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My current theory on the ice cream maker is that I want to make flavors that I can't just go to the supermarket and get from Ben and Jerry's or Haagen Daz. That's why my first batch was cinnamon vanilla, not just vanilla.
Today's was lemon. The ice cream maker's recipe booklet only had lemon sorbet, and I wanted ice cream, and![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
cattitude had talked about fond childhood memories of lemon ice cream, so I googled. The recipe I found was remarkably simple, five ingredients, though I took it up to six by adding a little bit of grated lemon rind before folding in the whipped cream.
We like it a lot. So doesjulian_tiger, who also got a bit of the whipped cream that I scraped off the bowl for him.
For a good batch of chocolate ice cream, we'll need to select our chocolate carefully; Cattitude's theory, which seems plausible, is that there was wax in the Ghirardelli chocolate chips he melted for last weekend's batch, and that this was why the ice cream came out gritty. (He checked closely before we discarded the remainder of that batch, and the small gritty bits were white, not dark brown.) I was blithely thinking "well, the Guittard chips I have for baking ought to be safe," because I read the label, but I don't know whether they're required to mention it on the ingredients list if they use wax in chocolates. The large hunk of chocolate I bought for this purpose at Sahadi and didn't mention to Cattitude is from their shelf of "we cut up huge pieces of dark chocolate," so labeled only with weight, not a list of ingredients or even a manufacturer.
(My theory is "flavors I can't just go out and buy," but I would like a good home-made chocolate as well, and I think Cattitude wants to try again because the first time didn't come out right.)
The recipe, in case the link fails:
1 Cup granulated sugar
1 Cup whole milk
1/3 Cup fresh lemon juice (about 1 1/2 lemons)
1 Cup whipping cream
1/2 teaspoon vanilla
Fresh mint leaves, lemon slices for garnish
Mix sugar, milk and lemon juice. Whip cream until stiff. Fold cream into milk mixture. [added October 2006]
Today's was lemon. The ice cream maker's recipe booklet only had lemon sorbet, and I wanted ice cream, and
cattitude had talked about fond childhood memories of lemon ice cream, so I googled. The recipe I found was remarkably simple, five ingredients, though I took it up to six by adding a little bit of grated lemon rind before folding in the whipped cream.We like it a lot. So does
julian_tiger, who also got a bit of the whipped cream that I scraped off the bowl for him.For a good batch of chocolate ice cream, we'll need to select our chocolate carefully; Cattitude's theory, which seems plausible, is that there was wax in the Ghirardelli chocolate chips he melted for last weekend's batch, and that this was why the ice cream came out gritty. (He checked closely before we discarded the remainder of that batch, and the small gritty bits were white, not dark brown.) I was blithely thinking "well, the Guittard chips I have for baking ought to be safe," because I read the label, but I don't know whether they're required to mention it on the ingredients list if they use wax in chocolates. The large hunk of chocolate I bought for this purpose at Sahadi and didn't mention to Cattitude is from their shelf of "we cut up huge pieces of dark chocolate," so labeled only with weight, not a list of ingredients or even a manufacturer.
(My theory is "flavors I can't just go out and buy," but I would like a good home-made chocolate as well, and I think Cattitude wants to try again because the first time didn't come out right.)
The recipe, in case the link fails:
1 Cup granulated sugar
1 Cup whole milk
1/3 Cup fresh lemon juice (about 1 1/2 lemons)
1 Cup whipping cream
1/2 teaspoon vanilla
Mix sugar, milk and lemon juice. Whip cream until stiff. Fold cream into milk mixture. [added October 2006]
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