The Poultry Keeper

George · Joined: 14 Apr 2005 Posts: 5661 Location: London

Thanks Julia Very Happy

summayah · Joined: 14 Apr 2005 Posts: 4289 Location: luton

what next....is more chickens to provide the eggs to make all the ice cream and other things
another thing to consider is that if you are making ice cream to suit different people, then probably the one that stephen recommended is probably best for you because you don't have to freeze the bowl in the freezer beforehand. Which is why I went for that one ~more money but I don't have space in the freezer to constantly keep a bowl in just in case I want to make ice cream. It takes about 45 mins maximum to make the ice cream, so you could make one type and then another staight after catering for different needs and tastes

NannyP · Posted: Wed Jun 01, 2005 10:39 pm Post subject:

Yes, and get back out there in the garden where you belong Pat Laughing

Weld meshing is what we expect from you, not gasing on here like you have time

Goerge, get him back under control

George · Joined: 14 Apr 2005 Posts: 5661 Location: London

It's been raining tonight NannyP hence me having the night off Laughing

George has already gone to bed, I'm just about to log off and get some zzzzzs as well, get ready for work tomorrow and then hopefully start the meshing tomorrow night weather permitting. The run and coop will be finished by Sunday night. I'm sure George will post pictures as soon as it is finished although you won't see any of my back the whip he cracks !!!!!!!!

Take care all, good night

I'm sure the night owl will be up in a while to resume the hot seat

Aussie Chick · Posted: Wed Jun 01, 2005 10:51 pm Post subject:

stephen · Posted: Thu Jun 02, 2005 6:33 am Post subject:

George · Joined: 14 Apr 2005 Posts: 5661 Location: London

stephen · Posted: Thu Jun 02, 2005 7:02 am Post subject:

Ok, well the book says "fat content should be between 5% and 20%. Less than 5% and you have a sherbert, more than 20% and it becomes chewy". I hope that helps!

George · Joined: 14 Apr 2005 Posts: 5661 Location: London

George · Joined: 14 Apr 2005 Posts: 5661 Location: London

I'm not sure if she would be able to have Goats milk,
Think we are going to try one of Julia's recipe's (though not the Strawberry one as Jane's allergic to strawberry's Crying or Very sad

)

jaydee67 · Posted: Thu Jun 02, 2005 8:30 am Post subject:

those recipes were cherry picked from the sites at the bottom of the message - personally I fancy the chocolate one - but then I am a sucker for choclate ice cream! It also seemed the easiest. The bottom site has more recipes in the same vein as the choccie one.

Good Luck - let us know how it turns out - and I think you need your own nick Pat! lol!

George · Joined: 14 Apr 2005 Posts: 5661 Location: London

summayah · Joined: 14 Apr 2005 Posts: 4289 Location: luton

sorry to drag this one up again, but need a bit of advice, please. I made the vanilla ice cream using I think 33% double cream to 66% milk, or it could even have been 25%:75%. Whatever it was it tasted absolutely delicious, BUT whilst it comes out of the ice cream maker...after the alloted time.....firm, it soon melts in the dishes. Or even if I've frozen some and then get it out, same thing, soon becomes runny. Does it always do that or am I missing something? I'm using the same machine as you Stephen/Nigel. I did the basic recipe without any cornflour in, if that's important.
Thanks for any help or advice or reassurance.

Deb_Moderator · Joined: 13 Apr 2005 Posts: 3661

Mine does that too Summayah. I think it is just because it is a soft serve sort. Confused

stephen · Posted: Fri Nov 25, 2005 7:29 am Post subject:

If you want it to set harder the easiest way is to add an extra egg yolk or two, or go for a cooked custard ice cream.