Bananahead
pfm Member
Cream is important but you also need to make sure that the eggs come from happy chickens
I've done the Salted Butter Caramel and the Vanilla (in a Sage machine) and both were bloody delicious, the salted caramel especially, but it is a bit more involved. I did have a bit of a disaster the 2nd time around, adding too much salt and taking the caramel too far / too dark, so that it was bitter. Salty, bitter ice cream served up to old friends to whom I'd faithfully promised "at least as good as Haagen-Daz"thanks. are you using these recipes?
Pure sesquepedalianism.Pure dilettanteism, you simply can’t beat this on the pallet (imho of course),
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That's where we are spoilt in manufacturing, we buy frozen produce in cases like this, to a specification, overripe as you like. Then again, we are particularly skilled at fouling up the process control. We can burn caramel as well as anyone else, and leaving out an ingredient is a speciality. Bonus points for putting in stuff that shouldn't be there, and the joys of a FSA recall if it's an allergen.Vanilla, strawberry (you virtually need to let the strawberries rot) and coconut are my favourites.
It's true. Either you get your buzz out of experimentation or research. I have two young kids in the foreground here. Reading books about it is not going to help them maintain interest. Chucking stuff in to see what happens is the winner.It sounds like reinventing the wheel Rich.
There is actual science behind great ice-cream, and that relates to ratios of fat, water, alcohol, sugar, protein etc. One of the good recipe books will explain all.
I have used extra thick double jersey cream to make a chocolate ice-cream...……………… fresh from the freezer it was like concrete because it contained more fat than ideal - totally impossible to penetrate with anything except a pick-axe or hammer drill. Allowed to warm just a little, you could eventually get servings out, at normal eating temperature, well, one of the best ice-creams that I have ever eaten...……...and I am no huge fan of chocolate ice-cream, but it was with mint ice-cream made from fresh spearmint...……...
Grief, why are you still churning this over
Bloss
Come on, sorbet is a poor mans ice cream. When I throw the towel in on the proper stuff, I will try sorbet.Just face it, you are incompetent at the ice cream, so make some fruity, sorbets - raspberry, melon something sweet the anklebiters will love.
It's a rocky road you're treading there with your waffle.
Come on, sorbet is a poor mans ice cream. When I throw the towel in on the proper stuff, I will try sorbet.
You're so unconestitutional.Never a waffle, so council house
Bloss
You're so unconestitutional.
I thought that stuff was pureed potato starch.icecream is MacD's