Comments on: Ice Cream Maker Update http://www.kosherblog.net/2007/07/12/ice-cream-maker-update/ Finding the finer side of everyday kosher living Thu, 09 Feb 2012 13:46:44 +0000 hourly 1 http://wordpress.org/?v=3.1 By: Elf http://www.kosherblog.net/2007/07/12/ice-cream-maker-update/comment-page-1/#comment-81200 Elf Fri, 11 Mar 2011 21:44:47 +0000 http://www.kosherblog.net/2007/07/12/ice-cream-maker-update/#comment-81200 You're right, Ari, I meant 15% :-) You’re right, Ari, I meant 15% :-)

]]> By: Ari http://www.kosherblog.net/2007/07/12/ice-cream-maker-update/comment-page-1/#comment-80985 Ari Mon, 07 Mar 2011 20:35:55 +0000 http://www.kosherblog.net/2007/07/12/ice-cream-maker-update/#comment-80985 Elf, I think you mean 15% butterfat. Premium ice creams generally contain 14-16% butterfat. In theory, 18% butterfat will provide the maximum amount of crystal-retardation, thereby making the smoothest ice cream, but, in my experience, if you actually make ice cream with 18% butterfat content, there is something funny about it. That is probably why most ice creams don't go above 16%. 25% butterfat would be ridiculous. Oh, and I calculated the butterfat content of that Emeril recipe you linked to -- it looks like about 15% (although it might be slightly higher, if enough water is lost to evaporation while heated). Elf, I think you mean 15% butterfat. Premium ice creams generally contain 14-16% butterfat.
In theory, 18% butterfat will provide the maximum amount of crystal-retardation, thereby making the smoothest ice cream, but, in my experience, if you actually make ice cream with 18% butterfat content, there is something funny about it. That is probably why most ice creams don’t go above 16%. 25% butterfat would be ridiculous.
Oh, and I calculated the butterfat content of that Emeril recipe you linked to — it looks like about 15% (although it might be slightly higher, if enough water is lost to evaporation while heated).

]]> By: elf http://www.kosherblog.net/2007/07/12/ice-cream-maker-update/comment-page-1/#comment-6107 elf Tue, 17 Jul 2007 19:02:47 +0000 http://www.kosherblog.net/2007/07/12/ice-cream-maker-update/#comment-6107 Thanks for the tip. You can also use cheesecloth, which is available at most supermarkets in the kitchen gadget isle, or, according to JZ's comment on <a href="http://apikorsus.blogspot.com/2007/07/ice-cream-maker-update.html" rel="nofollow">this post</a>, paper towels. Thanks for the tip. You can also use cheesecloth, which is available at most supermarkets in the kitchen gadget isle, or, according to JZ’s comment on this post, paper towels.

]]> By: velorutionary http://www.kosherblog.net/2007/07/12/ice-cream-maker-update/comment-page-1/#comment-6106 velorutionary Mon, 16 Jul 2007 20:04:55 +0000 http://www.kosherblog.net/2007/07/12/ice-cream-maker-update/#comment-6106 Elf, Our ice-cream maker was collecting dust until we saw the Lebowitz vanilla strained yogurt recipe posted online. We tried it for Shavous, and it was great. Recently, we topped it with strawberries tossed in sugar, and it was great. Here is a tip for those trying to make strained yogurt at home... Pour the yogurt into a lint-free cloth (designed for drying glassware ) tie it up, place inside a colander sitting atop a bowl or pot. Keep this bundle refrigerated for up to 24 hours. Untie your cloth and scrape out your strained yogurt. Elf,

Our ice-cream maker was collecting dust until we saw the Lebowitz vanilla strained yogurt recipe posted online. We tried it for Shavous, and it was great. Recently, we topped it with strawberries tossed in sugar, and it was great.

Here is a tip for those trying to make strained yogurt at home…

Pour the yogurt into a lint-free cloth (designed for drying glassware ) tie it up, place inside a colander sitting atop a bowl or pot. Keep this bundle refrigerated for up to 24 hours. Untie your cloth and scrape out your strained yogurt.

]]>