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Autumn Ice
Mar. 31st, 2012 07:16 pmAs the hot day turns cold and grey, the Experimenter has been making iced confections again.
( Igor, chop those strawberries! )
( Igor, chop those strawberries! )
In the mad scientist's lair, the sound of ice-cream making can be heard.
( Igor! You left the peaches out too long! )
( Nonsense, Igor, there's no such thing as too sour! )
( Igor! You left the peaches out too long! )
( Nonsense, Igor, there's no such thing as too sour! )
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? )
( If they're called Kurds, where are the Wheys? )
Christmas Pudding Icecream Recipe
Dec. 20th, 2011 12:01 amI've finally got around to posting my Christmas Pudding Ice Cream recipe on my website: http://www.katspace.org/gusto/recipes/C
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.
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.
There Is No Dairy Here
Dec. 7th, 2010 12:51 amIn 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. )
( 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. )
My Indulgent Evening Eating
Oct. 9th, 2010 10:29 pmHome Made Strawberry Sauce
Ingredients:
* 1 punnet of Strawberries (bordering on the overripe)
* 1 T pure maple syrup
* 2 T sweetener of your choice (I used "Just Like Sugar" because of its citrus undertone)
* 1/2 t Guar Gum
Method:
1. Chop up the strawberries, cutting out the bad bits.
2. Puree the strawberries (I used my stick blender)
3. Add remaining ingredients and blend until smooth and slightly thickened.
To serve:
Pour over chocolate and vanilla ice cream.
It was delicious.
Ingredients:
* 1 punnet of Strawberries (bordering on the overripe)
* 1 T pure maple syrup
* 2 T sweetener of your choice (I used "Just Like Sugar" because of its citrus undertone)
* 1/2 t Guar Gum
Method:
1. Chop up the strawberries, cutting out the bad bits.
2. Puree the strawberries (I used my stick blender)
3. Add remaining ingredients and blend until smooth and slightly thickened.
To serve:
Pour over chocolate and vanilla ice cream.
It was delicious.
Ice-hot, Doctor!
Feb. 9th, 2009 10:19 pmMore ice cream! Tonight, I thought I'd see what I could do with whipped milk on its own, without pureed fruit.
( the answer to life, the universe, and everything )
Okay, so how do my low-fat ice-creams compare in the calorie and fat department?
This is only a very rough comparison, comparing the major ingredients, that is, ricotta cheese, low-fat evaporated milk, and skim milk powder.
( Igor, the tables! No, the data tables, not the wooden tables! )
So, it looks like I won't be bothering with Ricotta ice cream any more. That's a kind of a relief, actually, because (a) only Pantalica Ricotta tasted any good (b) the whipped milk method seems to be more reliable (c) skim milk powder and evaporated milk last a LOT longer, and don't need to be refrigerated.
( the answer to life, the universe, and everything )
Okay, so how do my low-fat ice-creams compare in the calorie and fat department?
This is only a very rough comparison, comparing the major ingredients, that is, ricotta cheese, low-fat evaporated milk, and skim milk powder.
( Igor, the tables! No, the data tables, not the wooden tables! )
So, it looks like I won't be bothering with Ricotta ice cream any more. That's a kind of a relief, actually, because (a) only Pantalica Ricotta tasted any good (b) the whipped milk method seems to be more reliable (c) skim milk powder and evaporated milk last a LOT longer, and don't need to be refrigerated.
What Put the Ape in Apricot?
Jan. 28th, 2009 03:55 pmA very hot day is a good day to make ice cream.
( No, Igor, I do not want a whip, pass me the electric egg beater )
( No, Igor, I do not want a whip, pass me the electric egg beater )
Refresh the mouth, but not the body
Jan. 20th, 2009 08:04 amWoke up this morning and found that there was no water coming out of the taps.
But I had chilled a sorbet mix overnight, so I made sorbet.
( The peasants are crying for water! Let them eat sorbet! )
But I had chilled a sorbet mix overnight, so I made sorbet.
( The peasants are crying for water! Let them eat sorbet! )
She's Apples!
Jan. 4th, 2009 11:07 pmLast Thursday I made stewed apples for ice-cream purposes (and to use them up); which was just in time to feed to my house-guests as they arrived that evening.
Today I had a second insight regarding gelatine...
( But I read it in a book, Professor Snape! )
Today I had a second insight regarding gelatine...
( But I read it in a book, Professor Snape! )
Educating Ricotta
Dec. 22nd, 2008 09:26 pmA hot day is a good day to experiment with ice cream. And there was some ricotta in the fridge for that purpose, so...
( No, Igor, you cannot eat all of it )
( No, Igor, you cannot eat all of it )
Let It Rain, I have Ice Cream
Dec. 13th, 2008 07:58 pmI found this recipe for Christmas Pudding Ice Cream and wanted to see what I could do with it.
( That isn't cream, Igor! )
( That isn't cream, Igor! )
More adventures in ice cream
Dec. 7th, 2008 01:18 pmColesonline, with whom I do much of my supermarket shopping, sometimes tosses free samples of stuff in with the regular groceries. This time they put in two tubs of Ricotta cheese (two different styles). So I made ice cream with them.
( Igor, what did you do with those samples? )
( Igor, what did you do with those samples? )
I Invented A Soup!
Nov. 22nd, 2008 09:38 pmYesterday I bought The Ultimate Student Vegetarian Cookbook, not so much to follow the recipes slavishly (since I expected many of them would have ingredients I wouldn't be allowed to eat) but more to get ideas. And I got a soup idea!
( recipe )
It was delicious. I had no idea that those ingredients would work so well together. I have some left over for tomorrow.
I also bought "Molecular Gastronomy" yesterday, and have been reading it. Very interesting stuff.
Also, family came over and we played games all afternoon. That was fun.
( recipe )
It was delicious. I had no idea that those ingredients would work so well together. I have some left over for tomorrow.
I also bought "Molecular Gastronomy" yesterday, and have been reading it. Very interesting stuff.
Also, family came over and we played games all afternoon. That was fun.
Electrickery Ice
Nov. 19th, 2008 10:06 pmFlavours and textures of ice cream and sorbet; the experiments continue...
( Achtung! Ve haf vays of makingk you eat ice cream! )
( Achtung! Ve haf vays of makingk you eat ice cream! )
Food Science Strikes Back
Nov. 12th, 2008 09:41 pmOne of the things I had intended to do today that I did manage to do was multiple ice-cream experiments, using at least one of my new ingredients, bwa-ha-ha!
( and I present to you, my fellow Doom-Lords, the most valuable substance in the universe - unobtanium! )
( and I present to you, my fellow Doom-Lords, the most valuable substance in the universe - unobtanium! )
Xperiments in Ice-Milk
Nov. 4th, 2008 06:24 pmI've been googling various ice cream recipes, and I thought I'd try out a few low-fat but dairy ones.
( the titration report, Sarah-Jane! )
( the titration report, Sarah-Jane! )
Ice-hot, Doctor!
Oct. 29th, 2008 08:36 pmMore experiments in sorbet-making...
( reverse the polarity of the neutron flow )
( reverse the polarity of the neutron flow )
Cold and Ice
Oct. 21st, 2008 07:31 pmReally rather odd weather today; it was quite cold this morning, but then the sun came out and the sky was beautiful with puffy and streaky clouds in it, but the wind was still rather chilly, and now it's downright cold again. Which perhaps means I was rather foolish to do another sorbet experiment, since it made my teeth ache with cold, but there it is, I did it.
( and behind door number three is... )
( and behind door number three is... )
The Fruit of our Labours
Oct. 19th, 2008 06:54 pmThe pursuit of the non-fat sugar-free sorbet continues...
( so let's try adding some actual fruit... )
( so let's try adding some actual fruit... )
