

I'm not real sure either, LJ. I've never made any, not having an ice
cream maker. I do know it has much less butterfat and no air is
whipped into gelato. So, it's lowfat by nature, but still has good
mouthfeel because it's so dense. I discovered how good this is when
compared with some of the super premium ice creams with their 15-20%
fat content. Those are terrible. It's like eating cold Chapstick.
I'm not anti butterfat, but I've discovered when it comes to ice
creams, less is sometimes more.

nb

Christine Dabney wrote:
Thanks so much Christine - full fat ice cream, alcohol & peaches!
Sounds like my kind of ice cream.... much appreciated..
Peach season has arrived, though I think I'll wait until it's a tad
later in the season & they've dropped in price a smidgeon. lol

thanks very much once again.

LadyJane
--
"Never trust a skinny cook!"

LadyJane moans:

> Ok had a rough time the last 10 days so went out for some 'retail
> therapy' last Thursday and (as usual) headed straight for my nearest
> kitchenware supplier.
> Came home with some nifty bits - a fantastic BergHOFF tulip s/s wok
> (don't hassle me about it not being cast iron... time will tell if it
> produces excellent stir fry, and if not, I'll use it as another
> 'saucepan' albeit 8.8L) and... as we're just one month away from
> SUMMER!!!!!! woo hoo!! a Krups ice cream maker.
> Great appliance - utterly crap instruction/recipe book. Had the
> incredible number of 6 recipes... even their website leaves a lot to be
> desired.
>
> So far have made their vanilla - which is truly beautiful.* - recipe
> follows if anyone wants it.
> Did the Krups chocolate but instead of cocoa (yuk!) added 100g Lindt
> 80% dark choc.... gorgeously bittersweet. Nice but no where near as
> creamy as the vanilla. So back to the basic recipe for a few
> modifications.
> Another variation on vanilla adding super-duper strong espresso....
> freezing as I type
> and as strawberries are in season (just) and are wonderful, sprinkled
> 50g caster vanilla sugar over about 25 largish berries last night then
> pulverised them with my bamix this morning for a fantastic coulis.
> Added half the mix to the vanilla ice cream mix which is chilling for a
> day or so (read on rfc that the strawberry flavour really enhances if
> kept for a day or two before freezing in the ICM) and I'll swirl the
> remainder of the coulis/sauce in layers into the finished ice cream
> when putting it into it's container for storeage... not that I expect
> it to last long! Even the strawberry custard was delish!


In your particular case this receipt could also double as a vaginal
suppository...

--
Best
Greg

Oh pshaw, on Sun 08 Oct 2006 04:22:54p, Gregory Morrow meant to say...

>
> LadyJane moans:
>
>> Ok had a rough time the last 10 days so went out for some 'retail
>> therapy' last Thursday and (as usual) headed straight for my nearest
>> kitchenware supplier.
>> Came home with some nifty bits - a fantastic BergHOFF tulip s/s wok
>> (don't hassle me about it not being cast iron... time will tell if it
>> produces excellent stir fry, and if not, I'll use it as another
>> 'saucepan' albeit 8.8L) and... as we're just one month away from
>> SUMMER!!!!!! woo hoo!! a Krups ice cream maker.
>> Great appliance - utterly crap instruction/recipe book. Had the
>> incredible number of 6 recipes... even their website leaves a lot to be
>> desired.
>>
>> So far have made their vanilla - which is truly beautiful.* - recipe
>> follows if anyone wants it.
>> Did the Krups chocolate but instead of cocoa (yuk!) added 100g Lindt
>> 80% dark choc.... gorgeously bittersweet. Nice but no where near as
>> creamy as the vanilla. So back to the basic recipe for a few
>> modifications. Another variation on vanilla adding super-duper strong
>> espresso.... freezing as I type
>> and as strawberries are in season (just) and are wonderful, sprinkled
>> 50g caster vanilla sugar over about 25 largish berries last night then
>> pulverised them with my bamix this morning for a fantastic coulis.
>> Added half the mix to the vanilla ice cream mix which is chilling for a
>> day or so (read on rfc that the strawberry flavour really enhances if
>> kept for a day or two before freezing in the ICM) and I'll swirl the
>> remainder of the coulis/sauce in layers into the finished ice cream
>> when putting it into it's container for storeage... not that I expect
>> it to last long! Even the strawberry custard was delish!
>
>
> In your particular case this receipt could also double as a vaginal
> suppository...
>

What crawled up you butt today, Greg? Nothing but nasty comments.

--
Wayne Boatwright
__________________________________________________

I have seen the future, and it looks a lot like
the present -- only much longer. --Dan Quisenberry

Wayne Boatwright wrote:

>
> What crawled up you butt today, Greg? Nothing but nasty comments.
>
> --

Thanks Wayne!

Seems Mr Morrow has issues with me. All his posts to me follow similar
trend.
Have given up trying to figure out why he singles out my posts for a
vicious attack.
Just do as I do - ignore it. (wink wink)

LadyJane
--
"Never trust a skinny cook!"
or, in the case of Mr Morrow, "Sorry, my fault, I forgot you were an
idiot"

Oh pshaw, on Sun 08 Oct 2006 05:43:00p, LadyJane meant to say...

>
> Wayne Boatwright wrote:
>
>>
>> What crawled up you butt today, Greg? Nothing but nasty comments.
>>
>> --
>
> Thanks Wayne!
>
> Seems Mr Morrow has issues with me. All his posts to me follow similar
> trend.
> Have given up trying to figure out why he singles out my posts for a
> vicious attack.

Yes, there's not really figuring it out. His remarks are often quite
random as well as inappropriate.

> Just do as I do - ignore it. (wink wink)

I usually do ignore it.

>
> LadyJane

--
Wayne Boatwright
__________________________________________________

I have seen the future, and it looks a lot like
the present -- only much longer. --Dan Quisenberry

-L. wrote:
>
> I'd like a bittersweet recipe if you ever get a good one worked out. I
> have found adding a couple Ts of Karo light to the mix adds a
> smoothness you don't get otherwise. I have made mango ice cream in the
> past, but not perfected the recipe, yet.
>
> -L.

Well I've made about 10 or so batches of different ice creams and have
come to terms with the mysterious nature of my Krups...
Made a MOST AWESOME bittersweet chocolate ice cream yesterday... here's
how I did it.

100g 85% cocoa Lindt dark chocolate
3/4 cup superfine (castor) sugar
2 eggs
300ml full cream milk
450ml pure cream
1 vanilla pod, split


Heat milk with the vanilla pod to just below simmering.
In a double boiler (or s/s bowl over saucepan of simmering water) place
crushed chocolate and cream.
In a medium sized bowl beat the eggs and sugar until light and foamy.
Pour a little of the heated milk over eggs, stirring constantly. Keep
adding milk while stirring the egg/milk custard. Remove vanilla pod.
Pour custard back into the saucepan, place over low to medium flame and
stir until thickened. (about 5-10 minutes). Do not allow to boil.
Remove from heat and beat well and pour into a bowl. Place bowl in an
ice bath* and stir until cooled slightly.
Cover bowl with cling film and leave in ice bath.
Using a wooden spoon blend the chocolate / cream mix, until all
chocolate has melted and been incorporated into the cream. Beat well.
Allow to cool slightly, then beat gradually into the custard mixture.
Cover bowl with cling film & return to the ice bath.
Place in fridge for about 1 hour, then process according to ice cream
maker's instructions.
Seriously, seriously delicious!!

* I use stainless steel bowls - 1 large, 1 medium. Add 2 trays of ice
to the larger bowl and add about 500ml cold water. Place medium bowl
into the larger bowl and allow to chill down while making custard. This
'stops' the cooking process once the custard is made and helps bring
the temp down fairly rapidly. Tried it with glass, but s/s works far
better.
When making two batches of ice-cream back to back (Krups says to
re-freeze icm for 24 hours before making a batch!!) I immerse the icm
into the ice bath while it churns. Prevents the icm warming up,
particularly on hot days.

LadyJane
--
"Never trust a skinny cook!"
Peaches are now coming into season - will be trying out the peach &
vodka recipe Christine Dabney posted very, very soon!! (will wait till
they drop in price a tad though, currently sitting on $10/kg)