Fun Stuff > CHATTER
ice cream
captain zoe:
Mmmm, ice cream. We have Cold Stone here, which is awesome if you're into something really intense. Like birthday cake ice cream. The put sprinkles and cookie bits in it. Heaven.
But when I just want a damn good chocolate chip cookie dough blizzard, I hit up the Harry Gene. Cheaper too.
mooface:
i stopped reading this thread after the fifth post but i just wanted to say that i live in a country where i can eat gelato everyday so haha i win.
0bsessions:
Rachel's ice cream was really good, guys.
Operative word being was.
Peet:
Bacon and egg ice cream
This forms part of a dessert served at the restaurant. It's a twist on breakfast: caramelised brioche in place of toast, tomato and red pepper compote for jam, chewy salted butter caramel with wild mushrooms, and this ice cream, all washed down with a small cup of jellied Earl Grey. The idea stemmed from thinking about why some ice cream tastes of egg. I came to the conclusion that it's because the custard is overcooked. When you cook custard, the heat makes the proteins in the egg coagulate, which thickens the mix. If you continue cooking the custard, it will scramble, with the proteins completely clumped together. Egg yolk sets at 72C. So, by cooking the custard to 82C or more, as advised in many traditional recipes, the proteins begin to coagulate. Although the custard may still look liquid, tiny clumps of protein will have formed. And so, according to the coffee bean theory, the custard will be full of little bursts of egg flavour.
All of which got me thinking about how to exploit this eggy flavour, and so this recipe was born.
300g sliced streaky smoked bacon
1 litre full fat milk
25g skimmed milk powder
24 egg yolks
50g liquid glucose
175g unrefined caster sugar
Roast the bacon in an oven at 180C until slightly browned. Place in cold milk and leave to marinate overnight. Tip the milk and bacon into a casserole, and add the milk powder. Put the egg yolks, glucose and sugar in a mixing bowl and, using an electric whisk, mix at high speed until white and increased in volume.
Heat the milk and bacon mix to simmering and, with the whisk still going, pour a little on to the yolks. Tip this back into the milk pan, and cook over a lowish heat until it hits 85C. Hold at this temperature for 30 seconds, then remove from the heat. Cool the mixture down by stirring it over ice, tip into a blender and liquidise until smooth. Pass through a sieve and churn.
Runs_With_Scissors:
--- Quote from: lyra on 22 Jan 2008, 16:45 ---it's 44F here (that's freezing for us poor folk who live in texas and are accustomed to wearing short sleeves in december), but i still went out and bought a half gallon of ice cream. it was delicious. in fact i will eat some right now...
--- End quote ---
Long pointless story: My dad worked on oil tankers, and would switch ships at times. Well, some ships did not have ice cream sandwiches and some did. So, since it was around -15F he would stick ice cream sandwiches or those Drumstick ice creams in his pockets. So then when he did get on the ships without ice cream, he would whip out his Klondike bar or whatever, and everyone else would get insanely jealous/confused. He would wait a bit though, and then pull it out. So no one could figure out where in the hell it came from, since he would usually be on deck the entire time. Anyways, moral of the story, in Alaska ice cream doesn't melt if you stick it in your pockets.
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version