Ice Cream
-
glen Yeah, between the condensed milk, the corn syrup, and 2 tablespoons of sugar, it makes my teeth hurt just thinking about it. I am most certainly halving that sugar the next time we make it and see how that goes. I wouldn’t be surprised if we end up cutting the sugar back even more (or just cutting it out altogether).
-
glen Yeah, between the condensed milk, the corn syrup, and 2 tablespoons of sugar, it makes my teeth hurt just thinking about it. I am most certainly halving that sugar the next time we make it and see how that goes. I wouldn’t be surprised if we end up cutting the sugar back even more (or just cutting it out altogether).
TexLaw I made a test batch the other day using Monk Fruit Sweetener instead of sugar and it turned out great. The drawback is that it is pretty expensive stuff. I made an “Irish Coffee” ice cream. Standard Coffee Ice Cream recipe with a touch of whiskey! Alcohol is also said to aid in a creamy texture.
Better Living Through BBQ!
-
TexLaw I made a test batch the other day using Monk Fruit Sweetener instead of sugar and it turned out great. The drawback is that it is pretty expensive stuff. I made an “Irish Coffee” ice cream. Standard Coffee Ice Cream recipe with a touch of whiskey! Alcohol is also said to aid in a creamy texture.
I made an “Irish Coffee” ice cream. Standard Coffee Ice Cream recipe with a touch of whiskey!
That sounds terrific. I love coffee ice cream, and that touch of whiskey could be a lot of fun.
It reminds me of a Chimney Sweep. That a dessert where you take top vanilla ice cream with Scotch (preferably a smoky Islay one) and a healthy sprinkle of ground espresso or instant espresso (preferably the former). I love those things.
-
It will sound crazy but the smoked ice cream we did was actually really good! We both cold smoked it and put in some hickory smoke powder. I think I liked the smoke powder version a little better but honestly, both were delicious! Video here for anyone interested https://meatgistics.waltonsinc.com/topic/496/ice-cream-will-it-bbq
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
-
It will sound crazy but the smoked ice cream we did was actually really good! We both cold smoked it and put in some hickory smoke powder. I think I liked the smoke powder version a little better but honestly, both were delicious! Video here for anyone interested https://meatgistics.waltonsinc.com/topic/496/ice-cream-will-it-bbq
Jonathon That is beautifully wacky. I love the idea of adding the smoke powder for consistency and final quality. Ice cream just isn’t the same if you try to refreeze it after even just a little bit. That powder can be mixed in at the very beginning.
My mind is going a little crazy, now. Fun!
-
Here’s another
4 cups milk
4cups heavy cream ( 2 cans Eagle brand condensed milk)
2 tbs vanilla extract
1/2 tsp salt
1 vanilla bean (optional) -
Tex_77 I just received this book last night. Looking forward to diving right into a new hobby!
Joe Hell Nice! I have a few old ice cream cookbooks I’ve found, but nothing that looks that serious.
-
Joe Hell My god, do you need another hobby?! There is video games and movies and bars joe, bars where they have tasty tasty alcohols!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
-
Jonathon Are you a gamer?
-
Joe Hell My god, do you need another hobby?! There is video games and movies and bars joe, bars where they have tasty tasty alcohols!
-
Jonathon I haven’t been to a bar or restaurant in months and I don’t miss it a bit! I do miss phase 1 however. So quiet and relaxing.
-
Chef I agree! Also…I can afford much higher end spirits when imbibing at home. Weller Antique for example goes for $30 for a 750ml bottle (when I’m lucky enough to find it) vs. $14 per shot at the bar. The $50 Antique is $18.
I picked up another Ice Cream book today. This one is called ‘Salt & Straw’ which is a popular chain of shops in the Portland, OR. area. There are some basic recipes and truly bizarre. The “Grandma Dracula’s Blood Pudding” ice cream calls for pigs blood. Um, no.
Better Living Through BBQ!
-
Chef I agree! Also…I can afford much higher end spirits when imbibing at home. Weller Antique for example goes for $30 for a 750ml bottle (when I’m lucky enough to find it) vs. $14 per shot at the bar. The $50 Antique is $18.
I picked up another Ice Cream book today. This one is called ‘Salt & Straw’ which is a popular chain of shops in the Portland, OR. area. There are some basic recipes and truly bizarre. The “Grandma Dracula’s Blood Pudding” ice cream calls for pigs blood. Um, no.
Joe Hell I agree, I would have to say no to ice cream that calls for pigs blood. I fact, I think that anyone who would come up with a recipe like that needs a lot of examination i.e. mental health evaluation. LOL
Would take Weller any day over blood.
-
Joe Hell I agree, I would have to say no to ice cream that calls for pigs blood. I fact, I think that anyone who would come up with a recipe like that needs a lot of examination i.e. mental health evaluation. LOL
Would take Weller any day over blood.
-
Joe Hell I’m just going to have to pass on this one…
-
Joe Hell I like a variety of blood sausages, even a soup made with blood, blood pudding I might even try, but blood in my ice cream just not even curious.
-
Joe Hell I would be all over that.
-
Joe Hell Chef The blood sausage we made a year ago or so was actually really good. We’ve been saving the skin from every butt/shoulder we have had to stock some up and then we are going to start doing some stuff with it. Figured the two things we are gonna go after first are pork rinds (easy) and a gelatin for head cheese like products
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
-
Joe Hell Chef The blood sausage we made a year ago or so was actually really good. We’ve been saving the skin from every butt/shoulder we have had to stock some up and then we are going to start doing some stuff with it. Figured the two things we are gonna go after first are pork rinds (easy) and a gelatin for head cheese like products
Jonathon I remember as a child my grandmother’s family making hog head cheese. It was the whole head, feet, and any other trimmings in a big tub along with onion, red bell peppers, garlic, bay leaf, thyme, salt and pepper and cooked down until all the components were tender, including the eyes. If I am remembering correctly, it didn’t smell all that good to me. That was considered a delicacy for them. Ate it on crackers and bread.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
