Ice Cream
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Jonathon Are you a gamer?
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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!
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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.
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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!
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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.
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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.
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Joe Hell I’m just going to have to pass on this one…
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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.
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Joe Hell I would be all over that.
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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
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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.
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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.
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Tex_77 good morning. This is the recipe I have been using for years. I like mine with a little vanilla bean in it, wife and kids like things like peaches or strawberries.
• 2 cups heavy cream
• 1 cup whole milk
• ⅔ cup sugar
• ⅛ teaspoon fine sea salt
• 6 large egg yolks
• Flavorings or fruit as desired
• In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. ChurnChef Thanks for making life much more enjoyable through ice cream. Besides smoking and making sausages, making ice cream is a fantastic pastime to fill in the time you’re doing your sausage thing. Then, everyone is happy. Keep it up.
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Joe Hell Jonathon Chef Austin I was looking for a recipe to use up my over abundance of green chile’s and found a recipie for Corn and Hatch Green Chile Ice Cream. This is probably a good for the recipe for disaster contest as well.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Joe Hell Jonathon Chef Austin I was looking for a recipe to use up my over abundance of green chile’s and found a recipie for Corn and Hatch Green Chile Ice Cream. This is probably a good for the recipe for disaster contest as well.
Tex_77 That actually looks pretty good. I think it is worth a try.
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Joe Hell Jonathon Chef Austin I was looking for a recipe to use up my over abundance of green chile’s and found a recipie for Corn and Hatch Green Chile Ice Cream. This is probably a good for the recipe for disaster contest as well.
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Tex_77 good morning. This is the recipe I have been using for years. I like mine with a little vanilla bean in it, wife and kids like things like peaches or strawberries.
• 2 cups heavy cream
• 1 cup whole milk
• ⅔ cup sugar
• ⅛ teaspoon fine sea salt
• 6 large egg yolks
• Flavorings or fruit as desired
• In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. ChurnChef Nothing like ice cold homemade ice cream, especially vanilla & strawberry, on a hot day in July in the hot Texas sun. Of course there are some other good flavors too!
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Chef Nothing like ice cold homemade ice cream, especially vanilla & strawberry, on a hot day in July in the hot Texas sun. Of course there are some other good flavors too!
calldoctoday I agree the only favor I have not been able to duplicate is Blue Bell’s chocolate decadence. They only make it about once every 5 years. My favorite!
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calldoctoday I agree the only favor I have not been able to duplicate is Blue Bell’s chocolate decadence. They only make it about once every 5 years. My favorite!
Chef Oohh, that is a good one & of course, nothing like Blue Bell, other than remembering when it was $1.00 a gallon & we thought it was a little high, but good. Other than that, I would just about give my left arm for one of those hand cranked churns like when we were kids & everyone begged a chance at the churn. No electronic games for us. I found one at an antique store one time in horrible condition & they wanted a left arm for it, so I did not bite. Back then the motorized one like what we have today would have been considered a luxury, but the hand crank model was built much better.
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