I have a chocolate custardy mix chilling in the fridge; will likely
freeze it tomorrow. I used that epicurious.com recipe I've adapted and
added 4 ounces of Ghirardelli bittersweet chocolate and two TJ
unsweetened baking chocolate wafers. It tastes pretty good.
--
Barb,
http://web.me.com/barbschaller July 27, 2011. Read it and weep.

On 2011-07-30, Melba's Jammin' > wrote:
> I have a chocolate custardy mix chilling in the fridge; will likely
> freeze it tomorrow. I used that epicurious.com recipe I've adapted and
> added 4 ounces of Ghirardelli bittersweet chocolate and two TJ
> unsweetened baking chocolate wafers. It tastes pretty good.

Any processing with a dasher to add overhead? If not, how did you
make it and how did it turn out?

Let us know how it comes out. I'm not a chocolate freak, but would
kill fer a good rocky road with mega almonds.

nb

On 30 Jul 2011 00:55:11 GMT, notbob > wrote:

>On 2011-07-30, Melba's Jammin' > wrote:
>> I have a chocolate custardy mix chilling in the fridge; will likely
>> freeze it tomorrow. I used that epicurious.com recipe I've adapted and
>> added 4 ounces of Ghirardelli bittersweet chocolate and two TJ
>> unsweetened baking chocolate wafers. It tastes pretty good.
>
>Any processing with a dasher to add overhead?

Overhead?

Run, run, run...

Melba's Jammin' wrote:
> I have a chocolate custardy mix chilling in the fridge; will likely
> freeze it tomorrow. I used that epicurious.com recipe I've adapted and
> added 4 ounces of Ghirardelli bittersweet chocolate and two TJ
> unsweetened baking chocolate wafers. It tastes pretty good.

The local organic farmers market I've been ordering foods from has a
dairy that offers "ice cream mix" that I've been curious about. When
I've made ice cream (few times) I've made a custard first. Yet I get the
impression I could just pour this stuff in, flavor it up a bit and churn
and voila~! Is this common?? Have you ever used such a thing?? This is
what they say about the item:

> Enjoy homemade ice cream without all the intensive preparation! Mix made with our milk

and cream will come frozen, just thaw in the refrigerator. Then add mix
and a flavoring or

fruit of your choice (strawberry, peach, blueberry, blackberry, etc.)to
your homemade

ice cream maker. When it reaches a thick smooth consistency, enjoy!
Perfect for summer

parties or family nights!

http://www.augusta.locallygrown.net/market/index/5682

Goomba wrote:

> The local organic farmers market I've been ordering foods from has a dairy
> that offers "ice cream mix" that I've been curious about. When I've made
> ice cream (few times) I've made a custard first. Yet I get the impression
> I could just pour this stuff in, flavor it up a bit and churn and voila~!
> Is this common?? Have you ever used such a thing?? This is what they say
> about the item:
>
>> Enjoy homemade ice cream without all the intensive preparation! Mix made
>> with our milk and cream will come frozen, just thaw in the refrigerator.
>> Then add mix and a flavoring or fruit of your choice (strawberry, peach,
>> blueberry, blackberry, etc.)to your homemade ice cream maker. When it
>> reaches a thick smooth consistency, enjoy! Perfect for summer parties or
>> family nights!
>
> http://www.augusta.locallygrown.net/market/index/5682

My guess is that they're adding some kind of gum to the milk/cream mixture
to make it into "ice cream mix". It's a shame they aren't more specific
about it.

Bob

"Melba's Jammin'" > wrote in message
...
> I have a chocolate custardy mix chilling in the fridge; will likely
> freeze it tomorrow. I used that epicurious.com recipe I've adapted and
> added 4 ounces of Ghirardelli bittersweet chocolate and two TJ
> unsweetened baking chocolate wafers. It tastes pretty good.
> --
> Barb,
> http://web.me.com/barbschaller July 27, 2011. Read it and weep.


I've never made ice cream and I'm sure I never will. Hope you enjoy it!

Jill

Jill wrote:

> I've never made ice cream and I'm sure I never will.

Not with *that* attitude you won't!

Bob

Melba's Jammin' wrote:
> I have a chocolate custardy mix chilling in the fridge; will likely
> freeze it tomorrow. I used that epicurious.com recipe I've adapted
> and added 4 ounces of Ghirardelli bittersweet chocolate and two TJ
> unsweetened baking chocolate wafers. It tastes pretty good.

My favorite homemade chocolate ice creams have been those that started
as vanilla ice cream recipes and to which we added chocolate - great
combination, IMHO.

-S-

On 30/07/2011 3:48 AM, jmcquown wrote:
--
>> Barb,
>> http://web.me.com/barbschaller July 27, 2011. Read it and weep.
>
>
> I've never made ice cream and I'm sure I never will. Hope you enjoy it!

You should try it sometime Jill. It's not hard, and the results are so
good. I bought an ice cream maker more than 6 years ago and I have not
bought ice cream since. I make it instead.

"Dave Smith" > wrote in message
. com...
> On 30/07/2011 3:48 AM, jmcquown wrote:
> --
>>> Barb,
>>> http://web.me.com/barbschaller July 27, 2011. Read it and weep.
>>
>>
>> I've never made ice cream and I'm sure I never will. Hope you enjoy it!
>
> You should try it sometime Jill. It's not hard, and the results are so
> good. I bought an ice cream maker more than 6 years ago and I have not
> bought ice cream since. I make it instead.
>

Thanks, Dave, but I don't eat ice cream often enough to invest in an ice
cream maker.

Jill

In article 4>,
Wayne Boatwright > wrote:

> On Fri 29 Jul 2011 05:44:34p, Melba's Jammin' told us...
>
> > I have a chocolate custardy mix chilling in the fridge; will
> > likely freeze it tomorrow. I used that epicurious.com recipe I've
> > adapted and added 4 ounces of Ghirardelli bittersweet chocolate
> > and two TJ unsweetened baking chocolate wafers. It tastes pretty
> > good.
>
> *Which* of the chocolate ice cream recipes on Epicurious did you use?
> There are 58 pages related to chocolate ice cream.
>
> Can I assume it might be the one from the April 2005 Gourmet issue?
> This one sounds very good.

I didn't. "I used that epicurious.com recipe I've
adapted " is referenced in my July 20, 2011 website post.
--
Barb,
http://web.me.com/barbschaller July 27, 2011. Read it and weep.

In article >,
Goomba > wrote:

> Melba's Jammin' wrote:
> > I have a chocolate custardy mix chilling in the fridge; will likely
> > freeze it tomorrow. I used that epicurious.com recipe I've adapted and
> > added 4 ounces of Ghirardelli bittersweet chocolate and two TJ
> > unsweetened baking chocolate wafers. It tastes pretty good.
>
> The local organic farmers market I've been ordering foods from has a
> dairy that offers "ice cream mix" that I've been curious about. When
> I've made ice cream (few times) I've made a custard first. Yet I get the
> impression I could just pour this stuff in, flavor it up a bit and churn
> and voila~! Is this common?? Have you ever used such a thing?? This is
> what they say about the item:
>
> > Enjoy homemade ice cream without all the intensive preparation! Mix made
> > with our milk
>
> and cream will come frozen, just thaw in the refrigerator. Then add mix
> and a flavoring or
>
> fruit of your choice (strawberry, peach, blueberry, blackberry, etc.)to
> your homemade
>
> ice cream maker. When it reaches a thick smooth consistency, enjoy!
> Perfect for summer
>
> parties or family nights!
>
> http://www.augusta.locallygrown.net/market/index/5682

You can make ice cream from milk, cream, sugar, in varying combinations
by just mixing it and freezing it, with various flavoring options.
Starting with a cooked custard base, however, improves the texture and
consistency dramatically, IME. I'm not an expert by any stretch, but
the uncooked ice cream is more "crumbly" when frozen hard and scooped.
The custard-base stuff is creamy. Without any funky ingredients.
--
Barb,
http://web.me.com/barbschaller July 27, 2011. Read it and weep.

In article >,
"Steve Freides" > wrote:

> Melba's Jammin' wrote:
> > I have a chocolate custardy mix chilling in the fridge; will likely
> > freeze it tomorrow. I used that epicurious.com recipe I've adapted
> > and added 4 ounces of Ghirardelli bittersweet chocolate and two TJ
> > unsweetened baking chocolate wafers. It tastes pretty good.
>
> My favorite homemade chocolate ice creams have been those that started
> as vanilla ice cream recipes and to which we added chocolate - great
> combination, IMHO.
>
> -S-

That's pretty much the way this shook out. I was flying by instinct.
--
Barb,
http://web.me.com/barbschaller July 27, 2011. Read it and weep.

In article >,
Melba's Jammin' > wrote:

> I have a chocolate custardy mix chilling in the fridge; will likely
> freeze it tomorrow. I used that epicurious.com recipe I've adapted and
> added 4 ounces of Ghirardelli bittersweet chocolate and two TJ
> unsweetened baking chocolate wafers. It tastes pretty good.

It's mighty fine. The chilled custard was very thick (due to the
chocolate) -- almost like a soft shake. It froze up in the Cuisinart
ice cream maker in about 10-15 minutes and was transferred to a plastic
tub for freezer storage. All that chocolate left it not as sweet as
some chocolate ice cream is; I believe I will reduce the amount of
chocolate I use next time, but this was certainly *not a bad thing*.

Just out of the ice cream freezer it takes a helluva lot of will power
to not just eat it right then and there‹all of it.

I shudder to think of the nutritional value information.
--
Barb,
http://web.me.com/barbschaller July 27, 2011. Read it and weep.