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

Apricot pork with veggies

Making: Tenderloin with Apricot shallot sauce and roasted veggies 1 serving prepared Here's what I have: 5.8 oz Pork tenderloin 7.2 oz Cauliflower 4.9 oz Brussel sprout 0.9 oz Shallot 1.2 oz Apricot jam 1 oz White wine vinegar 2 oz Chicken stock 0.3 oz Avocado oil Pork seasoning: 1/4 tsp each Salt Pepper Onion, powder Paprika Garlic powder Preparation: The oven is preheated to 425° The vegetables were coated in a bit of avocado oil along with some salt and pepper. The pork tenderloin was seasoned all over with the seasoning mix and set aside. After heating up a nonstick oven safe Pan the vegetables were added on one side and the tenderloin placed on the other side. The tenderloin was browned for a total of 6 minutes before placing the pan in the oven for 15 mins. To make the sauce, the shallots and garlic was heated up with a splash of vegetable stock until soft. The apricot jam, chicken stock and vinegar were added and cooked until reduced. T

Spicy Thai chicken soup

Making: Spicy Thai chicken soup 2 servings prepared as a full dinner but could feed 4 in smaller portions. Here's what I have: Gourmet Garden marinade mix: 3 tbsp Thai seasoning stir in paste 1 tsp garlic paste 1 tsp lemongrass paste 0.5 oz plum syrup Meat: 2.5 lbs chicken tenders cubed *** 1.5 os salt pork cubed Soup: 2 oz mirin 1 oz Yondu 4 oz spicy chicken broth 16 oz water 4 cups leeks 1 cup chopped carrots 2.5 tbsp Garlic marinated in chilli oil Garnish: Danmuji Preparation: A nonstick pan as well as a small stock pot would be used for the preparation of this meal. The chicken was marinated in a container with all of the wet items listed along with it. This was left to sit in the fridge for 2 hours before cooking. To start the water was brought to a boil in the stock pot and the carrots and garlic were added. The temperature was then turned down to medium heat with the lid on. The non-stick pan was put on at medium Heat the salt pork was added to the pan and cooked

A dang food blog

Search This Blog