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Post by Barbara on Dec 31, 2009 12:53:09 GMT
I have just made 2 pints of lemon ice cream, and right at the end it went lumpy, anyone know if it will be OK.
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Post by Tig on Dec 31, 2009 16:30:06 GMT
When you say it went lumpy Barbara, do you mean like the lemon curdled the cream before you started to freeze it?
x Tig
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Post by Barbara on Dec 31, 2009 18:03:10 GMT
No, Tig as if some of the cream stayed in lumps in the egg white, if you could picture bubble wrap only tastier than plastic. and smaller lumps ;D it tastes good though
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Post by Missredhead on Dec 31, 2009 18:13:35 GMT
sounds yummy...can I have the recipe please Barbara? I have never made ice-cream before...  |
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Post by Tig on Dec 31, 2009 18:57:53 GMT
I reckon it will be fine then Barbara - I just keep taking mine out of the freezer and stirring it to stop ice crystals forming  |
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Post by Barbara on Dec 31, 2009 19:00:00 GMT
It's actually a lemon cream delight Missy,
half pint double cream,
3 eggs seperated,
4oz caster suger,
2 lemons,
whip cream in a bowl,in another large bowl whisk egg whites until stiff, gradually add sugar, whisk then stir, mix in lightly beaten egg yolks, and lemon and juice, add whipped cream, and mix thourghly, put in container and freeze,
A simple ice cream as well is ,
6oz soft ripe fruit,
4oz granulated sugar,
1 large can of evaporated milk chilled,
pulp fruit and sugar together, a potato masher will do, whisk milk, until fluffy , add fruit puree, and freeze.
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Post by Missredhead on Dec 31, 2009 21:43:24 GMT
Have printed that out and added it to my recipe folder...x
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Post by Ron on Jan 3, 2010 17:19:50 GMT
Another ice cream recipe - strawberry
200g frsh strawberries
90g castor sugar
1 egg yolk
1 tablespoon lemon juice
225cc full cream milk
100cc double cream
Wash the fruit then puree with the lemon juice, milk, sugar and egg yolk. Thoroughly mix this with the cream. Blend in an ice cream maker for 40 minutes, or if you don't have one, freeze the mixture, taking it out and stirring at regular intervals (as per Tig, above).
You can crush the strawberries through a sieve if you don't want the pips. You can use blueberries, bilberries, raspberries or blackberries in the same way.
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Post by Plocket on Jan 14, 2010 18:55:43 GMT
It'll be fine - I actually like a few lumps of cream in ice-cream - it shows that it's home made |
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