Triple motion reaches the Southern Hemisphere!
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 â€œlets make a batch of icecream to celebrateâ€. So I threw the Â½ gallon freezer in my bag and 12 hours of long haul flight hours later I was in Cape town.
Things didnâ€™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.
I was relieved to find the Cape to be well stocked with ice, cream and salt but despite this the first batch was a bit of a disaster.
I decided to make a fresh ginger Russell recipe approximation
- Fresh ginger, approx 7cm long, 2cm,
- 2 US cups of cream (sorry canâ€™t remember the brand)
- 1 US cup of white granulated cane sugar
- 2 eggs
I choose fresh ginger because Iâ€™d made it at least twice in the preceding 2 months and was pretty happy with the results. When I first started experimenting with this flavour I tried heating the milk with finely chopped ginger and then straining it. However the milk never really took on a rich gingerly flavour and I decided I needed to put the whole root in. I reasoned that because gingerâ€™s pretty fibrous it would be important to prevent any long fibrous ginger strings from getting into the final mix to ensure a smooth consistency. I find the following method for preparing ginger very effective:
Slice the ginger lengthwise in 2 planes and then across the grain to produce very small pieces. Liquidize the ginger together with the sugar to a smooth sludge in a liquidised/food blender or liquidize with a hand held blender stick thing.
Add the ginger to the remaining ingredients as per the normal Russell recipe
I was keen to make a good first impression but also I had succumbed to the temptation of hyperbolizing as to the greatness of home-made icecream to my sisterâ€™s housemate Johnny. So I had expectations to meet.
Imagine my dismay then when the batch turned out to be grainy, chalky and fluffy. The texture was like a cross between the apple sorbet we made on Barra and the Stilton icecream.
Thankfully the evening was saved by the beautiful clear SA sky, an excellent T SA pinot noir (Hamilton-Russell, 2006) and a brai.
The following day we made a trip down to the Cape of Good Hope and I peered into to turbulent waters contemplating my failure (pathos) (+an excuse for nice pictures).
I think there were 3 origins of the badness in this batch.
1. I had inadvertently used milk which had previously been frozen and was possibly a little old. The milk protein was probably on its way to curdling in the first place and when I added the acidic ginger pulp it just tipped it over the edge and made cheese.
2. The ginger was also old and fibrous. So the flavour was a little subdued and I suspect that the little pieces of liquidised fibre acted as foci for the milk protein to congeal around.
3. South African Cream appears to be 38-40% fat, thatâ€™s approximately half way between UK whipping cream (35%) and double cream (48%). So the mix probably had a lower fat content than my normal recipes.
For my second attempt I went for straight vanilla:
- 2 Â½ cups Parmalat cream (40% fat)
- 1 cup granulated white sugar
- 2 eggs
- Full fat milk to top up
- Vanilla extract
This time everything was absolutely fresh. We cranked on the evening of my sisterâ€™s graduation ceremony with the whole Lee family present, Johnny and Jen’s neighbours.
As you may have gathered this batch was a success (there are few palates as discriminating as that of a 2 year old)
However the best proof of success was that 1 week later Jen e-mailed be as inquired about getting hold of her own white mountain freezer â€“ why of course!
Another victory for the growth of our international brotherhood (and sisterhood) of triple motion enthusiasts!
(Many thanks to Johnny, Mum and Dad for the photo’s)