Frozen cows and dairy monstrosities
Success! My creation lives!!! Todays cooking creation invovles my new ice cream maker. It is an okay device, but has some limitations that dissapoint me. First it has a rather limited capacity. Only 1.5 quarts. A tad small for a batch at a time if you ask me. A bit smaller than many of the usual ice cream boxes, but not by much. Second is the preperation needed before I can use it. While it doesn't need rock salt, which can save on supplies. It takes freezing for 24 hrs before usage. So I will need to do a cost break down, but I think I am matching store bought prices at least. And with my own home made batches, the carb count should be much lower than the stores seem to achive. As to how long it is good remains to be seen, but I don't think I will have worry much about not using it up before then :-). This first batch is just a plain vanilla with some minor substitutions. I didn't use normal whip cream or milk, but went all heavy whipping cream which has no carbs to it's name unlike the others. It comes out for a very rich mix for the ice cream. I went a cup or so over the quantity called for in the recipe, and I have learned to not do that again. While it had room while starting, I didn't expect the amount of expansion that it experienced while it was expanding. So my next attempt in the coming weeks will probably be with minor flavor variations before trying wilder and more exotic combinations. I also will start playing more with Whip cream varieties and seeing what I can create in combination that is fun and tasty. Seltzer bottle plans are in more of a development phase. The current batch of Sasparilla extract has an odd flavor. I am not positive if this is due to my choice of sweeteners or the flavor of the Sasparailla vs a more conventional root beer extract flavor. I will need to get a root beer one now to compare. Later all! time to go back to the depths of my cave and lurk in the forbidden kitchens!
Success! My creation lives!!! Todays cooking creation invovles my new ice cream maker. It is an okay device, but has some limitations that dissapoint me. First it has a rather limited capacity. Only 1.5 quarts. A tad small for a batch at a time if you ask me. A bit smaller than many of the usual ice cream boxes, but not by much. Second is the preperation needed before I can use it. While it doesn't need rock salt, which can save on supplies. It takes freezing for 24 hrs before usage. So I will need to do a cost break down, but I think I am matching store bought prices at least. And with my own home made batches, the carb count should be much lower than the stores seem to achive. As to how long it is good remains to be seen, but I don't think I will have worry much about not using it up before then :-). This first batch is just a plain vanilla with some minor substitutions. I didn't use normal whip cream or milk, but went all heavy whipping cream which has no carbs to it's name unlike the others. It comes out for a very rich mix for the ice cream. I went a cup or so over the quantity called for in the recipe, and I have learned to not do that again. While it had room while starting, I didn't expect the amount of expansion that it experienced while it was expanding. So my next attempt in the coming weeks will probably be with minor flavor variations before trying wilder and more exotic combinations. I also will start playing more with Whip cream varieties and seeing what I can create in combination that is fun and tasty. Seltzer bottle plans are in more of a development phase. The current batch of Sasparilla extract has an odd flavor. I am not positive if this is due to my choice of sweeteners or the flavor of the Sasparailla vs a more conventional root beer extract flavor. I will need to get a root beer one now to compare. Later all! time to go back to the depths of my cave and lurk in the forbidden kitchens!