The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: mwncigirl on July 17, 2013, 10:24:31 pm
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Hi, my ice cream machine arrived today :excited: Now I have to wait for the bowl to freeze >:( Can anyone tell me what the difference is between ice cream made with eggs, and that without? I'm sure I'm just being dim :roflanim:
By the way I've just read the rubbish instructions properly and realised I haven't put the bowl in the freezer upright, will it matter? I have a kenwood.
:hungry:
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The bowls are filled with a gel and if it is frozen on its side only half of the bowl will be frozen. it just decreases the area of coldness on the mixture - don't fret too much!
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Also, ice cream is usually made with custard - hence the eggs! ice cream doesn't have to be made with custard though - pretty much anything will do - custard/yogurt/cream/fruit etc
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Once it's nearly frozen, take it out of the maker, otherwise it will set like concrete and you won't be able to serve it!
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Hiya mwncigirl :wave: One of the big differences we are finding is that its a complete nightmare to get trading standards approval to sell homemade icecream (gate sales) made with eggs!!! The taste if just for home consumption though :yum: :yum: :yum: :yum: :yum: .....
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Hi Fi :wave: well we made some, Mmmmmm, with eggs, very yummy indeed, just the bog standard vanilla. Going to try elderflower and lemon when I get some more cream :excited: . Its just for our own consumption as its only a little machine >:( Great way to use eggs up though. I guess I'll have to make a meringue now....... Never done that before either :yum:
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Hi Fi :wave: well we made some, Mmmmmm, with eggs, very yummy indeed, just the bog standard vanilla. Going to try elderflower and lemon when I get some more cream :excited: . Its just for our own consumption as its only a little machine >:( Great way to use eggs up though. I guess I'll have to make a meringue now....... Never done that before either :yum:
Do you have a microwave? i always use up my egg whites by making microwave meringues. Just break them up a bit, then add sieved icing sugar until ou get like a dough of icing. then roll them up in little balls and cook in the microwave for about 90 seconds - it's magic! they swell up then fall a bit and hey presto meringues that will keep forever (I am still eating ones I made about six months ao!)
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I did find out about those actually, but was scared off by the amount of icing sugar per egg. 300g!!! Thats loads!! Are they nice? :innocent:
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You will make sooooo many out of one egg white - I like to think of them as "slimming". :excited:
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I might have a go at that then! :innocent:
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Me too ;D
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Me three. Sounds scrumdiddlyumptious.