| T O P I C R E V I E W |
| deeredawn |
Posted - Apr 29 2009 : 3:52:59 PM
I got an ice cream maker! Looking for some tried and true farmgirl icecream recipes. Especially ones that incorporate herbs. I'm thinking strawberry lavender, chocolate mint, and vanilla and.....rhubarb?? Please let me know what you love or don't love about ice cream makers!
Dawn #279
MJ's Heirloom Mavens-QMD
http://harvestthymefarm.etsy.com
http://harvestthyme.blogspot.com
~live big, ride hard, and shoot straight~ |
| 4 L A T E S T R E P L I E S (Newest First) |
| deeredawn |
Posted - Apr 30 2009 : 11:12:13 AM
<clapping> Thank You! that one sounds divine. Maybe spruce it up with some lemon balm?
Dawn #279
MJ's Heirloom Mavens-QMD
http://harvestthymefarm.etsy.com
http://harvestthyme.blogspot.com
~live big, ride hard, and shoot straight~ |
| Calicogirl |
Posted - Apr 30 2009 : 07:53:14 AM
Congratulations Dawn! How fun! I am hoping to get one this year. We had one years ago but it finally died.
I'm afraid that I don't have any recipe including herbs, but this recipe is so good! I warn you it's very rich.
I think that you could probably steep herbs in the milk or cream as you would with vanilla beans.
Vanilla Custard Ice Cream
2 cups milk
½ of a vanilla bean, split lengthwise
8 egg yolks, beaten
¾ cup sugar
½ teaspoon salt
4 Tablespoon vanilla extract
2 cups whipping cream (or heavy cream)
In a small saucepan, heat milk just until bubbles form around edges. Remove from heat; add split vanilla bean. Cover and let stand 20 minutes. Remove vanilla bean with a slotted spoon. Scrape the inside of the pod with the spoon and add to the milk. Discard pod.
In a large bowl combine egg yolks, sugar, salt, and vanilla extract; beat with wire whip or electric mixer on medium to high speed until thick (about 5 minutes). Gradually beat in warm milk. Transfer to a large, heavy saucepan. Cook and stir just until mixture comes to boil; remove from heat. Cool slightly. Cover and chill, stirring occasionally. Stir in whipping cream. Freeze in an ice-cream freezer according to manufacturer’s directions. Makes 2 quarts.
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| palmettogirl |
Posted - Apr 30 2009 : 06:35:40 AM
i have an ice cream maker, but it's the kind that you put the metal container in the freezer for several hours, then put your ingredients in it and put the "stirrer/mixer thing on top and just keep turning. it's pretty good, but since i always seem to be on a diet, i never really use it----:( ....there were just regular recipes with the instructions, but using lavender and fresh mint sound yummy! |
| windypines |
Posted - Apr 30 2009 : 04:46:50 AM
I make it, and you just got to have a bowl, right out of the canister. Oh so good!
I did finally find actual rock salt to use. Have not had a chance to use it yet. I had just used ice melt, that I had on hand. I don't think that worked very well, cause it would take forever for the ice cream to get thickened up enough. Also make sure your mix is good and cold before you start churning.
Michele |
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