Ice Cream Adventures & Recipes
by Jen Lee – February 24th, 2010 — ice cream, recipe, travel
SANAE IV research station is located on a small nunatak called Vesleskarvet, in Western Dronning Maud Land. Although the building its self is rather impressive, it is but a tiny spec on the immense landscape of the Antarctic.
It is this landscape that I have been privileged enough to be working in for the last few months and where I go, my trusty triple motion crank follows.
by Jen Lee – December 27th, 2009 — ice cream, recipe, travel
Close your eyes and think about Antarctica. You will probably think of ice-bergs, pack ice, icy waste lands…generally a whole lot of icy thoughts. This is for good reason as 90% of the world’s ice is found on the continent.
As part of my work a researcher at the University of Stellenbosch, I am privileged enough to visit this icy land periodically to undertake biological surveys. When I got word that I would be heading South this year, naturally, the first thing I packed to take with me to this land of ice was my trusty ice-cream maker.
by Jen Lee – December 8th, 2009 — ice cream
Although I have only been a bonefide cranker for a few months, I have followed the antics of the Triple motion crew for several years now. Each new entry seems to be an exploration of the wonderful world if iced deserts, tantalizing the taste buds and exciting the soul. The bank of recipes which has been accumulated is impressive and a little daunting!
One hot evening in South Africa I got that ice-cream feeling and decided that rather than try and come up with some cutting edge recipe, I would expand the boundaries of ice cream making in other ways. Instead of taste adventures, I thought I would build on the trend set by the Ice Cream in the Clouds adventure and take my churn to places that no churn has been before. With this lofty goal in mind I set off to…the beach.
by Jen Lee – November 5th, 2009 — ice cream, recipe
Once upon a time, some Triple Motion crankers had a crazy idea…the conversation went something like this:
Jen: ”Hey Dave I’m coming to the UK, lets make some ice-cream”
Big D: ”Sounds good. What did you have in mind?”
Jen: ”How about cranking on top of a mountain in the Lake district?”
Big D: “It rains an awful lot in the Lakes you know.”
Jen: ”When has a bit of rain ever stood in the way of a Triple Motion ice-cream adventure?”
Big D: ”Ok, lets do it.”
What I didn’t realise was that Dave had decided we should make icecream up Scafell Pike (the biggests mountain in England). Fortunately Peter jumped at the chance to advance the ice-cream cause so we had a good team for the challenge.
by Jen Lee – September 28th, 2009 — ice cream, recipe
South Africa is a great country. One of the many reasons for this is the abundance of public holidays bestowed upon its people, my favourite of which is National Braai day. For those of you who do not avidly follow the Triple Motion website and so missed out on the ‘Triple motion reaches the Southern hemisphere’ entry, a braai is a national pastime here that involves making a lekker (nice) fire and slapping a few hunks of meat on it. In the UK we would call it a BBQ, but they seem to occur so infrequently, the term has fallen out of common usage.
Anyways, I digress. So the 24th of October is National Braai day (although you may have seen it advertised as Heritage day too) and I thought there was no better way to celebrate than with a batch of ice-cream. I debated for a good long while about what flavour… maybe Wors (sausage), or perhaps biltong (dried meat). Intriguing though the prospect of meaty ice cream was, I thought best not inflict this on the wider populous just yet, so instead I thought I would go for something to fit the balmy public holiday weather. Hence pear, ginger and lemon was born.
by Jen Lee – July 23rd, 2009 — pancakes, recipe
As a kid, I never liked pancakes -they had too much grease and too much egg. The thought of the annual ritual of Pancake Day filled me with dread. You can only imagine how happy I was to discover the Triple Motion buttermilk pancake! These fluffy little nuggets are a joy to eat and I can (and do) eat them for any meal of the day and as often as possible.
I would not want to mess with something as fine as the classic TM buttermilk pancake, but when by total accident I happened upon this variation, I was so pleased with the result, I thought I should share it…
Although the soft fluffy texture of the TM pancake is on of its main attractions, after a weekend of excess, I was feeling like dinning on something a bit more wholesome and so swapped half of the regular flour for oat flour. My plan was to add lemon and raisins but Iwas foiled by my store cupboard and had to use finely chopped apricots instead.
The final recipe was as follows:
The above were all mixed together in the standard way so there were still some of those vital lumps that allow air expansion.
I served them up with a drizzle of honey, some strong coffee and some South African sun.
I would not put these in a head to head contest with the classic TM pancake, but if you ever hanker for something a little different, I can heartily recommend trying out this alternative.
by Jen Lee – July 7th, 2009 — ice cream, recipe
I was first inspired to have a go at making this ice cream when I went to my local food market and saw the most fantastic display of squashes and pumpkins. It was like something out of a harvest festival – all the colours of the rainbow and textures from as smooth as a babies bottom to as wrinkly and gnarled as grandmas elbow!
Having had a ponchon for pumpkin for a few years now, I had already worked my way through a range of recipes including: pumpkin curry, pumpkin risotto, pumpkin soup, pumpkin mash and pumpkin pie (the latter was expertly made for me by Big D when he cam out for grad at the beginning of the year). I decided that it was time to take things to the next level and try pumpkin ice cream…
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.
