Home made ice-cream
Discussion
I made riccota and basil a couple of months ago- that was quite refreshing. doesnt use as much sugar (50g per litre) as its slightly more savoury cant remember the recipe exactly but I think it involved 300g ricotta 300ml milk and then a load of basil leaves blended in a sugar syrup solution. I think next time i will try it with a standard (custard based) ice cream as the ricotta acts weirdly to being chilled.
another odd one was parsnip icecream to serve with dark chocolate tart- that is a surprisingly good combo- takes a lot of work though because you have to pass the parsnips through a sieve several times.
another odd one was parsnip icecream to serve with dark chocolate tart- that is a surprisingly good combo- takes a lot of work though because you have to pass the parsnips through a sieve several times.
boobles said:
Somebody local to me sells "breast milk" yes I really did say "breast milk" Ice Cream & makes a living out of it.
They tried banning him from doing it, but lost & he is legally allowed to sell it. Not tried it myself thought.
not sure why we find breat mil so repulsive. They tried banning him from doing it, but lost & he is legally allowed to sell it. Not tried it myself thought.
We are all happy to eat stuff from a Cow, but somehow eating something from our own species is scary.
Makes NO sense.
Here is the stories about it.
http://www.andoveradvertiser.co.uk/news/8900887.Br...
http://www.andoveradvertiser.co.uk/news/8919211.An...
http://www.andoveradvertiser.co.uk/news/8900887.Br...
http://www.andoveradvertiser.co.uk/news/8919211.An...
Sounds ineresting, I like the idea of using spices in icecream.
I went to a food festival in Bath a few years ago and Chris wicks from Bells Diner in Bristol was serving Vindaloo icecream served in a poppadom cone. That was interesting- it kind of worked, not sure i'd be rushing back for it though...
I went to a food festival in Bath a few years ago and Chris wicks from Bells Diner in Bristol was serving Vindaloo icecream served in a poppadom cone. That was interesting- it kind of worked, not sure i'd be rushing back for it though...
Simple one. Puree fruit and replace milk with yoghurt. Mild cultured ones like the yeo valley oneare pretty good. If you want to make it a little richer, add greek yoghurt.
Strawberry and balsamic vinegar is lovely as is pistacio and ground mixed spice (the sweet one not the hot one!). If you've got a bit more time, apple crumble one if also good. Stew apples and grill some crumble mix and when both cool add to the maker. Rather lovely to.
Saffron clotted cream is also wonderful. Again, use yoghurt but just before making, grate FROZEN clotted cream into the mix. The saffron comes from steeping a few finely chopped fronds in half a teaspoon of water. Put in drop by drop when semi frozen to add a lovely marbeling effect.
Strawberry and balsamic vinegar is lovely as is pistacio and ground mixed spice (the sweet one not the hot one!). If you've got a bit more time, apple crumble one if also good. Stew apples and grill some crumble mix and when both cool add to the maker. Rather lovely to.
Saffron clotted cream is also wonderful. Again, use yoghurt but just before making, grate FROZEN clotted cream into the mix. The saffron comes from steeping a few finely chopped fronds in half a teaspoon of water. Put in drop by drop when semi frozen to add a lovely marbeling effect.
drivin_me_nuts said:
Simple one. Puree fruit and replace milk with yoghurt. Mild cultured ones like the yeo valley oneare pretty good. If you want to make it a little richer, add greek yoghurt.
Strawberry and balsamic vinegar is lovely as is pistacio and ground mixed spice (the sweet one not the hot one!). If you've got a bit more time, apple crumble one if also good. Stew apples and grill some crumble mix and when both cool add to the maker. Rather lovely to.
Saffron clotted cream is also wonderful. Again, use yoghurt but just before making, grate FROZEN clotted cream into the mix. The saffron comes from steeping a few finely chopped fronds in half a teaspoon of water. Put in drop by drop when semi frozen to add a lovely marbeling effect.
They all sound lovely. Tonight I'm going to try making Peach Sorbet and something very experimental.Strawberry and balsamic vinegar is lovely as is pistacio and ground mixed spice (the sweet one not the hot one!). If you've got a bit more time, apple crumble one if also good. Stew apples and grill some crumble mix and when both cool add to the maker. Rather lovely to.
Saffron clotted cream is also wonderful. Again, use yoghurt but just before making, grate FROZEN clotted cream into the mix. The saffron comes from steeping a few finely chopped fronds in half a teaspoon of water. Put in drop by drop when semi frozen to add a lovely marbeling effect.
marctwo said:
Tonight I'm going to try making Peach Sorbet and something very experimental.
Peach sorbet 
My experiment was avocado sour cream ice-cream with tomato salsa and nachos. It tastes exactly as you would imagine but is a little sickly. I think it's more of an accompaniment rather than something you might have on it's own. God knows what I'm going to do with 1 litre of it. Maybe I can flog it to Heston Blumenthal
If freezer space is very limited, you can get them with a built in chiller. The stirring pot is removable, so you can either drop it in the freezer, or scoop into a box of your choice.
I need to get the bugger out and have a play again, we bought the Ben and Jerry's book, but haven't got stuck in yet...
I need to get the bugger out and have a play again, we bought the Ben and Jerry's book, but haven't got stuck in yet...
jas xjr said:
Just had a quick google. Comet have an ice cream maker , made by kenwood , for £22
It might be worth reading reviews and doing some research. I borrowed a Philips one a while ago and, despite the good reviews on Amazon, I didn't like it at all. I ended up getting a Cuisinart one which I am really happy with and comes with a 5 year guarantee.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff