Mason Jar icecream!

Making:

Mason Jar icecream: vanilla almond flavor.

Original recipe here

Here's what I have:

1.5 cups Heavy whipping cream

2 tbsp Sugar

1 big pinch of Salt

1 tsp Almond extract

1 tsp Vanilla extract

Shaker ball

Wide mouth 3 cup mason jar

Preparation:

I decided to make a bit more than the original recipe calls for someone using a bigger jar and half a cup more heavy cream.

The rest is pretty easy you just add everything and shake for about 5-6 minutes until the cream is thick and reaches the top of the jar. At this point I removed the Shaker ball from the jar, close the jar and freeze it.

The bowl!

3 hour freeze:

Scooping out of the jar and the ice cream was still pretty soft. The original recipe calls for 3-hour freeze but that's for a smaller jar so I'm going to this back in the freezer and check it again after letting it go overnight.

I did decide to test it out for flavor at this point though and added some shaved unsweetened dark chocolate. The Almond flavor comes through a lot more than the vanilla but that works very well with the dark chocolate. It's also not too sweet which is nice but a little bit more sugar could be added to a batch this size.

Overnight freeze:

The ice cream was much better after an overnight freeze, though it did lose a bit of creaminess because of ice crystals forming. I think you might be able to mitigate that by using almond butter instead which I might be trying as soon as I can get my hands on some.

As it is, this tastes a lot like amaretto. Just like the 3-hour test yesterday I added some shaved chocolate and then topped it off with slivered almonds.

This is really nice simple dessert and for the size of jar used you could probably get three good-sized bowls out of it. This might last me three more days doing a small post dinner serving.

- Kris

Comments

Icecream social 2024

Making: Acai berry icecream How it started! How its going Made: (31.1 ounces total by weight) Here's what I have: 1 tbsp vanilla extract 2/3 cup sugar 16 oz half and half 8 oz heavy whipping cream 6 large egg yolks 1/8 tsp salt 1 Oz Acai powder Preparation: The ice cream bowl attachment I'm using was placed in the freezer 2 days prior to making this batch. The liquids for the ice cream were prepared the day before so they could cool in the refrigerator overnight. You will need a pan big enough to hold the liquids and sugar. To churn the ice cream I will be using the KitchenAid Ice Cream bowl accessory. In a separate heat resistant Bowl combine the egg yolks salt and acai powder. Mix until fully combined and set aside. On the stove combine your half and half and heavy cream along with the sugar. Heat until sugar is fully dissolved and small bubbles are forming at the edge of the liquids. Be careful not to heat the dairy to boiling point. Once

Pasta party

Making: Pasta noodles, trying out my new pasta extruder attachment. 4 servings total 2 sv fusili noodles 2 sv large macaroni Here's what I have: 2 whole eggs 3 egg yolks *3/4 cup egg white (addition) 160 grams corn flour 100 grams brown rice flour 1 pinch of salt 1 tbsp xanthan gum Preparation: Today we tried out the pasta extruder attachment for my KitchenAid mixer. The dry ingredients were sifted together in a large bowl. A well was created in the dry ingredients and the whole eggs and egg yolks are placed in the middle. These were beaten while adding flour continually from the sides. Because the mix was turning out to be too dry and crumbly I ended up adding some additional egg white in quarter cup increments to the mix until a dough ball began to form. Once I had a good consistency from the dough ball it was separated into sections about the size of two walnuts put together. This was set aside with a bit of damp paper towel over it to keep the dough mo

Galette and Crepes!

Try it out: This Galette recipe! Making: 1. Ham and cheese Galette 2. Crepe with fig syrup 3 each prepared Here's what I have: 100 G buckwheat flour 1/4 Tsp salt 1 egg 300 Grams of whole milk 2 Tbsp maple syrup + 3 tbsp 30 Grams unsalted butter *Ham *Cheese *Fig syrup Preparation: A 10 inch ceramic non-stick pan was used. Medium high heat to cook. Per the directions on the website the dry ingredients were mixed with the egg, 2 tablespoons of maple syrup and half of the milk. This was mixed to a paste before adding the remaining milk and stirred until smooth. Instead of melting the butter in the pan and pouring it out I took a cold stick of butter and brushed the hot pan with it until coated. I did this between each Galette and Crepe. Any crumbs or overy browned butter were wiped off if necessary. Galette! From there using a 1/3 measuring cup I added the batter and swirled around the pan until the bottom was coated. The galette were allowed to cook for 3 mins before ad

A dang food blog

Search This Blog