Ice Cream
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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
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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!
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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.
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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!
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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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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