anyone tried that recipe? any recommendations. DD's 1st birthday party is on Sat., so I need to try out the recipe before we have company. I have an older ice cream maker that you have to put ice and salt around and it has a paddle.
I'm not home so I don't have the book with me. I made some last weekend and totally punted. You cannot mess up a product that is milk, cream, and sugar. Not possible.<br><br>
I used a pint of cream, 1/2 gallon milk, 1 cup sugar, four egg yolks. Yolks are optional. You could add juice or (probably better) a concentrate. My next batch will have pomegranate juice which has a very rich flavor -- won't dilute the ice cream.<br><br>
I gently warmed the sugar in a couple of cups of milk so that it would dissolve. I beat the yolks. I added a splash of vanilla.<br><br>
Most recipes will have more cream than I used, but it's all I had so I went with it.
my ice cream recipe is 1 quart cream, 1 cup sugar, 1 whole vanilla bean, and 8 egg yolks. i've also made fruit ice creams by adding a cup of grape juice (leftover from makin concord grape jam) or pureed watermelon.<br><br>
i have one of those old ice-and-salt ice-cream makrs too!
I agree, it's hard to mess up homemade ice cream. Don't overanalyze it. Cream and milk in whatever proportion you have available (I don't like it made with all cream), sweetener (I like it with maple syrup), egg yolks if you want (sometimes I use them, sometimes I don't), vanilla if you want, a pinch of salt, and freeze. I grew up eating homemade ice cream, and like it simple. You can add other ingredients as a topping after it's frozen, like chocolate or fruit, but I find it works best to start with basic, plain ice cream. BTW, I think those old fashioned ice cream freezers make a better product, texture-wise, than the new-fangled ones with the canister you put in the freezer. You can usually get it a lot more frozen and firm and eat it straight out of the ice cream maker, whereas the new kind only takes it to a soft-serve stage and you have to transfer it to another container and put it in the freezer for a while if you want it really firm.
thanks for the reassurance as I'm mostly concerned about trying something new with family ... especially since we also grew up eating homemade ice cream so I didn't want to blow it.<br><br>
I think I'll go with her recipe and branch out from there.
so, what exactly is Sally Fallon's recipe? i mean, i know who sally fallon is, about the books, etc., but no one has said anything about the recipe ... has anyone used it? how does it differ from other ice cream recipes?
I've used the recipe in NT and it works great (EFLF's great, too).<br><br>
Since I use one of the newer freezers, I need to make it ahead so it'll be scoop able. I <i>like</i> it soft-serve, but it melts so fast and I want to savor it <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"> I "test" it often during the day to see how hard it is<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/loveeyes.gif" style="border:0px solid;" title="Loveeyes">: and set it out up to 5 minutes depending on how hard it gets. You might need to do a test run!<br><br>
It's cream, maple syrup, yolks, vanilla and arrowroot<br><br>
We thought that raw honey gave it too strong of a honey flavor (if you've going for vanilla like my family likes) and the maple syrup is a strong flavor, too. The maple syrup and the yolks will color the ice cream...I don't mind, but at first my son wouldn't eat it (more for me! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol"> ) when our pastured yolks turned it orange-ish.<br><br>
We like it best with rapadura (also colors it a bit).<br><br>
Enjoy her birthday (and the ice cream!)