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Everything posted by voyager

  1. In the country, so used the beast, Simac Il Galataio.. Bought it 30 years ago for $35 at a jilted lover garage sale. it was brand new then. Followed Dorie Greenspan's Philadelphia style recipe in recent NYT. Usual suspects plus honey, powdered milk, vodka. Fresh peach. This after a hour ripening in freezer. Needs more. Will continue to "check" on it. it. First impression is that it is sweet, albeit only 3T honey. Tastes more of cream than peach. 12 oz peach meat/2 cups cream, cup milk, 3T powdered milk.
  2. Ice cream falls into that category foods I enjoy contemplating more than eating. I love to serve interesting flavors at dinner parties. Small balls of lemon ice cream buried in Eton Mess; anise with gingerbread cake spiked with coffee and chocolate; super dark chocolate sorbet laced with chocolate elixir. it's an easy and well accepted ending.
  3. ''Tis certainly the season. 90F at 10am heading to 106 if forecast is correct. Elephant and Castle Cold Pink Cucumber soup, aka borscht. IT IS actually Schiaperelli pink, if anyone is old enough to remember that, or Paris' current hot pink.
  4. Just to prove that there is at least one open mind on MFF, I bought dry milk en route to the country, have both honey and corn syrup on hand and certainly a choice of alcohol. Will churn as soon as several peaches are ready. 106+ temp forecast for today and next 5 days. Ice cream will be welcome. IMHO, what matters is not whose standards you meet as long as you meet your own.
  5. Totally understand. Different strokes. However, even vetted consistency often translates as "known mediocrity". But your sorbet sounds astounding.
  6. "Mother birds do it; mama cats do it; we'd probably find out maternal bats do it..." Sorry. Call it a.earworm.
  7. No. We've been happy with untreated raw peaches or strawberries. Well pureed. No big chunks which will indeed freeze like rocks. eta...there are so many judgments and definitions involved with cooking, certainly with ice cream. There is much mention of "creaminess". We don't appreciate or try to duplicate the kind of creaminess found in many commercial and scoop shop ice creams that make you want a glass of water chaser to clear the palate after downing a serving.
  8. I've done it both ways. I prefer raw taste. Will decide at last moment but lean toward raw.
  9. There's a lot of good stuff on ice cream beginning on page 7 of this thread. Would we be better served were it moved to the "Ice Cream" thread under "Baking and Desserts"?
  10. Okay. I get it. I see the differences in approach and goals. We are not making ice cream for storage but for consumption within a few hours, i.e., dinner party or gathering. The texture we are getting, after a 4-6 hour ripening is what we consider excellent and quintessential of home made ice cream. Commercial mouthfeel is exactly what we are trying to avoid. I do almost always slosh in something alcoholic, providing that is acceptable to anticipated guests, have no problem with corn syrup altho we hate honey,, and will also give powdered milk consideration. Am contemplating peach ice cream in the next few days providing the peaches cooperate by further ripening. Will advise.
  11. Ori, what qualities do these or this trilogy impart to ice cream and/or sorbets?
  12. With the exception of dinner parties, I've never shopped to a meal plan. I haven;t that kind of discipline. We keep a fairly stocked larder plus fridge. Somehow, daily, meals occur. Only decision is what protein to pull from freezer each morning. Or not.
  13. While against manufacturer's recs. just stuff other frozen item(s) in your canister. We've been doing that for years.
  14. Completely understand. . Fog horns and fire sirens are my lullabies.
  15. Thanks. I have 4 more on hand to hone my skill. Their reputation is such that I'm sure our indifference was my fault. I think next time I'll 2 minutes each side and then finish off in the oven, usually fail-proof for pink interior.
  16. How are you cooking this pork, Sneak? I sourced this locally and was not impressed. I think I undercooked it, ie too rare, but it didn’t sing to us. Previous pink Niman Ranch, also pastured, pork had better flavor and texture. Where did I go wrong?
  17. Reflecting on the "why"of making ice cream, I really like controlling the flavors, using really good chocolate for instance; I like the texture, the instability perhaps. I can't think of a store or scoop shop brand that I really like as well as.what we are making. And maybe it's just fun! For us, ice cream is "of the moment", churned the afternoon of a dinner party, allowed to ripen for a couple of hours before serving late that night. What's leftover is just that, not something we made with storage in mind. Belying that, we made the above Milk Chocolate Guinness with malice of forethought and just for us. FWIW, we just finished the first pint of this and found it very scoopable directly out of the freezer, no doubt due to the alcohol. With that in mind, I will repeat here the chocolate faux eau-de-vie that we make. Simply chocolate nibs macerated in vodka for several months. The result is an essence of chocolate, the better the nibs, the better the elixir. A splash in ice cream or sorbet is magical both in terms of flavor and texture, and is superb in baked goods, like a flourless chocolate cake.
  18. Agreeing that commercial cream cheese is just a vehicle for the ingredients one thinks one is avoiding, would mascarpone be a good sub, or are we really just looking for those ingredients?
  19. Reading various "new" recipes and processes for making ice cream at home, I have to ask what the goal is. joe mentions "ice cream shop ice cream". Was a time when we rejected commercial and revered artisan/homemade. The store-bought brands I choose are very simple, listing no emulsifying and stabilizing additives. Where are we now? Is there a brand that has become a popular model for ice cream? FWIW and IMHO, there is nothing wrong with corn syrup in proper dosage, as one would use table sugar. Only a problem when its high fructose version becomes a noticeable part of one's diet in the form of drinks and overly sweetened foods.
  20. voyager


    Asparagus with Green Goddess, always a yum. Followed by chicken marsala with linguine. A really good do, but sorry, no pics.
  21. We've got enough of that in our house. Husband is like a kid counting down the days to his birthday re returning to France. I just don't have the heart to tell him, "It just ain't gonna happen, Sweetie. Not this year, maybe not....."
  22. I sleep best in the country with my bedside fan on. I can't handle dead quiet. Even the refrigerator clicking to defrost is a comfort.
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