Ice Cream Adventures & Recipes
by Dr Big D – June 29th, 2009 — ice cream
A complex series of events led Peter’s 1/2 gallon freezer to live in London for several months. This resulted in a reduction in Peter’s icecream making activities, since it takes quite a sizable gathering the polish off a 1 gallon freezer (or a heroic personal effort). So I planned a trip to visit my lovely friends and collect the machine at the same time.
by Jen Lee – June 18th, 2009 — ice cream, recipe
After some elegant shipping arrangements the ice cream maker so kindly procured for me by the triple motion crew (see last post for detailed thanks) has finally made it to South Africa. Yippee!
However, in order to get it here within my luggage allowance I had to co-opt some help in the form of my good friend and fellow Antarctic traveller, Brian. What better way to thank him for his efforts than to make a batch of ice cream.
by Jen Lee – May 10th, 2009 — ice cream
As Big D’s little S I have been subjected to freezing cold sessions at the crank for a number of years now. However, it’s only recently that I’ve warmed to the art of icecream making and decided to take the plunge and ask the triple motion crew to get me my own trusty machine (thanks go to Peter and Big D for hunting one down). Said instrument was presented to me earlier on today and with Big D close on hand to supervise, we wasted no time in initiating it and me into the world of icecream making.
Normally I am a die-hard vanilla fan but since that had been done before (and very well) I thought I should work on a signature dish. After a moments pondering I decided should strive for a cool, creamy, supper smooth lemon ice. I am a big fan of lemon and have been making lemon sponge cake for family birthdays for years. It seemed appropriate to carry this on into my fledgling icecream making career.
by Dr Big D – April 3rd, 2009 — ice cream, travel
My wonderful, talented, intrepid Antarctic biologist sister was awarded a PhD by Stellenbosch University for being very clever and hard working. Hurray!
My first thought (naturally) was “lets make a batch of icecream to celebrate”. So I threw the ½ gallon freezer in my bag and 12 hours of long haul flight hours later I was in Cape town.
Things didn’t run so smoothly initially when the bag containing my beloved machine disappeared into the black hole of baggage handling. Thankfully it re-appeared 24hrs later with the contents having suffered no ill effects from the journey. However for this brief period the fate of my ice-cream adventure hung in the balance.
by Dr Big D – March 29th, 2009 — ice cream, recipe
The apple & cinnamon ice cream-scone combination: truly a winner.
It was inspired by and amazing icecream experience I had in Italy with chocolate gelato in a brioche bun.
Peter and I first tried it out when we made icecream for the great and good of the the UK documentary film community at the Sheffield International Documentary Festival last year (that’s a long story). It was a huge success, I remember standing around on the pavement on a chilly November morning (no danger of the icecream melting prematurely that day) stuffing myself and passers-by with sconey, creamy goodness. The scones were extra useful that day since we didn’t need to buy tubs and spoons to hand the icecream out and they were far tastier than commercial wafer cones.
by Thibault – February 22nd, 2009 — recipe, sorbet
Charline, a friend of Céline’s, had planned a big party in her new flat on the 14th of February, partly to dance like crazy but also to relieve people from this indigestible tradition that is called Valentine’s Day. Charline is a connoisseur, she offered me a recipe book about ice cream (containing an interesting Calisson ice cream recipe I’d like to try one of these days…), and so the standards were quite high… And yet we did not have much time and ingredients. Therefore we opted for an easy-to-make and yet original sorbet: Litchi and lime sorbet.
by Thibault – January 5th, 2009 — ice cream
By Jove, the blog is as rusted as the mechanism of our beloved machines. But it still works! I just wish other crankers would write more often. And I wish I could crank with them! When is the next meeting of the ice cream team?
Anyway, I brought the machine home for the Christmas holidays in Auvergne. I thought we would serve gallons of frozen dessert, but due to the huge amount of food already present, we did only one batch. It was still worth bringing the machine!
To go with the chocolate cake of Christmas Eve, the best flavour seemed to be tangerine, light and refreshing seasonal fruit.
by Peter Gerard – December 28th, 2008 — chocolate, gelato, ice cream, recipe
We recently made a batch of Chocolate Gelato that was to be served to a 12-year-old girl. Knowing that the young ones among us are often less keen on super dark chocolate I reduced the cocoa powder to just 1/4 cup, hoping that would please her. Unfortunately it was still “too chocolatey and not creamy enough”. Fair enough. I take criticism and try to learn from it.
A few months ago my ice cream services were won in a charity raffle, and the winner requested a batch of chocolate ice cream for a kids party today. So I’m trying a new recipe that should be less dark and more creamy and will hopefully please the young’uns. Not wanting to completely eschew our tried and tested Gelato recipe, I’ve made some simple modifications. My experience has shown that adding a pint of double cream to a gelato results in a mixture way too thick to freeze so I got a pint of single cream and I also reduced the cocoa powder right down. Continue reading →
by Peter Gerard – December 26th, 2008 — ice cream, recipe
While I insist to not have favourites, this recipe is certainly high on my list.
So when my dad sent me a new one-gallon White Mountain freezer for my birthday, I knew how I had to inaugurate the new machine.
We first made Whisky and Honey Ice Cream when we were cycling in the Outer Hebrides and it was certainly an amazing experience to make and eat it in the Standing Stones of Calanish.
I decided to celebrate by making a big batch of Whisky and Honey Ice Cream that I could keep in the freezer and enjoy over a few days. I soon discovered this is the perfect ice cream for storage.
by Peter Gerard – December 26th, 2008 — ice cream, recipe
The goal of the perfect nut ice cream often seems elusive. Despite various efforts we do not seem to have technology capable of grinding nuts to the creamy texture we desire. Fortunately there is no shortage of smooth and creamy peanut butter available and we were able to make a fabulously rich ice cream. It’s important to get high quality peanut butter without any added salt, sugar, or oils. And also make sure it is super smooth. The first tub we bought was sold as smooth but still had some small chunks.
The preparation was roughly along the lines of our traditional family recipe. Since the peanut butter is already super smooth, you don’t need to do a lot of work. (Apart from the usual cranking!)
The texture was perfectly smooth and creamy and the flavour unbeatable. This recipe comes highly recommended.
