Just made some peppermint chocolate chip ice cream its in the freezer,the boys will like that ice cream doesnt last in this house hold.:(Attachment 36554
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Just made some peppermint chocolate chip ice cream its in the freezer,the boys will like that ice cream doesnt last in this house hold.:(Attachment 36554
Yum!! I had some homemade Baileys ice-cream not long ago. Scrummy!!
Licked the screen, nope the peppermint needs More peppermint
Awesome work @mrs dundeeQuote:
Originally Posted by mrs dundee
Lucky you've gt boys to help you - if @Dundee himself ate that it'd double his body weight ....
Kiwi and Kapiti, you live in the best place in NZ!
@mrs dundee, you have done it again...that looks fabulous...:nom nom::nom nom:Quote:
Originally Posted by mrs dundee
I've just back from my swim in the front paddock.Quote:
Originally Posted by Maca49
You need a tomo in the middle!:O_O: hope all well, sounds like it's been a bit ruggered. I'll go and have a feed of Kapiti for pud!
nah shes all good here - had a hell mission getting back from the smoke today
whats your recipe? if you don't mind sharing ...... and holy crap 3 and a half hours sitting in traffic this afternoon .... bloody rain
yum oh !!
Could have been sitting there whipping up ice cream:PQuote:
Originally Posted by stumpy
Good work. My cook also makes ice cream, you use one of those machines?
Sent from my workbench
I scream icecream
na don't hv a machine just in a bowl with the electric beaten easy as.Often think whats so ice cream makers are like are they good.Quote:
Originally Posted by smidey
What a thrill that would be sitting in traffic.yeah sure heres the recipe, Best Ice fream Ever. 600 ml cream,1 teaspoon peppermint essence or any essences, 1 can condensed milk.Quote:
Originally Posted by stumpy
Beat the cream with a electric beater mix until it begins to thicken.Add the peppermint essence and beat until a light whipped cream forms,gradually add the condensed milk and keep beating until it thickens and be comes a nice cream,add the chocolate chips then pour in a container and put in freezer until it sets.
You can add any kind of fruit or what ever you want. Enjoy.
they seem to work very well. you keep the bowl in the freezer when not in use. pour the mix into the bowl with the paddle rotating and it basically freezes it as it's mixing and that keeps the consistency of the mix as it doesn't have time to settle. well, that's how i understand it, watching from a distance. :)
Making ice cream used to be part of my training as French patisserie chef.
The reason ice cream has a better texture when frozen "in movement" is because it does not crystallise the same way as when it stand still in the freezer.
On top of my head a good basic recipe is:
1 litre of liquid cream
16 egg yoke
250 to 300 gr of sugar
Pour cream in a pot and start heating up gently
Meanwhile mix egg yoke with sugar. Beat vigourusly with a whisk till the mix turns a creamy pale yellow.( you can had a little bit of cream if the mix is too thick.
Once the cream start to boil take out of the heat source, pour slowly onto the egg/sugar mix and mix well. Once all the cream is mixed up, put back in the pot and on very slowly heat again.
Make sure you constantly stir the mix. At around 80 degrees of temperature the mix will thicken up. You need to take the pot out of the heat source and dip its bottom in cold water.
If you pass the critical point during the heating process you will over cook your eggs and it will look shitty .
From that point you can had the flavour and colouring you want into the mix( pistachio and green for exemple)
If you want to make vanilla ice cream the best is to use a vanilla pod that you split in two, scrapping out the inside and putting into the heating cream from the beginning( put both the inside scrap and the pod of the vanilla)
Then you freeze down the mix with an ice cream machine if possible.
Enjoy .
