Just put the ice cream custard glop (technical term) in the fridge to
chill overnight. It's from the guy who wrote The Perfect Scoop. Oh,
man, this stuff tastes really good, and it's not even ice cream yet.
I'll let you know how it goes. I got an electric (uses ice and salt,
not a freezing container) ice cream maker at a thrift store for a
dollar.

http://www.davidlebovitz.com/archive..._butter_c.html

Serene

In article >,
"serene (Sandra Vannoy)" > wrote:

> Just put the ice cream custard glop (technical term) in the fridge to
> chill overnight. It's from the guy who wrote The Perfect Scoop. Oh,
> man, this stuff tastes really good, and it's not even ice cream yet.
> I'll let you know how it goes. I got an electric (uses ice and salt,
> not a freezing container) ice cream maker at a thrift store for a
> dollar.
>
> http://www.davidlebovitz.com/archive..._butter_c.html

I love salted caramel, so I'll definitely be giving this a go. Thanks,
Serene!

Miche

--
Electricians do it in three phases

On Sat, 08 Mar 2008 11:20:16 +1300, Miche >
wrote:

>In article >,
> "serene (Sandra Vannoy)" > wrote:

>> http://www.davidlebovitz.com/archive..._butter_c.html
>
>I love salted caramel, so I'll definitely be giving this a go. Thanks,
>Serene!

Sure! We have company coming over tonight, so I'm gonna chill it for
the minimum 8 hours (he says 8 hours or overnight) and see how it
goes. I'm really looking forward to it. But then it's a big bowl of
heavy cream, sugar, butter, egg yolks, and milk. How could that be
bad? ;-)

Serene

On Fri, 07 Mar 2008 13:30:42 -0800, "serene (Sandra Vannoy)"
> wrote:

>Just put the ice cream custard glop (technical term) in the fridge to
>chill overnight. It's from the guy who wrote The Perfect Scoop. Oh,
>man, this stuff tastes really good, and it's not even ice cream yet.
>I'll let you know how it goes. I got an electric (uses ice and salt,
>not a freezing container) ice cream maker at a thrift store for a
>dollar.
>
>http://www.davidlebovitz.com/archive..._butter_c.html
>
>Serene

I have that book. If you like spicy foods, try the Aztec Chocolate
Ice cream. It was a big hit at the NM cook-in.


Christine

On Fri, 07 Mar 2008 15:39:00 -0800, Christine Dabney
> wrote:

>On Fri, 07 Mar 2008 13:30:42 -0800, "serene (Sandra Vannoy)"
> wrote:
>

>>
>>http://www.davidlebovitz.com/archive..._butter_c.html
>
>I have that book. If you like spicy foods, try the Aztec Chocolate
>Ice cream. It was a big hit at the NM cook-in.

I don't have the book yet [The Perfect Scoop], but I'll get it
eventually. I do love ice cream, and if this ice-cream maker works,
there's gonna be a lot of it at my house. Sorbets, too.

Serene

On Fri, 07 Mar 2008 15:43:12 -0800, "serene (Sandra Vannoy)"
> wrote:


>I don't have the book yet [The Perfect Scoop], but I'll get it
>eventually. I do love ice cream, and if this ice-cream maker works,
>there's gonna be a lot of it at my house. Sorbets, too.
>
>Serene

You aren't the only one who has mentioned that ice cream. I think
there was mention of it being extremely good, in the thread about this
book on eGullet. I guess I will have to break down and try it...LOL.

Christine, who is glad she brought her ice cream maker with her.

In article >,
"serene (Sandra Vannoy)" > wrote:

> On Sat, 08 Mar 2008 11:20:16 +1300, Miche >
> wrote:
>
> >In article >,
> > "serene (Sandra Vannoy)" > wrote:
>
> >> http://www.davidlebovitz.com/archive..._butter_c.html
> >
> >I love salted caramel, so I'll definitely be giving this a go. Thanks,
> >Serene!
>
> Sure! We have company coming over tonight, so I'm gonna chill it for
> the minimum 8 hours (he says 8 hours or overnight) and see how it
> goes. I'm really looking forward to it. But then it's a big bowl of
> heavy cream, sugar, butter, egg yolks, and milk. How could that be
> bad? ;-)

Indeed.

We don't have an ice cream maker, so I'm going to give it a good stir
every half-hour or so for the first few hours, I think.

Miche

--
Electricians do it in three phases

On Mar 7, 2:32*pm, "serene (Sandra Vannoy)" >
wrote:
> On Sat, 08 Mar 2008 11:20:16 +1300, Miche >
> wrote:
>
> >In article >,
> > "serene (Sandra Vannoy)" > wrote:
> >>http://www.davidlebovitz.com/archive..._butter_c.html
>
> >I love salted caramel, so I'll definitely be giving this a go. *Thanks,
> >Serene!
>
> Sure! We have company coming over tonight, so I'm gonna chill it for
> the minimum 8 hours (he says 8 hours or overnight) and see how it
> goes. I'm really looking forward to it. But then it's a big bowl of
> heavy cream, sugar, butter, egg yolks, and milk. How could that be
> bad? ;-)
>
> Serene

When you cooled your custard, did you use an ice water bath? I worked
in a place where we made quite a bit of ice cream, and that was the
method we used. Of course we refrigerated for a while, but probably
only a quarter of the time.

On Fri, 7 Mar 2008 16:24:52 -0800 (PST), merryb >
wrote:

>On Mar 7, 2:32*pm, "serene (Sandra Vannoy)" >
>wrote:

>> Sure! We have company coming over tonight, so I'm gonna chill it for
>> the minimum 8 hours (he says 8 hours or overnight) and see how it
>> goes. I'm really looking forward to it. But then it's a big bowl of
>> heavy cream, sugar, butter, egg yolks, and milk. How could that be
>> bad? ;-)

>When you cooled your custard, did you use an ice water bath?

Yeah. I followed his instructions exactly, and they included straining
the custard into a bowl that had milk in it that had already sat in
the ice bath for a while.

> I worked
>in a place where we made quite a bit of ice cream, and that was the
>method we used. Of course we refrigerated for a while, but probably
>only a quarter of the time.

I went ahead and refrigerated it 8 hours. The ice cream was soft-serve
consistency when it was done, but I'm serious -- the stuff was so
good, I'm not sure it's not illegal to eat it.

Serene