kerravonsen: Jarod investigating ice cream: Genius at work (icecream)
Finally, the thing I have been failing to attempt has been attempted! (evil mad scientist laugh)

Igor, the Basil! No, not the hotelier, the herb! )
kerravonsen: Jarod investigating ice cream: Genius at work (icecream)
I checked my postings, and it has been more than a year since I last did an ice cream experiment!

Igor! Dust off the machinery! Clean up the bowls! It is experiment-time! )
kerravonsen: Jarod investigating ice cream: Genius at work (icecream)
Deep in the dungeons, away from the fiery heat, darkness calls, and so does fruit...
No Igor, I do not want the ham! Give me the mangoes! )

I wouldn't be surprised if someone out there had made ham ice-cream. After all, some people make Maple-and-Bacon ice cream.

Oh. Yes, they have: Ham Ice Cream with figs... by the Association Of Black Forest Ham... I suppose they have something to prove about the versatility of ham, don't they?
kerravonsen: Jarod investigating ice cream: Genius at work (icecream)
As the hot day turns cold and grey, the Experimenter has been making iced confections again.
Igor, chop those strawberries! )
kerravonsen: Jarod investigating ice cream: Genius at work (icecream)
Deep in her green sanctuary, the Vegetable Avenger stirs her latest icy confection.
Strip every leaf, Ivy! )

I also got called up by someone from an Indian call centre, saying that they were from the "Windows Maintenance Department" and that my "Windows computer was having error messages". Of course, I knew it was a scam, and I led him on for a bit before telling him that there weren't any Windows computers in the house. I would have liked to have messed with his head a bit more, but his accent was so thick, I had to keep on asking him to repeat what he said, because I couldn't understand half his words.
kerravonsen: Jarod investigating ice cream: Genius at work (icecream)
People have upon occasion asked about the strange chemical-sounding things I put in my ice cream recipes. Now, part of that is because for some things I prefer using the chemical name because it has many different brand-names depending on who is selling it, so for those things I think it will be less confusing if I use the chemical name. But that begs the question of why I'm using those substances in the first place.

So bear with me while I discuss ice-cream making, and the reasons behind my choices of ingredients.
the quest begins )
Onward! Upward! The quest continues!
kerravonsen: Jarod investigating ice cream: Genius at work (icecream)
The ice cream is back! There were some experiments I did last summer, but I don't have sufficient stuff written down for them to be worth recording. But yesterday I made the first ice cream experiment of this summer.
If they're called Kurds, where are the Wheys? )
kerravonsen: Jarod investigating ice cream: Genius at work (icecream)
I've finally got around to posting my Christmas Pudding Ice Cream recipe on my website: http://www.katspace.org/gusto/recipes/Christmas_Pudding_Ice_Cream/

I've made it on previous Christmases, and my family seemed to like it. There are two kinds of "Christmas Pudding Ice Cream" that I've come across: one is where one takes vanilla ice cream and mixes in pieces of Christmas Pudding (and/or dried fruit) and re-freezes it. That's the most common kind. The other kind is where one makes the ice-cream oneself, with an ice-cream maker. My recipe is the latter kind. It was based on a recipe I found on the net (which has since vanished) but I tweaked it quite a bit.

My secret ingredient? Oats. Pureed and soaked and pureed again, one gets a thick and creamy "goop" which gives the ice cream a pudding/cake undertone. The yoghurt lightens that up again. And of course the dried fruit and brandy and honey and spices give it the delicous flavours.
kerravonsen: Jarod investigating ice cream: Genius at work (icecream)
In the never-ending quest for perfection, Baron Von Kremen, deep in his laboratory, turns on the electricity. There is a chill and a grinding of gears... and there be sorbet.
Igor, what are these cherries doing in the back of the freezer? I thought we ate them all last year. )
Igor, we will have to be ruthless with these Apricots. )
kerravonsen: Jarod investigating ice cream: Genius at work (icecream)
It was a warm day. There was cream, and there was freezing. This one is very fattening!

Maple syrup is Maple Trees' antifreeze )
kerravonsen: Jarod investigating ice cream: Genius at work (icecream)
This stuff is really rich and fatty. Just warning you.
Creeeeeeeam )

Regarding the mango sorbet, I took the second half to the family lunch today, and it went down very well. It was still scoopable, which surprised and pleased me. Definitely one to try again.

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