- This topic has 11 replies, 6 voices, and was last updated 10 years, 2 months ago by
.
-
Posts
-
Just wondering how you build your ice cream? My current recipe consists of…
3 cups Raw Milk (nice and creamy)
2/4cup Raw Sugar
6 Egg Yolks
1Tbspn Great Lakes Gelatine
1 Vanilla Bean Pod
Coupla pinches salt(from Metabolic Blueprint Cookbook @ http://www.eastwesthealing.com)
Does anyone have any variations on the ol’ vanilla scream?
I’ve tried making icecream,but it turned into this big frozen icecube.(didn’t use eggyolks though)
Does the gelatin attribute to a fluffy creamlike texture(don’t tolerate cream well) or what is it in the recipe for? Can you substitute the raw milk for any other type of milk?
Do you basically have to stir in everything and heat a little to dissolve the sugar,and then transfer to icecreammaker?How much icecream does this make….1liter?
? 1 tsp. great lakes unflavored gelatin
? 2 T water
? 1 cup whole milk
? 3/4 cup organic cane sugar
? 1 vanilla bean, split in half lengthwise
? 2 cups heavy cream
? 6 large egg yolks
? Pinch of salt or Morton’s Pickling Salt
? 1/2 tsp. vanilla extractDirections:
1) In a small bowl, mix together gelatin and water and let it bloom for 10 minutes.
2) Heat milk, sugar, salt and 1 cup of heavy cream in a small pot.
3) Scrape the seeds of the vanilla bean into the warm milk mixture, add the gelatin mixture and the vanilla pod.
4) Cover the pot, remove from the heat and let the vanilla steep for 30 minutes.
5) In a separate medium bowl, whisk the eggs yolks together and slowly pour the milk mixture into the egg yolks while continuing to whisk. Pour back into the pot, scraping all the yolk mixture with a heavy duty spatula.
6) Stir the mixture over medium heat until it thickens and coats the spatula. Pour through a fine strainer into a bowl, add the additional 1 cup heavy cream and vanilla extract and stir over a bowl of ice water to cool
7) Chill in the refrigerator. When ready, churn in an ice cream machine according to manufacturer’s instructions or by hand according to instructions stated above.Dutchie, you could try making ice cream with coconut milk. I know of a lot of people that have made simple homemade coconut ice cream and I’m sure if you google it you’ll find a recipe that sounds good to you. I’ve always wanted to try it but haven’t yet. If I do I’ll post it and let you know how it goes.
Ive made popsicles from coconutmilk once. It was nice,but i dont want all icecreams to taste coconutty or made into a popsicle.
Like,said ive tried making vanilla icecream from goatmilk but turned into this big watery icecube chunk.
I think its bc i cant. Use heavycream/cream which i think gives it its icecream texture. So,now im wondering if i bougth my icecreammaker for nothing?:( can it be done without cream or substituted? Maybe my cheapass icecreammaker doesnt stir quich enough,i.dont know.
I get seriously discouraged by everything always failing. I want to be able to say my own stuff tastes better than regular crap,besides the fact that i cant afford to lose money this way by constantly having to throw stuff out.I’ve made icecream with coconut cream, mango pulp, different kinds of sweeteners (sugar, palm sugar, maple syrup etc) and citric acid (or lemon juice). The addition of the acid seems to ameliorate the coconut try taste, but the mix does tend to be icy rather than creamy. For better consistency, I’ve used frozen bananas, blended, then mixed in the coconut cream. Hard to get away from the either icy or coconut try-flavour conundrum. Hopefully someone out there has some good suggestions.
There are recipes that say to add arrowroot powder, like 1 tbsp, which I think helps to keep the ice cream from turning into an ice block. Coconut milk makes great ice cream.
@Linda thanx,but i dont eat starch atm so no arrowrootpowder.
Do you have some coconutmilk icecream recipes to share that you liked?;)Take the ice cream container out of the freezer and let it set on the counter for about 10 minutes. It will soften up and be more scoopable. That is apparently not a word, but who cares?
@Betsy Yeah,I know that you must take the icecream out of the freezer a while before eating but the problem is with the texture.:)
It’s not scoopable,it more has this frozen watery liquid consistency,thats why I call it a big block of ice, and not the thickness/consistency of icecream.Here is one recipe using coconut milk for mocha ice cream
1 can coconut milk
1/4 cup cream
3 tbs honey or maple syrup
4 tsp instant coffee
1 1/2 tsp vanilla extract
1 tsp instant coffee for sprinklingIn blender combine all ingredients till well mixed and coffee crystals have dissolved. Pour into ice cream maker. When done scoop into bowl and sprinkle with coffee crystals.
- You must be logged in to reply to this topic.