Ice Cream!

freezer arrives next saturday.....t minus 8 days to delicious ice cream:)

Is Mövenpick a popular ice cream? I'd never heard of it until we were having dinner in New Posh French place, and the ice cream was so good I asked the chef what it was -- "Swiss stuff called Mövenpick," he said. Yummy, but hard to find.

there was (maybe still is) a movenpick restaurant in Victoria - in a really weird early 80s style building.

It was fabulous.

I ordered the frier AND a (cheap) ice cream machine. HURRAH!

Nath, I have a recipe for you.

Hah! I saw this being made on a cooking program. Much too hard. :-) But both arrived. Sadly we don't have enough oil nor fruit 'n' milk in the house. Tomorrow I will be making fries and ice cream. :-)

I already scratched the bowl (of the ice cream maker). :-(

I made banana ice cream and also fresh mint ice cream. :-D

ok, we have the freezer now, along with Pam's ice cream maker...... oh boy. Made so far = Vanilla with dulce de leche swirls last night which had a better texture after anight in the freezer, but was delicious, and then tonight a vanilla with bits of 86% chocolate(bits needed to be smaller) In the second I added 1/3 cup of milk powder and the difference it made to the texture was phenomenal! So very very Smooth. Obviously we used a no-egg base due to the pregnoid wife :)

You could use EXTREMELY fresh eggs. That'd be ok.

Unfortunately, at least in the US, that's not true. The hens themselves are infected and the salmonella is present regardless of how fresh. I was under the impression that free-range, organic, etc eggs would be guaranteed free from infection, but not true. Alas.

http://www.safeeggs.com/

It is estimated .01% of eggs in the retail market are contaminated with Salmonella, or one out of every 10,000 eggs in the U.S. (2)

Hm. Since I'm not in an at-risk population, I'll take my chances with the free-range eggs from my favorite farmer.

There was a recipe for avocado ice cream in the paper this morning - something like 3 ripe avocados, sour cream, sugar, heavy cream, lime juice, salt. Could be interesting.

I've got the day off tomorrow, I think I'm going to be experimenting with sorbets. We've got an over-ripe melon and some strawberries that need eating up.

I've had great success with berry sorbets - crush the berries through a food mill, strain, add about 1 cup castor sugar for 4 cups of juice, refrigerate overnight then freeze up the next day. Adding a little lemon or lime juice is good if the fruit's over-ripe, helps to balance it and brings out the flavor somehow. Having the juice really cold is important with my little freezer - it makes a huge difference in the texture (finer crystals?).

excellent, thanks Jaq! Guess I'll be doing some crushing tonight then!

avovado milkshakes are amazing, so i assume that avocado ice cream would be good as well.

I've never thought of avocados this way, only as guacamole or spread on toast or just eaten with a spoon. Something to try this weekend!

se asian restaurants sometimes have avocado shakes on the menu. i love 'em, but the fat content... good grief. at least it's good fat!

mmm, and they're so good in smoothies. some plain nonfat yogurt, half an avocado, matcha powder, frozen blueberries, and a tiny bit of honey - pefection!

Ah shit, man, I just ate some macha ice cream. :-( Now I'm gonna phr34k for the next... day or so.

A couple days ago I made my first sorbet: red plum and blueberry. A made a simple syrup to fully dissolve the sugar, and the texture turned out really smooth. Ripping the plums from their pits was a hassle though. Anyone know a good way to do that?

If they're clingstones, it's always a pain. I usually try to cut all the way around, following the "seam", then twist the two halves (over a bowl to catch the juice). Possibly you could use a grapefruit spoon to slip between the halves and free the pit on one side, then the other.

I made some extremely rich choco ice cream. Didn't try it myself - due to egg yolks - but my DH said it's deeeelicious.

Next up will be strawberry/banana ice cream. haven't decided which. probably the latter (and strawberry jam)

After watching Nigella Express, I am going to try THIS over the weekend as a handy way of using up my little miniature tequila bottles. OM NOM NOM NOM NOM.

http://www.bbc.co.uk/food/recipes/database/margaritaicecream_87463.shtml