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hi

post #1 of 8
11/10/09 at 6:53am
Thread Starter 
I found this place while looking for a good autumn ice cream (not that I can make one) and thought it looked pretty cool. It's small enough that I wont get lost but it seems there's some good stuff here sooooo cool.





I'm just a guy and I cook, usually for myself or my girlfriend and I discovered I have a bit of a knack for it.

:thumb:
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post #2 of 8
11/11/09 at 12:21am
Welcome!

There are all levels of ability on here, from those just starting out through to master chefs. Lots to learn here, too!

Feel free to join any thread you find interesting, or start your own... the professional section of the board is read-only for those of us who are not in the culinary trades.... but makes interesting reading, nonetheless.

Try to make some time to read some of the fascinating articles here, and view the photographs - real inspiration to be got from both!
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post #3 of 8
11/12/09 at 5:13pm
Welcome!
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post #4 of 8
11/13/09 at 1:28pm
So what's stopping you making icecream?
Maybe an autumn sauce to pour over bought icecream would be the thing. A simple one with blackberries or gooseberries cooked in sparkling wine and reduced till its all gooey? Then maybe some little biscuits to serve. Just ask if u want recipes

Welcome to the forum.
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post #5 of 8
11/18/09 at 9:39pm
Thread Starter 
well the only thing that's stopping me is that I don't have an ice cream maker, or an ice cream bucket. I cooould use two plastic bags but the time I tried that it didn't work out so well...

Thanks for the welcome guys
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post #6 of 8
11/19/09 at 1:50am
I've been making icecream for years without a machine. You don't need either Thekramer. A freezer, rigid plastic container with a lid, and a whisk. Oh and a wee bit of patience is all you need.

The trick is to remember to whisk it up really well every 45 mins. Making sure to get into the corners. This avoids crystals forming. Once it starts to solidify, I'd whisk it every 15mins. When I'm busy I set a timer as its easy to forget about it.
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post #7 of 8
11/19/09 at 12:41pm
Thread Starter 
So like one of those plastic ice cream buckets that the cheap stuff comes in would work?

Very neat, thanks!
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post #8 of 8
11/19/09 at 12:57pm
Just the job.

once the icecream starts to seize up nicely, Thats the time to add a ripple. maybe a fruit coulis or toffee sauce and pecans. Try some peppermint extract and chocolate chips . Just fold your flavour through gently after the last whisk.

Mind and take the icecream out of the freezer 1/2 n hour before u need it. Good luck

PS. Extract needs to go in at the start of the mix

PPS if your icecream recipe seems a bit on the sweet side before it goes in the freezer, dont worry, 'cos the freezing will reduce the sweetness
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