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Post by Pedantic Editor Type on Oct 2, 2014 9:15:07 GMT -5
I have leftover pumpkin puree in the freezer, I think I need to make pumpkin ice cream again this year. Are you actually going to make an ice cream with it, or are you just pulling it out of the freezer and calling it "ice cream"? Eating plain frozen pumpkin puree (with no sugar or anything) doesn't sound all that appealing Last year I made pumpkin ice cream with cream cheese, brown sugar, cinnamon, cloves... it was delicious. Got that in mind again.
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Post by pairesta on May 27, 2015 9:33:45 GMT -5
Reviving this thread.
Made vanilla and chocolate ice creams over the past week. Both turn out very crystalline and set up like a rock in the freezer. What am I doing wrong? Right now I'm making it with 3 cups whole milk, 1 cup heavy cream, 1 cup sugar, plus flavorings.
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Post by Pedantic Editor Type on May 27, 2015 9:52:57 GMT -5
Pairesta, you probably need either eggs or cornstarch to thicken it into a custardy mixture first, then chill, THEN churn/freeze, it helps smooth the texture a lot.
I also suggest condensed or evaporated milk for part of your liquid, I think it helps with the texture too.
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Post by pairesta on May 27, 2015 9:59:06 GMT -5
Pairesta, you probably need either eggs or cornstarch to thicken it into a custardy mixture first, then chill, THEN churn/freeze, it helps smooth the texture a lot. I also suggest condensed or evaporated milk for part of your liquid, I think it helps with the texture too. Thanks! I really really really don't want to go the custard route if possible (just another pot to clean and too much room for error on my part) so I'll try the cornstarch. Does evaporated milk work? I can see condensed but evaporated in my experience is the texture of regular milk, no?
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Post by Pedantic Editor Type on May 27, 2015 10:11:36 GMT -5
Pairesta, you probably need either eggs or cornstarch to thicken it into a custardy mixture first, then chill, THEN churn/freeze, it helps smooth the texture a lot. I also suggest condensed or evaporated milk for part of your liquid, I think it helps with the texture too. Thanks! I really really really don't want to go the custard route if possible (just another pot to clean and too much room for error on my part) so I'll try the cornstarch. Does evaporated milk work? I can see condensed but evaporated in my experience is the texture of regular milk, no? Evaporated to me has a thicker silkier texture but I haven't done a side by side comparison so maybe I'm delusional. I saw it suggested somewhere and have been a devotee since. I've had a lot of luck with cornstarch, maybe need one extra measuring cup but no extra pots
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LazBro
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Post by LazBro on May 27, 2015 10:14:29 GMT -5
Definitely get the mixture as cold as possible before you churn. If you're using a recipe then I'll hope that recipe knows what it's doing, but my sideline quarterbacking would be that there's just not enough fat in the recipe. It's ice cream, not ice milk.
Obviously PET is the resident expert, so I'd go with her advice first.
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Gumbercules
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Post by Gumbercules on May 27, 2015 10:15:07 GMT -5
Thanks for restarting this.
In regards to your issues, I'm only familiar with the custard versions, so I can't really be of any help. If you're still having issues, I'd suggest using corn syrup (I know. eww) instead of sugar, which gives a softer mouthfeel.
My friends and I are in discussion over an ice cream party and have been spit-balling ideas. Momofuku sells cereal milk (just milk steeped with cereal), and I'm thinking of doing a fruity pebbles ice cream. Aside from that, I want to make a popcorn ice cream (soak the popcorn in the custard overnight), and a gimlet sorbet. The ice cream machine I had broke 2 years ago, so I haven't made any in a while, but I'll be getting a new, higher quality one very soon. Awesomeness to ensue
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Post by pairesta on May 27, 2015 10:23:43 GMT -5
Thanks! I really really really don't want to go the custard route if possible (just another pot to clean and too much room for error on my part) so I'll try the cornstarch. Does evaporated milk work? I can see condensed but evaporated in my experience is the texture of regular milk, no? Evaporated to me has a thicker silkier texture but I haven't done a side by side comparison so maybe I'm delusional. I saw it suggested somewhere and have been a devotee since. I've had a lot of luck with cornstarch, maybe need one extra measuring cup but no extra pots One more question: is there a proportion for the cornstarch, like x amount per cup? I saw an earlier recipe you posted with it but I'm sucking at doing the math there and scaling up to the proportions I'm working with.
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Post by Pedantic Editor Type on May 27, 2015 10:51:09 GMT -5
Evaporated to me has a thicker silkier texture but I haven't done a side by side comparison so maybe I'm delusional. I saw it suggested somewhere and have been a devotee since. I've had a lot of luck with cornstarch, maybe need one extra measuring cup but no extra pots One more question: is there a proportion for the cornstarch, like x amount per cup? I saw an earlier recipe you posted with it but I'm sucking at doing the math there and scaling up to the proportions I'm working with. 1 Tbsp cornstarch in 1 Tbsp milk for each cup of liquid -- so you'd need 4 and 4. don't worry about exact micro-precision.
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Post by Pedantic Editor Type on Jun 4, 2015 9:21:28 GMT -5
Question for you fine folks.
I have a 10-year-old brother in law. Last year we took him for ice cream at Baskin Robbins and he got a flavor called Movie Theater Popcorn, which I tried a bite of, and it was a little weird but mostly very good. It was a sweet creamy base with salted caramel and crunchy buttery chunks that were allegedly popcorn but were actually rice crispie bits, I think.
Since then he has asked me to recreate it (he knows I like to cook and make ice cream) and I think I'd like to try. My dilemma is whether to go with a more faithful recreation of the actual flavor, or an actual buttered popcorn ice cream.
If I went more for the baskin robbins flavor, I'd probably do a standard base, make little rice krispie bits with some sugar and lots of butter, and stir in salted caramel. Or I could use the same but add popped microwave popcorn in place of the krispie bits. Thoughts?
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Post by pairesta on Jun 4, 2015 9:30:24 GMT -5
Question for you fine folks. I have a 10-year-old brother in law. Last year we took him for ice cream at Baskin Robbins and he got a flavor called Movie Theater Popcorn, which I tried a bite of, and it was a little weird but mostly very good. It was a sweet creamy base with salted caramel and crunchy buttery chunks that were allegedly popcorn but were actually rice crispie bits, I think. Since then he has asked me to recreate it (he knows I like to cook and make ice cream) and I think I'd like to try. My dilemma is whether to go with a more faithful recreation of the actual flavor, or an actual buttered popcorn ice cream. If I went more for the baskin robbins flavor, I'd probably do a standard base, make little rice krispie bits with some sugar and lots of butter, and stir in salted caramel. Or I could use the same but add popped microwave popcorn in place of the krispie bits. Thoughts? I'd go with standard stovetop or more traditional popcorn (I don't like microwave popcorn personally), pop it, then soak it in the base overnight and strain it out to get the flavor in there. Then yeah, maybe go with rice crispies and caramel. If you do popcorn, maybe like caramel kettle corn as a topping, but not in the ice cream itself.
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Post by Pedantic Editor Type on Jun 4, 2015 10:02:06 GMT -5
Question for you fine folks. I have a 10-year-old brother in law. Last year we took him for ice cream at Baskin Robbins and he got a flavor called Movie Theater Popcorn, which I tried a bite of, and it was a little weird but mostly very good. It was a sweet creamy base with salted caramel and crunchy buttery chunks that were allegedly popcorn but were actually rice crispie bits, I think. Since then he has asked me to recreate it (he knows I like to cook and make ice cream) and I think I'd like to try. My dilemma is whether to go with a more faithful recreation of the actual flavor, or an actual buttered popcorn ice cream. If I went more for the baskin robbins flavor, I'd probably do a standard base, make little rice krispie bits with some sugar and lots of butter, and stir in salted caramel. Or I could use the same but add popped microwave popcorn in place of the krispie bits. Thoughts? I'd go with standard stovetop or more traditional popcorn (I don't like microwave popcorn personally), pop it, then soak it in the base overnight and strain it out to get the flavor in there. Then yeah, maybe go with rice crispies and caramel. If you do popcorn, maybe like caramel kettle corn as a topping, but not in the ice cream itself. Well, there was a pronounced buttery flavor in the original, and I did find a recipe online that recommended microwave ... the soaking it in the base is not a bad idea, though. I do love popcorn, in general.
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Gumbercules
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Post by Gumbercules on Jun 4, 2015 10:28:13 GMT -5
I'd go with standard stovetop or more traditional popcorn (I don't like microwave popcorn personally), pop it, then soak it in the base overnight and strain it out to get the flavor in there. Then yeah, maybe go with rice crispies and caramel. If you do popcorn, maybe like caramel kettle corn as a topping, but not in the ice cream itself. Well, there was a pronounced buttery flavor in the original, and I did find a recipe online that recommended microwave ... the soaking it in the base is not a bad idea, though. I do love popcorn, in general. Like pairesta said...
www.jamesbeard.org/recipes/popcorn-ice-cream
I'll be making it soon. My new ice cream maker just came in, and this is the first flavor I want to try. I might try it as a panna cotta first, since that's easier (no tempering and custard-izing eggs), and ingredients are similar. If you try it out in the next 2 weeks, please let me know how it comes out!
[EDIT] If I do make a panna cotta, I'd call it Panna Cottcorn (And I Don't Care)
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Post by Pedantic Editor Type on Jun 4, 2015 10:34:17 GMT -5
Well, there was a pronounced buttery flavor in the original, and I did find a recipe online that recommended microwave ... the soaking it in the base is not a bad idea, though. I do love popcorn, in general. Like pairesta said...
www.jamesbeard.org/recipes/popcorn-ice-cream
I'll be making it soon. My new ice cream maker just came in, and this is the first flavor I want to try. I might try it as a panna cotta first, since that's easier (no tempering and custard-izing eggs), and ingredients are similar. If you try it out in the next 2 weeks, please let me know how it comes out!
[EDIT] If I do make a panna cotta, I'd call it Panna Cottcorn (And I Don't Care)
Thanks for the link! I like the krispies idea, but soaking popcorn also sounds like a good idea... hmm. Not sure when I'm gonna try it, so if you make yours first, I'd love to hear about it
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dLᵒ
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Post by dLᵒ on Jun 16, 2015 12:12:30 GMT -5
Pedantic Editor Type for that "authentic" flavor you could probably use artificial movie theater popcorn "topping" (the stuff that's an opaque yellow-orange), and if you can't find that in your local grocery try Smart & Final, Costco, or a restaurant supply
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Post by Pedantic Editor Type on Jun 16, 2015 12:16:19 GMT -5
Pedantic Editor Type for that "authentic" flavor you could probably use artificial movie theater popcorn "topping" (the stuff that's an opaque yellow-orange), and if you can't find that in your local grocery try Smart & Final, Costco, or a restaurant supply Hmmm, maybe as an addition to crispy bits, I don't think I want to mix it into the ice cream. Mmm, hydrogenated chemicals!
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Gumbercules
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Post by Gumbercules on Jun 30, 2015 6:10:47 GMT -5
So I made the popcorn ice cream last week, using the recipe on the James Beard website. It came out great! A nice clean popcorn flavor. I like the base ice cream recipe, too, since the numbers are really easy to remember (1 1/2 cups of both heavy cream and half and half, 1 cup sugar, 6 egg yolks). Last night I made a vanilla, thyme, and honey ice cream. I'll be churning it today when I get home.
A few notes. For the popcorn one, I think the vanilla flavor was a little too strong, so I'd probably use half a pod. I also am not sure if it was too thick for my liking, or if I've been having it while it's still too cold. I reduced the thyme ice cream by one egg yolk, and I'll see how the texture varies. I also want to do less sugar, but that could cause ice formation while freezing, so I'll play around with that, or try corn syrup (now that I think about it... corn syrup... popcorn. Why didn't I do that?!)
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Post by Pedantic Editor Type on Jul 10, 2015 8:52:39 GMT -5
I'm finally going to make the movie theater popcorn ice cream this weekend. My plan is to make a vanilla base tonight and let some microwave popcorn soak in it over night, then freeze tomorrow and add crispy buttery rice crispy bits and salted caramel after it's churned.
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Post by Hachiman on Jul 11, 2015 12:45:06 GMT -5
One of the best ice cream flavors I have ever tried was thai ice tea. I don't know why it isn't made by everyone. It is awesome.
Another great ice cream flavor to make at home is cardamom.
And since I live in Japan, here are a few Japanese flavors I like (disclaimer: these aren't everyday flavors but are pretty easy to find in touristy areas): houji-cha, kinako (roasted soybean flour with a similar flavor profile to carob mixed with peanut butter), sakura, and kurogoma (black sesame seeds)
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Post by pairesta on Jul 12, 2015 18:44:42 GMT -5
So I've been doing research into Sicilian Gelato recipes, and lo and behold, three of the four I looked at involved using cornstarch and just whole milk for a more "intense" flavor.
Last night I made a base for granita but forgot to chill it. Even at room temp it couldn't cool enough to set in the ice cream maker and had to turn it off.
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Post by Pedantic Editor Type on Jul 13, 2015 7:24:47 GMT -5
The popcorn flavor in my base was pretty subtle - and kind of overpowered by the crispy bits I made. Which were delicious of their own right, but I should have smushed them up a bit more. (I used rice chex instead of rice krispies). That said, the ice cream is still pretty delicious. With a few minor tweaks, it'll be perfect. edit: also, I want to note that the kid I made it for was sucking up to me big time. Before we went home to try it, husband joked that it could be not-so-good and kid said "When has [PET] ever made anything that wasn't delicious!?" and then later "this is the BEST ice cream EVER".
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Post by Pedantic Editor Type on Jul 15, 2015 10:37:06 GMT -5
The last couple years I've made Amish peanut butter pie for my husband for his birthday.
Now I think it would make an excellent ice cream - most of the pie filling is vanilla pudding, so I can just make that into ice cream, add the peanut butter crumble and mush up pie crust. Yes? No? Hmm.
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Post by 🐍 huss 🐍 on Jul 15, 2015 23:09:23 GMT -5
One of the best ice cream flavors I have ever tried was thai ice tea. I don't know why it isn't made by everyone. It is awesome. Another great ice cream flavor to make at home is cardamom. And since I live in Japan, here are a few Japanese flavors I like (disclaimer: these aren't everyday flavors but are pretty easy to find in touristy areas): houji-cha, kinako (roasted soybean flour with a similar flavor profile to carob mixed with peanut butter), sakura, and kurogoma (black sesame seeds) icecreamireland.com/2007/02/06/cardamom-honey-ice-cream/I've made this a couple times. Wonderful stuff.
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Post by Deleted on Jul 16, 2015 1:29:45 GMT -5
OMG, I love cardamom.
I keep forgetting I have an ice cream maker! My goal is to make Mexican Chocolate Rocky Road. I think I need to practice with a few batches of basic stuff before I start experimenting, though.
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Post by Liz n Dick on Jul 16, 2015 9:29:06 GMT -5
OMG, I love cardamom. I keep forgetting I have an ice cream maker! My goal is to make Mexican Chocolate Rocky Road. I think I need to practice with a few batches of basic stuff before I start experimenting, though. When you prefect that Mexican Chocolate Rocky Road, let me know. I'll help you dispose of it.
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Post by pairesta on Jul 20, 2015 8:04:48 GMT -5
This weekend I made hazelnut gelato, using the cornstarch technique. It's the best gelato I've ever made. No crystalline texture, just creaminess, and an intensity of flavor. Thanks Pedantic Editor Type for hipping me to this.
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Post by Pedantic Editor Type on Jul 20, 2015 8:08:18 GMT -5
This weekend I made hazelnut gelato, using the cornstarch technique. It's the best gelato I've ever made. No crystalline texture, just creaminess, and an intensity of flavor. Thanks Pedantic Editor Type for hipping me to this. Yaaaay hazelnut gelato sounds extremely delicious, too.
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Post by pairesta on Jul 20, 2015 8:22:03 GMT -5
This weekend I made hazelnut gelato, using the cornstarch technique. It's the best gelato I've ever made. No crystalline texture, just creaminess, and an intensity of flavor. Thanks Pedantic Editor Type for hipping me to this. Yaaaay hazelnut gelato sounds extremely delicious, too. Yeah, that's my go-to. Instant memories of Italy trips.
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Post by Pedantic Editor Type on Aug 14, 2015 8:25:37 GMT -5
In years past I've made peanut butter pie for my husband for his birthday; this year he want something different but I decided that, separately, I would try making peanut butter pie ice cream. The pie is a vanilla puddingy base, so I'll make that the ice cream, then add the peanut butter crumbs and either graham cracker crumbs or chunks of pie crust. I think it will be delicious.
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Gumbercules
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Post by Gumbercules on Aug 20, 2015 8:35:02 GMT -5
I didn't feel like getting too fancy last night, so I just made a basic chocolate ice cream, though I added cinnamon and cardamom. I'm hoping it's noticeable, but not overpowering. I've had a cardamom and pistachio ice cream before that was/is amazing. Though that one used the whole pods and probably involved steeping. I didn't feel like infusing anything. Will churn tonight. If you don't hear back from me, assume I'm suffering from brain-freeze, for consuming all of it at once.
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