Short of using 10 egg yolks, is there any way to make richer
ice cream using my Kitchen Aid Mixer and Ice cream bowl?

I find that it's fantastic when it comes out if you can eat it all
right then, but after firming in the freezer, the ice cream is a
little thin compared to some off the shelf brands.

I've tried upping the amount of whipping cream etc...helps
a little, but still not what I want.

Thanks for any help.

MB

Oh pshaw, on Sat 01 Jul 2006 08:24:40p, MAB meant to say...

> Short of using 10 egg yolks, is there any way to make richer
> ice cream using my Kitchen Aid Mixer and Ice cream bowl?
>
> I find that it's fantastic when it comes out if you can eat it all
> right then, but after firming in the freezer, the ice cream is a
> little thin compared to some off the shelf brands.
>
> I've tried upping the amount of whipping cream etc...helps
> a little, but still not what I want.
>
> Thanks for any help.

If you want a product without additives, short of using all cream and some
eggs, there's not much else you can do. I sometimes add an envelope of
unflavored gelatin dissolved in some half and half cream to add a little more
body. My recipe uses whipping cream, half and half, and eggs.

If using eggs, making a cooked custard first usually adds something to the
texture.

--
Wayne Boatwright @¿@¬
_____________________

> How many eggs? The recipe I had was ridiculous in that I believe it called for
9 egg yolks. I still am not sure how to cook that concoction.

I may give the gelatin a try. Maybe with full cream that would work.

Thanks

MB
> > Short of using 10 egg yolks, is there any way to make richer
> > ice cream using my Kitchen Aid Mixer and Ice cream bowl?
> >
> > I find that it's fantastic when it comes out if you can eat it all
> > right then, but after firming in the freezer, the ice cream is a
> > little thin compared to some off the shelf brands.
> >
> > I've tried upping the amount of whipping cream etc...helps
> > a little, but still not what I want.
> >
> > Thanks for any help.
>
> If you want a product without additives, short of using all cream and some
> eggs, there's not much else you can do. I sometimes add an envelope of
> unflavored gelatin dissolved in some half and half cream to add a little more
> body. My recipe uses whipping cream, half and half, and eggs.
>
> If using eggs, making a cooked custard first usually adds something to the
> texture.
>
> --
> Wayne Boatwright @¿@¬
> _____________________

"MAB" > wrote in message
ups.com...

> How many eggs? The recipe I had was ridiculous in that I believe it
called for
9 egg yolks. I still am not sure how to cook that concoction.

I may give the gelatin a try. Maybe with full cream that would work.


I have used something called guar gum for a thicker richer seeming ice cream
and I'll venture to guess gelatin may have a similar effect. The guar gum
made the ice cream not really melt, or when it melted it stayed thick, but
it didn't seem rich - it seemed thick and strangely pudding-like. I didn't
like the results that much but it was also an attempt at vegan ice cream so
your mileage may vary.

I've also seen packages of carigeenan (sp?) in a mini ice cream kit,
and I'm guessing this too is like gelatin. I notice that it's in the
store
brands.

MB
>
>
> I have used something called guar gum for a thicker richer seeming ice cream
> and I'll venture to guess gelatin may have a similar effect. The guar gum
> made the ice cream not really melt, or when it melted it stayed thick, but
> it didn't seem rich - it seemed thick and strangely pudding-like. I didn't
> like the results that much but it was also an attempt at vegan ice cream so
> your mileage may vary.

"MAB" > wrote in message
oups.com...
> Short of using 10 egg yolks, is there any way to make richer
> ice cream using my Kitchen Aid Mixer and Ice cream bowl?
>
> I find that it's fantastic when it comes out if you can eat it all
> right then, but after firming in the freezer, the ice cream is a
> little thin compared to some off the shelf brands.
>
> I've tried upping the amount of whipping cream etc...helps
> a little, but still not what I want.

How about posting a recipe you are using. I've never had mine thin, if
fact, it is so rich I can eat only half the amount of commercial products.
As for upping the amount of whipping cream, what else in in there? I use
either all light cream or half mild and half whipping cream. And lots of
fruit. I like to make fruit ice creams.

Strawberry Ice Cream


Ingredients:



I Qt. Fresh Strawberries (mashed)

1 3/4 Cups Sugar

Juice of I Lemon
2 Cups Whipping Cream

2 Cups Light Cream

1/8 Tsp. Salt

1 Tsp. Vanilla





Sprinkle Strawberries with half of the sugar and all of the lemon juice.



Cover and set aside.



Mix cream with salt and remaining sugar in freezer can. Let it turn in your
ice cream maker until partially frozen.



Stir in Strawberry mixture and continue freezing.







Simple Fruit Ice Cream


Recipe By : Joy of Cooking



Ingredients:



1 quart fruit -- semi-crushed
7/8 cup sugar
2 cups cream
2 cups whipping cream



Combine ingredients. Put them in the ice cream freezer and turn it on!
(Assuming it's electric)



NOTES: Joy of Cooking originally called for strawberries, but I have used
various fresh fruits with great success (at least, there was never any
left!).

Thanks Ed,

I didn't mean so much that it was "thin" as that it wasn't as
"creamy" as I thought it could be.

MB
Edwin Pawlowski wrote:
> "MAB" > wrote in message
> oups.com...
> > Short of using 10 egg yolks, is there any way to make richer
> > ice cream using my Kitchen Aid Mixer and Ice cream bowl?
> >
> > I find that it's fantastic when it comes out if you can eat it all
> > right then, but after firming in the freezer, the ice cream is a
> > little thin compared to some off the shelf brands.
> >
> > I've tried upping the amount of whipping cream etc...helps
> > a little, but still not what I want.
>
> How about posting a recipe you are using. I've never had mine thin, if
> fact, it is so rich I can eat only half the amount of commercial products.
> As for upping the amount of whipping cream, what else in in there? I use
> either all light cream or half mild and half whipping cream. And lots of
> fruit. I like to make fruit ice creams.
>
> Strawberry Ice Cream
>
>
> Ingredients:
>
>
>
> I Qt. Fresh Strawberries (mashed)
>
> 1 3/4 Cups Sugar
>
> Juice of I Lemon
> 2 Cups Whipping Cream
>
> 2 Cups Light Cream
>
> 1/8 Tsp. Salt
>
> 1 Tsp. Vanilla
>
>
>
>
>
> Sprinkle Strawberries with half of the sugar and all of the lemon juice.
>
>
>
> Cover and set aside.
>
>
>
> Mix cream with salt and remaining sugar in freezer can. Let it turn in your
> ice cream maker until partially frozen.
>
>
>
> Stir in Strawberry mixture and continue freezing.
>
>
>
>
>
>
>
> Simple Fruit Ice Cream
>
>
> Recipe By : Joy of Cooking
>
>
>
> Ingredients:
>
>
>
> 1 quart fruit -- semi-crushed
> 7/8 cup sugar
> 2 cups cream
> 2 cups whipping cream
>
>
>
> Combine ingredients. Put them in the ice cream freezer and turn it on!
> (Assuming it's electric)
>
>
>
> NOTES: Joy of Cooking originally called for strawberries, but I have used
> various fresh fruits with great success (at least, there was never any
> left!).

MAB wrote:
> > How many eggs? The recipe I had was ridiculous in that I believe it called for
> 9 egg yolks. I still am not sure how to cook that concoction.
>
> I may give the gelatin a try. Maybe with full cream that would work.
>
> Thanks

I use unflavored gelatin all the time when I make homemade ice-cream
and sherbet. In fact, I made a batch of mint chocolate chip tonight.
For a 1 gallon ice-cream maker I use 1 1/2 envelopes of unflavored
gelatin (1 envelope = 1/4 ounce). I've found that 2 envelopes is too
much and 1 isn't enough. Of course if your ice-cream maker makes more
or less than a gallon you'll have to adjust the amount accordingly.
When you add gelatin to an ice-cream recipe you have to add it to cold
liquid and let it soak for 5 minutes before heating the mixture to
dissolve the gelatin. Adding gelatin to a hot liquid yields lumps that
look like unflavored gumdrops. After the gelatin has been dissolved in
the ice-cream mixture the mixture has to be refrigerated for 24 hours
before freezing. This allows the gelatin to do its thing. After 24
hours the ice-cream mixture should be slightly thickened. If it
appears too thick don't worry. It will thin somewhat after it's
frozen.

You don't want to use all cream in your recipe because if the mixture
is churned long enough you may end up with a slightly gritty texture.
That gritty texture is a result of the cream turning into butter.
Using a milk to heavy cream ratio of 2 to 1 will yield a final product
with a butterfat content equivalent to an average store bought
ice-cream. Using equal amounts of heavy cream and milk will yield a
final product with around 18% butterfat. Most premium ice-creams have
a butterfat content between 14 and 16 percent. So an 18% butterfat
content might be too much. Incidentally, the butterfat content is
calculated by taking the total weight of butterfat in the recipe and
dividing that into the total weight of the finished product.

I use 7 cups of whole milk and 4 cups of heavy cream in my recipe.
With the other ingredients factored in I end up with a finished product
with about 13% butterfat. If I wanted to increase the fat content I
would maybe replace 1 cup of the milk with 1 cup of heavy cream. That
would bring the butterfat content up to 16%. That's more than enough.

wrote:
> MAB wrote:
> > > How many eggs? The recipe I had was ridiculous in that I believe it called for
> > 9 egg yolks. I still am not sure how to cook that concoction.
> >
> > I may give the gelatin a try. Maybe with full cream that would work.
> >
> > Thanks
>
> I use unflavored gelatin all the time when I make homemade ice-cream
> and sherbet.

I forgot to mention that whenever I've added gelatin to an ice-cream
recipe it's always been a recipe that doesn't contain any eggs or egg
yolks. A cooked custard type ice-cream recipe is thicker so it won't
need as much gelatin or it may not need any at all. Custard type
ice-creams are fine once in a while but I don't want custard flavor in
every type of ice-cream I make. I certainly don't want it in sherbet.

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http://www.adultfriendfinder.com/go/g792161


MAB wrote:
> Short of using 10 egg yolks, is there any way to make richer
> ice cream using my Kitchen Aid Mixer and Ice cream bowl?
>
> I find that it's fantastic when it comes out if you can eat it all
> right then, but after firming in the freezer, the ice cream is a
> little thin compared to some off the shelf brands.
>
> I've tried upping the amount of whipping cream etc...helps
> a little, but still not what I want.
>
> Thanks for any help.
>
> MB

Oh pshaw, on Sat 01 Jul 2006 09:50:18p, Edwin Pawlowski meant to say...

> "MAB" > wrote in message
> oups.com...
>> Short of using 10 egg yolks, is there any way to make richer
>> ice cream using my Kitchen Aid Mixer and Ice cream bowl?
>>
>> I find that it's fantastic when it comes out if you can eat it all
>> right then, but after firming in the freezer, the ice cream is a
>> little thin compared to some off the shelf brands.
>>
>> I've tried upping the amount of whipping cream etc...helps a little,
>> but still not what I want.
>
> How about posting a recipe you are using. I've never had mine thin, if
> fact, it is so rich I can eat only half the amount of commercial
> products. As for upping the amount of whipping cream, what else in in
> there? I use either all light cream or half mild and half whipping
> cream. And lots of fruit. I like to make fruit ice creams.

The ratios you use are the same as mine. In really hot weather I soften,
then dissolve over low heat, 1 teaspoon unflavored gelatin in the half and
half before proceeding. It seems to help the "melt factor".

--
Wayne Boatwright @¿@¬
_____________________

"MAB" > wrote in message
oups.com...
> Thanks Ed,
>
> I didn't mean so much that it was "thin" as that it wasn't as
> "creamy" as I thought it could be.
>

Ah, I was not thinking that way. Creaminess is a function of the fat
content, but also the freezing methods used. If you are not getting creamy
enough, it could be you are getting tiny ice crystals. Try changing the
temperature of the mix to see how well that works.

MAB wrote:

> Short of using 10 egg yolks, is there any way to make richer
> ice cream using my Kitchen Aid Mixer and Ice cream bowl?
>
> I find that it's fantastic when it comes out if you can eat it all
> right then, but after firming in the freezer, the ice cream is a
> little thin compared to some off the shelf brands.
>
> I've tried upping the amount of whipping cream etc...helps
> a little, but still not what I want.
>

My chocolate ice cream has always turned out beautifully, but I had a
lot of trouble with vanilla. I found that rather than just scaling the
cream if I let come right to a boil, just for a second, I got better
results. I don't know why. It just seemed to work. The last few
batches have been great.

Just basically 1 part half/half to 1 part whipping cream Chocolate
powder and sugar to taste. Both are refrigerator cold and are added to
the frozen Kitchenaid bowl with dasher and run until it's ready. The
ice cream is good, but once frozen and cured a bowl of it is good, but
it just melts very thin and doesn't quite have the "Umphhh" of a
thicker icecream like a small cup of Ben and Jerry's. Could they be
using eggs in their ice cream? It sure doesn't say so on the
ingredients.

Thanks
MB
jacqui{JB} wrote:
> "MAB" > wrote in message
> oups.com...
>
> > I didn't mean so much that it was "thin" as that
> > it wasn't as "creamy" as I thought it could be.
>
> Yes, and if you post the recipe, we may be able to help you figure out
> what's wrong. Just saying that your recipe isn't "creamy" enough for your
> taste isn't going to help us recommend something better, when we don't know
> what the problem with the first recipe is in the first place.
>
> Help us help you.
> -j

"MAB" > wrote in message
oups.com...

> Just basically 1 part half/half to 1 part whipping
> cream Chocolate powder and sugar to taste. Both
> are refrigerator cold and are added to the frozen
> Kitchenaid bowl with dasher and run until it's ready.
> The ice cream is good, but once frozen and cured
> a bowl of it is good, but it just melts very thin and
> doesn't quite have the "Umphhh" of a thicker icecream
> like a small cup of Ben and Jerry's. Could they be using
> eggs in their ice cream? It sure doesn't say so on the
> ingredients.

If they're still using the recipes that they published in their book -- Ben
& Jerry's Homemade Ice Cream & Dessert Book -- they sure do use eggs. I
*highly* recommend this book.

Note: if you or anyone who you will be serving this ice cream to are
immune-compromised and you're not completely sure of your egg supply, you'd
do well to cook the egg/milk mixture to make sure that any salmonella is
killed. Personally, I don't bother: I'm sure of my eggs and in otherwise
good health.

Ben's Chocolate
Ben's Chocolate Ice Cream is about as rich as they come. The pinch of salt
helps to bring out the chocolate flavor.
Makes 1 quart

4 ounces unsweetened chocolate
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy or whipping cream
1 teaspoon vanilla extract
1 pinch salt

1. Melt the unsweetened chocolate in the top of a double boiler over hot,
not boiling, water. Gradually whisk in the milk and heat, stirring
constantly, until smooth. Remove from the heat and let cool.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
Whisk in the sugar a little at a time, then continue whisking until
completely blended, about 1 minute more. Add the cream, vanilla, and salt
and whisk to blend.

3. Pour the chocolate mixture into the cream mixture and blend. Cover and
refrigerate until cold, about 1 to 3 hours, depending on your refrigerator.

4. Transfer the mixture to an ice cream maker and freeze following the
manufacturer's instructions.

***
Jerry's Chocolate
The combination of cocoa powder and unsweetened chocolate creates an ice
cream with a more complex texture. Jerry refers to this as "mouthfeel."
Makes 1 quart

2 ounces unsweetened chocolate
1/3 cup unsweetened cocoa powder
1-1/2 cups milk
2 large eggs
1 cup sugar
1 cup heavy or whipping cream
1 teaspoon vanilla extract

1. Melt the unsweetened chocolate in the top of a double boiler over hot,
not boiling water. Gradually whisk in the cocoa and heat, stirring
constantly, until smooth. (The chocolate may "seize" or clump together.
Don't worry, the milk will dissolve it.) Whisk in the milk, a little at a
time, and heat until completely blended. Remove from the heat and let cool.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
Whisk in the sugar, a little at a time, then continue whisking until
completely blended, about 1 minute more. Pour in the cream and vanilla and
whisk to blend.

3. Pour the chocolate mixture into the cream mixture and blend. Cover and
refrigerate until cold, about 1 to 3 hours, depending on your refrigerator.

4. Transfer the mixture to an ice cream maker and freeze following the
manufacturer's instructions.

MAB wrote:

> Just basically 1 part half/half to 1 part whipping cream Chocolate
> powder and sugar to taste. Both are refrigerator cold and are added to
> the frozen Kitchenaid bowl with dasher and run until it's ready. The
> ice cream is good, but once frozen and cured a bowl of it is good, but
> it just melts very thin and doesn't quite have the "Umphhh" of a
> thicker icecream like a small cup of Ben and Jerry's. Could they be
> using eggs in their ice cream? It sure doesn't say so on the
> ingredients.

When you mentioned 10 egg yolks I assumed that you were using eggs to make an ice
cream custard base. The recipes that came with my Cuisinart ice cream maker
mostly start with a vanilla ice cream custard base, 2 cups heavy cream two cups
milk, 1/2 sugar, 2 egg yolks and 2 Tbsp vanilla extract. Put the milk and cream
in a pot and scald it. Meanwhile, beat egg yolks with sugar and vanilla until it
is light and fluffy. Temper the egg mixture with the scalded cream and then put
it all back into the pot and cook over low heat for 4 minutes, until it is thick
enough to cover the back of a spoon. Let it cool then refrigerate overnight.

Oh pshaw, on Sun 02 Jul 2006 11:25:55a, MAB meant to say...

> Thanks for all the replys. I've got more to go on now. I guess
> Jacqui's recipe
> answers the question I had about the heated mixture and that's whether
> or not
> the chocolate (flavors) , surgar are added prior to refregerating or
> just before
> the mixing/churning/ice cream making process. It looks as though most
> prepare
> the entire mixture before refregerating and then it's a 1 shot process.
>
> The chrystalization is another issue I had forgotten about. I'm sure
> both Carageenan
> and Gelatin will solve that problem. When I mentioned that the Ice
> cream wasn't
> "creamy" enough, a couple of times I thought my chocolate was a little
> too
> close to a "popsicle". Not really, but you get the picture.

Let us know how your next batch works out.

--
Wayne Boatwright @¿@¬
_____________________

Dave,

Yes, I believe that was the recipe that came with the KA ice cream
maker. However,
Vanilla Ice cream with that many egg yolks tased more like egg than
Vanilla, not to mention needing a crate of eggs just to make some ice
cream. I'll give your recipe a try.

Thanks

MB


Dave Smith wrote:
> MAB wrote:
>
> > Just basically 1 part half/half to 1 part whipping cream Chocolate
> > powder and sugar to taste. Both are refrigerator cold and are added to
> > the frozen Kitchenaid bowl with dasher and run until it's ready. The
> > ice cream is good, but once frozen and cured a bowl of it is good, but
> > it just melts very thin and doesn't quite have the "Umphhh" of a
> > thicker icecream like a small cup of Ben and Jerry's. Could they be
> > using eggs in their ice cream? It sure doesn't say so on the
> > ingredients.
>
> When you mentioned 10 egg yolks I assumed that you were using eggs to make an ice
> cream custard base. The recipes that came with my Cuisinart ice cream maker
> mostly start with a vanilla ice cream custard base, 2 cups heavy cream two cups
> milk, 1/2 sugar, 2 egg yolks and 2 Tbsp vanilla extract. Put the milk and cream
> in a pot and scald it. Meanwhile, beat egg yolks with sugar and vanilla until it
> is light and fluffy. Temper the egg mixture with the scalded cream and then put
> it all back into the pot and cook over low heat for 4 minutes, until it is thick
> enough to cover the back of a spoon. Let it cool then refrigerate overnight.

at Sun, 02 Jul 2006 03:24:40 GMT in <1151810680.615114.201930
@v61g2000cwv.googlegroups.com>, (MAB) wrote :

>Short of using 10 egg yolks, is there any way to make richer
>ice cream using my Kitchen Aid Mixer and Ice cream bowl?
>
>I find that it's fantastic when it comes out if you can eat it all
>right then, but after firming in the freezer, the ice cream is a
>little thin compared to some off the shelf brands.

Are you thinking, perhaps, of the "super premium" style ice creams - e.g.
Ben & Jerry's, Haagen Dazs? If so, your problem might be overrun. Overrun
is the percentage of air in the ice cream. Both B&J's and H-D use
specialised equipment to make their overrun very low - about 25% - which
means that for 1 litre of ice cream it would have only 200 ml of air (and
thus correspondingly 800 ml of unaerated mix).

There's something of a stylistic choice going on here - to my personal
taste B&J's and H-D have too little overrun and too much fat, resulting in
a product that is dense and brick-like, and has to be chiselled out of the
container - but others seem to like it a lot.

If your ice cream rig is whipping too much air in, you won't get the same
density as these ice creams and you may want to try a few things. You can
try a slower motor speed, although this risks larger crystals and a grainy
texture. You can try rigging some sort of inserts onto your dasher/paddle -
this is a decidedly jury-rig operation though. If you can get a dasher with
more solid surface area and less empty space, get it. You can try churning
for less time - if you want to do this you'll need to lower the bowl
temperature substantially so everything freezes more quickly. Using dry ice
or some mix of dry ice and ice/salt is one possibility. If, however, your
machine is fully automatic, unless there are settings for churn speed and
freeze temperature probably the only way to get what you want in terms of
overrun, assuming that's the problem, is to get a different machine.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

"Alex Rast" > wrote in message
> There's something of a stylistic choice going on here - to my personal
> taste B&J's and H-D have too little overrun and too much fat, resulting in
> a product that is dense and brick-like, and has to be chiselled out of the
> container - but others seem to like it a lot.
>

The trick with a rich ice cream is to let it sit out for about 15 minutes
before scooping. Warmed up a bit the flavor is better also. I just made
some gelato and it is amazingly solid, but wonderful one allowed to soften.
I have a batch of choloclate shiloling for freezing tomorrow. It is as thick
a pudding right now so I cannot imagine what it will freeze like. May have
to add some milk to churn it.



>

Oh pshaw, on Sun 02 Jul 2006 07:35:00p, Edwin Pawlowski meant to say...

>
> "Alex Rast" > wrote in message
>> There's something of a stylistic choice going on here - to my personal
>> taste B&J's and H-D have too little overrun and too much fat, resulting
>> in a product that is dense and brick-like, and has to be chiselled out
>> of the container - but others seem to like it a lot.
>>
>
> The trick with a rich ice cream is to let it sit out for about 15
> minutes before scooping. Warmed up a bit the flavor is better also. I
> just made some gelato and it is amazingly solid, but wonderful one
> allowed to soften. I have a batch of choloclate shiloling for freezing
> tomorrow. It is as thick a pudding right now so I cannot imagine what it
> will freeze like. May have to add some milk to churn it.

What is "shiloling"? I can't even find a definition for it.

--
Wayne Boatwright @¿@¬
_____________________

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
>
> What is "shiloling"? I can't even find a definition for it.
>

Chilling. I have no idea hot such a bad typo got past the spell checker.

Oh pshaw, on Sun 02 Jul 2006 09:22:00p, Edwin Pawlowski meant to say...

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
>>
>> What is "shiloling"? I can't even find a definition for it.
>>
>
> Chilling. I have no idea hot such a bad typo got past the spell checker.

Thanks, Ed. When you were describing how thick this chocolate "shiloling"
was, I just assumed it was some sort of mixture I'd not heard of.

What made this so thick? Recipe? I love homemade chocolate ice creams.

--
Wayne Boatwright @¿@¬
_____________________

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> Thanks, Ed. When you were describing how thick this chocolate "shiloling"
> was, I just assumed it was some sort of mixture I'd not heard of.
>
> What made this so thick? Recipe? I love homemade chocolate ice creams.


Four egg yolks and a lot of chocolate made a very thick base. If you like
dark chocolate, this is wonderful. I'll freeze it tomorrow and have a
better idea if I can get some air into it.

Chocolate Gelato recipe
1 cup sugar

2 cups milk

1 cup cocoa powder, sifted

3 1/2 ounces bittersweet chocolate, chopped

4 egg yolks, beaten lightly



In a heavy saucepan cook 1/4 cup sugar, undisturbed, over moderate heat
until it begins to melt and cook, stirring with fork, until melted
completely and deep golden brown.



Remove pan from heat and dip pan briefly into a bowl of ice water to stop
cooking. (Caramel will harden). Cool pan about 5 minutes and return to
heat. Add milk and cook over moderate heat, whisking until caramel is
melted.



Whisk in cocoa until combined well and keep mixture warm. In a metal bowl
set over a saucepan of barely simmering water melt chocolate, stirring, and
remove from heat. In a bowl with an electric mixer beat egg yolks with
remaining 3/4 cup sugar until thick and pale.



Whisk in caramel mixture and chocolate in streams, whisking until combined.
Pour custard into another 3 quart heavy saucepan and cook over moderately
low heat until a candy thermometer registers 140 F. Cook custard stirring
(do not let it boil), 4 minutes more and remove from heat. Cool custard
completely and freeze in an ice cream maker.

Edwin Pawlowski wrote:
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> > Thanks, Ed. When you were describing how thick this chocolate "shiloling"
> > was, I just assumed it was some sort of mixture I'd not heard of.
> >
> > What made this so thick? Recipe? I love homemade chocolate ice creams.
>
>
> Four egg yolks and a lot of chocolate made a very thick base. If you like
> dark chocolate, this is wonderful. I'll freeze it tomorrow and have a
> better idea if I can get some air into it.
>
> Chocolate Gelato recipe
> 1 cup sugar
>
> 2 cups milk
>
> 1 cup cocoa powder, sifted
>
> 3 1/2 ounces bittersweet chocolate, chopped
>
> 4 egg yolks, beaten lightly
>
>
>
> In a heavy saucepan cook 1/4 cup sugar, undisturbed, over moderate heat
> until it begins to melt and cook, stirring with fork, until melted
> completely and deep golden brown.
>
>
>
> Remove pan from heat and dip pan briefly into a bowl of ice water to stop
> cooking. (Caramel will harden). Cool pan about 5 minutes and return to
> heat. Add milk and cook over moderate heat, whisking until caramel is
> melted.
>
>
>
> Whisk in cocoa until combined well and keep mixture warm. In a metal bowl
> set over a saucepan of barely simmering water melt chocolate, stirring, and
> remove from heat. In a bowl with an electric mixer beat egg yolks with
> remaining 3/4 cup sugar until thick and pale.
>
>
>
> Whisk in caramel mixture and chocolate in streams, whisking until combined.
> Pour custard into another 3 quart heavy saucepan and cook over moderately
> low heat until a candy thermometer registers 140 F. Cook custard stirring
> (do not let it boil), 4 minutes more and remove from heat. Cool custard
> completely and freeze in an ice cream maker.

That recipe sounds terrible. With that amount of cocoa powder, and
bittersweet chocolate on top of that, and not enough sugar to sweeten
the mix I can only imagine how bitter the final product is. Why don't
you and all the other self important jackasses here who think they know
everything about food go form your own private group. Maybe then this
group would get posts from new members instead of the same ones I've
been seeing everyday for the last two weeks. This group is very
cliquish.

> wrote in message
oups.com...

> That recipe sounds terrible. With that amount of cocoa
> powder, and bittersweet chocolate on top of that, and
> not enough sugar to sweeten the mix I can only imagine
> how bitter the final product is.

To you. Not everyone likes sickly-sweet things. I think it sounds divine.

> Why don't you and all the other self important jackasses
> here who think they know everything about food go form
> your own private group. Maybe then this group would get
> posts from new members instead of the same ones I've
> been seeing everyday for the last two weeks. This group
> is very cliquish.

Yes, the group *is* cliquish -- most groups are. But what makes you think
that *you* are the arbiter of what everyone else here wants to read? The
best way to change newsgroup content is to post the type of content you'd
like to read. If you do, you might find others who share your interests and
will also post content you deem "worthy." Complaining about content on a
group with 500+ posts-with-content per day is foolish. Finding or starting
your own group with content you *do* like is a more worthwhile endeavor.

Of course, what you're *really* trying to do is stir the shit.
School's out, clearly. *yawn*
-j

Edwin Pawlowski wrote on 02 Jul 2006 in rec.food.cooking

> What is "shiloling"? I can't even find a definition for it.
>

That's easy...There is a army base near the town of Shilo in Manitoba,
Canada. Its a training base,,,They teach Tanks-101 and Artillery-300`. And
a Shiloling is a drink that is served in the warrents mess.

--
-Alan

> wrote in message


..

> Maybe then this
> group would get posts from new members instead of the same ones I've
> been seeing everyday for the last two weeks. This group is very
> cliquish.

We don't want new member as that would infiltrate break up the clique.

When does school start again? Your mommy said you are going into sixth
grade this year. She is very proud of you so she lets you play on her
computer.

MAB wrote:
> Ok I prepared a batch last night for an overnight chill in the fridge.
> I used 2 cups heavy cream 1 cup half/half and 1 cup of milk. I added
> 1/4 ounce (1 packet) of Knox unflavored gelatin to the mix by first
> adding it to the milk/cream while it was cold and mixing it and letting
> it sit 5 or more, then adding this to the mix on the stove with the
> chocolate and sugar.
>
> This morning it looks like a bowl of chocolate "jello". I'm still
> going to try this in the machine, maybe the dasher will break this up
> more, but I'm thinking I may have used a little too much gelatin.
>
> This afternoon will be the test! Regardless I'll fine tune from here.
>
>
> MB

A full packet of gelatin was definitely too much. A half packet would
have been plenty. The mixture should freeze okay but the texture may
be thick and gummy when it melts. Oh well, most great recipes were
developed through trial and error.

I'm wondering if I should add a coule of cups of very cold milk and mix
before
dashing. I just did the math 1 1/2 packets for a gallon means I've got
about 3 times
too much.

MB
wrote:
> MAB wrote:
> > Ok I prepared a batch last night for an overnight chill in the fridge.
> > I used 2 cups heavy cream 1 cup half/half and 1 cup of milk. I added
> > 1/4 ounce (1 packet) of Knox unflavored gelatin to the mix by first
> > adding it to the milk/cream while it was cold and mixing it and letting
> > it sit 5 or more, then adding this to the mix on the stove with the
> > chocolate and sugar.
> >
> > This morning it looks like a bowl of chocolate "jello". I'm still
> > going to try this in the machine, maybe the dasher will break this up
> > more, but I'm thinking I may have used a little too much gelatin.
> >
> > This afternoon will be the test! Regardless I'll fine tune from here.
> >
> >
> > MB
>
> A full packet of gelatin was definitely too much. A half packet would
> have been plenty. The mixture should freeze okay but the texture may
> be thick and gummy when it melts. Oh well, most great recipes were
> developed through trial and error.

MAB wrote:
> I'm wondering if I should add a coule of cups of very cold milk and mix
> before
> dashing. I just did the math 1 1/2 packets for a gallon means I've got
> about 3 times
> too much.

Actually even though the amounts I gave are for a 1 gallon freezer if
you look at the actual amount of milk and cream used I use 1 1/2
packets for 11 cups of milk and cream. If you round that up to 12 cups
then it comes out to be 1 packet of gelatin for every 8 cups of
milk/cream. Your recipe calls for a total of 4 cups milk/cream. That
would mean a half packet of gelatin would have been sufficient. So if
you used a whole packet you only added twice as much gelatin needed,
not three times. If you had really used 3 times the amount of gelatin
you probably would have ended up with Jello jigglers. You can add more
milk if you want to but keep in mind that you're going to be changing
the butterfat content of the ice-cream. If you add anything I would
add half and half. It won't change the butterfat content as much as
adding either milk or heavy cream. Also since the milk/cream you add
won't be partially gelled the finished product won't be the same as if
you had gelled all the milk/cream together at the same time.
Personally, I would be tempted to leave it as is and see how it comes
out. I'm sure it will probably taste good no matter what.

at Mon, 03 Jul 2006 02:35:00 GMT in
m>, (Edwin
Pawlowski) wrote :

>
>"Alex Rast" > wrote in message
>> There's something of a stylistic choice going on here - to my personal
>> taste B&J's and H-D have too little overrun and too much fat,
>> resulting in a product that is dense and brick-like, and has to be
>> chiselled out of the container - but others seem to like it a lot.
>>
>
>The trick with a rich ice cream is to let it sit out for about 15
>minutes before scooping.

No - and here you encounter my obsessive nature - because that would cause
the edges to melt while the centre was still solid. In a separate sense,
does it not seem somewhat ironic and counter to the basic idea that a
product that's supposed to be frozen must then be brought out and partially
defrosted? I don't like ice cream that's a mix of partially melted and
fully solid. I prefer my ice cream to be all one uniform consistency. Yes,
that means that once taken out to be eaten I eat it with blinding speed.
Brain freeze is a constant threat.

Even when others have served it to me, though, partially melted as your
method prescribes, I've found it to have a poor consistency, sort of
sticky-pasty (could this be the result of too much sugar?) so that it sort
of adheres to the spoon like spackle.

> Warmed up a bit the flavor is better also. I
>just made some gelato and it is amazingly solid, but wonderful one
>allowed to soften.

IME gelato-style ice cream (as I've mentioned before, again in my opinion
the term "gelato" is somewhat arbitrary and amounts to a tacit apologia for
ice creams as they have become made by and large in the USA) should *never*
be "amazingly solid". Good gelato style produces an ice cream with somewhat
more overrun than "super premium", although still much less than "regular"
ice cream, and certainly less fat than super premium, indeed, less than
regular. Texturally this puts it in a very good range. I'll note that H-D's
gelato, when they made it, was like this - you didn't have to chisel it out
of the container.

Cascadian Farm also used to distribute ice cream which to me had the right
balance of fat and overrun - considerably denser than a regular ice cream
but still easily scoopable. These days you can only get it at the farm
stand (although it's worth making the trip out there if you live in
Washington State).

There is, however, one application where super premium reigns supreme -
Baked Alaska. It holds up much better in the oven thanks to the much higher
density. Actually, for ice cream cakes in general it's a better bet because
it will keep its shape better and can be effectively cut and shaped without
having to have a special cool room.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

Alex Rast > wrote:
>There's something of a stylistic choice going on here - to my personal
>taste B&J's and H-D have too little overrun and too much fat, resulting in
>a product that is dense and brick-like, and has to be chiselled out of the
>container - but others seem to like it a lot.

Let it warm up a bit.

--Blair

"Alex Rast" > wrote in message
>
> No - and here you encounter my obsessive nature - because that would cause
> the edges to melt while the centre was still solid. In a separate sense,
> does it not seem somewhat ironic and counter to the basic idea that a
> product that's supposed to be frozen must then be brought out and
> partially
> defrosted?


While it should be frozen, it should be at a higher temperature than the
typical home freezer that is about 0 degrees. If you check your local
creamery, the freezers will be warmer than yours.

From http://www.haagen-dazs.com/pssfaq.do
How should I serve my Häagen-Dazs® products?
To deliver the best flavor and texture, most Häagen-Dazs products should be
allowed to soften
slightly before serving. Allow your products to soften at room temperature
for approximately
10 minutes, depending on the actual room temperature and temperature of your
freezer.


> I don't like ice cream that's a mix of partially melted and
> fully solid. I prefer my ice cream to be all one uniform consistency. Yes,
> that means that once taken out to be eaten I eat it with blinding speed.
> Brain freeze is a constant threat.

While that may be your choice, many (most even?) like to savor the flavor of
a tempered product. I like it when you can actually stir the ice cream a
bit. I don't like fighting brain freeze but you can go right ahead.



>
> Even when others have served it to me, though, partially melted as your
> method prescribes, I've found it to have a poor consistency, sort of
> sticky-pasty (could this be the result of too much sugar?) so that it sort
> of adheres to the spoon like spackle.

That is often the result of cheap ice cream with lots of fillers and gums.
Although the chocolate gelato I made this morning would do that because it
is so rich and thick. Of course, what I thing if good consistency may be
what you feel is poor.



>
> There is, however, one application where super premium reigns supreme -
> Baked Alaska. It holds up much better in the oven thanks to the much
> higher
> density. Actually, for ice cream cakes in general it's a better bet
> because
> it will keep its shape better and can be effectively cut and shaped
> without
> having to have a special cool room.

At least we agree here.

Oh pshaw, on Mon 03 Jul 2006 04:28:26p, Alex Rast meant to say...

> at Mon, 03 Jul 2006 02:35:00 GMT in
> m>,
> (Edwin Pawlowski) wrote :
>
>>
>>"Alex Rast" > wrote in message
>>> There's something of a stylistic choice going on here - to my personal
>>> taste B&J's and H-D have too little overrun and too much fat,
>>> resulting in a product that is dense and brick-like, and has to be
>>> chiselled out of the container - but others seem to like it a lot.
>>>
>>
>>The trick with a rich ice cream is to let it sit out for about 15
>>minutes before scooping.
>
> No - and here you encounter my obsessive nature -

As is usually the case. :-)

> because that wouldcause the edges to melt while the centre was still
> solid. In a separate
> sense, does it not seem somewhat ironic and counter to the basic idea
> that a product that's supposed to be frozen must then be brought out and
> partially defrosted? I don't like ice cream that's a mix of partially
> melted and fully solid. I prefer my ice cream to be all one uniform
> consistency. Yes, that means that once taken out to be eaten I eat it
> with blinding speed. Brain freeze is a constant threat.

As it happens, I agree with the way you prefer to eat ice cream. I like to
eat it when it's solidly frozen and no trace of "melt".

> Even when others have served it to me, though, partially melted as your
> method prescribes, I've found it to have a poor consistency, sort of
> sticky-pasty (could this be the result of too much sugar?) so that it
> sort of adheres to the spoon like spackle.
>
>> Warmed up a bit the flavor is better also. I
>>just made some gelato and it is amazingly solid, but wonderful one
>>allowed to soften.
>
> IME gelato-style ice cream (as I've mentioned before, again in my
> opinion the term "gelato" is somewhat arbitrary and amounts to a tacit
> apologia for ice creams as they have become made by and large in the
> USA) should *never* be "amazingly solid". Good gelato style produces an
> ice cream with somewhat more overrun than "super premium", although
> still much less than "regular" ice cream, and certainly less fat than
> super premium, indeed, less than regular. Texturally this puts it in a
> very good range. I'll note that H-D's gelato, when they made it, was
> like this - you didn't have to chisel it out of the container.

Where my opinion differs is that I like heavy, fat-rich ice cream with very
little overrun that are "amazingly solid" and have an almost chewy texture.

> Cascadian Farm also used to distribute ice cream which to me had the
> right balance of fat and overrun - considerably denser than a regular
> ice cream but still easily scoopable. These days you can only get it at
> the farm stand (although it's worth making the trip out there if you
> live in Washington State).

If it's easily scoopable, then it probably has more air and less fat than I
prefer. I will often let the ice cream warm just barely enough to scoop it
into bowls, then return the bowls to the freezer to become more solid.

> There is, however, one application where super premium reigns supreme -
> Baked Alaska. It holds up much better in the oven thanks to the much
> higher density. Actually, for ice cream cakes in general it's a better
> bet because it will keep its shape better and can be effectively cut and
> shaped without having to have a special cool room.

Essential.

Bottom line is, there is no ideal ice cream for everyone. Tastes vary, and
are not necessarily indicators of quality.

--
Wayne Boatwright @¿@¬
_____________________

Alex Rast wrote:

> at Mon, 03 Jul 2006 02:35:00 GMT in
> m>,
> (Edwin Pawlowski) wrote :


> > The trick with a rich ice cream is to let it sit out for about 15
> > minutes before scooping.
>
> No - and here you encounter my obsessive nature - because that would
> cause the edges to melt while the centre was still solid.

It works better if you thaw it in the refrigerator. Takes longer of
course.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Default User" > schreef in bericht
...
> Alex Rast wrote:
>
>> at Mon, 03 Jul 2006 02:35:00 GMT in
>> m>,
>> (Edwin Pawlowski) wrote :
>
>
>> > The trick with a rich ice cream is to let it sit out for about 15
>> > minutes before scooping.
>>
>> No - and here you encounter my obsessive nature - because that would
>> cause the edges to melt while the centre was still solid.
>
> It works better if you thaw it in the refrigerator. Takes longer of
> course.
>
>
>
True. And then there are people who actually give their ice cream a quick
nuke before scooping it (not me!).

at Tue, 04 Jul 2006 03:08:02 GMT in
>, (Edwin
Pawlowski) wrote :

>
>"Alex Rast" > wrote in message
>>
>> No - and here you encounter my obsessive nature - because that would
>> cause the edges to melt while the centre was still solid. In a
>> separate sense, does it not seem somewhat ironic and counter to the
>> basic idea that a product that's supposed to be frozen must then be
>> brought out and partially
>> defrosted?
>
>
>While it should be frozen, it should be at a higher temperature than the
>typical home freezer that is about 0 degrees. If you check your local
>creamery, the freezers will be warmer than yours.

Definitely should be at a higher temp than -18C/0F, I agree. That's where
the role of the top freezer of a refrigerator/freezer combo comes into
play. You set the thermostat for the freezer section to a relatively high
setting. As for the deep-freeze, you get a separate dedicated freezer (top
freezer units aren't particularly good for long-term storage and in any
case don't hold very much so you're losing nothing there) And you set the
temperature of that dedicated freezer to a low setting. This way you have a
chiller freezer for things that just need to be kept below the freezing
point, and a storage freezer for things that actually need long-term
survivability.

>
>From http://www.haagen-dazs.com/pssfaq.do
>How should I serve my Häagen-Dazs® products?
>To deliver the best flavor and texture, most Häagen-Dazs products should
>be allowed to soften
>slightly before serving. Allow your products to soften at room
>temperature for approximately
>10 minutes, depending on the actual room temperature and temperature of
>your freezer.

Yeah, as I say sounds a bit ironic. Nevertheless, even in a high-temp
freezer such as I describe, H-D is still *really* solid.

>> I don't like ice cream that's a mix of partially melted and
>> fully solid. I prefer my ice cream to be all one uniform consistency.
>> Yes, that means that once taken out to be eaten I eat it with blinding
>> speed. Brain freeze is a constant threat.
>
>While that may be your choice, many (most even?) like to savor the
>flavor of a tempered product. I like it when you can actually stir the
>ice cream a bit.

That to me is a totally separate product - "semifreddo". Depends a bit on
the consistency you like though. Semifreddo is similar to the consistency
of a Wendy's Frosty - on the borderline between a thick liquid and a soft-
serve.

On the flavour aspect, I know I'm different in that the way I get maximum
taste enjoyment is not by prolonging the duration of the flavour but by
maximising the intensity. So I prefer a quick spike at absolute maximum
intensity, saturating the taste buds (and the entire sensory system), by
packing as much into the mouth as possible as fast as I can. Of course this
works well for some things (e.g. steak), somewhat more uncomfortably for
other things (e.g. ice cream, hot porridge, etc.) when temperature effects
create problems.

If ice cream at a consistent temperature and texture is necessary for an
extended period of time, the best solution is to pre-chill a heavy glass or
ceramic bowl for it in the freezer. Set the ice cream in it and it will
stay perfect for considerably longer, usually long enough to eat it all.

>> Even when others have served it to me, though, partially melted as
>> your method prescribes, I've found it to have a poor consistency, sort
>> of sticky-pasty (could this be the result of too much sugar?) so that
>> it sort of adheres to the spoon like spackle.
>
>That is often the result of cheap ice cream with lots of fillers and
>gums.

I meant this is the texture one gets with super-premium ice creams from
companies like B&J's or H-D. Probably there are companies that don't have
this problem.

Although the chocolate gelato I made this morning would do that
>because it is so rich and thick. Of course, what I thing if good
>consistency may be what you feel is poor.

Yeah, that's what I mean. When rich and thick means spackle-like, I
personally feel that's a texture defect.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

Ok, so one packet of Knox was a little too much for a mix that
contained 4-5 cups of milk product. Here's what I found though....it
was not gelatin-y, but I could tell there was a little too much in
there. I think that 1/2 would have been more like it.

I wonder if this amount of gelatin has actually compromised my
machine's ability to get air into the cream. While in melted/semi
melted form it was "thicker" than w/o gelatin, it seemed less "fluffy"
just after dashing than when I didn't use any at all.

It will be interesting to try 1/2 or 1/3 packet of Knox next time.

MB