Blair P. Houghton > wrote in
:

> SPOONS > wrote:
>>Hi all,
>
> Just remember, you asked for it.
>
>>I recently got a GE gel canister ice cream maker and I've had a few
>>hits & misses. I don't use any eggs in my ice cream recipes only
>>cream, milk & sugar. So far I've made chocolate ice cream twice and I
>>don't like how it turned out mostly because I don't know what type of
>>chocolate to use. I did
>
> I believe (from a faint memory of a television show
> or three, not any actual experience churning the stuff
> myself) that you need to start with a ganache rather than
> chocolate. But then, chocolate ice cream is a ganache, so I
> don't quite know why I'm making the distinction...
>
> You'll probably have to try several brands of couverture
> before you find one that tastes right, because the same kind
> of chocolate tastes different when coming from different
> chocolatiers...but maybe that's what you're asking...
>
>>find some Lindt Fine Dark Chocolate that is 85% cocao & it's 100 gr
>>bar. Can I use this in my next attempt? Or can you recommend
>>something better.
>
> No. Mail it here, packed with one of those frozen
> gel-packs to prevent it from, uh, outgassing, yeah,
> that's it. I'll dispose of it where it will never hurt
> anyone again.
>
>>Also what are some of your favorite ice cream recipes that you've
>>created? I'm looking to try something new.
>
> I invented this thing where you squeeze chocolate syrup out
> of a bottle onto vanilla ice cream.
>
> --Blair
> "'A la mode', I called it."

Ah, one of life's great mysteries solved! I wondered you invented that.

--
Wayne in Phoenix

Big on natural foods?? 82.38% of people die of "natural" causes.