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Old 07-16-2007, 05:24 AM   #11
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It's been said before but how about a hop flower icecream served with malt.

I think the commercial malts have malted milk in them as well.


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Old 07-16-2007, 05:36 AM   #12
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I bet a hop flower ice cream would be delicious. I've had basil ice cream that was amazing.


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Old 07-16-2007, 01:55 PM   #13
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Quote:
Originally Posted by orfy
It's been said before but how about a hop flower icecream served with malt.

I think the commercial malts have malted milk in them as well.
Quote:
Originally Posted by seefresh
I bet a hop flower ice cream would be delicious. I've had basil ice cream that was amazing.
How would you do something like that?

Share a recipe.
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Old 07-16-2007, 03:54 PM   #14
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Quote:
Originally Posted by the_bird
I'm going to try it again, but when I can babysit it and not be worrying about the smoker, etc. Maybe a double-boiler, so that it can't scorch? It'll take longer, but that would keep you from having the same problem I had (I am *SO* glad I didn't end up destroying any of Mrs. Dude's cookware).
You could try a double boiler but it'll take a loooong time to evaporate that off so make sure you have lots of water in the bottom. As an aside, where you really have to pay more attention with any reduction is at the end. Early on it needs less attention, but those last few minutes are the worst. Actually what I usually do with things of this nature is start fairly high on the heat and wisk like mad to help drive off the moisture and keep from burning, then as it approaches the end I lower the heat. It takes less time, but you have to be there on top of it the entire time.
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Old 07-16-2007, 04:13 PM   #15
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Quote:
Originally Posted by zoebisch01
You could try a double boiler but it'll take a loooong time to evaporate that off so make sure you have lots of water in the bottom. As an aside, where you really have to pay more attention with any reduction is at the end. Early on it needs less attention, but those last few minutes are the worst. Actually what I usually do with things of this nature is start fairly high on the heat and wisk like mad to help drive off the moisture and keep from burning, then as it approaches the end I lower the heat. It takes less time, but you have to be there on top of it the entire time.
That's what I was thinking; medium/high heat, lots of whisking, to start, then transfer to a double-boiler to finish it near the end.
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Old 07-16-2007, 07:24 PM   #16
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Quote:
Originally Posted by the_bird
That's what I was thinking; medium/high heat, lots of whisking, to start, then transfer to a double-boiler to finish it near the end.
Yeah, sounds like a good plan. Just remember to fill up the bottom of the boiler so it doesn't run dry (now who do I know that's done that....).


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