mupt
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Post by mupt on Jul 12, 2013 19:34:40 GMT -5
Looks really tasty. I wish I had a decent icecream maker. I cant wait for more members on this forum to master icecream making. How did the actual product turn out? Could you feel the grain of the cinnamon in the texture? It turned out really smooth, I let the cooked mixture cool overnight before churning, I think this helped a lot. As for the cinnamon, the grains are pretty small and evenly dispersed so not gritty feeling at all. I was hoping you'd add this one up. Looks great mupt. Cheers
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mupt
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Post by mupt on Jul 12, 2013 5:39:14 GMT -5
Cinnamon Cookie Chunk Ice Cream Ingredients:300ml Full Cream Milk 600ml Thickened Cream 75g Brown Sugar 145 g Caster Sugar 4 Egg Yolks 5 ml Cinnamon Sugar 5 ml Ground Cinnamon 5 ml Vanilla Extract Broken Chocolate Chip Cookies Recipe:1. Add all the milk, thickened cream, vanilla extract, ground cinnamon and cinnamon sugar to the saucepan, heat until slowly bubbling (do NOT bring to the boil). Be sure to stir occasionally to prevent a build up on the bottom of the pan. 2. While the milk and cream mixture is heating up, lightly whisk the yolks in a separate bowl, once the yolks are mixed slowly add both the sugars. Continue whisking until all the sugar is added and the mixture reaches a ribbon like texture. 3. Once both step 1 and 2 are complete, ladle a small amount of the heated dairy mixture to the egg yolk and sugar mixture, whisk aggressively. Repeat this process for three to four more ladles worth of heated dairy mixture. 4. Once the egg yolk and sugar mixture is the same texture as the heated dairy mixture, transfer all the dairy mixture into the egg yolk bowl, whisk this mixture until it is evenly mixed. 5. Transfer the mixture to the saucepan and place over low heat until the mixture reaches 180 degrees F (83 degrees C). Turn off the heat and let the mixture cool. 6. Once cooled (preferably overnight in the fridge), churn according to your ice cream maker’s instructions. Add mixins during the last 2-3 minutes of churning. 7. Transfer churned mixture to separate containers and place in the freezer for at least four hours to harden. Photos:
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mupt
New Member
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Post by mupt on Jul 3, 2013 21:45:36 GMT -5
I certainly would give it a go, but then again the pints of BnJ are $11.95 here so expensive pints of premium ice cream are the norm.
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mupt
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Post by mupt on Jul 3, 2013 18:24:26 GMT -5
In. I hope to contribute as much as I can. Unfortunately Australia is not blessed with the range or flavour combinations the US is. Glad to see we've gone International. Any Australia-only flavors would probably be news to us over here in the United States. The only one I'm aware of is Maple Tree Hugger. Although I think this is similar to Maple Blondie.
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mupt
New Member
Posts: 5
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Post by mupt on Jul 2, 2013 23:28:54 GMT -5
In. I hope to contribute as much as I can. Unfortunately Australia is not blessed with the range or flavour combinations the US is.
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