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    Get yourself a compression ice cream maker

    The Kitchen
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    • yerragY
      yerrag @CO3
      last edited by

      @CO3

      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.

      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

      1 Reply Last reply Reply Quote 0
      • voldtzeigV
        voldtzeig
        last edited by voldtzeig

        485g cream
        242g milk
        149g sugar
        4g salt
        40g milk powder (optional)
        120g egg yolk

        I 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.

        CO3C 1 Reply Last reply Reply Quote 0
        • CO3C
          CO3 @voldtzeig
          last edited by

          @voldtzeig said in Get yourself a compression ice cream maker:

          485g cream
          242g milk
          149g sugar
          4g salt
          40g milk powder (optional)
          120g egg yolk

          I 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.

          Master Broth Recipe: https://twitter.com/thesquattingman/status/1737526599023526043 / https://recipeats.org/master-broth/

          yerragY 1 Reply Last reply Reply Quote 0
          • yerragY
            yerrag @CO3
            last edited by

            @CO3

            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.

            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

            onliestO 1 Reply Last reply Reply Quote 0
            • onliestO
              onliest @yerrag
              last edited by

              @yerrag Graeter's black raspberry chip is the truth

              yerragY 1 Reply Last reply Reply Quote 0
              • yerragY
                yerrag @onliest
                last edited by

                @onliest I miss that so much now that you mentioned it!

                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

                onliestO 1 Reply Last reply Reply Quote 0
                • onliestO
                  onliest @yerrag
                  last edited by

                  @yerrag idk where you are now but they sell in a bunch of grocery stores I believe

                  yerragY 1 Reply Last reply Reply Quote 0
                  • yerragY
                    yerrag @onliest
                    last edited by

                    @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

                    onliestO 1 Reply Last reply Reply Quote 0
                    • N
                      NokiaDrift @CO3
                      last edited by

                      @CO3
                      Do you mind sharing the recipe used for the pancakes?

                      1 Reply Last reply Reply Quote 0
                      • onliestO
                        onliest @yerrag
                        last edited by

                        @yerrag thanks for the suggestion. I love french vanilla with some maple syrup drizzled on top

                        1 Reply Last reply Reply Quote 0
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