tag:blogger.com,1999:blog-9027191706980748713.post5952147098975923945..comments2023-09-29T18:37:14.377+10:00Comments on Eight Acres: Real food ice creamUnknownnoreply@blogger.comBlogger8125tag:blogger.com,1999:blog-9027191706980748713.post-9984714080046889372013-06-01T09:46:56.396+10:002013-06-01T09:46:56.396+10:00These are some things we know about ice-cream:
Mor...These are some things we know about ice-cream:<br />More milk means harder and more crystalline structure than those with more cream.<br />No egg whites (save (or freeze) those for your meringue or feed them to the dogs)<br />sugar controls softness<br />too much sugar won't freeze<br />too little sugar and it needs an axe to cut<br /><br />We use this recipe (from the Sunbeam Ice-cream making Machine book) with excellent success:<br /><br />4 egg yolks, raw<br />125g dextrose<br />200ml raw cream<br />200ml raw milk<br /> Beat raw eggs and dextrose together until the eggs are pale. Then add the cream and milk and beat together using your electric mixer. You will have to stop the machine and, using a spatula, ensure all the thick egg/dextrose base is mixed in. Whip all this until it is fairly light and fluffy (a couple of minutes) . To hasten the final ice cream mixing stage, put this mixture, in its bowl, into the freezer for about 1.5 hours.<br /> After this time has elapsed, set up your ice cream machine, get the mixture out of the freezer and whip it again using your electric mixer until it is light and fluffy. Then pour this mixture into your ice cream machine and churn.<br /> Once it is finished churning, this will depend on how your machine works, pour straight into your container and freeze. <br />We have never had a problem using this method (we have a Sunbeam Ice Cream machine). We find this recipe makes a delicious rich ice cream. You can just add any flavourings or ingredients you want to this. We have added 1. honey and Cinnamon, 2. organic green tea powder, sometimes called Matcha and 3. pureed fruit...<br /><br />This recipe is easier than the custard based recipe, it's richer, more delicious and has better texture than the custard based and is more nutritious because nothing is cooked. This recipe is so nice that you will have no problem sacrificing eggs although we tend to make it in the warmer months when eggs are more plentiful and a cold dessert is better appreciated.<br /><br />And with Butter we have moved away from making normal sweet butter to making cultured butter with our excess cream. We have a lot of cream as we skim the raw milk before bottling for drinking milk and most of our cheeses (Fetta, Halloumi, Parmesan, Cheddar, Harvati etc) and our yoghurt is all made with skimmed milk. The exception being double and triple cream Camembert, Roquefort and a few others that really need the cream to make it taste just right.JohnandJeanhttps://www.blogger.com/profile/06506275036086045557noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-40282953857100104592013-05-31T22:09:36.555+10:002013-05-31T22:09:36.555+10:00Wow! That is amazing to me that you do all of thi...Wow! That is amazing to me that you do all of this from animals on your farm! I have always watched what I ate but for the wrong reasons (trying to be thin). I'm now learning how to eat healthy and have been cutting processed food out of my diet and the diet of my family. I am a long way from where you are though! I'm doing good to just buy organic milk and know the difference between it and the "regular" stuff. LOL. Very much enjoyed reading your post!<br />I'm visiting from From the Farm Blog Hop. My post is for GF, Vegan Choc Brownie Bites. Here's the link: http://noskinnies.com/blog/2013/5/30/gluten-free-vegan-low-carb-perfect-brownie-bites. I hope you'll stop by!<br />Thanks. www.NoSkinnies.com<br />-TWEhttps://www.blogger.com/profile/01406043599728166641noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-49526382414065776022013-05-31T21:56:04.926+10:002013-05-31T21:56:04.926+10:00There's only one thing worse than not having a...There's only one thing worse than not having an icream maker, and that's having a bad one! Mine is lousy, but I keep trying. Have heaps of cream at the moment, so tonight I made two - a plain vanilla (Rapdura, vanilla, 1/2cup milk, 2eggyolks, 2 cups cream -all raw) and my favorite.....2 cups frozen berries (mango has run out, but it's better!), 1 cup yoghurt, 1 cup cream - blitz the lot in thermie (or a food processor) and pop in the freezer to firm up. I'm also too busy to muck about making a custard base first!Lucy Househttps://www.blogger.com/profile/15220069204348364586noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-88904619400694261982013-05-31T12:56:45.782+10:002013-05-31T12:56:45.782+10:00haha...just looking at the other comments, I think...haha...just looking at the other comments, I think Nathalie uses the same recipe I do!thingsforboyshttps://www.blogger.com/profile/11025820476772182937noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-11678981135995123972013-05-31T12:56:07.051+10:002013-05-31T12:56:07.051+10:00What a fun experiment! I've never had much luc...What a fun experiment! I've never had much luck making custard base ice cream. Mine always ends up grainy. My base recipe is now one from Ben and Jerrys. It uses milk, cream and raw eggs. I like that it doesn't use heaps of eggs either. It's a great base and you can add all sorts of things to it. Here's my <a href="http://www.thingsforboys.com/2011/08/peanut-butter-ice-cream-with-oreo.html" rel="nofollow">Peanut Butter Oreo Version</a>. thingsforboyshttps://www.blogger.com/profile/11025820476772182937noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-36561753918782818412013-05-31T08:50:40.588+10:002013-05-31T08:50:40.588+10:00We have made home made ice cream. We have to buy o...We have made home made ice cream. We have to buy our cream though, as one of the drawbacks of having a milking goat is that goat milk is already homogenised when it comes out.We used the cooked egg custard method and a surplus of mangoes...it was beautiful. Like you , I am horrified by the ingredients in bought icecream.Kimhttps://www.blogger.com/profile/09958193502828236814noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-48260135609942506242013-05-31T08:34:41.818+10:002013-05-31T08:34:41.818+10:00Yes I make a raw version (although I can't eat...Yes I make a raw version (although I can't eat this now as you can't have raw egg while pregnant) 2 eggs beaten until light and fluffy with 3/4 cup sugar (this can be reduced as it is sweet, but the sugar stops the ice-cream from crystallising id being stored for a long period of time, I would suggest using an acidic fruit as the flavouring in this recipe to cut through such as blackberries which are pureed and rippled through at the end and then placed in the freezer to set for another couple of hours after the cream base has been put through the machine) And then stir in 2 cups of cream and 1 cup of milk and put in ice-cream machine and follow directions. Living The Dream Homesteadhttps://www.blogger.com/profile/06026663023290288296noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-90898999225392247282013-05-31T07:37:49.590+10:002013-05-31T07:37:49.590+10:00We make the custard version. My fav is adding some...We make the custard version. My fav is adding some marmalade into it.Anonymoushttps://www.blogger.com/profile/00189754509071350499noreply@blogger.com