OK, the vanilla beans have arrived, the ice cream maker will be here
shortly - what's your favorite vanilla ice cream recipe? I have zero
experience making ice cream but I figure that, with vanilla beans and an
ice cream maker, everything else I need can be gotten at the store and
probably includes heavy cream and sugar.

Thanks.

-S-

Steve Freides wrote:
> OK, the vanilla beans have arrived, the ice cream maker will be here
> shortly - what's your favorite vanilla ice cream recipe? I have zero
> experience making ice cream but I figure that, with vanilla beans and an
> ice cream maker, everything else I need can be gotten at the store and
> probably includes heavy cream and sugar.
>


There should be a recipe book in the box with the ice cream maker. I
use the recipe that came with my Cuisinart machine

2 cups heavy cream
2 cups milk
2 egg yoks
1/2 cup sugar
2 Tbsp vanilla extract

Combine the milk and cream in a large pot and scald over medium heat,
stirring occasionally. Meanwhile, combine the eggs, sugar and vanilla
and beat them until the mixture is pale and fluffy. Temper the egg
mixture with some of the scalded cream, then add it to the hot cream and
stir slowly for 4 minutes, until it coats the back of a spoon.

If you want a special vanilla, cut back a little on the vanilla extract
and add half a vanilla bean to the bean while it is heating. Remove the
bean, split it and scrape the seeds into the cream. Allow the hot
mixture to cool then put it in the fridge overnight.

Pour the cold mixture into the freezer bowl and turn on the machine. It
takes 20-25 minutes for the ice cream to freeze and stiffen up. Transfer
it to a freezer safe container and allow to set up for 4-5 hours.





*** if using a machine with a freeze bowl, the bowl has to go into the
freezer at least two days before you expect to use it. It takes a long
time to get the freezing compound inside it cold enough.





If you want chocolate ice cream, use the basic vanilla recipe but chop
up four squares of bakers chocolate and att it to the cream mixture as
it is heating.

On Jul 28, 9:03*am, "Steve Freides" > wrote:
> OK, the vanilla beans have arrived, the ice cream maker will be here
> shortly - what's your favorite vanilla ice cream recipe? *I have zero
> experience making ice cream but I figure that, with vanilla beans and an
> ice cream maker, everything else I need can be gotten at the store and
> probably includes heavy cream and sugar.
>
> Thanks.
>
> -S-

If you have a local dairy (small farm-type), their heavy cream will be
much better than anything you find at the supermarket. At least in my
experience.

N.

Thanks much. Question - you couldn't eliminate the extract and do it
all with vanilla bean scrapings?

-S-

Dave Smith wrote:
> Steve Freides wrote:
>> OK, the vanilla beans have arrived, the ice cream maker will be here
>> shortly - what's your favorite vanilla ice cream recipe? I have zero
>> experience making ice cream but I figure that, with vanilla beans
>> and an ice cream maker, everything else I need can be gotten at the
>> store and probably includes heavy cream and sugar.
>>
>
>
> There should be a recipe book in the box with the ice cream maker. I
> use the recipe that came with my Cuisinart machine
>
> 2 cups heavy cream
> 2 cups milk
> 2 egg yoks
> 1/2 cup sugar
> 2 Tbsp vanilla extract
>
> Combine the milk and cream in a large pot and scald over medium heat,
> stirring occasionally. Meanwhile, combine the eggs, sugar and vanilla
> and beat them until the mixture is pale and fluffy. Temper the egg
> mixture with some of the scalded cream, then add it to the hot cream
> and stir slowly for 4 minutes, until it coats the back of a spoon.
>
> If you want a special vanilla, cut back a little on the vanilla
> extract and add half a vanilla bean to the bean while it is heating.
> Remove the bean, split it and scrape the seeds into the cream. Allow
> the hot mixture to cool then put it in the fridge overnight.
>
> Pour the cold mixture into the freezer bowl and turn on the machine.
> It takes 20-25 minutes for the ice cream to freeze and stiffen up.
> Transfer it to a freezer safe container and allow to set up for 4-5
> hours.
>
>
>
>
> *** if using a machine with a freeze bowl, the bowl has to go into the
> freezer at least two days before you expect to use it. It takes a long
> time to get the freezing compound inside it cold enough.
>
>
>
>
>
> If you want chocolate ice cream, use the basic vanilla recipe but chop
> up four squares of bakers chocolate and att it to the cream
> mixture as it is heating.

On Wed, 28 Jul 2010 08:32:50 -0700 (PDT), Nancy2
> wrote:

> If you have a local dairy (small farm-type), their heavy cream will be
> much better than anything you find at the supermarket. At least in my
> experience.

I don't think he needs to go to the effort of finding a specialty
small farm dairy his first time, but making a custard base is crucial
to a rich ice cream. This recipe calls for vanilla bean.
http://www.davidlebovitz.com/archive...ice_cream.html

--

Forget the health food. I need all the preservatives I can get.

Steve Freides wrote:
> Thanks much. Question - you couldn't eliminate the extract and do it
> all with vanilla bean scrapings?
>

I imagine that you could, but vanilla beans are really expensive. If you
are hell bent on using it up, feel free.

A couple valuable ( think) tips for ice cream making :

- If using a machine with a freezer bowl, it needs to sit in the freezer
2-3 days in order to get thoroughly frozen.

- if making a second batch the freezer bowl will need another two days
int he freezer before foing the second batch.

- the lower the temperature of the ice cream base the faster it will set
up in the machine. It helps to put it into a ice water bath for a while
before going into the machine

- if you don't have air conditioning, don't bother making it on a hot
day. The extra hot air will slow down the process, perhaps so much that
it just' won't freeze.

- make sure you have some containers ready for the finished ice cream. I
use Tupperware.

- let the ice cream sit in the freezer for 4-6 hours to firm up.

On Wed, 28 Jul 2010 08:32:50 -0700 (PDT), Nancy2
> wrote:

>On Jul 28, 9:03*am, "Steve Freides" > wrote:
>> OK, the vanilla beans have arrived, the ice cream maker will be here
>> shortly - what's your favorite vanilla ice cream recipe? *I have zero
>> experience making ice cream but I figure that, with vanilla beans and an
>> ice cream maker, everything else I need can be gotten at the store and
>> probably includes heavy cream and sugar.
>>
>> Thanks.
>>
>> -S-
>
>If you have a local dairy (small farm-type), their heavy cream will be
>much better than anything you find at the supermarket. At least in my
>experience.
>
>N.


Do you know of one in NJ? I'd love to have a source.

Boron

On Wed, 28 Jul 2010 09:17:24 -0700, sf > wrote:

>On Wed, 28 Jul 2010 08:32:50 -0700 (PDT), Nancy2
> wrote:
>
>> If you have a local dairy (small farm-type), their heavy cream will be
>> much better than anything you find at the supermarket. At least in my
>> experience.
>
>I don't think he needs to go to the effort of finding a specialty
>small farm dairy his first time, but making a custard base is crucial
>to a rich ice cream. This recipe calls for vanilla bean.
>http://www.davidlebovitz.com/archive...ice_cream.html


Although I, myself, prefer custard based ice creams, but there are
incredible gelato recipes that use no eggs and have maybe a quarter of
the butterfat of custard ice creams. And they are mighty good, too.

Boron

Steve Freides wrote:
> OK, the vanilla beans have arrived, the ice cream maker will be here
> shortly - what's your favorite vanilla ice cream recipe? I have zero
> experience making ice cream but I figure that, with vanilla beans and an
> ice cream maker, everything else I need can be gotten at the store and
> probably includes heavy cream and sugar.
>
> Thanks.
>
> -S-
>
>

There are various forms of various qualities of vanilla. That you are
going to use the beans is a good start.

But vanilla is vanilla. Add the flavoring to the milk/cream used to
make the custard.

When you are ready to experiment with fruits, liquors, vegetables, tea &
etc. in the making of ice cream, to say nothing of biscuits glaces,
bombes, parfaits let me know

If you have a good cream sherry on hand when your vanilla ice cream is
ready to serve, pour a bit of cream sherry over individual servings
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Boron Elgar wrote:
> On Wed, 28 Jul 2010 09:17:24 -0700, sf > wrote:
>
>
>>On Wed, 28 Jul 2010 08:32:50 -0700 (PDT), Nancy2
> wrote:
>>
>>
>>>If you have a local dairy (small farm-type), their heavy cream will be
>>>much better than anything you find at the supermarket. At least in my
>>>experience.
>>
>>I don't think he needs to go to the effort of finding a specialty
>>small farm dairy his first time, but making a custard base is crucial
>>to a rich ice cream. This recipe calls for vanilla bean.
>>http://www.davidlebovitz.com/archive...ice_cream.html
>
>
>
> Although I, myself, prefer custard based ice creams, but there are
> incredible gelato recipes that use no eggs and have maybe a quarter of
> the butterfat of custard ice creams. And they are mighty good, too.
>
> Boron

I have had some decent frozen chocolate yogurt that i would have
mistaken for ice cram if i had not known it was frozen yogurt. Ben &
Jerry's iirc.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Boron Elgar wrote:
>
> On Wed, 28 Jul 2010 09:17:24 -0700, sf > wrote:
>
> >On Wed, 28 Jul 2010 08:32:50 -0700 (PDT), Nancy2
> > wrote:
> >
> >> If you have a local dairy (small farm-type), their heavy cream will be
> >> much better than anything you find at the supermarket. At least in my
> >> experience.
> >
> >I don't think he needs to go to the effort of finding a specialty
> >small farm dairy his first time, but making a custard base is crucial
> >to a rich ice cream. This recipe calls for vanilla bean.
> >http://www.davidlebovitz.com/archive...ice_cream.html
>
> Although I, myself, prefer custard based ice creams, but there are
> incredible gelato recipes that use no eggs and have maybe a quarter of
> the butterfat of custard ice creams. And they are mighty good, too.
>
> Boron

The various gelatos I've tried just didn't appeal to me, much less
qualify as "mighty good" or "incredible". I'll stick with a good high
fat, custard base.

Pete C. wrote:

>
> The various gelatos I've tried just didn't appeal to me, much less
> qualify as "mighty good" or "incredible". I'll stick with a good high
> fat, custard base.

Are you kidding? I have had lots of different gelatos and just about
every one of them was great. I have made gelato a few times and the
recipes vary a lot. The first few I tried had less dairy fat than ice
cream but a lot more egg and a lot more sugar. Once of them had twice
as much sugar and half as much dairy, which translates to about four
times more sugar. However, that was a very dark chocolate that called
for melted semi sweet chocolate plus cocoa powder.

There is an Italian deli in a nearby city that makes its own gelato.
Occasionally I bicycle over there and have a gelato before cycling back
home.

Dave Smith wrote:
>
> Pete C. wrote:
>
> >
> > The various gelatos I've tried just didn't appeal to me, much less
> > qualify as "mighty good" or "incredible". I'll stick with a good high
> > fat, custard base.
>
> Are you kidding?

Nope.

> I have had lots of different gelatos and just about
> every one of them was great.

I've probably tried a couple dozen gelatos, ranging from ones found in
Italian neighborhoods, to gelato bars at higher end places, and all
while none were what I'd call terrible, all left me wanting more - more
flavor, more texture, more *something*.

> I have made gelato a few times and the
> recipes vary a lot. The first few I tried had less dairy fat than ice
> cream but a lot more egg and a lot more sugar. Once of them had twice
> as much sugar and half as much dairy, which translates to about four
> times more sugar. However, that was a very dark chocolate that called
> for melted semi sweet chocolate plus cocoa powder.

I've not tried making gelato, based on my experiences with gelatos that
*should* have been good. I make custard base ice cream frequently enough
and never have issues with it. There is just something about gelato that
doesn't work for me.

>
> There is an Italian deli in a nearby city that makes its own gelato.
> Occasionally I bicycle over there and have a gelato before cycling back
> home.

On Wed, 28 Jul 2010 14:49:36 -0500, "Pete C." >
wrote:

>
>Boron Elgar wrote:
>>
>> On Wed, 28 Jul 2010 09:17:24 -0700, sf > wrote:
>>
>> >On Wed, 28 Jul 2010 08:32:50 -0700 (PDT), Nancy2
>> > wrote:
>> >
>> >> If you have a local dairy (small farm-type), their heavy cream will be
>> >> much better than anything you find at the supermarket. At least in my
>> >> experience.
>> >
>> >I don't think he needs to go to the effort of finding a specialty
>> >small farm dairy his first time, but making a custard base is crucial
>> >to a rich ice cream. This recipe calls for vanilla bean.
>> >http://www.davidlebovitz.com/archive...ice_cream.html
>>
>> Although I, myself, prefer custard based ice creams, but there are
>> incredible gelato recipes that use no eggs and have maybe a quarter of
>> the butterfat of custard ice creams. And they are mighty good, too.
>>
>> Boron
>
>The various gelatos I've tried just didn't appeal to me, much less
>qualify as "mighty good" or "incredible". I'll stick with a good high
>fat, custard base.


Never been to Italy, I assume.

On Wed, 28 Jul 2010 14:49:36 -0500, "Pete C." >
wrote:

>
>Boron Elgar wrote:
>>
>> On Wed, 28 Jul 2010 09:17:24 -0700, sf > wrote:
>>
>> >On Wed, 28 Jul 2010 08:32:50 -0700 (PDT), Nancy2
>> > wrote:
>> >
>> >> If you have a local dairy (small farm-type), their heavy cream will be
>> >> much better than anything you find at the supermarket. At least in my
>> >> experience.
>> >
>> >I don't think he needs to go to the effort of finding a specialty
>> >small farm dairy his first time, but making a custard base is crucial
>> >to a rich ice cream. This recipe calls for vanilla bean.
>> >http://www.davidlebovitz.com/archive...ice_cream.html
>>
>> Although I, myself, prefer custard based ice creams, but there are
>> incredible gelato recipes that use no eggs and have maybe a quarter of
>> the butterfat of custard ice creams. And they are mighty good, too.
>>
>> Boron
>
>The various gelatos I've tried just didn't appeal to me, much less
>qualify as "mighty good" or "incredible". I'll stick with a good high
>fat, custard base.


Wait a minute...aren't you the guy that thinks NYC is a slum?

Why, yes...yes you are.

You're an asshole who isn't fit to give an opinion about anything.

Boron

In article >,
"Steve Freides" > wrote:

> OK, the vanilla beans have arrived, the ice cream maker will be here
> shortly - what's your favorite vanilla ice cream recipe? I have zero
> experience making ice cream but I figure that, with vanilla beans and an
> ice cream maker, everything else I need can be gotten at the store and
> probably includes heavy cream and sugar.
>
> Thanks.
>
> -S-

http://www.recfoodcooking.com/sigs/M...%20Ice%20Cream
..html

Doesn't require an ice cream maker, but I'd be interested to hear how it
turns out using one.

Miche

--
Electricians do it in three phases

Boron Elgar wrote:
>
> On Wed, 28 Jul 2010 14:49:36 -0500, "Pete C." >
> wrote:
>
> >
> >Boron Elgar wrote:
> >>
> >> On Wed, 28 Jul 2010 09:17:24 -0700, sf > wrote:
> >>
> >> >On Wed, 28 Jul 2010 08:32:50 -0700 (PDT), Nancy2
> >> > wrote:
> >> >
> >> >> If you have a local dairy (small farm-type), their heavy cream will be
> >> >> much better than anything you find at the supermarket. At least in my
> >> >> experience.
> >> >
> >> >I don't think he needs to go to the effort of finding a specialty
> >> >small farm dairy his first time, but making a custard base is crucial
> >> >to a rich ice cream. This recipe calls for vanilla bean.
> >> >http://www.davidlebovitz.com/archive...ice_cream.html
> >>
> >> Although I, myself, prefer custard based ice creams, but there are
> >> incredible gelato recipes that use no eggs and have maybe a quarter of
> >> the butterfat of custard ice creams. And they are mighty good, too.
> >>
> >> Boron
> >
> >The various gelatos I've tried just didn't appeal to me, much less
> >qualify as "mighty good" or "incredible". I'll stick with a good high
> >fat, custard base.
>
> Never been to Italy, I assume.

No, but I've had gelato in very Italian neighborhoods in the US. There
is just something about gelato that doesn't seem to appeal to me.

Boron Elgar wrote:
> On Wed, 28 Jul 2010 08:32:50 -0700 (PDT), Nancy2
> > wrote:
>
>> On Jul 28, 9:03 am, "Steve Freides" > wrote:
>>> OK, the vanilla beans have arrived, the ice cream maker will be here
>>> shortly - what's your favorite vanilla ice cream recipe? I have zero
>>> experience making ice cream but I figure that, with vanilla beans
>>> and an ice cream maker, everything else I need can be gotten at the
>>> store and probably includes heavy cream and sugar.
>>>
>>> Thanks.
>>>
>>> -S-
>>
>> If you have a local dairy (small farm-type), their heavy cream will
>> be much better than anything you find at the supermarket. At least
>> in my experience.
>>
>> N.
>
>
> Do you know of one in NJ? I'd love to have a source.
>
> Boron

I live in Bergen County, but the sources are all expensive - you buy
into some 'thing' that brings in local produce once a week or so,
including local dairy. We took one look at the cost and decided not to
do it.

-S-

Pete C. wrote:

> I've not tried making gelato, based on my experiences with gelatos that
> *should* have been good. I make custard base ice cream frequently enough
> and never have issues with it. There is just something about gelato that
> doesn't work for me.


Maybe it is the high sugar content. It appeals to the sweet tooth but
then you want more. Real ice cream, OTOH is rich and satisfying. I have
not bought ice cream in the 5 years since I bought my ice cream maker.
Before that I was buying the premium brands with more cream and,liek the
home made stuff, I find that a little bit goes a long way.

sf wrote:
> On Wed, 28 Jul 2010 08:32:50 -0700 (PDT), Nancy2
> > wrote:
>
>> If you have a local dairy (small farm-type), their heavy cream will
>> be much better than anything you find at the supermarket. At least
>> in my experience.
>
> I don't think he needs to go to the effort of finding a specialty
> small farm dairy his first time, but making a custard base is crucial
> to a rich ice cream. This recipe calls for vanilla bean.
> http://www.davidlebovitz.com/archive...ice_cream.html

That recipe calls for both one vanilla bean and one teaspoon of vanilla
extract. I was just wondering, since I now have 10 vanilla beans here,
how it would work only with beans. Not saying I'll do it, just would
like to see a recipe that works that way.

Maybe it even doesn't work well, which is why people don't do it - I
just don't know.

-S-

Boron Elgar wrote:
> On Wed, 28 Jul 2010 09:17:24 -0700, sf > wrote:
>
>> On Wed, 28 Jul 2010 08:32:50 -0700 (PDT), Nancy2
>> > wrote:
>>
>>> If you have a local dairy (small farm-type), their heavy cream will
>>> be much better than anything you find at the supermarket. At least
>>> in my experience.
>>
>> I don't think he needs to go to the effort of finding a specialty
>> small farm dairy his first time, but making a custard base is crucial
>> to a rich ice cream. This recipe calls for vanilla bean.
>> http://www.davidlebovitz.com/archive...ice_cream.html
>
>
> Although I, myself, prefer custard based ice creams, but there are
> incredible gelato recipes that use no eggs and have maybe a quarter of
> the butterfat of custard ice creams. And they are mighty good, too.
>
> Boron

I love gelato, but it's not the same as ice cream. I figured we'd start
with vanilla ice cream and see how we do with that before trying
anything else.

And I haven't had much really good gelato here in the US, although I
remember loving it when we were in Italy a few decades ago.

-S-

Steve Freides wrote:

> That recipe calls for both one vanilla bean and one teaspoon of vanilla
> extract. I was just wondering, since I now have 10 vanilla beans here,
> how it would work only with beans. Not saying I'll do it, just would
> like to see a recipe that works that way.
>
> Maybe it even doesn't work well, which is why people don't do it - I
> just don't know.

If I am not mistaken (and I could be) , someone either posted or linked
an article that indicated that alcohol helps to enhance the flavour of
vanilla.

Because I make my own ice cream, I go through a lot of vanilla beans and
vanilla extract. The extract is relatively cheap. I would hate to waste
the beans.

Steve Freides wrote:
> sf wrote:
>> On Wed, 28 Jul 2010 08:32:50 -0700 (PDT), Nancy2
>> > wrote:
>>
>>> If you have a local dairy (small farm-type), their heavy cream will
>>> be much better than anything you find at the supermarket. At least
>>> in my experience.
>>
>> I don't think he needs to go to the effort of finding a specialty
>> small farm dairy his first time, but making a custard base is crucial
>> to a rich ice cream. This recipe calls for vanilla bean.
>> http://www.davidlebovitz.com/archive...ice_cream.html
>
> That recipe calls for both one vanilla bean and one teaspoon of
> vanilla extract. I was just wondering, since I now have 10 vanilla
> beans here, how it would work only with beans. Not saying I'll do
> it, just would like to see a recipe that works that way.
>
> Maybe it even doesn't work well, which is why people don't do it - I
> just don't know.
>
> -S-

OK, I finally figured out what to Google: vanilla bean ice cream recipe

http://www.epicurious.com/recipes/fo...e-Cream-108421

Calls for 3 vanilla beans, no extract.

-S-

Boron Elgar wrote:
>
> On Wed, 28 Jul 2010 14:49:36 -0500, "Pete C." >
> wrote:
>
> >
> >Boron Elgar wrote:
> >>
> >> On Wed, 28 Jul 2010 09:17:24 -0700, sf > wrote:
> >>
> >> >On Wed, 28 Jul 2010 08:32:50 -0700 (PDT), Nancy2
> >> > wrote:
> >> >
> >> >> If you have a local dairy (small farm-type), their heavy cream will be
> >> >> much better than anything you find at the supermarket. At least in my
> >> >> experience.
> >> >
> >> >I don't think he needs to go to the effort of finding a specialty
> >> >small farm dairy his first time, but making a custard base is crucial
> >> >to a rich ice cream. This recipe calls for vanilla bean.
> >> >http://www.davidlebovitz.com/archive...ice_cream.html
> >>
> >> Although I, myself, prefer custard based ice creams, but there are
> >> incredible gelato recipes that use no eggs and have maybe a quarter of
> >> the butterfat of custard ice creams. And they are mighty good, too.
> >>
> >> Boron
> >
> >The various gelatos I've tried just didn't appeal to me, much less
> >qualify as "mighty good" or "incredible". I'll stick with a good high
> >fat, custard base.
>
> Wait a minute...aren't you the guy that thinks NYC is a slum?
>
> Why, yes...yes you are.
>
> You're an asshole who isn't fit to give an opinion about anything.
>
> Boron

And the horse you rode in on biatch...

And I said NYC is a festering dung heap, which it most certainly is as
can be seen looking on nearly any street, sidewalk or alley in NYC.

Dave Smith wrote:
>
> Pete C. wrote:
>
> > I've not tried making gelato, based on my experiences with gelatos that
> > *should* have been good. I make custard base ice cream frequently enough
> > and never have issues with it. There is just something about gelato that
> > doesn't work for me.
>
> Maybe it is the high sugar content. It appeals to the sweet tooth but
> then you want more. Real ice cream, OTOH is rich and satisfying. I have
> not bought ice cream in the 5 years since I bought my ice cream maker.
> Before that I was buying the premium brands with more cream and,liek the
> home made stuff, I find that a little bit goes a long way.

That could indeed be it, I'm not big on excessively sweet stuff.

Steve Freides wrote:
>
> Boron Elgar wrote:
> > On Wed, 28 Jul 2010 08:32:50 -0700 (PDT), Nancy2
> > > wrote:
> >
> >> On Jul 28, 9:03 am, "Steve Freides" > wrote:
> >>> OK, the vanilla beans have arrived, the ice cream maker will be here
> >>> shortly - what's your favorite vanilla ice cream recipe? I have zero
> >>> experience making ice cream but I figure that, with vanilla beans
> >>> and an ice cream maker, everything else I need can be gotten at the
> >>> store and probably includes heavy cream and sugar.
> >>>
> >>> Thanks.
> >>>
> >>> -S-
> >>
> >> If you have a local dairy (small farm-type), their heavy cream will
> >> be much better than anything you find at the supermarket. At least
> >> in my experience.
> >>
> >> N.
> >
> >
> > Do you know of one in NJ? I'd love to have a source.
> >
> > Boron
>
> I live in Bergen County, but the sources are all expensive - you buy
> into some 'thing' that brings in local produce once a week or so,
> including local dairy. We took one look at the cost and decided not to
> do it.
>
> -S-

That thing is probably called a "CSA", a Community Supported Agriculture
Coop of sorts where you advance purchase a share of whatever the farm
produces for the year.

Dave Smith wrote:
>
> Pete C. wrote:
>
> > I've not tried making gelato, based on my experiences with gelatos that
> > *should* have been good. I make custard base ice cream frequently enough
> > and never have issues with it. There is just something about gelato that
> > doesn't work for me.

> Maybe it is the high sugar content.

What is the basis for believing that gelato has more sugar than
ice cream?


Steve

On Wed, 28 Jul 2010 16:49:16 -0400, "Steve Freides" >
wrote:

> I love gelato, but it's not the same as ice cream. I figured we'd start
> with vanilla ice cream and see how we do with that before trying
> anything else.
>
> And I haven't had much really good gelato here in the US, although I
> remember loving it when we were in Italy a few decades ago.
>
Try this

Chocolate Gelato
By: sf

1 cup (extra fine) sugar
2 cups whole milk
1 cup unsweetened cocoa powder, sifted
4 oz bar of bittersweet chocolate (Ghiradelli)
4 egg yolks, lightly beaten

1. In a saucepan, warm 1 cup of milk with the sugar over
moderate heat until bubbles form around the sides, stirring
occasionally.

2. Whisk together the egg yolks in a bowl and gradually
pour in the warmed milk/sugar, whisking as you pour. (If
you make chunky custard, strain and pour back into the pan).

3. Cook over low to moderate heat, stirring constantly,
scraping the bottom and sides until the custard thickens
enough to coat a spatula.

4. Coarsely chop the bittersweet chocolate and stir into
the hot custard mixture. Stir until smooth.

5. In another saucepan, warm the other cup of milk and
whisk in the cocoa powder. Bring almost to a boil over
moderate heat. Remove.

6. Whisk the chocolate mixture into the custard a little at
a time. Mix well. Chill thoroughly.

Freeze according to the manufacturer's instructions.

Makes about 3 cups


--

Forget the health food. I need all the preservatives I can get.

On Wed, 28 Jul 2010 16:43:27 -0400, "Steve Freides" >
wrote:

> That recipe calls for both one vanilla bean and one teaspoon of vanilla
> extract. I was just wondering, since I now have 10 vanilla beans here,
> how it would work only with beans. Not saying I'll do it, just would
> like to see a recipe that works that way.

The purpose of the extract is to give a better overall vanilla flavor.
I think your beans would work better if you made vanilla sugar to use
in the ice cream/gelato before scraping out the seeds.

--

Forget the health food. I need all the preservatives I can get.

Steve Pope wrote:
>
> Dave Smith wrote:
> >
> > Pete C. wrote:
> >
> > > I've not tried making gelato, based on my experiences with gelatos that
> > > *should* have been good. I make custard base ice cream frequently enough
> > > and never have issues with it. There is just something about gelato that
> > > doesn't work for me.
>
> > Maybe it is the high sugar content.
>
> What is the basis for believing that gelato has more sugar than
> ice cream?
>
> Steve

Don't misquote.

On Wed, 28 Jul 2010 16:37:39 -0400, "Steve Freides" >
wrote:

>Boron Elgar wrote:
>> On Wed, 28 Jul 2010 08:32:50 -0700 (PDT), Nancy2
>> > wrote:
>>
>>> On Jul 28, 9:03 am, "Steve Freides" > wrote:
>>>> OK, the vanilla beans have arrived, the ice cream maker will be here
>>>> shortly - what's your favorite vanilla ice cream recipe? I have zero
>>>> experience making ice cream but I figure that, with vanilla beans
>>>> and an ice cream maker, everything else I need can be gotten at the
>>>> store and probably includes heavy cream and sugar.
>>>>
>>>> Thanks.
>>>>
>>>> -S-
>>>
>>> If you have a local dairy (small farm-type), their heavy cream will
>>> be much better than anything you find at the supermarket. At least
>>> in my experience.
>>>
>>> N.
>>
>>
>> Do you know of one in NJ? I'd love to have a source.
>>
>> Boron
>
>I live in Bergen County, but the sources are all expensive - you buy
>into some 'thing' that brings in local produce once a week or so,
>including local dairy. We took one look at the cost and decided not to
>do it.
>
I have a CSA farm share this year, but it is only fruits and
vegetables. No dairy. And I hope the weekly shares improve, because so
far, this is the most expensive produce in the world.

(I am in..Passaic County)
>-S-
>

On Wed, 28 Jul 2010 16:49:16 -0400, "Steve Freides" >
wrote:


>>
>>
>> Although I, myself, prefer custard based ice creams, but there are
>> incredible gelato recipes that use no eggs and have maybe a quarter of
>> the butterfat of custard ice creams. And they are mighty good, too.
>>
>> Boron
>
>I love gelato, but it's not the same as ice cream. I figured we'd start
>with vanilla ice cream and see how we do with that before trying
>anything else.
>
>And I haven't had much really good gelato here in the US, although I
>remember loving it when we were in Italy a few decades ago.
>
>-S-
>
It is easy to make and you might be pleased with it.

But there is much fun to be had with the custard based delights, too.
I will be making chocolate almond and probably peach this weekend...or
maybe coffee, or mint chocolate chip or vanilla or maybe butter pecan
or butter brickle.

I better go take my Lipitor.

Boron

Boron Elgar wrote:
> On Wed, 28 Jul 2010 16:37:39 -0400, "Steve Freides" >
> wrote:
>
>> Boron Elgar wrote:
>>> On Wed, 28 Jul 2010 08:32:50 -0700 (PDT), Nancy2
>>> > wrote:
>>>
>>>> On Jul 28, 9:03 am, "Steve Freides" > wrote:
>>>>> OK, the vanilla beans have arrived, the ice cream maker will be
>>>>> here shortly - what's your favorite vanilla ice cream recipe? I
>>>>> have zero experience making ice cream but I figure that, with
>>>>> vanilla beans and an ice cream maker, everything else I need can
>>>>> be gotten at the store and probably includes heavy cream and
>>>>> sugar.
>>>>>
>>>>> Thanks.
>>>>>
>>>>> -S-
>>>>
>>>> If you have a local dairy (small farm-type), their heavy cream will
>>>> be much better than anything you find at the supermarket. At least
>>>> in my experience.
>>>>
>>>> N.
>>>
>>>
>>> Do you know of one in NJ? I'd love to have a source.
>>>
>>> Boron
>>
>> I live in Bergen County, but the sources are all expensive - you buy
>> into some 'thing' that brings in local produce once a week or so,
>> including local dairy. We took one look at the cost and decided not
>> to do it.
>>
> I have a CSA farm share this year, but it is only fruits and
> vegetables. No dairy. And I hope the weekly shares improve, because so
> far, this is the most expensive produce in the world.
>
> (I am in..Passaic County)
>> -S-

The share we looked at did include dairy - I'll see if I can track it
down again. I remember the prices being very high, something like $20
for a gallon of milk.

-S-

Steve Pope wrote:
> Dave Smith wrote:
>> Pete C. wrote:
>>
>>> I've not tried making gelato, based on my experiences with gelatos that
>>> *should* have been good. I make custard base ice cream frequently enough
>>> and never have issues with it. There is just something about gelato that
>>> doesn't work for me.
>
>> Maybe it is the high sugar content.
>
> What is the basis for believing that gelato has more sugar than
> ice cream?
>

Look at the recipe that sf posted for chocolate gelato. It calls for a
cup of sugar with 2 cups of milk. My ice cream base uses only 1/2 cup
sugar with 2 cups of milk and s cups of cream. That makes it four times
as much sugar in relation to the amount of dairy.

On Wed, 28 Jul 2010 23:23:08 -0400, Dave Smith
> wrote:

> Steve Pope wrote:
> > Dave Smith wrote:
> >> Pete C. wrote:
> >>
> >>> I've not tried making gelato, based on my experiences with gelatos that
> >>> *should* have been good. I make custard base ice cream frequently enough
> >>> and never have issues with it. There is just something about gelato that
> >>> doesn't work for me.
> >
> >> Maybe it is the high sugar content.
> >
> > What is the basis for believing that gelato has more sugar than
> > ice cream?
> >
>
> Look at the recipe that sf posted for chocolate gelato. It calls for a
> cup of sugar with 2 cups of milk. My ice cream base uses only 1/2 cup
> sugar with 2 cups of milk and s cups of cream. That makes it four times
> as much sugar in relation to the amount of dairy.

My recipe has unsweetened and barely sweetened chocolate in it so
there is bitterness to deal with. The end result is not too sweet.

Here are a couple of vanilla gelato recipes - sugar is the same, one
egg difference and big vanilla bean difference.


Vanilla Gelato
by Deborah Mele

Makes About 1 Quart


5 Large Egg Yolks At Room Temperature

3/4 Cup Of Granulated Sugar

2 1/2 Cups Whole Milk

1 Cup Heavy Cream

1/2 Vanilla Pod, Sliced Lengthwise

Pinch of Salt


In a large bowl, beat together the egg yolks and sugar until light and
thick. Heat the milk, cream, vanilla pod, and salt in a heavy
saucepan and heat over medium heat until bubbles begin to form around
the edges. Remove from the heat. Take 1/2 cup of the hot milk
mixture, and slowly whisk it into the beaten eggs. Next whisk the egg
mixture into the saucepan. Cook over low heat stirring continuously
until the mixture thickens, about 8 to 10 minutes.

Strain the mixture through a fine mesh sieve into a metal bowl and
refrigerate until cold. Once the custard mixture is cold, transfer it
into an ice cream maker and churn following the manufacturers
instructions. Serve immediately, or freeze in an airtight container
until you are ready to use.



Vanilla Gelato
Created by Chef Humphrey Morbeck

Makes 8-10 servings

Ingredients:

2 1/2 cups heavy or whipping cream
2 vanilla beans , split
3/4 cup sugar
4 large eggs

Directions:

In a heavy 3-quart saucepan, bring cream and vanilla beans to a boil
over medium heat.

Meanwhile, in a large bowl, with a mixer on medium speed, beat sugar
and eggs. Mix in one cup of the hot cream mixture. Slowly pour egg
mixture back into cream mixture in saucepan. Cook over medium heat,
stirring constantly, just until mixture coats the back of a spoon (do
not boil, or it will curdle). Remove saucepan from heat.

Strain custard through a sieve into a medium bowl. Remove vanilla
beans; when cool enough to handle, scrape out vanilla seeds and add to
custard.

Place bowl into a larger bowl filled halfway with ice water. Cool
custard, stirring occasionally, until well chilled. (Or refrigerate
at least 2 hours but no longer than overnight.)

Using an ice cream machine, process according to manufacturer's
instructions.


--

Forget the health food. I need all the preservatives I can get.

"Dave Smith" > wrote in message
. com...
> Pete C. wrote:
>
>> I've not tried making gelato, based on my experiences with gelatos that
>> *should* have been good. I make custard base ice cream frequently enough
>> and never have issues with it. There is just something about gelato that
>> doesn't work for me.
>
>
> Maybe it is the high sugar content. It appeals to the sweet tooth but then
> you want more. Real ice cream, OTOH is rich and satisfying. I have not
> bought ice cream in the 5 years since I bought my ice cream maker. Before
> that I was buying the premium brands with more cream and,liek the home
> made stuff, I find that a little bit goes a long way.

So, share your recipe then, please



--
--
https://www.shop.helpforheroes.org.uk/

"Boron Elgar" > wrote in message
...
>> But there is much fun to be had with the custard based delights, too.
> I will be making chocolate almond and probably peach this weekend...or
> maybe coffee, or mint chocolate chip or vanilla or maybe butter pecan
> or butter brickle.

Please share some recipes? I have an ice cream maker but have rarely used
it. I would love to get some good recipes and start to make it.

So, if I can get some good recipes from Dave and you I shall be set
--
--
https://www.shop.helpforheroes.org.uk/

"Steve Freides" > wrote in message
...
> Thanks much. Question - you couldn't eliminate the extract and do it all
> with vanilla bean scrapings?
>

Think about the flavor distribution. The beans are going to concentrate it.
The extract spreads it out in the entire mix. If you soaked the beans in
the base for a long time you may bet what you want.

"Steve Freides" > wrote
>
> OK, I finally figured out what to Google: vanilla bean ice cream recipe
>
> http://www.epicurious.com/recipes/fo...e-Cream-108421
>
> Calls for 3 vanilla beans, no extract.
>
> -S-
>
>

It would work, but is rather expensive using 3 beans versus a little
extract. Give it a try and let us know.

On Wed, 28 Jul 2010 22:11:59 -0400, "Steve Freides" >
wrote:

>Boron Elgar wrote:
>> On Wed, 28 Jul 2010 16:37:39 -0400, "Steve Freides" >
>> wrote:
>>
>
>>> I live in Bergen County, but the sources are all expensive - you buy
>>> into some 'thing' that brings in local produce once a week or so,
>>> including local dairy. We took one look at the cost and decided not
>>> to do it.
>>>
>> I have a CSA farm share this year, but it is only fruits and
>> vegetables. No dairy. And I hope the weekly shares improve, because so
>> far, this is the most expensive produce in the world.
>>
>> (I am in..Passaic County)
>>> -S-
>
>The share we looked at did include dairy - I'll see if I can track it
>down again. I remember the prices being very high, something like $20
>for a gallon of milk.
>
>-S-
>
There's a sucker born every minute, so it has been said.

Boron