Recipe call!

[ginny_t]

So yeah, got the ice cream maker. Need recipes. Sure, there's tonnes & tonnes on the internet, and I'll be printing off Alton Brown's... but if you have a tried & true ice cream/sorbet/frozen yogurt recipe that you'd care to share, this is the place!

So, la la la, sitting on the porch last night (cool outside, stifling hot inside), got the laptop & the earphones, watching some CSI, and Jez points something out. Pulled out an earphone and looked. Skunk! Fluffy fat waddly adorable skunk, about 3' away! So neat! So very dangerous a situation. No harm done, though - yay!

Comments

[jez-e-bel.livejournal.com]

you got one for raspberry sorbet (http://davespicks.com/recipes/raspsorbet.html - too lazy to look up the code to make it a pretty link), right?

[ginny-t.livejournal.com]

Of *course* I have a raspberry sorbet recipe. I didn't have a way of making it, but I had the recipe. :-D

[lemur-catta.livejournal.com]

mmm...clove sorbet...violet sorbet. fig and metaxa frozen yogurt.
I think with ice cream the idea is to find the best recipe for basic French Vanilla and just start chucking good things in. I'm not quite sure how sorbets work..something has to be right about the suqariness or you get goo that wont freeze but once you work out the water and sugar thing its like making tea and freezing and slushing it...mmm tea sorbet.
Now I want one of those machines too...no I don't bad lemur, go do push-ups *sulk*

[ginny-t.livejournal.com]

I've already found a basil ice cream that can be modified for any herb. And a honey lavendar ice cream that's not printing! (*scowl*) Yeah, with sorbets, there is a balance of sugar so that the crystals are the right size and it will freeze properly. But I have the technology!

(And you will be invited the ice cream party, whenever it happens...)

[lemur-catta.livejournal.com]

I can't imagine a recipe would involve something more complicated than Make basic rich custardy ice cream, Make strong lavendar tea with honey, put some in, Chuck in some fresh lavendar and lavendar flowers , let the machine do its thing then eat the stuff.

Are there some special secret steps involved? It can't be like pastry making where precise amounts matter can it? Just find a good basic recipe and play mad scientist!

[ginny-t.livejournal.com]

That is basically it, yes. There are slight variations in the recipes, so I get to play and decide which one I like best - yay!

Aye-Aye scream for ice cream

[lemur-catta.livejournal.com]

Courtesy of Duke University Primate Centre:

http://primatecenter.duke.edu/animals/ayeaye/

[chazriel.livejournal.com]

I think skunks are given a worse name than they afford. They really are cute.

[scruloose.livejournal.com]

I agree. I'm pretty sure they're generally not all that high-strung, so you have to be really threatening the critter before it'll spray you. (And if I recall rightly, they do a "lookit me lifting my tail, are you sure you want to get in my space?" warning thing first, too.

Of course, this isn't based on first-hand experience, so don't blame me if it turns out to be bad advice. ;-)

[ginny-t.livejournal.com]

Nice disclaimer! And I think you're right, but I'm not gonna test it out meself...

[chazriel.livejournal.com]

okay, if they don't warn me I'll think: "that scruloose person steered me wrong!"

[kawaiiayu.livejournal.com]

Alton Brown rocks my socks. I love Good Eats ^.^

[kats-kradle.livejournal.com]

Okay, got parents sour-cream ice-cream recipe but there's a hich.

...

I had to promise not to give it out. Apparently despite the fact that they don't have a restraunt right now my dad's still 'dabbling in the business' and the ice-cream is a restraunt secret (which quite frankly I'm amazed I got as his reaction to the other 'restraunt secrets' was a little more possesive). So I can make it for people but not tell them how it's made.

...

Maybe I can make the base and then give it to you and have you take it from there. ~_~

[ginny-t.livejournal.com]

Actually, I'm really not good at reverse-engineering recipes. However, if you were to entrust it to me, I would not tell a soul. Promise. It's up to them, though, 'cause I know people are protective of their recipes...

[kats-kradle.livejournal.com]

Heh, I meant more along the lines of giving you the base and instructions and you being able to make yourself a batch in your ice-cream maker, this because asking my parents resulted in a phone lecture. @_@

[ginny-t.livejournal.com]

Oh. Ooops. The heat has melted my brain. That sounds ducky. ^_^

[okoshun.livejournal.com]

My neighbour makes the most awesome coconut sorbet. It's awesome. She's currently in Japan/Korea, so it'll have to wait until she gets back. :)

[hysteriachan.livejournal.com]

*cries* I wanna go to an ice cream party. ;_;

[ginny-t.livejournal.com]

*hugs* Silly sweetie! The ice cream party will be during your visit!

[umadoshi.livejournal.com]

*is comforted*

*hugs!* ^^

Coconut Lime Habanero Ice Cream!

[lemur-catta.livejournal.com]

From frobzwiththingz


coconut lime habanero ice cream

Ingredients:

3 Habanero or Scotch Bonnet peppers
1 cup milk
1 pint heavy cream
1 pint light cream
1 can (about 15 ounces) coconut cream.
[not coconut milk. you want Coco Lopez, or the like, same as you
would use for Pina Coladas]
1/2 cup sugar
1/2 cup lime juice (about 3-4 fresh squeezed limes)

Step 1: Habanero Extract

Slice open the habaneros/scotch bonnets; remove seeds. Chop into small
fragments. Pour 1 cup milk into a small saucepan. Add the chopped peppers.
Simmer over a low flame (dont boil) for 10-15 minutes, stirring occasionally.
Strain into a container for later use.

Note: it is highly recommended to wear gloves while chopping the peppers.

Step 2: Base

Mix together the heavy cream, light cream, coconut cream, and sugar. If
the coconut cream is congealed, pour it into a bowl and microwave/heat it until
it is completely liquid, then mix it in last.

Step 3:

Slowly add the lime juice, mixing constantly. At some point, the mixture
will start to thicken. Stop. Taste the mixture to test out the Lime/Coconut
balance. Add more lime juice in small increments until you have the balance
where you like, but keep in mind that if you add too much, the mixture will
curdle and you will have to start over. You will not need the entire 1/2 cup
of juice, unless your limes are wimpy.

Step 4:

Do the same for the pepper extract. Start with about a quarter cup, mix
well, sample the result for spiciness. Add more extract until you get the
heat/cool balance to your liking. The optimal point is where the coolness
of the lime/coconut hits first, then fades out as the spicy component comes
out. Habaneros/Scotch Bonnets vary widely in strength, so the amount of
extract you add will vary each time.

Step 5:

Pour into your ice cream maker and freeze it. Makes about 1.5 quarts.

Re: Coconut Lime Habanero Ice Cream!

[ginny-t.livejournal.com]

Wow. That looks goooooood! Thanks!