Ice Cream Adventures & Recipes
by Dr Big D – September 16th, 2009 — ice cream, recipe
With autumn approaching I’ve been kicking back with my feet up on the 1/2 gallon freezer (log fire, pipe, slippers, smoking jacket – you know the scene) and reflecting on a long successful summer of cranking. Looking back it seems that I’ve been so busy that I’ve written up precious few batches into the blog, so here’s an attempt to correct the situation.
by Peter Gerard – August 30th, 2009 — chocolate, event, recipe, sorbet
We are big fans of Chocolate & Chile here and saw the opportunity to take our recipes to a new level for our annual Mexican party at John’s house. Lately I have been championing Chocolate Sorbet as the new pinnacle of chocolatey frozenness. It is the dark chocolate of the ice cream world, with an intensely dark flavour and smooth, creamy texture. On tasting, people are often surprised to learn it’s actually a sorbet.
by Dr Big D – August 29th, 2009 — event, ice cream, recipe
Blueberries are a regular theme on Triple Motion. This is the story of our latest blueberry experiment.
When Julie’s 30th birthday-party was approaching, we were trying to decide what kind of ice cream to make. We ventured out to the shops.
PETER: These locally-grown blueberries are great. These aren’t the native blaeberries, but they’re still tasty and I have been adding them to my daily-pancakes more days than not in the past month or so.
BIG D: Julie did write a song about picking blueberries while she was in Tennesee.
PETER: Decision made!
We scooped a stack of punnets of fresh Scottish Blueberries.
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 Peter Gerard – July 12th, 2009 — ice cream, recipe
I was hosting an impromptu dinner party this evening and someone else had promised to bring dessert. I tend to make a lot of strawberry ice cream this time of year, but wasn’t planning on cranking today.
When the promised dessert did not materialise I somehow ended up telling my five guests about the joys of the White Mountain Freezer. They were certainly intrigued, but since I’m from Missouri, just talking is never enough. For some reason, we were also talking about the Show-Me State.
The story goes that in 1899 a Congressman named Willard Duncan Vandiver from Columbia, Missouri (my hometown) was dining at a naval banquet in Philadelphia. Someone at the banquet must have been making some grandiose claims worthy of incredulity, and Vandiver remarked, “I come from a state that raises corn and cotton and cockleburs and Democrats, and frothy eloquence neither convinces me nor satisfies me. I am from Missouri. You have got to show me.”
So in true “show-me” spirit, we quickly procured some double-cream and whipped up a unique batch of ice cream with ingredients I had on hand.
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 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 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 →
