Sunday, July 24, 2005

Vanilla custard Ice Cream with Banana Purrrreeee

Alchemy Of Ice Cream

OH this is delicious:

2 Cups of Heavy Cream
2 Cups of Organic whole non-Homogenized milk
3 very ripe bananas
3 egg yolks
5 tbl suger
3 tbl Vanilla extract

Mix cream and milk add 4 tbl suger add 2 tbl Vanilla extract, mix and begin to medium heat while wisking.

Add half tbl vanilla extract to egg yolks and wisk.
Mush very ripe bananas, blend in half tbl Vanilla extract.

When milk-cream mixture is hot, slowly blend a small amount of the hot cream with the egg yolk and wisk untill tou get a half cup of cream wisked in with the egg yolk.

Add this to the hot cream while wisking slowly.

cook for a short time, about 4 minutes, then add a half cup of hot cream with the mushed bananas. wisk in well and blend with a hand held blender. Then pour this into the hot cream and finish cooking for about 7 minutes or until it thickens and coats the wisk with a film of custard.

Its finished!

pour in a stainless steel bowl and then put that bowl in a larger bowl filled slightly with ice water.

allow mixture to cool.
and then pour into your super wonderful Ice Cream maker and turn on and beat for about 60 minutes.

the Ice cream mixture goes through several stages.

1. thick liquid
2. Very thick liquid
3. begins to look like taffy
4. expands and becomes very thick

Soon? about 1hr 30min, the blades of the ice cream maker will become slow and a warning beep will inform you that the blades have stopped turning.

This is way tooo long past the time you should have removed the blades.

Shut off the machine and empty you mushy ice cream in a container.
Makes a little over one yogurt container 32oz.
Fill the container and eat the rest.
Taste your freshly made banana vanilla ice cream and BLASTO!
Bliss Death :))))))
Put the rest in your freezer for a few hours.

Party Hardy: Bring much happiness add leapy bliss and BLASTO!
-- Your In the Real Eyes NOW!:))))))))

Paracelsus said: Light is like ice cream

"HumYn has a natural light, but also a light outside the light of nature by which hir can seek out supernatural things... And it should be known that when a HU-mYn prophesies, hir does not speak from the Devil and not from the Holy Spirit, but from the innate spirit of the invisible body in which HU-mYn has hir origin."

Eat that Light!

Question - What keeps ice cream from freezing solid in sub
zero temperatures in the freezer... could not get a fix on that
one for students!
The reason for this is known as the "colligative effect," or what is sometimes referred to as "freezing point depression."

The colligative effect is a phenomenon by which
the freezing point of a solution is lowered when more solute (solid
substance) is dissolved in the solution. As an example, pure water at
a standard pressure of one atmosphere will freeze at 0 degrees
Celcius (32 degrees Fahrenheit).

But, adding a solute, such as
salt, to the solution will depress the freezing point in proportion to
how much solute is added. The effect can be quite dramatic.
Incidentally, the freezing point depression induced by the colligative
effect is the reason why salt is added to icy roads in the winter.
The addition of the salt depresses the freezing point of the water/ice
that has accumulated on the road and forces it to revert to the liquid
state (which is typically far less slippery).

Water that is heavily saturated with salt can resist freezing at temperatures which are several degrees below its normal freezing point.

As far as ice cream is concerned, it is, essentially, a solution of
milk (which contains water, lipids, proteins, and lactose) and refined
sugar. With so many solid substances dissolved in water, we would
expect the freezing point of ice cream to be below that of water.
But, it's slightly more complicated than that. Cow's milk naturally
freezes at a temperature of approximately -.5 degrees centigrade,
which is not much lower than the freezing point of water, so how is it
possible that ice cream can still feel "unfrozen" at temperatures far
below -.5 degrees?

The reason is that as the water component of the
ice cream solution begins to freeze, it isolates itself from the rest
of the solution by forming pure ice crystals (which are readily
observable in ice cream). As a consequence, the relative
concentration of the solid substances dissolved in the remaining
liquid solution increases, simply because there is less liquid water
left available for the solutes to dissolve in.

The left-over water can then only freeze at a much lower temperature; when it does get cold enough to do so, the concentration of the solutes goes up even
higher, again, because there is less liquid water left.

You can imagine that, as the ice cream gets colder and colder, the
concentration of the solutes continues to increase as water is
progressively removed from the liquid solution as it freezes, thereby
greatly depressing the freezing point of whatever amount of liquid is
left. The ice cream eventually becomes a mixture of frozen crystals
and a relatively smaller amount of unfrozen, liquid solution which
gives it a soft feel.

I hope this explanation helps...

Scott J. Badham
Department of Geology and Geophysics
University of Wyoming
The ingredients of an ice cream recipe contain fats, sugars and other ingredients that cause the viscosity of the mixture to increase as the temperature is lowered, and of course, the mix is under agitation (at least initially). When the viscosity increases sufficiently fast as the temperature is decreased the water molecules can't "find one another" to form ice and a "creamy" mixture results. If not the product will contain ice crystals that are immediately evident from the texture of the product. It is for this reason that when ice cream is allowed to melt and then is re-frozen, it often has a "grainy" texture due to the presence of ice crystals.

Given a freezer that's cold enough, how "solid" ice cream gets depends on its water content, fat content, and the presence of anything that could act as an antifreeze in water.

The "mouth-feel of the dessert depends on the fat content and size of the ice particles that comprise the finished product. Fat makes it feel smooth, small ice particles make it melt at a desirable rate.
Additives, such as vanilla extract, that may contain alcohol serve as an antifreeze to the water phase.

I suggest you make a few different batches if ice cream of varying water content by using dry milk, skim milk, 1% butterfat, 2% butterfat, and whole milk -- make a control mix by following a good ice-cream recipe.
Place all formulations in the same freezer for the same length of time until the control mix feels just right. Check them for "solidity." Which one ends up the hardest?


The quick answer is that all the water that can be frozen in ice cream has already been frozen into very small ice crystals. So placing ice cream in the freezer will not induce more water crystallization.

However, these crystals do melt when you take the ice cream out of the freezer (or put it on the door shelf and repeatedly open the freezer compartment) - so what happens is that the ice crystals partially melt and when placed back into the freezer reform into bigger crystals.

This is why one should minimize the time that ice cream is outside the freezer - to prevent the production of large ice crystals from the melted ones.


Ice-cream has a large percentage of fat, which remains soft until
substantially below the freezing point of water.
Also this fat tends to keep the first water crystals small and separated, so the ice cream can't take on the hardness of a dense re-frozen snow-ball.
However, even fat has a glass-transition temperature, so I guess that after soaking a scoop of ice-cream in LN2 for a few minutes it would be a rock.

Next Step
Even at the typical ice cream serving temperature of -16° C, only about 72% of the water is frozen. LINKS:
Ice Cream INFO
Ice Cream Ingredients
The History of Ice Cream

So, i now "intend" to add a banana Liquor to bring down the freeze point.
Next batch I'll try adding 1tbl..

THERE...all you wanted to know about I Scream 4 Ice Cream
stay tuned


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