What a better way to celebrate the long weekend with making homemade ice cream? hehehe Actually I was curious to make an ice cream after a discussion on ITB Motherhood about ice cream makers prices. I don’t own one, and I made that batch above without one..! Pretty soft..although not as creamy as I had hoped.
I researched a bit about ice creams and ice cream making in particular beforehand, and found that actually ice creams differ in their basic recipes. It may contain cream+milk+sugar, or eggs+milk+cream, eggs+cream+sugar, eggs+milk+sugar, etc.
The processing of these basic ingredients also makes them different. Most commercially sold ice cream are cream+milk+sugar based, and are processed to infuse as many air as possible into them. This air is called overrun, and it helps the ice cream feel more moussy and soft. However too many overrun will reduce the richness of the ice cream (and price), that’s why expensive Haagen Dazs feels more rich to the taste, more cream and less air please! :D Some ice creams have eggs in their base, this makes the ice creams reallllly creamy and nice, as the ice cream starts off with a custard base. French vanilla ice cream starts with a base of eggs+cream+milk+sugar, and produces a very rich ice cream. A gelato starts with eggs+MILK+sugar. But why does a gelato taste rich also? Because gelato is made with fewer air infused in the, so they become denser. And as it traditionally uses milk not cream (or more milk than cream), there is not as many fat that covers your mouth while eating it..and this makes the tastes more intense.
Okay enough with that, lets get cooking! I have chosen to go with a gelato recipe for this first batch..since cream is expensive around here, and buying store bought ice cream is probably cheaper than making your own; though I haven’t really calculated yet. Prepare your ingredients:
4 egg yolks
400 ml milk
Simple right? Who doesn’t love simple divisions and multiplication of recipes. Stop there if you want just plain vanilla ice cream. But since my husband wanted some chocochips I bought them also. I am actually making a straciatella; which is in essence same as a vanilla chocochip ice cream, only the chocolate is melted and introduced to the ice cream in little strands (straciatella = italian for “strands”). Why not just chocochips? Because the chocochips I bought are so big..it just wouldn’t be pretty. And smaller pieces of chocolate are nicer I think..
It all starts with these beautiful eggs. Add sugar and beat until pale.
We are going to mix it with some heated milk to make the custard, but to prevent making scrambled eggs, we heat the eggs first on top of the simmering milk; this is called tempering. After a bit (to be exact= after the bowl was too hot for my bare hands to handle) :p , introduce some small amount of milk into the egg mixture, mix, and put it all back into the milk simmering in the pan.
E ecco! We have a custard..this is ready to be inserted into your ice cream maker if you have one. Me? I’m going low tech..! Put inside a shallow container, as it will speed up the coooling and freezing process. After the first half an hour in the freezer, this is what it looks like:
Mix the frozen parts evenly and refreeze. Do for every half an hour for three hours to ensure no crystallization. Yes. This is a labor of love people. (Read= please buy me an ice cream maker) :D
The last few stirs will be harder since the batch is already half frozen but this is good, so we are infusing more air into our ice cream. The more we do this the creamier our ice cream will be…theoretically. Since I made my batch in the afternoon, I stopped close to midnight and when I checked my batch to taste the next morning..I recognized some minor crystallization :(
Was it the (not) stirring? Was it the no-cream base? The bigger the fat to water ratio, the smaller the risk of crystallization. More sugar also lessens the risk of crystallisation as the sugar molecules “separate” the water molecules, but this batch was already as sweet as I could bare it. I think next time I am definitely trying Serious Eat’s fast freeze ice cube tray method.
Okay. Live goes on. Now for the straciatella. Pretty simple: melt chocolate, add to ice cream, mix. Repeat until you’re satisfied with the amount of chocolate in your ice cream.
Look at that. Pollock would be proud of me. :D
Refreeze for 2-3 last time and this is the final result! Eat up quickly, home made ice cream doesn’t hold the creaminess for long (so I’ve read). No problem with that whatsoever. Gone in 60 seconds!
Happy Saturday y’all… We’re starting it off properly this morning :D
Buttermilk pancakes: who can say no, right?
250ml buttermilk + milk (about I didn’t count the milk exactly..because I thought the dough was too dry I added some dash of milk in addition to the buttermilk)
1 tsp baking soda
2 tbs melted butter
I use the two bowl method because I find it guarantees a fluff every time. Meaning I separate the egg whites and do a meringue first and then fold it in to the egg+flour-bakingsoda+buttermilk-milk/water dough.
This batch feeds 4 (or 2 very hungry people). Enjoy the weekend, guys!
As I mentioned yesterday, Lanang is growing a new tooth. It’s his first molar (bottom left) and it seems like it’s pretty painfull. He’s never been this fussy and picky-eating. The fevers started Friday night and right ahead on Saturday we saw (or we realized) already half a molar emerging.
Outside of the breastfeeding, I think he only ate one table spoon equivalent of meal the whole day. After he refused everything I made some veggie+salmon+cheese bite size nuggets that he tasted only a half of. Not half of the whole batch, but a half of one nugget. And it was a very small nugget.
Papayo googled and found that molar-teethers are usually very agitated by eating and will find smooth, cold things more bearable (maybe also because it numbs the pain). So we ended last nigh with our last homemade froyo popsicle.
This morning the molar was fully emerged. When we went to the market Lanang was so excited to see some bananas and wanted them peeled emidiately, but then when I peeled it for him, he just sucked on it as if it were so hard. It dawned on me how hungry he must be..but so in pain :(
Anyways, we got home and I made him banana+oat porridge+chocolate milk smoothie and he drank it away.. After a while it got warm (well, not warm but not as cold as it was before) and I tried spoonfeeding it to Lanang, added some bread pieces which he cleaverly spit out. He keeps asking for some ice to be put into it and suddenly I was so angry and tired and worried and exhausted…so I left his Papayo to feed him. He finished it (leaving the bread pieces out).
I made smooth oat porridge+veggies just now and reaaaally hope Lanang will like it :(
Update: The "re-blog" has now been added a link to!
I am so pleased. He said that he meant to re-blog but his theme wouldn’t allow complete text and photo re-blog; and I guess since my post was a photo tutorial, well that would be pointless, much? That would explain him copying word per word. If he wanted to steal content, he would change the story and especially Lanang’s name in the story?heheh
I hope we get along well in the future. Well, this is generally speaking to all of you tumblrs. Love it here, love you guys. Thank you also for all the response, suggestions and help in replying my last post.. *hugs*
A fellow foodie tumblrian re-posted one of my posts in Suddenly Cooking and didn’t give any credit or link-back. He re-blogs a lot from other tumblrs yet the others don’t seem to miss the credit or “via” link. And my post, he copied word-per-word, pictures un-edited. No credit. No link.
I hope this was just a case of forgetfulness, I messaged and hope will be getting a response in a couple of days, or else I don’t really know how to deal with this.. Any suggestions?
Craving lasagne but too lazy to go shopping? I bring you “make-lasagne-with-what-u-got-in-the-kitchen” post!
First of all, I would like to point out that this is my very first time making lasagne (al forno) insipred by the very ripe tomatoes I bought from the veggie-man yesterday.
Pasta is actually very easy to make: 100gr of flour for every egg! I used two eggs and 200gr of flour. Yaay. Wicked math skills. :p
That is all… just mix with a fork or bare hands even. Until you get this:
A bit blurry, but ah well.. you get it :) Knead it for a while (pull apart and fold on the counter—repeat). You’re supposed to let it rest in the fridge for a while, but I was in a hurry so I rolled it straight away. I was lucky it was a cool night and it was raining.. A warm day would have made this impossible. Roll it as thin as you can, or make it with a pasta machine if you have one.. Me, I roll with the italian mammas! :D
Cook as you would your store bought pastas: in water+oil+salt, boil until it rises to the surface of the water, and rinse with cold water.
You see it gained some more thickness after being boiled. Ehm ehm, someone should buy me a pasta machine if he wants more of these! :p
The rest of the process would be the same as you would cook lasagne: prepare the cheese sauce filling. I used milk+flour+salt+grated cheddar. Now who doesn’t have those in the kitchen..? I forgot to use nutmeg, but pleaaase don’t miss this, it adds such a nice aroma.
Next, lazy tomato sauce. I boiled tomatoes to take the skin off, but got too lazy, so I just chucked them in the food processor with garlic and leeks. Put them on the stove for a while, adding a pint of sugar to taste and some italian seasoning and some champignons. I was not going for a veggie lasagne, they were all I had in the fridge tonight! :D
See those red babes? Don’t make tomato sauce with tomatoes less ripe than these, you will be disappointed. Assemble accordingly:
When I ended the assembly I kind of lingered a while on what goes on the last level. The mozarella of course, but what goes just before that, is it the cheese filling? The tomato sauce? The lasagna? Finally I ended it with the lasagna and mozarella, resulting in this:
The lasagna rolled up! *facepalm* Note: it is the tomato sauce and mozarella on the last two layers. Duh.
It tasted greaat. I’m only missing the meat…
Aand, we have a portion of leftover corners of the lasagna I cut into fettucine..for tomorrow’s lunch? ;)