finding myself with a surfeit of diplomat cream was a bit of a dilemma.
for about five whole seconds.
on the advice of several of my fellow daring bakers, i decided to freeze the custard in an ice cream maker. but i couldn’t leave it at that, oh, no, not me. i poured in half a can of cherry pie filling and no, i’m not even a tiny bit ashamed of myself. it must have been the egg whites in the cream that made the texture so silky. the cream itself is very sweet, but fortunately i like that and i’m already plotting profiteroles.
for my next trick, i turned to emily luchetti and drew praise for her passions. what i failed to mention is that something seriously wonky has been going on with my ice cream maker.
both of them.
my first thought was that the addition of alcohol to the custard base lowered the freezing temperature of the ice cream to the point where it was just not going to happen. i arrived at this conclusion having churned the stuff for half an hour in mixer #1 and another 15 minutes in mixer #2. however, my next attempt, which was tonight, had similarly soupy results and like a lightening bolt struck over my head i thought to check the freezer temperature.
bingo! it was set at 1, the highest temperature setting out of 5. that would do it, all right. i adjusted the setting and turned my attention back to the almost ice cream. shrugging my shoulders, i poured it out of mixer #1, into mixer #2, and let it go until the condensation was nearly pouring off the bowl like water out of a tap. fortunately by this point i had a semi-solid cream, so i spooned it into a container and left it to temper in the freezer.
this was especially heartbreaking because this recipe was a total eureka moment, a perfect mesh of inspiration and leftovers. i took a small pile of the chocolate-covered coconut candy chunk cookies i’d made from chocolatechocolate, spooned in a pile of bittersweet chocolate chunks, and attempted to make an adaptation of my chocolate chip cookie ice cream recipe. unfortunately, i totally spaced out even while i was mixing the custard ingredients and added regular milk instead of the coconut milk i’d been saving. plus, i was out of coconut rum.
between this and the mixer fiasco i haven’t even had the heart to taste it yet...
for about five whole seconds.
on the advice of several of my fellow daring bakers, i decided to freeze the custard in an ice cream maker. but i couldn’t leave it at that, oh, no, not me. i poured in half a can of cherry pie filling and no, i’m not even a tiny bit ashamed of myself. it must have been the egg whites in the cream that made the texture so silky. the cream itself is very sweet, but fortunately i like that and i’m already plotting profiteroles.
for my next trick, i turned to emily luchetti and drew praise for her passions. what i failed to mention is that something seriously wonky has been going on with my ice cream maker.
both of them.
my first thought was that the addition of alcohol to the custard base lowered the freezing temperature of the ice cream to the point where it was just not going to happen. i arrived at this conclusion having churned the stuff for half an hour in mixer #1 and another 15 minutes in mixer #2. however, my next attempt, which was tonight, had similarly soupy results and like a lightening bolt struck over my head i thought to check the freezer temperature.
bingo! it was set at 1, the highest temperature setting out of 5. that would do it, all right. i adjusted the setting and turned my attention back to the almost ice cream. shrugging my shoulders, i poured it out of mixer #1, into mixer #2, and let it go until the condensation was nearly pouring off the bowl like water out of a tap. fortunately by this point i had a semi-solid cream, so i spooned it into a container and left it to temper in the freezer.
this was especially heartbreaking because this recipe was a total eureka moment, a perfect mesh of inspiration and leftovers. i took a small pile of the chocolate-covered coconut candy chunk cookies i’d made from chocolatechocolate, spooned in a pile of bittersweet chocolate chunks, and attempted to make an adaptation of my chocolate chip cookie ice cream recipe. unfortunately, i totally spaced out even while i was mixing the custard ingredients and added regular milk instead of the coconut milk i’d been saving. plus, i was out of coconut rum.
between this and the mixer fiasco i haven’t even had the heart to taste it yet...
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