The Evening Of The Ice Cream
Deep in the Citadel of Gallifrey, dust is wiped off a Machine...
Igor, no, this ice cream is not called The Doctor!
Experiment #67: Rich Vanilla Bean Ice Cream Take 2
Whys: I had some cream, it was hot, and I wanted to see if I could fine-tune Experiment #55.
Calculations:
Trying to do a better adjustment of the original recipe upon which Experiment #55 was based.
* 2 eggs -- stays the same
* 3/4 cup sugar -- which is 177ml
* 2 cups whipping cream -- which is 473ml
* 1 cup milk -- which is 237ml
* 2 teaspoons vanilla extract -- 1 teaspoon vanilla bean powder
Adjusting down to 300ml of cream (I have thickened cream, oh well).
300 / 473 = 0.63
177 * 0.63 = 112ml sugar
237 * 0.63 = 150ml milk
However, I don't know how many ml the eggs will be, and I don't want the whole mixture to be more than 600ml (because more than 600ml is too much for my ice cream machine).
So... possibly add the eggs, sugar, cream and vanilla, and then only add enough milk to make it up to 600ml - or 150ml of milk, whichever is smaller.
I upped the amount of sugar, because it was easier to measure 125ml than 112ml.
Ingredients:
* 2 eggs
* 125ml raw castor sugar
* 300ml thickened cream
* 1 t vanilla bean powder
* less than 150ml milk
Procedure:
* Beat the eggs until fluffy.
* Add the sugar a little at a time until it is all dissolved.
* Add the cream and vanilla.
* Top up the mixture with milk until it's 600ml
* Process in ice cream machine.
Result: I put half in the freezer, ate the other half. Yummy, creamy, sweet vanilla ice cream. Perhaps slightly too sweet, but I don't mind. There wasn't too much mixture. I didn't notice the raw sugar making it taste much different, only a smidgen.
Lessons: Using the milk to top up to 600ml rather than adding all the milk at once is a good idea.
This entry was originally posted at http://kerravonsen.dreamwidth.org/985938.html. (Comments
) Respond here, or respond on the Dreamwidth post, as you prefer. You can use your DW login or OpenId there.
Igor, no, this ice cream is not called The Doctor!
Experiment #67: Rich Vanilla Bean Ice Cream Take 2
Whys: I had some cream, it was hot, and I wanted to see if I could fine-tune Experiment #55.
Calculations:
Trying to do a better adjustment of the original recipe upon which Experiment #55 was based.
* 2 eggs -- stays the same
* 3/4 cup sugar -- which is 177ml
* 2 cups whipping cream -- which is 473ml
* 1 cup milk -- which is 237ml
* 2 teaspoons vanilla extract -- 1 teaspoon vanilla bean powder
Adjusting down to 300ml of cream (I have thickened cream, oh well).
300 / 473 = 0.63
177 * 0.63 = 112ml sugar
237 * 0.63 = 150ml milk
However, I don't know how many ml the eggs will be, and I don't want the whole mixture to be more than 600ml (because more than 600ml is too much for my ice cream machine).
So... possibly add the eggs, sugar, cream and vanilla, and then only add enough milk to make it up to 600ml - or 150ml of milk, whichever is smaller.
I upped the amount of sugar, because it was easier to measure 125ml than 112ml.
Ingredients:
* 2 eggs
* 125ml raw castor sugar
* 300ml thickened cream
* 1 t vanilla bean powder
* less than 150ml milk
Procedure:
* Beat the eggs until fluffy.
* Add the sugar a little at a time until it is all dissolved.
* Add the cream and vanilla.
* Top up the mixture with milk until it's 600ml
* Process in ice cream machine.
Result: I put half in the freezer, ate the other half. Yummy, creamy, sweet vanilla ice cream. Perhaps slightly too sweet, but I don't mind. There wasn't too much mixture. I didn't notice the raw sugar making it taste much different, only a smidgen.
Lessons: Using the milk to top up to 600ml rather than adding all the milk at once is a good idea.
This entry was originally posted at http://kerravonsen.dreamwidth.org/985938.html. (Comments
) Respond here, or respond on the Dreamwidth post, as you prefer. You can use your DW login or OpenId there.