Well its BEEN FUN

Hello everyone, this is the last post for this class that I will be making. I am glad that I finnally got the hang of this posting thing, I think that if I can get my youtube channel up and running that I will continue to post new ideas, and guess what they all wont be on ice cream, a good portion will be on ice cream but we are going to branch out and do other things. I hope that you all find the best of everything.

Some new idea's from a dark corner in my head.

Hello everyone, today I am going to talk about themed desserts. What do I mean about themed desserts, I mean when you take a item and make it into something else, such as a bloody mary ice cream, cheese burger lasagna, or apple pie milk shake. And yes these involve ice cream, but more refined. Such as this idea of a smore banana split. First after pealing the bananas, heat a pan and brown some butter, add the bananas and saute, turn over to brown the other side. Place both half's in a dessert bowl and top with three scoops of chocolate ice cream. Take one gram cracker and break it in half, one side crumble up in to crumbs for a garnish, break the other piece in to two and place one piece on top of the ice cream. Take two marshmallows and torch them like would toast them over a camp fire, place them on top of the gram cracker and sandwich them with other piece of gram cracker. Ta DAAA you have a banana split smore. Let me know if you tryout this idea. Talk to you guys later.

Yes I am seriously thinking about the bloody mary ice cream.

Sometimes things don't go as planed.

Hello everyone, this past weekend I was experimenting with a idea that I had, peanut butter brittle ice cream. It sounds good doesn't it, put into a profiterole, banana split, mix with chocolate ice cream in a milk shake, you see where i am going with this right. So I was trying to figure out how to incorporate the brittle into the mix with out it becoming too sweet, and how do I control the protein content because you have the heavy cream, peanut butter and eggs yolks possibly, if there is too much protein it may become too thick in the ice cream machine so here is where I started. so the first thing I did was eliminate the egg yolks, that would make this a Philadelphia style ice cream cause its absence of the egg yolks. So that took care of the protein problem, now for the sugar. Now if you have never made peanut brittle, the brittle part is nothing but sugar so how to add this with out turning it into a frozen sugar ball. I came up with the idea of making the brittle without the peanuts and dissolving it into a cup of water and making it a simple syrup and mixing that into the scalded milk,and it worked. When I mixed the peanut butter it didn't dissolve completely, but it was OK little chunks give a good mouth feel. I cooled it down to 40 F degrees, and started spinning the base, when it came out it was smooth and creamy but it didn't taste like peanut brittle but the best peanut butter ice cream I have tried. So it didn't come out as planed but I will post the recipe later cause I plan on keeping it, and I will keep you guys up to date on different ideas and desserts. See you later.

You naughty thing you.

Hello all, today I am glad to say that I have a computer again, so here is a money maker that I came up with while I was I in the shower, adult themed ice cream pops, but still a name for those escapes me. So how about a truffle made to honor a woman's genitalia, sure and we will call them puffles. Then a whole slew of ideas came at me, how about a edible fish net shirt made from liquorish of any color and flavor, maybe even make a black light one for raves that tastes like Baileys. edible hand cuffs, pasties made from gummies, or here's one. Make fruit leather and dye it black to make black X's over a woman's nipples. I mean yes people are already doing this, I looked it up on the web and there are several companies doing the same thing but there just doing on a scale for people that are doing it for novelty sales. Bacheloret parties, holloween parties, etc. Im talking about going main stream and upscale, make stuff for raves, candy body makeup, you see where I am going with this. Well guys talk to you later.

Nondairy treats

Hello everyone and welcome to another instalment of my crazy blog. Today we will be talking about a frozen dessert treat that i found in a old cook book owned by my sister that she wont give up. But this item comes from the early part of the twentieth century where refrigeration has just come into the home, but families are still practicing utilizing every part of what they get and not wasting anything. The recipe is for snow, not the kind of snow that you find in high end restaurants where they mix ingredients in with milk and then freeze it using liquid nitrogen. To put it simply its a frozen unbaked meringue, now this for the most part was not served as a dessert unto its self but as a ingredient in a lot of baked good that was developed during that time period, but during world war two dairy and cheese where rationed out and people had to find a alternate source of treats, thus came snow.

Now there are three types of meringue. French meringue that is just sugar and egg whites whipped to soft to stiff peaks, Swiss meringue is where the sugar is heated to 110 F degrees then poured in to the egg whites while they are being whipped. The third one is a Italian meringue the only difference between this style and a Swiss style is that the sugar is heated to 175 to 180 F and then mixed in with the egg whites. When doing this for the first time use a french meringue, just so that you have some experience with whipping egg whites to the desired peak.

When flavoring and coloring, it is important to understand what you are using in the meringue you should only use water based coloring agents if you use oil base the whites wont be able to hold air cells. The flavoring agent would be a extract of some flavor, those are alcohol based, if you added that to the egg whites it would denature them and they would not hold air cells. Well back to the laboratory, will post more findings later.

For all you chocolate lovers out there.

Hello everyone, there are times that you discover a new idea from from a old one. I found a recipe for a chocolate sour cream cake, which I will post after I have a chance to make it and try it out. But this is a recipe for chocolate sour cream  ice cream, which I have made. Now this is ice cream is not sweet as you may think, though it does contain honey and sugar, the main focus is on how the chocolate and sour cream work together. If you do plan to make this you can get Ghirardelli chocolate at a local store and use Hershey's coco power for this recipe, make sure you use the 60% cocoa semi-sweet chocolate. So here it is enjoy and see you next time.

ingredients 

4 oz semi-sweet 60 % cocoa chocolate

3 egg yolks

45 grams of honey

1 cup sour cream

1 cup heavy cream

1 cup milk

1/2 cup sugar

1/2 tbls vanilla extract

1 tbls cocoa powder

instructions 

1. Heat milk and cream together. When it reaches 178 F take off the heat, add the honey and both the           powdered and the semi-sweet chocolate and stir until the chocolate is fully mixed in with the milk.

2. Mix together the yolks, sugar,vanilla, and sour cream into a bowl until fully incorporated.

3. Combine the two mixtures, the hot milk into the egg yolk mixture slowly mixing with a whisk the entire time.

4. Cool the ice cream base to 40 F in the refrigerator. When it reaches 40 F, pour into your ice cream maker and spin for 25 to 30 minutes. 

Machine Free Ice Cream

Hello everyone, today i am going to be talking about a recipe for New York Ice cream. This is a recipe that comes from the Culinary Arts Institute Encyclopedic Cookbook circa 1948. Yes this is a old book, but it has a lot of great dishes that people have forgot. Now this dessert is designed to be made without a ice cream machine, which really doesn't make it a ice cream, its more of a frozen mousse.

Let me explain, a ice cream is made buy having the ice cream base be churned in a very cold container creating small ice crystals while incorporating air into the base, this gives texture and volume to the dessert. A frozen mousse is made by have the air Incorporated into the cream and or egg whites, in which then different ingredients are then folded into the cream or egg whites, then placed into a container and frozen for a few hours. Why wouldn't you put this recipe into a ice cream machine? I am so glad you asked, if you did that the air bubbles that are trapped in the whipped cream or egg whites would start to pop and thus you would lose volume and mouth feel.

So here is the recipe and the instructions just as they are in the book. See you all later and enjoy.

Ingrediacne 

2 cups milk

1 TBLS corn starch

2 TBLS cold milk

2 egg yolks 

2 egg whites

1/2 cup sugar

1/2 cup corn syrup

1/4 tsp salt

1 TBLS vanilla 

1 1/4 cup heavy cream

Instructions 

Scald milk in top of double boiler. Make a paste of cornstarch and 2 TBLS milk, add to scalding milk and cook until thickened stirring constantly. Beat egg yolks; add sugar corn syrup and salt. Mix well. Add hot milk to egg mixture, then return to the top of the double boiler and cook for 2 minutes. Add vanilla. Chill mixture in freezing tray of refrigerator until ice crystals form around side of pan, then beat until light. Fold stiffly beaten egg whites into custard. Whip cream until stiff enough to hold a soft peak, fold into mixture, return to freezing tray and freeze, stirring twice. serves 6 to 8