Quote:
Originally Posted by cnmLisa
Is it done yet???
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Wouldn't you know, my email provider's servers went for a hoop for the last 24 hours and I've been running malware scans thinking it was me!
Yes, the stuff is amazing!! Before it even went into the churn, I was loving the creaminess and flavour. After the churn and before the solid freeze, as it solidified/chilled around the edges
I was testing it
! Delicious and wonderful. The Ginger is creamy, cold and hot all at the same time... ooooooh....
This batch has frozen a
bit hard (but definitely edible and not as hard as the traditional frozen icy brick) but I think I 'undertweaked' the PDX Ginger Syrup a bit, and not enough glycerine to compensate.
Theoretically, I can make another batch within 3 minutes of ending this one, but WHAT am I gonna do, have 2 L of ice cream lying around the house begging to be eaten!?!
Things I've learned (and I'll post the recipe a bit later, I'm still cleaning up my email):
- Don't 'sugarcoat' the chopped 'candied' ginger going into the icecream, just makes graininess/sandy-ness and mars the creaminess a little (just a tiny bit ). Leave it more like candied fruitcake fruit.
- Make sure (if using PDX) to have a 1.5:1 ratio to the Erythritol or other crystallizing bulk polyol, though I honestly don't know if any of the others crystallize as much as the E (Scott123 would know, chime in anytime!).
- Don't make a whole Liter of a test flavour, it's too much! and you can't justify making more flavours -- yet -- !!
I'll see if I can't get a pic of it uploaded soon...right now my camera isn't co-operating either, sheesh, I'm having a bad karma week! Well, I'll just go finish that bowl of ice cream and I'll feel better