Conference turris::cooks

I NEED HELP!

I TRIED MAKING ICE CREAM THE OTHER NIGHT AND WOUND UP WITH SOUP INSTEAD.
I GOT AN ELECTRIC ICE CREAM MAKER AS A GIFT FOR XMAS.  IT'S A WOODEN TUB WITH
AN ELECTRIC MOTOR THAT SITS ON TOP.  THE METAL CANISTER THAT FITS INSIDE
HOLDS UP TO 5 QUARTS.  I TRIED MAKING SOMETHING SIMPLE..VANILLA.  I MIXED
EVERYTHING ACCORDING TO DIRECTIONS THAT CAME WITH THE MACHINE. IF I REMEMBER
CORRECTLY IT WAS 2 PINTS OF WHIPPING CREAM, 2 TABLESPOONS VANILLA, 1/4 TEA-
SPOON SALT, SUGER,EGG WHITES, AND MILK TO MAKE 5 QUARTS.

ANYWAY, I DECIDED TO LE THE MACHINE DO ITS THING OUTSIDE SINCE THE TEMP HERE
WAS COLDER THEN MY FREEZER (ABOUT 4 deg.).  THE MACHINE WAS PLACED OUTSIDE 
WHERE I BEGAN PACKING IT WITH LAYERS OF SNOW,SALT, AND SOME WATER EVERY OTHER
LAYER.  THE INSTRUCTIONS SAID IT SHOULD TAKE ABOUT 20 - 30 MINUTES.  WELL....
3 HOURS LATER I STILL HAD SOUP!  SO I MEASURED THE TEMPERATURE OF THE ICE
CREAM MIX WITH A LABORATORY GRADE THERMOMETER.  THE TEMP WAS -4 cent. OR ABOUT
8 deg BELOW FREEZING F.  

WHAT GIVES?!  HAVE I DISCOVERED A NEW REPLACEMENT FOR ANTI-FREEZE?  THE ONLY
THING I CAN THINK OF THAT COULD CAUSE THE PROBLEM IS THE VANILLA I USED.
IT SAID ON THE LABEL THAT IT WAS 1% ALCOHOL BY VOLUME.  BUT I ONLY USED TWO
TABLESPOONS!  1% OF 2 TABLESPOONS CAN'T BE MORE THEN SEVERAL DROPS OF ALCOHOL
MIXED IN WITH 5 QUARTS OF OTHER STUFF.  I DON'T SEE HOW THAT COULD LOWER THE
FREEZING POINT THAT MUCH?

??????????????????????????????????????????????????????????????????????????????

I don't think the temp was cold enough. I believe you want the freezer temp
to be 0% F. 

I SOLVED MY PROBLEM!!!  IT'S NOT NECESSARILY HOW COLD YOU MAKE IT, BUT, HOW
YOU MAKE IT COLD!  IN OTHER WORDS I WASN'T USING ENOUGH SALT!

IT SEEMS THAT I NEEDED TO USE ENOUGH SALT TO TURN THE SNOW INTO SLUSH.  A 
WATER AND SLUSH COMBINATION THAT IS.

WITHOUT ENOUGH SALT TO GET THE SNOW OR ICE TO THIS CONSISTENCY THERE IS NOT
ENOUGH HEAT TRANSFER FROM THE ICE CREAM CAN TO THE ICE MIX. SO EVEN THOUGH THE
THE ICE OR SNOW IS BELOW FREEZING, WITHOUT ENOUGH SURFACE CONTACT, THERE IS
AN INADEQUATE AMOUNT OF COOLING.

YOU WANT TO TALK ABOUT FEELING STUPID! I'LL TELL YOU WHAT STUPID REALLY IS...

TO SUCCESSFULLY MAKE ONE BATCH OF ICE CREAM IT TOOK:

	ONE CHEMIST (MY BROTHER)
	ONE ELECTRICAL ENGINEER (MYSELF)
	ONE PHYSICS & MATH MAJOR (A FRIEND)
	FIVE COOKBOOKS (REFERENCE MATERIAL)
	TWELVE DOLLARS WORTH OF MATERIALS
	THE ADVISE OF COUNTLESS PEOPLE WHO HAVE EVER MADE ICE CREAM

WHAT I NEEDED ALL ALONG WAS A MECHANICAL ENGINEER WITH A GOOD WORKING KNOWLEDGE
OF THE LAWS OF THERMODYNAMICS!

NOW YOU ALL KNOW WHY RESEARCH AND DEVELOPMENT COSTS SO MUCH!

I know that when chilling wine all my cook books say to chill it
in water and ice, as they say this is more effective than ice alone.

I'm glad to know there is some real basis for this, and that it is
not just folk lore.   Thanks,

				vicki

    An earlier note (#66) discusses the technique needed to get your 
homemade ice cream to harden.  Here's an exotic flavor to try if you 
own a home ice cream freezer.

    							john

----------------------------------------------------------------------------

                         FRESH GINGER ICE CREAM
                   Makes about one and one-half pints

          from THE MODERN ART OF CHINESE COOKING by Barbara Tropp
       as reproduced in THE BOSTON GLOBE MAGAZINE for May 26th, 1985

The recipe, devised by Mary Jane Drinkwater, appears more complicated than 
it really is.  And, if the base mixture is left in the refrigerator for
several days before being churned in the ice cream freezer, the ginger 
takes on a pleasing, mellow taste.

Ginger Syrup
    1/3 cup water
    1/4 cup sugar
     3  tablespoons very finely chopped or peeled & grated fresh ginger

	Heat the water and sugar in a small saucepan over medium heat.
When the sugar dissolves, add the ginger and bring the syrup to a boil.
Lower the heat and let the syrup simmer gently for five minutes;  remove 
from the heat.

Milk Infusion
     1  cup milk
     2  tablespoons sugar
     2  teaspoons finely chopped, preserved stem ginger in syrup

	In a small suacepan, combine the milk, sugar, and stem ginger.  
Set the pan over medium heat until the milk reaches the scalding point.
Remove the pan from the heat and add the ginger syrup.  Stir to combine 
the ingredients, and leave them, covered, for 20 minutes to infuse.

Custard
     3  egg yoks
    1/4 cup sugar
     1  cup heavy cream
    Squeeze of lemon juice

	In the small bowl of an electric mixer, beat the egg yokes and 
sugar until the mixture is pale yellow and thick, and falls in ribbons
from the beaters.

	Return the saucepan of milk to the heat so that it can again 
reach the scalding point.  Add one-quarter of the hot milk to the 
egg-yoke mixture, and whisk it in throughly.  Then pour the yoke
mixture back into the saucepan, and stir with a wooden spoon over
medium-low heat until the mixture thickens to the consistency of
heavy cream.  Do not let the mixture come to a boil, or it will curdle.

	Immediately strain the custard into a bowl, pushing the ginger 
mixture through the strainer to extract as much of the liquid from the 
ginger as possible.  Discard the ginger solids that are left in the 
strainer.

	Stir the heavy cream into the milk and yoke mixture, and let this
combination sit until it cools completely.  Cover the custard with plastic
wrap, and refrigerate until cold.  (The mixture can wait in the refriger-
ator for up to two days before being used.)

	Just before freezing, stir the lemon juice into the mixture,
adding just enough to heighten the ginger taste.

	Follow the manufacturer's instructions for churning in an ice cream
freezer.  Then pack the ice cream into a plastic container, pressing it
firmly with the back of a metal spoon to eliminate air bubbles.  Press a
piece of plastic wrap directly onto the surface of the ice cream to prevent
ice crystals from forming.

	Before serving, leave the ice cream in the refrigerator for 20 
minutes, or until it has softened enough to scoop easily.  Serve on chilled
plates with crisp cookies.

    Here's two from (believe it or not) Consumer Reports (July 1986).  They 
    were testing ice  cream makers (sounds like a fun job to me!).  They're 
    both vanilla:  Plain?    No way, Jose!  I can personally vouch for  the 
    1st recipe, it was a big  hit at a recent party.  I can also personally 
    vouch for the calorie content...
    
         Bill Penney
         

    The first makes slightly over 1  quart,  and  contains 200 calories per 
    half-cup.
    
         ��1 large egg
         2/3 cup sugar
         1 tsp. vanilla extract
         1 cup HEAVY cream
         2 cups half-and-half
         
    In a mixing bowl, combine the egg,  sugar,  and  vanilla.   Mix with an 
    electric  mixer  at  medium speed for 1 minute.    Add  the  cream  and 
    half-and-half;  mix on low speed for 3 minutes.   Immediately pour into 
    the ice cream maker and process.
    
    Of course, if 200 calories/ half cup isn't enough, you  can  always add 
    Oreos, M&Ms, Heath bars, etc., etc....
    


    This one yields  250  calories/half-cup  serving.    Adding  additional 
    ingredients such as those  listed  previously  will  undoubtedly  cause 
    extreme obesity, if consumed in moderate quantities...
    
         3 eggs
         2 cups milk
         1 cup sugar
         2 cups HEAVY cream
         2 tsp. Vanilla extract
         
    In a large saucepan, beat  together  the  eggs and milk.  Add the sugar 
    and cook over low heat, stirring  constantly  for  about 10 minutes, or 
    until the mixture is thickened.  DON'T  LET  IT  BOIL, OR THE EGGS WILL 
    CURDLE!!  The mixture is thick enough when it coats the back of a spoon 
    smoothly.  Cool, then stir in the cream and  vanilla.    It's  best  to 
    cover  and  refrigerate the mixture overnight before churning it in  an 
    ice cream maker.
    

==>         ��1 large egg    <==

    Noisy!  Should be ONE (1) large egg.
    
         Bill
         

As I remember, the Waring one was recommended highly, after the very
expensive ones (cost hundreds of dollars).  I have a Waring, but it was a
gift last year, so I don't know the price.

The only problem that I have with it is that it's noisy, which was noted in
the report.  Other than that, it works very well, and I'm satisfied with it.
I haven't made ice cream yet, but have made a lot of sherbet, which has
always come out well.

					-- hs

    Darn, ALIBUT hung just as I was about to press ^Z! Well, here goes
    again...
    
    I have a Richmond Cedar Works "El Cheapo" model which cost me $11
    on special at Service Merchandise. Great on a student budget like
    mine. I've had it for 5 months, used it intensely for 3 of those,
    and it's still working fine. It's noisy as heck, and it needs ice
    and salt, but it makes 2 quarts of great ice cream with relatively
    little pain. If you're into classier stuff, the most recent (July
    86) issue of _Food_&_Wine_ magazine has an excellent article on
    ice cream including recipes and reviews. Spag's has two of the
    ICMs (Ice Cream Makers :-) reviewed: The Donvier, $25, makes one
    pint (pretty useless - I generally eat more than that in one
    sitting) and doesn't need ice or salt, just that you place a
    metal cylinder (included, naturally) in the freezer for 7 hours.
    It's manual (mine's electric, hence the noise) but just needs to
    be attended once every n minutes. A friend of mine has one, and
    seems to be pretty happy with it. If you're planning to eat ice
    cream in petite quantities it should be good for you. The other
    one, forget the name, is something like $250, makes one pint,
    fully electric (no ice, salt nor cylinder - just flip a switch and
    let 'er go). If you think that's a great deal, call me up, I
    have this bridge... In conclusion, I would recommend just going
    to your local SM or Present Company or whatever and taking a look.
    You should get something decent for less than $30. Incidentally,
    my mother has a 5-quart RCW ICM, works fine except that the ice
    needs to be chopped up a bit, not like mine which will take anything.
    As to noise, I just put it in an empty room, close the door and
    do something else. It's not too bad. Please forgive me if I've
    rambled a bit excessively too much, it's been a looonnng day |-(
    							-e-

    I have a JCPenney model (I think it's made by Waring???).
    
    True, it takes mucho time, true, it's noisy, true, it only takes
    chopped ice (we also have a Waring electric ice crusher), and true,
    it's a pain....
    but - when you're going to the trouble of making homemade ice cream
    (when there are so many deelish brands in stores and at parlors
    now)....why not go to a bit of trouble - it makes you appreciate
    the end result that much more.
    
    I practically LIVE on ice cream and feel that the electric machine
    is just a "toy" - I'm not terribly serious about its purpose.  In
    any case, I think ice cream makers are just plain fun (they allow
    you to do some neat experimenting) and ice cream lovers everywhere
    should add one to their "toy box".  As it's been said, you can get
    them pretty cheap - it's worth it.
    
    Happy creaming!
    
    Mike ice cream Philbrook (Ice cream is my middle name)

I've discovered a simple answer for the noise from ice cream machines. I fill 
it up, and put it in the basement... Works great. If noise persists, turn up 
the stereo. If the neighbors complain, invite 'em over for ice cream.

-Scott

    Found this recipe in the Jul '86 F&W, tried it for the heck of it
    two nights ago. Finished two quarts in two days. Even though it
    looks like a pretty standard recipe, the texture of this mix is
    the best I have yet made. Very smooth, very creamy. I'll definitely
    be experimenting with this a bit. Bon appetit. 
    
    			VANILLA LOVER'S VANILLA ICE CREAM
    		    (Reprinted with no permission whatsoever
    	       	    from the July 1986 _Food_&_Wine_ magazine)
    
    People who think vanilla ice cream is plain tend to skimp on the
    flavoring itself and overcompensate with too much sugar, cream and
    eggs. No wonder they don't love vanilla ice cream. This is for
    people who do.
    
    		MAKES ABOUT 1 QUART
    
    2   cups heavy cream
    1   cup milk
    1/2 cup sugar
    pinch of salt
    3   egg yolks
    1   tablespoon + 1 teaspoon vanilla extract
    
    1 In a heavy medium saucepan, combine the cream, milk, sugar and
      salt. Cook over moderate heat, stirring frequently with a wooden
      spoon, until the sugar dissolves and teh mixture is hot, 6 to 8
      minutes.
    2 In a large bowl, beat the egg yolks lightly. Gradually whisk in
      the hot cream in a thin stream. Return the mixture to the saucepan
      and cook over moderately low heat, stirring constantly, until the
      custard thickens enough to lightly coat the back of a spoon, 5
      to 7 minutes. (Do not let the temperature exceed 180�.)
    3 Strain the custard into a metal bowl. Set the bowl in a basin
      of ice and water and let stand, stirring occasionally, until
      cooled to room temperature. Stir in the vanilla. Cover and
      refrigerate for at least 4 hours, or until very cold.
    4 Pour the custard into an ice cream maker and freeze according
      to the manufacturer's instructions.
     
    
    Some notes:
    
    1 I wouldn't pay too much attention to the times listed above.
    2 I use 1 can evaporated milk plus enough water to make two
      cups, rather than using whole milk. (Note: evaporated milk
      is NOT the same as condensed milk!! Just making sure...)
    3 Thermometers are for wimps :-)
    4 This took me almost an hour to freeze - might have been that I
      had to use table salt instead of rock salt, don't really know.
      Just wanted to let you know.
    
    And now, some questions:
    
    1 Where can you get real (non-ultrapasteurized) cream around here?
      I've never been able to get it in the US, although back home
      (Puerto Rico) it's relatively easy to find.
    2 Where do you get rock salt? As mentioned above, I ran out and
      had to use table salt, since nobody seems to carry the stuff
      in non-winter (I refuse to call this "summer").
    
    BTW, F&W had recipes for Double Espresso, Fresh Lime, Real Caramel,
    Armagnac and Preserved Ginger ice creams, recipes available upon
    request. They're all pretty different procedures, except for the
    Armagnac which merely replaces the vanilla in the above recipe
    with 1 tsp vanilla + 3 tbsp Armagnac. I'll try them out sometime
    and let you all know. All for now, 
    	                               -e-

    I have had good luck getting non-ultrapasteurized cream at 
    DeMoulas and Market Basket (they seem to be identical except
    for name) -- Idlenot brand.  There are no particularly 
    convenient locations for me, but I will go far out of my way
    to get the real stuff -- it really makes a difference.
    
    If you have trouble getting rock salt, try coarse Kosher salt.
    It seems to work fine.  I can't remember the brand, but what 
    we have came in a red 5 lb. box.
                          
    Dave Quimby
    

Has anyone tried those Donvier ice cream makers, the ones where you
put the inside in the freezer? ("no ice, no salt, no electricity required")
How do you like them?
							-- Nina

    As I've mentioned before, a friend of mine has one and loves it.
    Last week on the spur of the moment I bought one and sent it to
    my roommate back at school. He's made a couple of batches and
    seems pretty happy with it too. 
    Re .12, Please forgive my colossal ignorance, but where are DeMoulay
    and Market Basket? 
    
    PS I made the Espresso ice cream... delicious! Next on my list
    (read "tonight"): Chocolate Gelato from the USENET recipe that
    was posted some weeks ago. YUM!

    I also have a Donvier and love it. We're not fanatic ice cream eaters
    so the pint-size is fine for the two of us. I've made raspberry sherbet
    and strawberry ice cream with much success. I've also used the insert
    for an ice bucket, since I don't have one. Did you know that this
    French-sounding machine is actually made by Nippon Light Metals
    Company?
    
    sue
    
    

    Re .14 wrt .12:
    
    > Re .12, Please forgive my colossal ignorance, but where are DeMoulay
    > and Market Basket?                                                  
      
    DeMoula's and Market Basket are super market chains in the New England
    area.  They are probably owned by the same company.  (Market Basket
    stores offer "De Moula's" articles as their "house brand".)
    
    Because many Noters reside in New England, we tend to think that:
    
      1. Readers *also* live in the area.
    
      2. Readers recognize our local references.
                                                               
    It isn't intentional, we just forget.
    
    					andrew
    

    Re: .16
        I DO live in NE (Westboro MA), but I've never seen any of these
    places... would you know offhand of any one in the Worcester area?
    
    Re: .17
        Ice cream is always soft immediately after the churning is done.
    HOW soft depends on the recipe. Also how hard it gets in the freezer.
    I don't like overly hard ice cream, so I keep experimenting. The
    'Vanilla Lover's Ice Cream' in a previous note has an awful consistency
    when you take it out of the ICM, but after a couple of hours in
    the freezer it is *delicious*. The Espresso ice cream (recipe below)
    has a magnificent texture both when done and after freezing. All
    I can say is, experiment with different recipes until you find
    a good blend of flavour and consistency.
    
    			DOUBLE ESPRESSO ICE CREAM
    
    [ reprinted without permission from the July 1986 _Food_&_Wine_ ]
    
    This is an easy no-cook ice cream with real flavor and texture appeal.
    Chocolate-covered espresso beans are available at candy and specialty
    shops. If you can't find them, your ice cream will still be wonderful.
    Do not substitute coffee bean-shaped candies, coffee-flavored
    chocolates or chocolate chips; they are much too sweet for a real
    espresso ice cream.
    
    			MAKES ABOUT 1 QUART
    
    1   can (14 ounces) sweetened condensed milk
    2   cups heavy cream
    1/2 cup very strong espresso, cooled
    1   tsp vanilla extract
    1/2 cup (about 3 ounces) chocolate-covered coffee beans,
        coarsely crushed
    
      1. In a medium bowl, combine the condensed milk, cream, espresso
    and vanilla. Stir well, cover and refrigerate for 4 hours, or until
    very cold.
      2. In an electric mixer on medium speed, beat the chilled espresso
    cream until it is thick and custardlike, 6 to 8 minutes.
      3. Pour the mixture in to an ice cream maker and freeze according
    to the manufacturer's instructions until partially frozen. Stop the
    machine and quickly stir in the crushed chocolate-covered espresso
    beans. Continue churning until the ice cream is frozen.
    
    Notes:
    
    1] I didn't use the beans.
    2] This makes a bit more than it says, so you'll probably have to
    make the sacrifice and drink up some of the unfreezed mixture ;-).
    However, *IMPORTANT*:  remember that the cream will expand a lot
    during whipping, but will recompress itself during churning. 
    Therefore it is probably wise to start churning with the mixture
    well over the fill line.
    
    Enjoy.			-Ed

    ANSWER TO WHERE THE BEFORE MENTIONED SUPERMARKETS, THEY ARE MOSTLY
    IN NORTHEAST MASS, AND SO.NH.  I USED TO LIV IN NH. AND MISS THOSE
    MARKETS.  I NOW LIVE IN WORCESTER COUNTY AND AM STILL LOOKING FOR
    A GOOD WELL STOCKED SUPERMARKET. IANDOLI'S DOSN'T MAKE IT.

    	This is a delight my wife came up with a couple of years ago
    for Thanksgiving.
    
    	Get fresh cranberries and make cranberry sauce with them by
    putting them & water and suger into a pot and cooking.  (Use any
    old method you want, just get cranberry sauce from fresh cranberries).
    While it's hot, pour it over a good quality vanilla ice cream like 
    Breyer's to make a cranberry sundae.  It's really good!    
    
    Rich Zore

    NOW THAT THE 100 DEGREE WEATHER HAS ARRIVED HERE IN PHOENIX, DOES
    ANYONE REMEMBER BACK IN THE 60'S, THE BUTTER PECAN MILK SHAKES THAT
    DAIRY QUEEN USED TO SELL? I AM LOOKING TO MAKE SOME HOME MADE ICE
    CREAM AND WOULD DEARLY LIKE TO BE ABLE TO STIR UP A BATCH THAT MIGHT
    DUPLICATE D.Q.'S BUTTER PECAN..PS I HAVE TRIED BUYING VARIOUS STORE
    BRANDS BUT THERE IS NO COMPARISON..
    

    Do they sell Ben and Jerry's ice cream out there?  Don't know what
    Dairy Queen milk shakes tasted like but Ben and Jerry's Butter
    Pecan ice cream is the best I've tasted.  But then most of 
    Ben and Jerry's ice cream is the best.  It should be at
    $1.99 per pint.
    
    Judie
    
    

    I second the vote for Ben and Jerry's Ice Cream.  In my opinion, it's
    the best you can buy.  My favorite is New York Super Fudge Chunk.
    If you ever happen to be in upper VT (Burlington), you should consider
    an outing to the Ben and Jerry's factory in Stowe.  They give a
    tour (daily, I think) that is a lot of fun.  This is the only
    manufacturing plant they have.  You will find out that Ben and Jerry
    are really "people" oriented - they promote a lot of community related
    events.  Last winter they had a contest asking people to tell them
    (in writing) why they enjoyed ice cream in the dead of winter -
    the winner received a trip for two to Disney World (hotel and plane
    fare), Jerry's uncle was their tour guide at Disney World, and they
    had dinner with Ben's parents at their home!  The best thing about
    the tour was at the end, when they took a carton of whatever ice
    cream they were making that day (it just happened to be New York
    Super Fudge Chunk when I was there) right off the assembly line
    and gave us samples of it.  Delicious!  I strongly recommend this
    if you're ever in the area.
    
    Cathy
    
    

    re: .3
    
        Ben & Jerry's is available on the west coast, at least in
    civilized areas ;-) like San Francisco and the Silicon Valley.
    You might try a supermarket that tends to stock expensive and
    trendy items.
    
    ASP

I partially agree with Bonnie (.-1), B&J's is sweeter than most, but I like it 
anyway.  The bottom line is that it's too expensive to use in a shake.  I 
don't know what DQ's butter pecan tastes like, but being a butter pecan fan, I 
find a brand carried by Cumberland Farms (a chain of milk stores) is quite 
tasty, and very inexpensive.  It might be marketed by a different chain out 
west.  The ice cream I'm talking about comes in 2 basic varieties: CHUNKS O' 
CHOCOLATE, and CHUNKS O' PECAN.  The latter comes in a butter pecan flavor.

						     
							- JP

    Not exactly on the topic of B&J's or Butter Pecan, but we recently got
    an ice cream machine (Simac) and it comes with a pretty thick recipe
    book. So far, the recipes for vanilla, cocoa, and zabaglione are
    delicious. By accident, I noticed that you can usually control the
    smoothness of the recipe (i.e., make it more "creamy") with a single
    ingredient. The best is alcohol, in the form of a tbs of vodka, as this
    has no effect on the taste, and doesn't result in a harmful amount of
    alcohol (except probably for an alcoholic). The next best is extra
    sugar (could be as corn syrup), but this affects the sweetness. The
    ingredient used by a lot of manufacturers is glycerine, which has none
    of the disadvantages of either alcohol or sugar, but you decide for
    yourself whether you want to use it. If anyone's interested, I'll put
    the recipes we like here, but I can't promise they'll work in a
    different machine, since recipes we tried for other machines didn't
    work too well in ours. (If you have the same machine, you have the book
    already.) 

    - Mike

    I think B&J's is the best in evey flavor,to me the best is White
    Russian or the new Cherry Garica,
    
    Q. Has any one tried their weird flavors like chocolate chip cookie
    dough,if so is it worth it?  Are the romours true about the one
    opening up in Hampton?
    
    
                                     B&J ADICT!!!!!!!!!!!!!!!!!!!!!!!!!!!

    I've tried Chocolate Chip Cookie Dough. If you like to lick the
    bowl when you make cookies, you'll like this flavor. 
    I've also tried Orange Creamsicle, Dastardly Mash, New York Super
    Fudge Chunk, Strawberry, Raspberry, Chocolate and Chocolate Chip.
    They're all excellent. I really can't pick a favorite, I just choose
    by the mood I'm in.
    
    Their hot chocolate sauce is the best I've ever had also. It's very
    smooth and rich.  

    For all you ice cream lovers, the annual Scooper Party is being
    held on The Boston Common next week.  I think the radio said it
    was June 2-4.  For those who don't know what I'm referrring to,its
    an ice cream tasting event made up of the local ice cream makers
    (10 or 11 signed up so far).  It cost $2 to get in, and you get
    to sample the different ice creams.  It's a benefit for The Jimmy
    Fund.
    
    Manina

they ARE fried, deep fried in fact....

My mother does this:

Make ice cream balls of favorite flavor, place on cold cookie sheet and
freeze SUPER HARD...a stand-alone freezer is pretty much required for this
as the refrigerator/freezer units won't freeze hard enough.

Make a thin, sweetened, pancake batter, and get crushed cereal mixture
ready in a large flat bowl...a granola type mixture without raisins and
placed in a plastic bag and crushed works real well.

take ice cream ballS, dip EACH in batter and immediately coat thoroughly
with cereal (must be a good coating or problems will arise)...lots of
cereal coating.  Place on clean cookie sheet (again, make it a cold one)
and refreeze the ice cream ball SUPER HARD.

JUST BEFORE SERVING, deep fry the ice cream ball just until the coating
is nicely browned, drain on paper towel for a minute or so, and serve.

Try a chocolate one....you'll like it.

This recipe will not work with anything but the "luxury" ice creams....the
other ones have too much air pumped in during processing...the ice cream
must be really dense to withstand the frying.

    Try placing the tray of Ice Cream balls over rock salt when freezing.
    The rock salt will lower the temp. for super hard freezing. This
    is done in preparing Baked Alaska (similar problem).   

       Ingredients

               2 cans of coconut milk
               1 cup of sugar
               1T tapioca flour
               fruit to taste if desired.

       Method

               Mix cold and bring to a gentle simmer on low heat. Stir
               thoroughly for 1-2 minutes until mixture just begins to
               thicken.

               Cool and put in freezer overnight.

               /. Ian .\

    Having lived my whole life in the South, I grew up making and eating
    homemade ice cream all summer, ALWAYS with fresh summertime fruit. This
    past weekend we had some friends over for BBQ.  It was warm enough to
    spend the evening outside, and we made a big freezer of strawberry ice
    cream for dessert. I believe it was the best we've ever made.  I think
    the secret was (1) the large proportion of fruit to other ingredients,
    and (2) the addition of lemon juice.  My guests commented that it
    tasted just like fresh strawberries, and it did! 
    
    Incidentally, there are a number of notes in the conference about
    homemade ice cream being too soft.  There's a very easy way to correct
    that.  First of all, use plenty of salt.  We usually go through about
    3/4 of a 5-pound bag for one batch of ice cream.  Churn the cream till
    it's done.  Then leave it in the brine and pack newspapers *tightly*
    over the top to insulate it.  Let it sit like that for about an hour or
    more (or while you eat dinner).  It will harden to just the right
    consistency -- still softer than store-bought, but a lot harder than
    fresh out of the ice cream freezer. 
    
			    STRAWBERRY ICE CREAM
    
    3-4 pounds fresh strawberries
    1 pint heavy cream
    1 pint half and half
    2-3 cups sugar
    juice of 3 medium or 2 very large lemons
    
    Wash and hull strawberries, and puree them in batches by putting
    them in the blender with the cream and half and half.  Stir in the
    sugar and lemon juice.  In order to be just right when frozen, the
    un-frozen stuff should be sicky-sicky sweet.  Too much sugar is
    better than not enough!
    
    For best flavor, make this up in the morning and refrigerate all
    day.
    
    Makes 4 quarts.
    
    This could also be used with peaches, but sugar would have to be
    adjusted.
    
    							Pat

    Hint #2:  Mix up the ice cream in the morning and refrigerate all
    day.  Before you put it in the fridge, spoon out just a little into
    a paper cup and put it in the refrigerator freezer.  It will freeze
    hard pretty quickly, and you can taste it for sweetness if you're
    not sure you've used enough sugar.  The texture won't be right but
    you can sure check the flavor that way, and add sugar if necessary!

    I know this is probably a silly question, but what is Tapioca flour?
    
    I'd like to make this, but don't know what it is!

�    I know this is probably a silly question, but what is Tapioca flour?
    
       Well Tapioca flour is flour made from tapioca. The hilarious "Wok
       with Yan" cooking show calls it "magic white powder". I buy it in
       small bags in the chinese/gourmet section of my local Alexander's
       supermarket. However you could certainly get it in a Joyce Chan
       or similar shop.

       If not available you can at a pinch use normal "all purpose"
       flour, but the taste will change slightly.

       /. Ian .\

    
       �A stupid question maybe, but how much is a can?

       The only size I've ever seen is 14oz or very near to it (some
       Thai imports are metric quantities).
    
       �(and T, is that a theespoon or?)
    
       Well when I was at school... and all the English cookery books I
       have use 'T' for Tablespoon and 't' for teaspoon. If this isn't
       conventional in the colonies I offer my apologies.
    


       /. Ian .\

< Note 1029.1 by USADEC::CARROLL >
                                 -< RECIPE?? >-

>    OOPS, GOT OVER ANXIOUS...ALL I NEED IS A RECIPE FOR THE TOPPING
 

Overwhelming response....
I made this once.  I used crushed corn flakes, cinnamon and sugar.
The trick is in the frying.


--sandy
   

    
    I am an ice cream maker addict!! I have tried various recipe's from
    various sources but my all time favorite recipe book (and they are
    quick and easy) is the Ben and Jerry's Ice Cream Recipe book!! If
    you love B&J's, the results of these are just like the real thing!!!!
    The book is a soft cover, small, and available in most book stores.
    I actually bought it in Crate and Barrel and then purchase some
    for friends in the Booksmith.  
    
    BTW, peach recipes and everything else under the sun included, plus
    it is colorful and fun to read!!  
    
    Let me know if you agree!!!  Have fun!

    HI, MY NAME IS RITA, I AM FROM PHOENIX,ARIZ 4 DEGREES SOUNDS GREATS
    HERE, IT WILL GET TO 113 DEGREES TODAY. BACK THE "ICE CREAM" WISH
    I COULD HELP YOU WITH YOUR ELECTRIC ICE CREAM ISSUE.  I AM LOOKING
    FOR A RECIPE FOR ICE CREAM FOR THE OLD "CRANK" TYPE ICE CREAM MACHINE
    I JUST PICKED IT UP AT A GARAGE SALE FOR A SONG - THOUGHT WHAT A
    GREAT THING TO DO FOR THE 4TH OF JULY - BUT THEN I REALIZE I HAVEN'T
    GOT AN OLD FASHIONED RECIPE TO GO WITH THE OLD FASHIONED CRANK FREEZER.
    
    CAN YOU HELP?  I HAVEN'T BEEN ON NOTES FOR YEARRRRS!! HOPE I AM
    GOING ABOUT THIS THE RIGHT WAY.  PNO::NEFF  THANKS!
    

    First of all, chill the mixture in the fridge overnight.  It'll make it
    harden much faster.
    
    Then turn it till you think your arm's gonna fall off and then turn
    some more.  Whenever my family used to make it, we'd take turns at the
    crank 'cause it's almost more than one person can do alone.
    
    Use plenty of salt.  It IS possible to use so much that the stuff won't
    freeze at all, so don't go totally overboard, but don't skimp on it
    either.
    
    Finally, when it's done, fill the freezer to the brim with ice and pack
    something over the top.  We used to use newspaper 'cause it's a good
    insulator, and then cover that with a towel.  Let it sit that way for
    an hour or so.  That sitting time is when it hardens up.
    
    Enjoy!
    
    							Pat

Pat's right about the cranking.  Save the people with big muscles for last, 
'cause the cranking gets harder and harder.  
    
Make sure you plug the hole in the top of the can before you cover it with 
ice.  This step is also known as ripening.  It lets flavors blend and develop. 
Let the ice cream ripen for a few hours, if you can.  Sometimes the results 
will still be like soft serve ice cream.  So, if you can do the whole thing 
the day before, then put it in the freezer after ripening, chances are you 
will have a firmer ice cream for scooping (this is really important if it goes 
on a hot pie).

						     
							- JP

    I don't know what kind of Ice Cream maker you're using, but my husband
    made ice cream last weekend in our Donvier ice cream maker and it
    was great!  They do state in the directions, tho, that the more
    you turn it, the softer it will be. (You turn sorbet and sherbert
    more than ice cream.) Ours was soft, then we put it in the freezer
    and it got definately hard. Use an Ice Cream scoop to get it out.
    
    Good luck!
    beth

    Don't crank it too fast, else you churn it into butter before it can
    freeze into ice cream.
    

    Does anyone have a recipe for "Cinnamon Ice Cream"??  There was a
    restaurant in Atlanta where they served apple pie (and on occasion
    apple crisp) hot with cinnamon ice cream....it was wonderful....
    

>    Does anyone have a recipe for "Cinnamon Ice Cream"??  There was a
>    restaurant in Atlanta where they served apple pie (and on occasion
>    apple crisp) hot with cinnamon ice cream....it was wonderful....
    
vanilla with fresh ground cinnamon?  I mean grind the cinnamon sticks yourself..
I'd add it to the custard "to taste" and then freeze the mixture.  Should
work.

    There are powdered cinnamon in the market... it is a lot easier.
    Ana
    

I am looking for a recipe to use in an ice cream maker that we received as a 
gift.  I think it is a Devonier, hand crank. I don't know if we had a recipe 
with it, but I am hoping to get a recipe that you can just throw in without 
cooking.

Any input would be greatly appreciated.

		Thanks,

			Sue ...

    Try Waldenbooks for the Donvier Ice cream book.  Has tons of recipees
    on how to use their ice cream machine.
    
    
    
                                      L.J.

    I visited the Ben & Jerry's Factory and it was fantastic.  We bought a
    recipe book in their store there.  It has recipes for all of their ice
    cream and also for brownies et cetera. Now we just have to get an ice
    cream maker and we'll be all set!!!!!
    
    /Kim 

  We've discovered the secret for good homemade chocolate chip ice cream.
In the past, we've used Nestle's semi-sweet morsels, but when they're frozen,
they turn into fairly flavorless pebbles.  

  Instead, we bought a some imported dark chocolate, and melted it in a 
double boiler.  Then we spread the chocolate into a Tupperware container,
creating a thin layer of chocolate, and froze it.  Twisting the Tupperware
was enough to dislodge it, and then we put the chocolate into a bag and
smashed it up a bit.

  It made *great* chocolate chip ice cream.  The chocolate pieces are just
the right thickness to start melting in your mouth.

--Sharon

�                       -< Chocolate Chips for Ice Cream >-
    
    Hershey's mini-chips also work well.

    Hi,
    I am looking for white chocolate ice-cream recipe. Does anybody has it ?
    
    Olivier.                                                               

    re: .57  Ben and Jerry's Ice Cream Factory
    
    
    Is there a factory located in New England?  
    

The Ben & Jerry's ice cream factory is in Waterbury, VT; take I-89 to Exit 10
in Vermont and head towards Stowe on route 100.  It is about 2 miles from the
interstate.

Check out Note 299.1 in the Chocolate notesfile.  There's a recipe for White
Chocolate Almond Ice Cream which sounds delicious.

In the Ben & Jerry's cookbook, the recipe for Vanilla Fudge Chunk ice cream
states that they use Hilliard's Fudge and that it can be found at craft fairs
around New England.  Has anyone seen this fudge anywhere else; maybe in candy
stores or gift shops?  I'll probably have to substitute another brand of fudge
when I make this recipe, but I thought I'd try to find Hilliard's if possible.
I live in southern NH, but would travel to Mass. if necessary.

Thanks!

I don't know anything about this Hilliard's Fudge Sauce, but I'd be tempted
to try a sauce that Farfar's on 101A has recently started giving out/selling.
(Swing by - free sample on your ice cream!) I think the name was something
like Dirk's.

--Sharon

re: previous reply

Thanks, Sharon, for the info on the fudge sauce.  I'll definitely pick some up
when I make B & J's Coffee Swirl!  For the Vanilla Fudge Chunk, though, the 
recipe calls for regular fudge (candy), not sauce.  Before buying an ice cream 
maker, I frequently purchased the store-bought Vanilla Fudge Chunk, and never 
realized until reading the recipe, that the chunks were made of fudge and not 
regular chocolate.

Hilliard's is located in Easton, MA (North Easton I think) on Rte 138.  They 
also have a business where they sell the machines for candy making/dipping which 
I've seen advertised in magazines (based in Bridgewater)  so they may 
also do mail order for the candy.

Okay, so after I think a year, I finally got my Donvier!!! (Many 
thank, Peter!)

I distinctly remember seeing HEAPS of recipes for icecreams - 
including I thought a reprint withouth permission of a number of Ben & 
Jerry flavours. Where are they all? Someone point me in the right 
direction, PLEEEEEEASE!

Desperate_with_Donvier

     
        I once saw someone make ice cream by placing the ingredients (I 
     don't know the quantities) into a 1 Lb. coffee can, then placing
     this (with the cover on it) within a 3 Lb. coffee can with ice and
     salt. They then rolled it back and forth on the table for a period
     of time until they had ice cream!
        Does anyone in here know this method or are able to steer me to
     a cook book which describes it? I think this would be a blast for
     my kids to try.
    
                                                   Randy

    I used to work in a Mexican restaurant where one of the desserts they
    served was fried ice cream.  I would think that if the ice cream didn't
    melt, that the cheese would also not melt.  What we did was coat a ball
    of ice cream with crushed corn flakes and then dipped it in the fryolator
    just for a second or two, just long enough to lightly brown the corn
    flakes.  The secret was that the oil in the fryolator was very hot and
    the ice cream ball could be completely submerged into it.  I think the
    same principle could be used for frying the cheese.
    
    Lori B.

    Ice-Cream--> Straciattella
    
    
    how to make the best ice-cream....
    
    --Straciattella--
    
    - mix 3 dl (= 1/3 of a liter) cream in bowl a)
    
    - mix four egg-whites in bowl b)
    
    - mix four egg yolk with 125 grammes sugar until it will turn 
      light in bowl c)
    - chop 100 grammes chocolate (or more) in to little pieces
    
    - now whip bowl a) with bowl b) with bowl c) careful together 
    
    After that, you have to let it freeze about 2-3 hours in the deep
    freezer
    
    I think that is the best ice-cream, you can do yourself...and the whole
    family will love it......
    
    Have a try....
    
    mark luginbuehl, ZUO Switzerland
    
    if you have a recept for a good ice-cream, please make then a topic..
    
    

    I just purchased an ice cream maker -- it's a Krups Model.  The
    recipes all call for 'castor sugar' -- what is this?  I'm sure I read
    something about this in this notes conference ... but can't find it.
    The recipes included are obviously from in Europe, so I'm asuming (maybe) 
    that castor sugar in the U.S. just means regular, or superfine, granulated
    sugar.
    
    Thanks, 
    Carel

    According to my "Pocket Oxford," castor sugar is "finely granulated
    white sugar."  It sounds like the US equivalent is "superfine."

    Thanks for the castor sugar answer. What about CORN FLOUR -- another
    ingredient called for in a couple of the recipes -- rough American
    equivalent please, if you happen to know.
    
    I'm curious. The recipe booklet for my machine was intended for a world
    wide readership -- German, French, English and Spanish.  Everyone of
    the recipes in this booklet require cooking, as in bring to a boil,
    whether for ice cream or sherbert - the measurements are grams, etc. 
    In the instruction guide (U.S.) there are also recipes -- all in U.S.
    measurements (cups, ounces) there is not a single recipe that requires
    cooking.
    
    The 'cooked' process would seem to me to be more of a custard (with
    ingredients like Corn flour) than what we in the U.S. think of ice
    cream.  Does anyone have any thoughts on this?
    
    Carel 

    Corn flour is corn starch.
    
    /Charlotte

Thanks. I would have thought corn flour was masa.