Sisters can be inspirational
This is about ice cream, I promise.
I made "real" ice cream this time. And to me, real ice cream is Philadelphia-style a.k.a. eggless. Ice cream recipes with eggs (a.k.a. French-style) are frozen custard, in my not so humble opinion.
Plus, I hate meringue and what else am I going to make with the 6-8 egg whites generated from those French style recipes? (note: this is rhetorical, please do not bombard me with egg white recipes)
Anyway - I had some bittersweet chocolate left over from bulrogue's last batch of Guinness Brownies so when I looked for a recipe I tried to find one that would use those. And I found this recipe.
I was voted down for adding the stracciatella, so really it was just plan chocolate ice cream. The boy declared (as he licked the dash clean after) it was better than a Wendy's frosty. Oh yes, he has his mother's pedestrian tastes all right.
On a technical note, I don't know whether it was the longer base chill time, the not 99° kitchen or that it was made with lovely full fat cream - but this time it set up much better in the churn. I have a picture of that but A)A load of soft chocolate ice cream in a container is not an attractive picture and B) I am Shaky McDrunkhands lately so every one I took was somewhat blurry.
It looked like this and it was very, very yummy - but as it was setting up in the freezer I was chatting with my sister who mentioned she was enjoying a Symphony bar. It is a shared favorite of ours.
And that's when I got a wonderful, awful idea...
The accomplices. I added these to a slightly different chocolate ice cream base to make what I will call Sisters Symphony ice cream.
Oh yes, yes I did.
I think I may have added too little though - eating tests will help me figure the proportion and then I will share the recipe. It's a tough gig but someone has to do it.
My ice cream dishes, let me tell you about them. My mom has a set, and one year when she was visiting we found another set at a church thrift store. What are the odds, I said to her. That's when she told me they were special premiums. In days gone by, some peanut butter brand (she forgot which) sold their peanut butter in these pretty reusable dessert dishes.
Seriously, why did I not live in the past? But hey, I got the set of 6 for $1 - so I'm not complaining.
I made "real" ice cream this time. And to me, real ice cream is Philadelphia-style a.k.a. eggless. Ice cream recipes with eggs (a.k.a. French-style) are frozen custard, in my not so humble opinion.
Plus, I hate meringue and what else am I going to make with the 6-8 egg whites generated from those French style recipes? (note: this is rhetorical, please do not bombard me with egg white recipes)
Anyway - I had some bittersweet chocolate left over from bulrogue's last batch of Guinness Brownies so when I looked for a recipe I tried to find one that would use those. And I found this recipe.
I was voted down for adding the stracciatella, so really it was just plan chocolate ice cream. The boy declared (as he licked the dash clean after) it was better than a Wendy's frosty. Oh yes, he has his mother's pedestrian tastes all right.
On a technical note, I don't know whether it was the longer base chill time, the not 99° kitchen or that it was made with lovely full fat cream - but this time it set up much better in the churn. I have a picture of that but A)A load of soft chocolate ice cream in a container is not an attractive picture and B) I am Shaky McDrunkhands lately so every one I took was somewhat blurry.
It looked like this and it was very, very yummy - but as it was setting up in the freezer I was chatting with my sister who mentioned she was enjoying a Symphony bar. It is a shared favorite of ours.
And that's when I got a wonderful, awful idea...
The accomplices. I added these to a slightly different chocolate ice cream base to make what I will call Sisters Symphony ice cream.
Oh yes, yes I did.
I think I may have added too little though - eating tests will help me figure the proportion and then I will share the recipe. It's a tough gig but someone has to do it.
My ice cream dishes, let me tell you about them. My mom has a set, and one year when she was visiting we found another set at a church thrift store. What are the odds, I said to her. That's when she told me they were special premiums. In days gone by, some peanut butter brand (she forgot which) sold their peanut butter in these pretty reusable dessert dishes.
Seriously, why did I not live in the past? But hey, I got the set of 6 for $1 - so I'm not complaining.