Get yourself a compression ice cream maker
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@CO3 Thanks. That makes a difference, though without you saying so I would not have preferred using one ice cream maker I have over the other. The one I now prefer is a Japanese small ice cream maker running on lithium batteries that operate inside a freezer. It makes small batches only though, but being inside the freezer means it is able to maintain the cold as much as a compression ice cream maker.
Truth be told, I have only been able to make ice cream once and it's with the larger traditional non compression ice cream maker. Part of my collection of museum pieces of stuff I buy for a life I never actually live lol.
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@yerrag That sounds like a really cool device. Never come across it in my long search for a machine that could provide me with daily ice cream.
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Nice. What's your recipe for the ice cream @CO3 ?
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I’ve been having chocolate malts for dinner a couple times a week! Made at local ice cream spot with all local farm eggs and dairy. I always crave a little something salty after I devour it. Any salty suggestions anyone?
Usually just have corn tortilla chips cooked in coconut oil that have some nice salt. -
@BabyDuck I make gelato, so just about 600ml of milk, 200 mlof cream (gonna try without soon, traditionally gelato doesn't contain cream), 4 egg yolks, sugar. Combine on stove, cool down in freezer for 1h (not always necessary), throw in ice cream maker.
made lemon/blueberry last night
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I bought this twenty years ago for $30. Harrdly used.
Panasonic BH-941P Ice Cream Maker https://a.co/d/40AJnTZ
Glad I can use rechargeable lithium batteries. That it makes better ice cream should spur me to use it.
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485g cream
242g milk
149g sugar
4g salt
40g milk powder (optional)
120g egg yolkI like it with vanilla, works great with a honeycomb/caramel ice cream aswell.
If you use the base for chocolate etc might wanna use 2g salt instead. 4g really is great though.
Don't let it get above 85 degrees C and keep it around that heat for a minute or two before letting it cool for atleast 12h.
I've also noticed that you can just mix everything at once and heat it to 85, no need to do the "pour over" on the eggs before pouring it back.
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@voldtzeig said in Get yourself a compression ice cream maker:
485g cream
242g milk
149g sugar
4g salt
40g milk powder (optional)
120g egg yolkI like it with vanilla, works great with a honeycomb/caramel ice cream aswell.
If you use the base for chocolate etc might wanna use 2g salt instead. 4g really is great though.
Don't let it get above 85 degrees C and keep it around that heat for a minute or two before letting it cool for atleast 12h.
I've also noticed that you can just mix everything at once and heat it to 85, no need to do the "pour over" on the eggs before pouring it back.
Too much fat, I prefer gelato.
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That goes with me too. I'm use to the cheaper less creamy ice cream I grew up on. I felt very creamy ice cream too smooth and offer no crunch or resistance, and it fills me up too quickly. Gelato has a nice blend, and there is a nice regional (or maybe just local to the city) brand called Graeter's when I lived in Cincinnati. That is the best, but that was 20 years ago.
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@yerrag Graeter's black raspberry chip is the truth
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@onliest I miss that so much now that you mentioned it!
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@yerrag idk where you are now but they sell in a bunch of grocery stores I believe
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@onliest I haven't been back to the US for a while but I'm glad they also ship according to their website. They make in small batches and seem to have no desire to expand. They still make their ice cream in 2 gallon pots, and the way they make it still makes it done with little air introduced in.
The trick to making money with ice cream is to expand the volume with air such that a gallon would look like a lot but be very light, so a local ice maker tells me.
One sure-fire way to enjoy ice cream more is to pour port wine chocolate over it. There's a port wine maker in Napa that makes such chocolate. I have forgotten it's name
Temporal thinking is the faculty that’s
engaged by an enriched environment, but it’s
wrong to call it “thinking,” because it’s simply
the way organisms exist... - Ray Peat Nov 2017 Newsletter -
@CO3
Do you mind sharing the recipe used for the pancakes? -
@yerrag thanks for the suggestion. I love french vanilla with some maple syrup drizzled on top
