Ice cream mavens, I need you
- krissywats Jul 12, 2007 10:28 PM
I know I've been woe-fully neglectful of my chow-loving, carb-indulging, home-gourmet friends, but I've been bored bored bored with food recently and along with several things - I just haven't been interested in cooking or reading about cooking. So sad, no?
Anyway - I'm back to normal(ish) and it's July 13th and I haven't made ice cream ONCE!
"What?!" I hear you cry! I know.
I was thinking of a mint ice cream from epicurious
(the terrine part sounds like too much trouble when I can make a chocolate sauce and pour over it)
Inspiration? Victories? Defeats? I've got a fridge full of cream and eggs and whole milk just waitin' for my love.
(Oh! My muffin challenge crown hasn't arrived in the mail.....did I not win while I was ordering take out every night and my husband was bored to tears of pizza?)
Yay, krissywats has returned! I've been wondering where you've been. Sorry to hear you haven't been motivated on the cooking front, but I go through phases with cooking and CH too. Well, ice cream is a great transition back into the kitchen. Very little work for grand pleasure...
Perhaps you should invest in David Lebovitz's ice cream book like I and many other mavens have. Here's the thread we've been sharing our "as the world churns" tales on: http://www.chowhound.com/topics/416279
I just made a batch of plum ice cream tonight that I'll photograph and report on tomorrow. I'm thinking of making his profiteroles w/ vanilla ice cream and hot fudge sauce for a Bastille dinner this weekend. Hope this gives you some inspiration.
And I'm not sure what's become of the muffin challenge (wasn't funwithfood in the lead?). I haven't "seen" Mrs. Smith in a while...
re: Carb Lover
Oh, I double CL's welcome back, krissywats! What fun to see you! I've been wondering where you were and was a-feared you had been too turned off the the whole site change. I totally understand the need to take a break from CH and cooking.
Anyway, I also echo CL in that you should check out the thread on the lebovitz book. I can't specifically reocmmend it, but I'm going to pick up my ILL loan copy tomorrow, and DANG, I can't wait to start the freezing! If I like it as much as I expect to, I'll probably buy a copy.
Finally, as for that muffin challenge, I think your crown took a turn for the DC area. I'm confident I was going to become the winner when Mrs. Smith realized that funwithfood (who, I agree, was in the lead) had sent her a cupcake recipe, NOT a muffin recipe! (hrmph). Sadly, like CL, I havent seen Mrs. Smith. I think about three years ago she had a baby and stopped posting anywhere near as frequently. Then, when the site 'upgrade' came around, she seems to have fallen off the planet totally. I really miss her posts.
Well I made one last night that was so simple, probably too simple for you :-)
1 1/2 cup light cream
1 1/2 cup heavy cream
1 cup sugar
2 cups fresh berries (I used strawberries and raspberries)
Crush the berries and add half the sugar and a pinch of salt. Taste and add more sugar if needed.
Mix together the creams and the rest of the sugar. Pour into the ice cream maker and let it thicken up a bit. Pour in the fruit mix and that's all there is to it. Fresh, fruity ice cream. In fact I think I need to go have some now...
Wow, I thought I was the only one! I haven't *really* cooked in months, truth be told! The only thing that's been keeping me here lately is the Cookbook of the Month commitment! Glad you're back krissywats and send the good cooking vibes my way! Definitely read that thread that CL linked to- even though I haven't been motivated, that thread *almost* did it for me! When I get back in the groove, my plan is to make a Boston Cream Pie and the roasted banana ice cream to make me even sadder than I already am that we aren't taking the trip to Boston that we had planned this year... nothing like wallowing in cake and ice cream! :-)
Oh, oh, oh, I get to recommend my favorite ice cream recipe ever! It's David Lebovitz's salted butter caramel, and it's freaking divine. A little bit of trouble, but so worth it. http://www.davidlebovitz.com/archives...
ETA: I should say it's not in The Perfect Scoop, because it was in one of his earlier books.
This may not be the fanciest things ever, but I swear it's good. If you live anywhere near a Trader Joe's, grab a container of their freeze dried strawberries. If no TJ's, I you can usually find them at a natural food store of some sort. Anyway--they're super crunchy. I put them into a plastic bag, and pound 'em really well. You are left with a wonderful, bright pink powdery crunchy goodness. Mix this (it's about 2 cups, I'd say) into whatever plain or vanilla ice cream base you like, before freezing. Let it steep for an hour, and the berries, since they don't have water, rehydrate themselves with all that creamy, sugary goodness. Now do the freezing. The strawberry flavor is WAY more intense than if you had made it with fresh strawberries. My favorite.
re: french roast
Thanks for that tip. I have a small bag of some local raspberries I froze, that I've been trying to figure out what to do with and this sounds like a great use for it. I usually only make 1/2 batches of ice cream since it's only my husband and I, and having too much around is somewhat detrimental to our waistlines :-) I'm going to try this the next time around, especially since vanilla is always the easiest and quickest to make, and finding easy ways to quickly pump it up would be great. Thanks again!