Mazdaowner Moderator April 26, 2012 Share April 26, 2012 you pwned deep deep in tkss thread and now you lowblow me here? Have to bring dirty laundry here to wash hor? ↡ Advertisement Link to post Share on other sites More sharing options...
Alpha78 6th Gear April 26, 2012 Share April 26, 2012 dont know whether its due to no sugar as part of ingredients............ the chocolate ice cream i made, though it is fragrance in taste due to the strong cocoa................does not feel too smooth and rather "hard" and frozen. care to share your recipe?? Chocolates, especially the bar ones, have soya lecithin in them, which acts as a hardener and emulsifier. Because of that I use less eggs. My recipe, which I hope I recall correctly from memory: 3 egg yolks 1x 250g bar of chocolates (tried Cadbury Gold dark chocolate, recently saw 99% dark chocolate but have not tried yet.) 250ml full cream milk (I used UHT cos it's cheaper) 300ml Bulla thick cream (all-time favourite thickening cream. Note that this has some gelatin mixed.) 50g sugar (can vary between 50g to 100g depending on how sweet your tooth is, and how much sugar is present in other ingredients) Steps: 1. Heat the milk over a slow fire, adding the chocolate to melt in the milk. 2. Add sugar to the mixture if desired, let it melt in the milk. 3. Cool this mixture in the fridge before churning. 4. Beat 3 egg yolks with a hand mixer, do not use high speed mixer to "fluff" up the eggs. 5. Add the thick cream to the egg yolks and mix well, then add the chocolate milk mixture and mix thoroughly. 6. Churn the mix in the ice cream maker, for 40 to 50 minutes. The ice cream should turn out to be firm, and easy to scoop. But after keeping it in the freezer, it will definitely be hard. Take the ice cream out from the freezer and stand for 5 minutes before scooping, it will be easier to scoop. And yes, you did not see wrongly, the egg yolks are added to the mixture, RAW. Make your your mixing bowls and stirrers are clean and dry before mixing, to avoid contamination and breeding of bacteria in the raw egg yolks. Enjoy! Link to post Share on other sites More sharing options...
Alpha78 6th Gear April 26, 2012 Share April 26, 2012 The above mixture may be a little harder, due to the chocolate. So you can consider increasing the milk to 350ml to compensate, so that the ice cream will turn out softer. Link to post Share on other sites More sharing options...
Genie47 1st Gear April 26, 2012 Share April 26, 2012 ham, if it is too hard, and not smooth, you need more fat. the water crystals formed is too big, causing the ice cream mixture to be predominantly ice and therefore hard. sugar is hygroscopic. it will attract the water molecules and reduce oce crystal size if i remember alton brown correctly. lol Now you know where all the science in school went to. The drain. Takes a lot of creativity to come up with a "perfect" concoctions and the science helps. Link to post Share on other sites More sharing options...
Hamburger Hypersonic April 26, 2012 Author Share April 26, 2012 ham, if whip cream does not have enough fat content, add some mascapone cheese. sure solve your problem. i know mozza,cheddar, Philadelphia, but never seen maspone cheese......shall look out for it Link to post Share on other sites More sharing options...
Hamburger Hypersonic April 26, 2012 Author Share April 26, 2012 Add some gelatin into it, to soften it. It's from my experience of making cheese cakes. scaly add too much becomes agar agar Link to post Share on other sites More sharing options...
Hamburger Hypersonic April 26, 2012 Author Share April 26, 2012 (edited) The above mixture may be a little harder, due to the chocolate. So you can consider increasing the milk to 350ml to compensate, so that the ice cream will turn out softer. thks for the recipe, tonite again.... interestingly, in your recipe the whip cream is substituted with bulla cream... Edited April 26, 2012 by Hamburger Link to post Share on other sites More sharing options...
Donut Supercharged April 26, 2012 Share April 26, 2012 scaly add too much becomes agar agar No la. Just put one tea spoon....... Trial and error Link to post Share on other sites More sharing options...
Mazdaowner Moderator April 26, 2012 Share April 26, 2012 Hey, hanpaupau go here lah. http://www.ice-cream-recipes.com/ and btw, you HAD better watch your intake, if you forgot, you're diabetic hor. Link to post Share on other sites More sharing options...
Alpha78 6th Gear April 26, 2012 Share April 26, 2012 thks for the recipe, tonite again.... interestingly, in your recipe the whip cream is substituted with bulla cream... Bulla cream has a creamier texture compared to whipping cream. And whipping cream tends to disintegrate if you whip it too hard. And the most important thing is, Bulla cream is made from milk fat, not from some synthetic stuff like hydrogenated fats. Link to post Share on other sites More sharing options...
Count-Bracula Twincharged April 26, 2012 Share April 26, 2012 Depends... I was making ice cream about one batch per week, sometimes two per week, for 1.5 years continuously. Until my cooling element leaked, and after that I didn't have time to make ice cream. Probably will resume soon. Question is, Kenwood, Clatronic, or Philips replacement cooling element? As far as I know, only 1 brand of ice cream maker that is available here has got it's own powered refrigeration unit. Philips and Kenwood are using bowls which need to be put in the freezer before use. There's one shop in JP selling refrigerated ice cream maker, a couple of hundred bucks I think. Home made ice cream is good! Link to post Share on other sites More sharing options...
Alpha78 6th Gear April 26, 2012 Share April 26, 2012 thks for the recipe, tonite again.... interestingly, in your recipe the whip cream is substituted with bulla cream... Oh yah, the Bulla cream is the one with a red cap, 35% milk fats and 300ml, not those in the plastic cup/transparent cap type which are 250ml. Link to post Share on other sites More sharing options...
Hamburger Hypersonic April 26, 2012 Author Share April 26, 2012 Oh yah, the Bulla cream is the one with a red cap, 35% milk fats and 300ml, not those in the plastic cup/transparent cap type which are 250ml. roger that...... Link to post Share on other sites More sharing options...
Hamburger Hypersonic April 26, 2012 Author Share April 26, 2012 Hey, hanpaupau go here lah. http://www.ice-cream-recipes.com/ and btw, you HAD better watch your intake, if you forgot, you're diabetic hor. now the whole world knows.................... Link to post Share on other sites More sharing options...
Dankoo 4th Gear April 26, 2012 Share April 26, 2012 Wah...now you guys makes me want to make ice-cream too..... Link to post Share on other sites More sharing options...
Hamburger Hypersonic April 27, 2012 Author Share April 27, 2012 bought a hershey sugarless choc but seems not as fragrance as cocoa powder. And its very difficult to use as it becomes solid again after cooling off. texture wise, tomorrow shall find out. OC made a vanilla flavour and it turns out quite good. I believe the ratio of milk:double cream aka whip cream should be 1:2. Link to post Share on other sites More sharing options...
Dankoo 4th Gear April 30, 2012 Share April 30, 2012 Far far cheaper? If it's around $300 it's worth considering. There's an alternative I saw some time back, industrial strength ice cream maker with metal outer shell that's Made-in-China, and with some European / Japanese compressor, churns out 9 litres at a time. Good for your coffee parties, you can consider. Saw this at Mayer IMM. Its 399 or 499... Link to post Share on other sites More sharing options...
Hamburger Hypersonic April 30, 2012 Author Share April 30, 2012 this is the type where you need not freeze it and just dump everything in like a bread maker machine?? ↡ Advertisement Link to post Share on other sites More sharing options...
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