i scream, you scream

[neci]

we all scream for ice cream!

the custard has been made. it tastes delicious. tomorrow it goes into the maker.

 

[Saint Peter]

That shit will kill you.

 

[neci]

i blame sinny.

 

[gotsnowgotslush]

Real and authentic, frozen custard? yum

 

[neci]

Real and authentic, frozen custard? yum

yes! i'll go look for the recipe. i can't wait for tomorrow.

 

[neci]

http://forum.literotica.com/showpost.php?p=39564387&postcount=622

Sinny's Bitchin' Vanilla Custard

2 1/2 cups heavy cream
3/4 cups sugar, divided
5 egg yolks
1 1/2 teaspoons vanilla extract

Place cream and half the sugar into a saucepan and place over medium heat. Bring it JUST to a boil, but stop it before it boils. Whisk together the egg yolks with the rest of the sugar in a medium bowl. Temper the eggs, then add to the rest of the hot cream, whisking quickly. Return heat to medium and stir occasionally until mixture thickens and coats a spoon. DO NOT BOIL. Bad things will happen. It will look and taste like poo. If you screw up and the eggs curdle, you can strain the mixture through a fine mesh strainer or just smack yourself in the head for being such a disappointment in the kitchen. Stir in the vanilla extract. If you keep vanilla beans in your house, you could make it with vanilla bean by adding a split bean at the beginning of cooking, then scrape the bean at the end of cooking. My favorite add-ins are Bailey's and Kahlua if I'm going for something boozy, but you can add anything and make it taste fantastic. It's custard!

Let it cool completely, then chill. I usually do it overnight, keeping plastic wrap over the custard so it doesn't grow a skin. I have a Cuisinart machine, so making ice cream is super easy with that thing.

yum, yum, yum, yum.

i was worried about tempering the eggs and possible curdling, but i managed.

 

[thør]

That shit will kill you.

If you have to go, it's a fine path......

 

[Wat_Tyler]

How does one go about tempering an egg yolk?


I have lost my temper with them but suspect that's not the same thing.

 

[thør]

How does one go about tempering an egg yolk?

Beat it and slowly add the hot liquid to raise it's temperature without it turning solid. A 3 handed man does it well.

 

[neci]

If you have to go, it's a fine path......

mmmmmmmm.... clogging of the coronary arteries...

How does one go about tempering an egg yolk?


I have lost my temper with them but suspect that's not the same thing.

i slowly dripped the hot whipping cream/sugar mixture into the eggs, hand beating furiously with a whisk, while repeating in my head that i would be a failure if it curdled. then i transferred it into the hot mixture, all while beating with a whisk.

 

[Wat_Tyler]

Beat it and slowly add the hot liquid to raise it's temperature without it turning solid. A 3 handed man does it well.

Think I'll have any luck coaxing a cat to help me with this?

 

[neci]

beat it, pussy! beat it!

 

[Karen Kraft]

we all scream for ice cream!

the custard has been made. it tastes delicious. tomorrow it goes into the maker.

I can taste it already!

Yum !!!!

 

[gotsnowgotslush]

ooOOoo! Classic! I will have my Ogre Husband put me in restraints, so that I will be unable to add dried fruit.

*thinks* I have dehydrated coconut sugar crystals. *looks for recipe*

 

[neci]

I can taste it already!

Yum !!!!

skinny bitch! pictures will be coming tomorrow.

ooOOoo! Classic! I will have my Ogre Husband put me in restraints, so that I will be unable to add dried fruit.

*thinks* I have dehydrated coconut sugar crystals. *looks for recipe*

i love coconut. once i've mastered the vanilla, i'm making mint chocolate chip. the ingredients are ready.

ice cream and restraints...

i am dreaming now.

if you find a good recipe, post it. i'm new to this creation of creamy goodness, and am willing and ready for anything.

 

[miles]

Salted Butter Caramel Ice Cream

So good it will make you slap yer mama.

 

[Karen Kraft]

skinny bitch! pictures will be coming tomorrow.

****
ice cream and restraints...

Two of my favorite things in this world !!!!

 

[Sinny]

*food lust*

I am going to take another run at the red velvet cake ice cream this weekend.

 

[Karen Kraft]

*food lust*

I am going to take another run at the red velvet cake ice cream this weekend.

Always a wise choice.

I like it!

 

[BossMan62]

I could go for some butter pecan right now. I wuv dat stuff!

 

[neci]

30 minutes in the ice cream maker, and it just got a little cold. it's great custard, though. maybe the kitchen was too hot.

 

[Sinny]

30 minutes in the ice cream maker, and it just got a little cold. it's great custard, though. maybe the kitchen was too hot.

Well, that blows.

Questions: What kind of ice cream maker do you have? It can take considerably longer than 30 minutes to turn into soft serve, depending on your machine. If you have the kind of ice cream machine with the base you have to freeze, you should freeze the base for at least two days before making it.

 

[neci]

Well, that blows.

Questions: What kind of ice cream maker do you have? It can take considerably longer than 30 minutes to turn into soft serve, depending on your machine. If you have the kind of ice cream machine with the base you have to freeze, you should freeze the base for at least two days before making it.

it's a cuisinart with a base that has to freeze. i only froze it for one day. that is most likely the problem. i am going to rinse it out and just store it in the back freezer for future playing. i shall try round two this weekend.

 

[Sinny]

it's a cuisinart with a base that has to freeze. i only froze it for one day. that is most likely the problem. i am going to rinse it out and just store it in the back freezer for future playing. i shall try round two this weekend.

Snap! I have the same one. It's crap that they say it will freeze solid in 24 hours. They lie! They lie! Total liars. Give it another shot after you let it freeze for two days at least.

Another potential problem is the step in my directions where you let the custard thicken. It needs to get super thick, and really, really cling to the spoon. When you drag a finger through it, it should leave an indentation behind. My directions weren't very good there. You want it to cook down so that it is thick, not watery. I hope that makes sense. You get the hang of it after a few tries.

 

[neci]

Snap! I have the same one. It's crap that they say it will freeze solid in 24 hours. They lie! They lie! Total liars. Give it another shot after you let it freeze for two days at least.

Another potential problem is the step in my directions where you let the custard thicken. It needs to get super thick, and really, really cling to the spoon. When you drag a finger through it, it should leave an indentation behind. My directions weren't very good there. You want it to cook down so that it is thick, not watery. I hope that makes sense. You get the hang of it after a few tries.

i will keep trying. when i finally get a batch worth of posting, i'll let you know. the custard was kind of thick, but not enough to leave an indentation. all these little tricks! i'm so glad you are here.