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Old 07-14-2010, 03:03 PM   #21
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You could also make a nice custard...

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Old 07-14-2010, 03:08 PM   #22
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It was the little getting-started book that came with my cuisinart ICE-30BC ice cream maker, having messed with several different recipes, I still go back to that one, admittedly, my favorite ice cream flavor is vanilla. When wife and I go for ice cream, even with all those flavors, I always get vanilla. Although, once I talked the waitress at Olive Garden into giving me a whole to-go box full of those mints. I made the above recipe, subbed a 1/2tsp of vanilla for peppermint extract, and added a slew of smashed up mints, that was yummy too!

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Old 07-15-2010, 09:23 AM   #23
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Quote:
Originally Posted by eulipion2 View Post
azscoob, I've got a pretty killer vanilla ice cream recipe that doesn't use eggs, but sure send it over. I'll show you mine if you show me yours! Any tips on how not to curdle the eggs? I always have that problem.
Youre egg yolks havent curdled, they have cooked. Dont let your custard get above 82oC. Dont use a whisk,this just adds air and makes a frothy custard and if you use this for icecream little ice crystals form producing a gritty icecream.
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Old 07-15-2010, 09:38 AM   #24
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How to use egg yolks, too easy.

To look like this guy....just

http://www.vidoemo.com/yvideo.php?i=...gs-rocky-style

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Old 07-17-2010, 02:10 AM   #25
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Quote:
Originally Posted by johnnyboy1965 View Post
Youre egg yolks havent curdled, they have cooked. Dont let your custard get above 82oC. Dont use a whisk,this just adds air and makes a frothy custard and if you use this for icecream little ice crystals form producing a gritty icecream.
^^Great tip. ++1 use a spoon.
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Old 07-17-2010, 02:45 AM   #26
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step 1: make pastry cream
step 2: ??????
step 3: profit!

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Old 07-17-2010, 03:31 AM   #27
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pourtheminto the windshield area of the neighbor who has been parking on your grass?

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Old 07-19-2010, 06:42 PM   #28
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Béarnaise sauce.
step 1: make and hold sauce
step 2: prep and grill steak (blue rare and chared)
step 3: pour beer
step 4: nom nom nom nom

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