Comments on: Friday Fuck Up: Ice Cream Epic Fail http://www.endlesssimmer.com/2009/08/07/friday-fuck-up-ice-cream-epic-fail/ - recipes, restaurants, food travel and everything edible Thu, 09 Feb 2012 18:29:40 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: westcoasthttp://www.endlesssimmer.com/2009/08/07/friday-fuck-up-ice-cream-epic-fail/comment-page-1/#comment-52233 westcoast Wed, 12 Aug 2009 19:02:04 +0000 http://www.endlesssimmer.com/?p=6643#comment-52233 Eggs are always in traditional ice cream. I actually think the problem is that you didn't reheat the custard -- well, actually there's two problems with that. To thicken the custard, you have to get the overall temperature of the liquid to 160-170 degrees Fahrenheit. You basically are firming up the eggs, and you have to heat it slowly to this temperature. Don't go too far on temperature or you will have scrambled egg-soy-coconut-milk. The ice cream will not work out to a proper consistency without making a true custard (which is why you are using eggs to begin with). ALSO -- HUGELY important. The eggs *must* be heated to 160 degrees Fahrenheit to avoid any possibility of food safety issues. You had the right idea, you do add some of the heated mixture (though it shouldn't be too hot) to the eggs to temper them, but then that all goes back into a slowly heated pan from low to whatever setting on your stove gets you to 160-170 (the higher you go the thicker your custard). Also, from my experience, I would recommend that you chill the heated custard in a ice bath first, to stop it from cooking, and then transfer to the fridge for a full 24 hours. Your Kitchen Aid bowl needs to be frozen for 24 hours too (even though that's more conservative than the directions). Beware of using a metal object in your Kitchen Aide ice cream freezer!! It is easy to puncture the metal that houses the freezing liquid, and if you do that, you are sunk and out of ~$100! As a last bit of possibly help with flavor -- I would try making your own coconut extract (put coconut shreds in a glass bottle, add vodka, wait a few days for the coconut to dissolve -- it's kind of cool). Add this while cooling everything down...and taste as you go along. You will surely get coconut flavor from that!! Eggs are always in traditional ice cream. I actually think the problem is that you didn’t reheat the custard — well, actually there’s two problems with that. To thicken the custard, you have to get the overall temperature of the liquid to 160-170 degrees Fahrenheit. You basically are firming up the eggs, and you have to heat it slowly to this temperature. Don’t go too far on temperature or you will have scrambled egg-soy-coconut-milk. The ice cream will not work out to a proper consistency without making a true custard (which is why you are using eggs to begin with). ALSO — HUGELY important. The eggs *must* be heated to 160 degrees Fahrenheit to avoid any possibility of food safety issues.

You had the right idea, you do add some of the heated mixture (though it shouldn’t be too hot) to the eggs to temper them, but then that all goes back into a slowly heated pan from low to whatever setting on your stove gets you to 160-170 (the higher you go the thicker your custard). Also, from my experience, I would recommend that you chill the heated custard in a ice bath first, to stop it from cooking, and then transfer to the fridge for a full 24 hours. Your Kitchen Aid bowl needs to be frozen for 24 hours too (even though that’s more conservative than the directions).

Beware of using a metal object in your Kitchen Aide ice cream freezer!! It is easy to puncture the metal that houses the freezing liquid, and if you do that, you are sunk and out of ~$100!

As a last bit of possibly help with flavor — I would try making your own coconut extract (put coconut shreds in a glass bottle, add vodka, wait a few days for the coconut to dissolve — it’s kind of cool). Add this while cooling everything down…and taste as you go along. You will surely get coconut flavor from that!!

]]> By: Alexhttp://www.endlesssimmer.com/2009/08/07/friday-fuck-up-ice-cream-epic-fail/comment-page-1/#comment-51246 Alex Fri, 07 Aug 2009 13:59:57 +0000 http://www.endlesssimmer.com/?p=6643#comment-51246 I think the eggs weren't actually necessary here. I'm saying this based on the fact that I never knew how to separate an egg until I was 18, and we made ice cream at home fairly frequently, so I'm pretty sure we must not have used eggs. Also, I think for coconut ice cream, the eggs would be such a much stronger flavor that they would just naturally take over the dish. Maybe taking out the eggs and using coconut milk or coconut cream instead of coconut water would do the trick? Wikipedia actually tells you how to make coconut cream from fresh coconut - http://en.wikipedia.org/wiki/Coconut_cream Also here's a link to a bunch of vegan ice creams - I've made a chocolate mousse much like the chocolate ice cream here that turned out really great. http://vegweb.com/index.php?board=243.0 I think the eggs weren’t actually necessary here. I’m saying this based on the fact that I never knew how to separate an egg until I was 18, and we made ice cream at home fairly frequently, so I’m pretty sure we must not have used eggs. Also, I think for coconut ice cream, the eggs would be such a much stronger flavor that they would just naturally take over the dish. Maybe taking out the eggs and using coconut milk or coconut cream instead of coconut water would do the trick? Wikipedia actually tells you how to make coconut cream from fresh coconut – http://en.wikipedia.org/wiki/Coconut_cream
Also here’s a link to a bunch of vegan ice creams – I’ve made a chocolate mousse much like the chocolate ice cream here that turned out really great. http://vegweb.com/index.php?board=243.0

]]>