First pictures are he <http://gallery.me.com/barbschaller#100500>
I used the recipe I posted earlier from epicurious.com with a slight nod
to Cook's Illustrated's inclusion of a bit of corn syrup to improve the
texture.

This is quite lovely stuff, although the vanilla may be too pronounced;
I'll take my licks for leaving the bean pods in the custard while it was
chilling. Live and learn. <shrug>

That little Cuisinart ice cream freezer works a treat.

If you look at the gallery pics, know that viewing as a slideshow is
best; that option is at the bottom of the window. The captions are
displayed at the top of the slideshow window. FWIW.
--
Barb,
The latest jammin'; http://web.me.com/barbschaller July 1, 2011

On Jul 8, 7:03*pm, Melba's Jammin' > wrote:
> First pictures are he <http://gallery.me.com/barbschaller#100500>
> I used the recipe I posted earlier from epicurious.com with a slight nod
> to Cook's Illustrated's inclusion of a bit of corn syrup to improve the
> texture. *
>
> This is quite lovely stuff, although the vanilla may be too pronounced;
> I'll take my licks for leaving the bean pods in the custard while it was
> chilling. *Live and learn. *<shrug> *
>
> That little Cuisinart ice cream freezer works a treat.
>
> If you look at the gallery pics, know that viewing as a slideshow is
> best; that option is at the bottom of the window. *The captions are
> displayed at the top of the slideshow window. *FWIW.
> --
> Barb,
> The latest jammin';http://web.me.com/barbschallerJuly 1, 2011

me want some !!!

In article
>,
ImStillMags > wrote:

> On Jul 8, 7:03*pm, Melba's Jammin' > wrote:
> > First pictures are he <http://gallery.me.com/barbschaller#100500>
> > If you look at the gallery pics, know that viewing as a slideshow is
> > best; that option is at the bottom of the window. *The captions are
> > displayed at the top of the slideshow window. *FWIW.
> > --
> > Barb,
> > The latest jammin';http://web.me.com/barbschallerJuly 1, 2011
>
> me want some !!!

It's good, but I don't think leaving the bean pods in the chilling
custard mixture was the best idea I've had this week.
--
Barb,
The latest jammin'; http://web.me.com/barbschaller July 1, 2011

On Jul 8, 7:03*pm, Melba's Jammin' > wrote:
> First pictures are he <http://gallery.me.com/barbschaller#100500>
> I used the recipe I posted earlier from epicurious.com with a slight nod
> to Cook's Illustrated's inclusion of a bit of corn syrup to improve the
> texture. *
>
> This is quite lovely stuff, although the vanilla may be too pronounced;
> I'll take my licks for leaving the bean pods in the custard while it was
> chilling. *Live and learn. *<shrug> *
>
> That little Cuisinart ice cream freezer works a treat.
>
> If you look at the gallery pics, know that viewing as a slideshow is
> best; that option is at the bottom of the window. *The captions are
> displayed at the top of the slideshow window. *FWIW.
> --
> Barb,
> The latest jammin';http://web.me.com/barbschallerJuly 1, 2011

I have a Krups. The bowl goes in the freezer, I think your Cuisinart
has the same kind of thing.
My freezer is fairly small, but you just inspired me to clean up my
Krups bowl and put it in the freezer to freeze.
Ice cream on Sunday !!!!!

On 08/07/2011 10:42 PM, ImStillMags wrote:

>
> I have a Krups. The bowl goes in the freezer, I think your Cuisinart
> has the same kind of thing.
> My freezer is fairly small, but you just inspired me to clean up my
> Krups bowl and put it in the freezer to freeze.
> Ice cream on Sunday !!!!!
>

If you haven't used it for a while you may need a reminder about
planning ahead. I would suggest that it spend at least two days in the
freezer, and that you cook up the mixture the day before and let it cool
int he fridge overnight. The ice cream sets up in the machine but it
needs to sit in the freezer for 4-6 hours to stiffen up.

On Jul 8, 7:56*pm, Dave Smith > wrote:
> On 08/07/2011 10:42 PM, ImStillMags wrote:
>
>
>
> > I have a Krups. * The bowl goes in the freezer, I think your Cuisinart
> > has the same kind of thing.
> > My freezer is fairly small, but you just inspired me to clean up my
> > Krups bowl and put it in the freezer to freeze.
> > Ice cream on Sunday !!!!!
>
> If you haven't used it for a while you may need a reminder about
> planning ahead. I would suggest that it spend at least two days in the
> freezer, and that you cook up the mixture the day before and let it cool
> int he fridge overnight. *The ice cream sets up in the machine but it
> needs to sit in the freezer for 4-6 hours to stiffen up.

Thanks, you are correct.... I already put it in the freezer and it
will be ready by Sunday afternoon. And, if I make
the custard tomorrow it will be properly chilled by Sunday
afternoon. Ta Da.

In article
>,
ImStillMags > wrote:

> On Jul 8, 7:56*pm, Dave Smith > wrote:
> > On 08/07/2011 10:42 PM, ImStillMags wrote:
> > If you haven't used it for a while you may need a reminder about
> > planning ahead. I would suggest that it spend at least two days in the
> > freezer, and that you cook up the mixture the day before and let it cool
> > int he fridge overnight. *The ice cream sets up in the machine but it
> > needs to sit in the freezer for 4-6 hours to stiffen up.
>
> Thanks, you are correct.... I already put it in the freezer and it
> will be ready by Sunday afternoon. And, if I make
> the custard tomorrow it will be properly chilled by Sunday
> afternoon. Ta Da.

I hastened the cooling and chilling by putting my "metal bowl" (a
4-quart saucepan here) on ice, stirring occasionally. That actually got
it cold; then it chilled in the fridge for four hours before I froze it.
--
Barb,
The latest jammin'; http://web.me.com/barbschaller July 1, 2011

On Jul 8, 7:42*pm, ImStillMags > wrote:
> On Jul 8, 7:03*pm, Melba's Jammin' > wrote:
>
>
>
> > First pictures are he <http://gallery.me.com/barbschaller#100500>
> > I used the recipe I posted earlier from epicurious.com with a slight nod
> > to Cook's Illustrated's inclusion of a bit of corn syrup to improve the
> > texture. *
>
> > This is quite lovely stuff, although the vanilla may be too pronounced;
> > I'll take my licks for leaving the bean pods in the custard while it was
> > chilling. *Live and learn. *<shrug> *
>
> > That little Cuisinart ice cream freezer works a treat.
>
> > If you look at the gallery pics, know that viewing as a slideshow is
> > best; that option is at the bottom of the window. *The captions are
> > displayed at the top of the slideshow window. *FWIW.
> > --
> > Barb,
> > The latest jammin';http://web.me.com/barbschallerJuly1, 2011
>
> I have a Krups. * The bowl goes in the freezer, I think your Cuisinart
> has the same kind of thing.
> My freezer is fairly small, but you just inspired me to clean up my
> Krups bowl and put it in the freezer to freeze.
> Ice cream on Sunday !!!!!

In Fact you inspired me so much that I just came up with my own recipe
for Ben & Jerry's Coffee Heath Bar Crunch....my all time favorite of
theirs.

whadaya think?

Ben & Jerry's Coffee Heath Bar Crunch Ice Cream Knock Off.


• 2 cups heavy cream
• 1 cup whole milk
• 2 T espresso powder
• 3/4 cup sugar
• 2 large eggs
• 1/8 tsp salt
• 2 T corn syrup

Combine cream, milk, sugar, syrup, espresso powder and 1/8 teaspoon
salt in a heavy saucepan. Heat mixture just to a boil.

Whisk eggs in a large bowl, then add hot cream mixture in a slow
stream, whisking. Pour mixture into saucepan and cook over moderately
low heat, stirring constantly, until slightly thickened and an instant-
read thermometer registers 170°F (do not let boil).

Pour custard through a fine sieve into a clean metal bowl, then cool,
stirring occasionally. Chill, covered, until cold, at least 3 hours.

Freeze in ice cream maker. Just before finished, stir in chopped up
Heath Bars.

In article
>,
ImStillMags > wrote:
> In Fact you inspired me so much that I just came up with my own recipe
> for Ben & Jerry's Coffee Heath Bar Crunch....my all time favorite of
> theirs.
>
> whadaya think?

I could eat that. Gotta find some espresso powder, though.
(recipe snipped)

--
Barb,
The latest jammin'; http://web.me.com/barbschaller July 1, 2011

On 7/8/2011 8:03 PM, Melba's Jammin' wrote:
> First pictures are he<http://gallery.me.com/barbschaller#100500>
> I used the recipe I posted earlier from epicurious.com with a slight nod
> to Cook's Illustrated's inclusion of a bit of corn syrup to improve the
> texture.
>
> This is quite lovely stuff, although the vanilla may be too pronounced;
> I'll take my licks for leaving the bean pods in the custard while it was
> chilling. Live and learn.<shrug>
>
> That little Cuisinart ice cream freezer works a treat.
>
> If you look at the gallery pics, know that viewing as a slideshow is
> best; that option is at the bottom of the window. The captions are
> displayed at the top of the slideshow window. FWIW.



Mmmmmm. Sounds wunnerful.

gloria p

"Melba's Jammin'" > wrote in message
...
> First pictures are he <http://gallery.me.com/barbschaller#100500>
> I used the recipe I posted earlier from epicurious.com with a slight nod
> to Cook's Illustrated's inclusion of a bit of corn syrup to improve the
> texture.
>
> This is quite lovely stuff, although the vanilla may be too pronounced;
> I'll take my licks for leaving the bean pods in the custard while it was
> chilling. Live and learn. <shrug>
>

Too much flavor? In ice cream? No way. I suppose you could always dilute
it with more cream and eggs if it happens again. Or make a companion batch
of triple chocolate fudge rum ripple coffee butterscotch twist to "cut" the
vanilla dominance. This is ice cream, decadence is not only forgiven it is
even permitted

Paul

In article >,
"Paul M. Cook" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > First pictures are he <http://gallery.me.com/barbschaller#100500>
> > I used the recipe I posted earlier from epicurious.com with a slight nod
> > to Cook's Illustrated's inclusion of a bit of corn syrup to improve the
> > texture.
> >
> > This is quite lovely stuff, although the vanilla may be too pronounced;
> > I'll take my licks for leaving the bean pods in the custard while it was
> > chilling. Live and learn. <shrug>
> >
>
> Too much flavor? In ice cream? No way. I suppose you could always dilute
> it with more cream and eggs if it happens again.

It won't. :-0)

> Or make a companion batch
> of triple chocolate fudge rum ripple coffee butterscotch twist to "cut" the
> vanilla dominance. This is ice cream, decadence is not only forgiven it is
> even permitted
>
> Paul

I wish someone else could taste this and offer an opinion about the
strength of the vanilla taste. The instructions did not have the pods
sitting in the custard for 5 hours but that's how long they were there.
I ran across one recipe that had the pods in the mix for a half hour. .

Mostly, I have to find someone else to eat this stuff. :-) Get thee
behind me, Satan!
--
Barb,
The latest jammin'; http://web.me.com/barbschaller July 1, 2011

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Paul M. Cook" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > First pictures are he <http://gallery.me.com/barbschaller#100500>
>> > I used the recipe I posted earlier from epicurious.com with a slight
>> > nod
>> > to Cook's Illustrated's inclusion of a bit of corn syrup to improve the
>> > texture.
>> >
>> > This is quite lovely stuff, although the vanilla may be too pronounced;
>> > I'll take my licks for leaving the bean pods in the custard while it
>> > was
>> > chilling. Live and learn. <shrug>
>> >
>>
>> Too much flavor? In ice cream? No way. I suppose you could always
>> dilute
>> it with more cream and eggs if it happens again.
>
> It won't. :-0)
>
>> Or make a companion batch
>> of triple chocolate fudge rum ripple coffee butterscotch twist to "cut"
>> the
>> vanilla dominance. This is ice cream, decadence is not only forgiven it
>> is
>> even permitted
>>
>> Paul
>
> I wish someone else could taste this and offer an opinion about the
> strength of the vanilla taste. The instructions did not have the pods
> sitting in the custard for 5 hours but that's how long they were there.
> I ran across one recipe that had the pods in the mix for a half hour. .
>
> Mostly, I have to find someone else to eat this stuff. :-) Get thee
> behind me, Satan!

I never really cared much for vanilla IC. That was until my college years
when a creamery opened up and sold the most amazing vanilla IC I had ever
tasted. It was so aromatic and deeply flavored it bore no resemblance to
what I had come to know as vanilla IC.

Maybe you just made really, really good ice cream?

If you want to try something really wild, make a batch of key lime sherbet
and then fold in some of the vanilla IC and then freeze. It will blow your
socks off.

Paul

In article >,
"Paul M. Cook" > wrote:

> "Melba's Jammin'" > wrote in message

> > Mostly, I have to find someone else to eat this stuff. :-) Get thee
> > behind me, Satan!
>
> I never really cared much for vanilla IC. That was until my college years
> when a creamery opened up and sold the most amazing vanilla IC I had ever
> tasted. It was so aromatic and deeply flavored it bore no resemblance to
> what I had come to know as vanilla IC.
>
> Maybe you just made really, really good ice cream?

Wouldn't that be interesting.
Ever have Licorice ice cream? I was pointed to it at the Blue Heron
creamery (?) in Tillamook, Oregon. Oh, my. . . . white licorice (how do
they do that?). Dang, that was good! Been some years. I just called
them and found out that they buy it from the Tillamook Cheese Factory,
<http://www.tillamook.com/products/Ice-Cream/White-Licorice-78.html>
Don't look at the ingredient list ‹ it WILL break your heart, but dang
it's tasty!

>
> If you want to try something really wild, make a batch of key lime sherbet
> and then fold in some of the vanilla IC and then freeze. It will blow your
> socks off.
>
> Paul

I think we used to call those Creamsicles (with the lime sherbet); the
Dreamsicles had orange sherbet with vanilla ice cream. :-)

I just made orange smoothies with some of the vanilla ice cream in them.
Nice.

--
Barb,
The latest jammin'; http://web.me.com/barbschaller July 1, 2011

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Paul M. Cook" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>
>> > Mostly, I have to find someone else to eat this stuff. :-) Get thee
>> > behind me, Satan!
>>
>> I never really cared much for vanilla IC. That was until my college
>> years
>> when a creamery opened up and sold the most amazing vanilla IC I had ever
>> tasted. It was so aromatic and deeply flavored it bore no resemblance to
>> what I had come to know as vanilla IC.
>>
>> Maybe you just made really, really good ice cream?
>
> Wouldn't that be interesting.

Beginner's luck.

> Ever have Licorice ice cream? I was pointed to it at the Blue Heron
> creamery (?) in Tillamook, Oregon. Oh, my. . . . white licorice (how do
> they do that?). Dang, that was good! Been some years. I just called
> them and found out that they buy it from the Tillamook Cheese Factory,
> <http://www.tillamook.com/products/Ice-Cream/White-Licorice-78.html>
> Don't look at the ingredient list < it WILL break your heart, but dang
> it's tasty!

Never tried it. However I can imagine it.

> I think we used to call those Creamsicles (with the lime sherbet); the
> Dreamsicles had orange sherbet with vanilla ice cream. :-)
>

Same idea, yes. But if you make it yourself with real, fresh key lime juice
there is simply no comparison. The whole recipe as I recall was juice,
sugar and egg whites.

> I just made orange smoothies with some of the vanilla ice cream in them.
> Nice.

It cries out for an apple crisp or perhaps a pie? You could whip up a apple
brown betty fast enough.

Paul

On Jul 8, 9:26*pm, "Paul M. Cook" > wrote:

> Too much flavor? *In ice cream? *No way. *I suppose you could always dilute
> it with more cream and eggs if it happens again. *Or make a companion batch
> of triple chocolate fudge rum ripple coffee butterscotch twist to "cut" the
> vanilla dominance. *This is ice cream, decadence is not only forgiven it is
> even permitted

Amen brother.....can I get an Amen from the peanut gallery !! ;-)

"ImStillMags" > wrote in message
...
> On Jul 8, 9:26 pm, "Paul M. Cook" > wrote:
>
>> Too much flavor? In ice cream? No way. I suppose you could always
>> dilute
>> it with more cream and eggs if it happens again. Or make a companion
>> batch
>> of triple chocolate fudge rum ripple coffee butterscotch twist to "cut"
>> the
>> vanilla dominance. This is ice cream, decadence is not only forgiven it
>> is
>> even permitted
>
> Amen brother.....can I get an Amen from the peanut gallery !! ;-)

Would that be me? AMEN Sister!!!!

>

ImStillMags wrote:
>
> Amen brother.....can I get an Amen from the peanut gallery !! ;-)

Will an Amen from the pistaschio gallery do? Those are much better in
ice cream than peanuts.

In article >,
Doug Freyburger > wrote:

> ImStillMags wrote:
> >
> > Amen brother.....can I get an Amen from the peanut gallery !! ;-)
>
> Will an Amen from the pistaschio gallery do? Those are much better in
> ice cream than peanuts.

Salted or unsalted? I have both. When do they go into the ice cream
and what kind of base recipe should be used? Thanks, Doug.
--
Barb,
The latest jammin'; http://web.me.com/barbschaller July 1, 2011

Melba's Jammin' wrote:
> First pictures are he <http://gallery.me.com/barbschaller#100500>
> I used the recipe I posted earlier from epicurious.com with a slight
> nod to Cook's Illustrated's inclusion of a bit of corn syrup to
> improve the texture.
>
> This is quite lovely stuff, although the vanilla may be too
> pronounced; I'll take my licks for leaving the bean pods in the
> custard while it was chilling. Live and learn. <shrug>
>
> That little Cuisinart ice cream freezer works a treat.
>
> If you look at the gallery pics, know that viewing as a slideshow is
> best; that option is at the bottom of the window. The captions are
> displayed at the top of the slideshow window. FWIW.

Could you post a link to this recipe? I looked in the other thread and
didn't see it (although it's a long thread and I confess to not having
read every posting in it).

Thanks.

-S-

In article >,
"Steve Freides" > wrote:

> Melba's Jammin' wrote:
> > First pictures are he <http://gallery.me.com/barbschaller#100500>
> > I used the recipe I posted earlier from epicurious.com with a slight
> > nod to Cook's Illustrated's inclusion of a bit of corn syrup to
> > improve the texture.
> >
> > This is quite lovely stuff, although the vanilla may be too
> > pronounced; I'll take my licks for leaving the bean pods in the
> > custard while it was chilling. Live and learn. <shrug>
> >
> > That little Cuisinart ice cream freezer works a treat.
> >
> > If you look at the gallery pics, know that viewing as a slideshow is
> > best; that option is at the bottom of the window. The captions are
> > displayed at the top of the slideshow window. FWIW.
>
> Could you post a link to this recipe? I looked in the other thread and
> didn't see it (although it's a long thread and I confess to not having
> read every posting in it).
>
> Thanks.
>
> -S-

I posted it yesterday - in the follow-up post. :-) Here it is again:

"Heh! I finally found a recipe that suits my desires: From
epicurious.com, Gourmet, July 2000,
<http://www.epicurious.com/recipes/fo...Ice-Cream-1036
98>"

--
Barb,
The latest jammin'; http://web.me.com/barbschaller July 1, 2011

Thanks very much.

-S-

Melba's Jammin' wrote:
> In article >,
> "Steve Freides" > wrote:
>
>> Melba's Jammin' wrote:
>>> First pictures are he <http://gallery.me.com/barbschaller#100500>
>>> I used the recipe I posted earlier from epicurious.com with a slight
>>> nod to Cook's Illustrated's inclusion of a bit of corn syrup to
>>> improve the texture.
>>>
>>> This is quite lovely stuff, although the vanilla may be too
>>> pronounced; I'll take my licks for leaving the bean pods in the
>>> custard while it was chilling. Live and learn. <shrug>
>>>
>>> That little Cuisinart ice cream freezer works a treat.
>>>
>>> If you look at the gallery pics, know that viewing as a slideshow is
>>> best; that option is at the bottom of the window. The captions are
>>> displayed at the top of the slideshow window. FWIW.
>>
>> Could you post a link to this recipe? I looked in the other thread
>> and didn't see it (although it's a long thread and I confess to not
>> having read every posting in it).
>>
>> Thanks.
>>
>> -S-
>
> I posted it yesterday - in the follow-up post. :-) Here it is
> again:
>
> "Heh! I finally found a recipe that suits my desires: From
> epicurious.com, Gourmet, July 2000,
> <http://www.epicurious.com/recipes/fo...Ice-Cream-1036
> 98>"

On Fri, 08 Jul 2011 21:03:08 -0500, Melba's Jammin'
> wrote:

>First pictures are he <http://gallery.me.com/barbschaller#100500>
>I used the recipe I posted earlier from epicurious.com with a slight nod
>to Cook's Illustrated's inclusion of a bit of corn syrup to improve the
>texture.
>
>This is quite lovely stuff, although the vanilla may be too pronounced;
>I'll take my licks for leaving the bean pods in the custard while it was
>chilling. Live and learn. <shrug>
>
>That little Cuisinart ice cream freezer works a treat.
>
>If you look at the gallery pics, know that viewing as a slideshow is
>best; that option is at the bottom of the window. The captions are
>displayed at the top of the slideshow window. FWIW.

Looks wonderful.
I think I need to buy an ice cream freezer.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Jul 9, 9:14*am, wrote:

> Looks wonderful.
> I think I need to buy an ice cream freezer.

Both the Cuisinart and the Krups are relatively inexpensive. You do
have to have space in the freezer to
put the bowl part though. They are handy if you don't want to haul
out the traditional ice cream maker and deal with the ice and salt and
cranking, etc.

On Sat, 9 Jul 2011 09:39:13 -0700 (PDT), ImStillMags
> wrote:

> You do have to have space in the freezer to
> put the bowl part though.

That's always a problem for me now that I have only one freezer.

> They are handy if you don't want to haul
> out the traditional ice cream maker and deal with the ice and salt and
> cranking, etc.
>
It's a bit less noisy too, so instead of putting it outside to run the
way I did with the ice type, I can run it inside now (but I still
escape to another room).


--

Today's mighty oak is just yesterday's nut that held its ground.

On Sat, 09 Jul 2011 09:55:03 -0700, sf > wrote:

>On Sat, 9 Jul 2011 09:39:13 -0700 (PDT), ImStillMags
> wrote:
>
>> You do have to have space in the freezer to
>> put the bowl part though.
>
>That's always a problem for me now that I have only one freezer.
>
>> They are handy if you don't want to haul
>> out the traditional ice cream maker and deal with the ice and salt and
>> cranking, etc.
>>
>It's a bit less noisy too, so instead of putting it outside to run the
>way I did with the ice type, I can run it inside now (but I still
>escape to another room).

I'd have to stay in the room to protect the ice cream. My husband has
an ice cream eating glove (so his hand doesn't get cold while eating a
quantity of ice cream.) I won't make ice cream or cookies. He can
eat more and faster than I can fix.
Janet US

"Janet Bostwick" > wrote in message
...
> On Sat, 09 Jul 2011 09:55:03 -0700, sf > wrote:
>
>>On Sat, 9 Jul 2011 09:39:13 -0700 (PDT), ImStillMags
> wrote:
>>
>>> You do have to have space in the freezer to
>>> put the bowl part though.
>>
>>That's always a problem for me now that I have only one freezer.
>>
>>> They are handy if you don't want to haul
>>> out the traditional ice cream maker and deal with the ice and salt and
>>> cranking, etc.
>>>
>>It's a bit less noisy too, so instead of putting it outside to run the
>>way I did with the ice type, I can run it inside now (but I still
>>escape to another room).
>
> I'd have to stay in the room to protect the ice cream. My husband has
> an ice cream eating glove (so his hand doesn't get cold while eating a
> quantity of ice cream.) I won't make ice cream or cookies. He can
> eat more and faster than I can fix.

lol

On Sat, 09 Jul 2011 11:49:42 -0600, Janet Bostwick
> wrote:

> On Sat, 09 Jul 2011 09:55:03 -0700, sf > wrote:
>
> >On Sat, 9 Jul 2011 09:39:13 -0700 (PDT), ImStillMags
> > wrote:
> >
> >> You do have to have space in the freezer to
> >> put the bowl part though.
> >
> >That's always a problem for me now that I have only one freezer.
> >
> >> They are handy if you don't want to haul
> >> out the traditional ice cream maker and deal with the ice and salt and
> >> cranking, etc.
> >>
> >It's a bit less noisy too, so instead of putting it outside to run the
> >way I did with the ice type, I can run it inside now (but I still
> >escape to another room).
>
> I'd have to stay in the room to protect the ice cream. My husband has
> an ice cream eating glove (so his hand doesn't get cold while eating a
> quantity of ice cream.) I won't make ice cream or cookies. He can
> eat more and faster than I can fix.

LOLOL! That's funny!

I was thinking (yesterday) about ice cream sandwiches made with
chocolate chip cookies and vanilla ice cream.


--

Today's mighty oak is just yesterday's nut that held its ground.

sf wrote:
> ImStillMags > wrote:
>
>> You do have to have space in the freezer to
>> put the bowl part though.
>
> That's always a problem for me now that I have only one freezer.

Buy a case of Omaha Steaks. Eat said steaks. Keep the cooler it comes
in. Problem solved. ;^) Today that's where a quarter of our freezer
contents are because there's a Cuisineart ice cream machine in the
freezer cooling for tomorrow's run of pistachio.

On Sun, 10 Jul 2011 00:45:03 +0000 (UTC), Doug Freyburger
> wrote:

> sf wrote:
> > ImStillMags > wrote:
> >
> >> You do have to have space in the freezer to
> >> put the bowl part though.
> >
> > That's always a problem for me now that I have only one freezer.
>
> Buy a case of Omaha Steaks. Eat said steaks. Keep the cooler it comes
> in. Problem solved. ;^) Today that's where a quarter of our freezer
> contents are because there's a Cuisineart ice cream machine in the
> freezer cooling for tomorrow's run of pistachio.

I've got an igloo cooler that would work, thanks for the idea!

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sat, 9 Jul 2011 09:39:13 -0700 (PDT), ImStillMags
> wrote:

>On Jul 9, 9:14*am, wrote:
>
>> Looks wonderful.
>> I think I need to buy an ice cream freezer.
>
>Both the Cuisinart and the Krups are relatively inexpensive. You do
>have to have space in the freezer to
>put the bowl part though. They are handy if you don't want to haul
>out the traditional ice cream maker and deal with the ice and salt and
>cranking, etc.
>
LOl, hand cranked ice cream was a job for the kids, I'll go electirc
in my old age. ;-)

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On 7/8/2011 10:03 PM, Melba's Jammin' wrote:
> First pictures are he<http://gallery.me.com/barbschaller#100500>
> I used the recipe I posted earlier from epicurious.com with a slight nod
> to Cook's Illustrated's inclusion of a bit of corn syrup to improve the
> texture.
>
> This is quite lovely stuff, although the vanilla may be too pronounced;
> I'll take my licks for leaving the bean pods in the custard while it was
> chilling. Live and learn.<shrug>
>
> That little Cuisinart ice cream freezer works a treat.
>
> If you look at the gallery pics, know that viewing as a slideshow is
> best; that option is at the bottom of the window. The captions are
> displayed at the top of the slideshow window. FWIW.

Nice photos and appreciated the steps involved. And the final photo
looks yum!