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Hey Traca and Mo - "The Perfect Scoop" arrived today from Amazon!
- Thread starter meryl
- Start date
YAY! With all the summer fruits available...what a great time for it to arrive. Love to
hear what you end up trying.
The other day I made the Vietnamese Coffee Ice Cream. My friend made French Roast on the stovetop (Italian coffee maker). The pot only made a cup of cofee and they ran out so we couldn't make more. (The recipe calls for 1 1/2 cups coffee.) We used what we had...and it turned out great! In fact, that made such a hearty coffee, even though we were using less in quanity, the flavor really came forward. And the texture was perfect...less ice milk in texture and more ice cream in consistency. Plus, the French roast flavor packs a big coffee flavored impact. Definitely a happy surprise.
hear what you end up trying.
The other day I made the Vietnamese Coffee Ice Cream. My friend made French Roast on the stovetop (Italian coffee maker). The pot only made a cup of cofee and they ran out so we couldn't make more. (The recipe calls for 1 1/2 cups coffee.) We used what we had...and it turned out great! In fact, that made such a hearty coffee, even though we were using less in quanity, the flavor really came forward. And the texture was perfect...less ice milk in texture and more ice cream in consistency. Plus, the French roast flavor packs a big coffee flavored impact. Definitely a happy surprise.
Hey, I have the Strawberry Yogurt base chilling now, and will process it tonight. I strained the
yogurt to give it a thicker texture. Have you tried this one yet? I'll let you know how it turns out.
I'm glad the Vietnamese Coffee Ice Cream came out great, especially because you had mentioned you weren't wild about French roast. I think it would be too sweet for me, though, without the usual amount of coffee!
yogurt to give it a thicker texture. Have you tried this one yet? I'll let you know how it turns out.
I'm glad the Vietnamese Coffee Ice Cream came out great, especially because you had mentioned you weren't wild about French roast. I think it would be too sweet for me, though, without the usual amount of coffee!
Well, I just tried to process the frozen yogurt, and it was a disaster! It got overly
frozen and hard with a thick layer on the sides of the bowl within a few minutes, and hence, the paddle had no room to turn. I was left with overly frozen, hard-as-a rock, icy yogurt on the bottom and sides, and mushy, liquidy stuff in the center. I'm very disappointed! My freezer was set at about 10 below, and that's what I usually use for ice cream - maybe it's too cold for this type of frozen concoction, since it doesn't have much fat, and therefore, is thinner and more watery than the typical ice cream. I used frozen strawberries, and David says frozen fruit can be used instead of fresh. I also strained the yogurt for several hours before using. What do you think went wrong?
Edited to add: I think I'll post this at egullet and maybe David will see it.
frozen and hard with a thick layer on the sides of the bowl within a few minutes, and hence, the paddle had no room to turn. I was left with overly frozen, hard-as-a rock, icy yogurt on the bottom and sides, and mushy, liquidy stuff in the center. I'm very disappointed! My freezer was set at about 10 below, and that's what I usually use for ice cream - maybe it's too cold for this type of frozen concoction, since it doesn't have much fat, and therefore, is thinner and more watery than the typical ice cream. I used frozen strawberries, and David says frozen fruit can be used instead of fresh. I also strained the yogurt for several hours before using. What do you think went wrong?
Edited to add: I think I'll post this at egullet and maybe David will see it.
It sounds like you may not need to strain the yogurt afterall. Your maker
freezes well enough. My ice creams are for the most part always a little soft...so I'm assuming my freezer isn't as cold as yours. When I use the Greek yogurt (Fage brand), the consistency is much more like a regular ice cream. That supports my theory that our freezers are at different temperatures...If you're up for trying it again, I'd skip straining the yogurt.
Also, frozen berries are naturally prone to resulting in a thicker consistency than fruit. My friend Dana over at The Tasting Menu (.com?) explained it to me once, but it was over my head. Something about how the cell walls collapse or don't collapse...In any case, she was really upset when her coulis didn't turn out the proper texture and in the end, she deducted that it was frozen fruit vs. fresh fruit.
It would be interesting to hear what David has to say about it, although I don't know if he's on eGullet much. However, you can e-mail him here: davidlebovitz@hotmail.com
freezes well enough. My ice creams are for the most part always a little soft...so I'm assuming my freezer isn't as cold as yours. When I use the Greek yogurt (Fage brand), the consistency is much more like a regular ice cream. That supports my theory that our freezers are at different temperatures...If you're up for trying it again, I'd skip straining the yogurt.
Also, frozen berries are naturally prone to resulting in a thicker consistency than fruit. My friend Dana over at The Tasting Menu (.com?) explained it to me once, but it was over my head. Something about how the cell walls collapse or don't collapse...In any case, she was really upset when her coulis didn't turn out the proper texture and in the end, she deducted that it was frozen fruit vs. fresh fruit.
It would be interesting to hear what David has to say about it, although I don't know if he's on eGullet much. However, you can e-mail him here: davidlebovitz@hotmail.com
Oh, I forgot to add that I thawed the strawberries after slicing. Maybe
I should have thrown them in the blender frozen?
This is the first time I've had this problem. My ice cream always turns out soft, except for a thin hard layer on the bottom, (not the sides), which is typical of this particular Krups model. This time the sides were so hard and thick that the paddle could not move!
I should have thrown them in the blender frozen?
This is the first time I've had this problem. My ice cream always turns out soft, except for a thin hard layer on the bottom, (not the sides), which is typical of this particular Krups model. This time the sides were so hard and thick that the paddle could not move!
Sounds to me like the base froze on contact with the walls. Was the base
colder than it normally is for you? (Frozen berries, add yogurt and practically no time warming up?) I'm thinking frozen on frozen... gave it a jump start that something coming out of the refridgerator wouldn't do.
I made a couple of the bases with the yogurt and other than not liking it (the coffee yogurt), I had no problems. But then again, no part of my base was super cold. Hmm...
colder than it normally is for you? (Frozen berries, add yogurt and practically no time warming up?) I'm thinking frozen on frozen... gave it a jump start that something coming out of the refridgerator wouldn't do.
I made a couple of the bases with the yogurt and other than not liking it (the coffee yogurt), I had no problems. But then again, no part of my base was super cold. Hmm...
sandi-in-hawaii
Well-known member
On the instructions of one of the machines, it said to make sure to turn the unit on BEFORE you pour
the base in.
That might solve the icy walls thing.
the base in.
That might solve the icy walls thing.
My fingers slipped! Anyway, as I was saying, the base was chilled overnight, as always, so I
don't think it was any colder than usual. I'll probably just stick to the ice creams from now on! I was really trying to do something lower in fat, but.... Anyway, I'm avenging the whole experience by making my favorite deep dark chocolate ice cream - I've already chopped the 6 oz of bittersweet chocolate. Tomorrow I'll make the base.
Thanks for your help!
don't think it was any colder than usual. I'll probably just stick to the ice creams from now on! I was really trying to do something lower in fat, but.... Anyway, I'm avenging the whole experience by making my favorite deep dark chocolate ice cream - I've already chopped the 6 oz of bittersweet chocolate. Tomorrow I'll make the base.
Thanks for your help!
luisa_calif
Well-known member
Hmmm, I thought things with lots of water content froze harder than fatty things...
Did you use non-fat yogurt? Maybe you didn't drain it enough? When I drain yogurt I use low- fat as non-fat has lots of gelatin and doesn't drain out much whey. I also drain overnight. Just my random thoughts...most of my thoughts are random...
Did you use non-fat yogurt? Maybe you didn't drain it enough? When I drain yogurt I use low- fat as non-fat has lots of gelatin and doesn't drain out much whey. I also drain overnight. Just my random thoughts...most of my thoughts are random...
luisa_calif
Well-known member
You can always add some of that lovely "trans fats"...
mariadnoca
Moderator
Another thumbs up for this book -- I just got mine from Amazon too!
YAY! Bring on the ice cream making frenzy! I'd love to hear what you make...
The only one I've tried so far that I didn't like was the coffee frozen yogurt. Something about the yogurt tang paired with coffee did NOT float my boat.
I keep going back over and over to the Vietnamese coffee ice cream. It comes together in a snap and it's so easy to have all the ingredients on hand. That one is definitley a keeper in my permanent file.
The only one I've tried so far that I didn't like was the coffee frozen yogurt. Something about the yogurt tang paired with coffee did NOT float my boat.
I keep going back over and over to the Vietnamese coffee ice cream. It comes together in a snap and it's so easy to have all the ingredients on hand. That one is definitley a keeper in my permanent file.