HomeRoast Digest


Topic: Monkey Gelato (19 msgs / 366 lines)
1) From: Scott Barron
I just enjoyed a too large bowl of some Monkey gelato I froze up  
yesterday.  I thought it was delicious so I figured I'd share it with  
you all:
(requires an ice cream maker of some sort, naturally)
2 1/2 c heavy cream  (can use milk or half and half if this is too rich)
1/2 c sugar
6 egg yolks
10 Monkey blend beans (or home roast of your choice)
1/2 tsp vanilla
(standard custard making stuff)
Put the cream and beans in a pot and heat until there are bubbles  
around the edges then stir in the sugar
Beat the egg yolks until they're nice and ribonny
Temper the yolks by stirring a bit of the hot cream into them, then  
dump it all into the pot
Heat up until it coats a spoon (around 170 - 175F, no higher)
Add vanilla
Chill and freeze
The coffee flavor is subtle, not overpowering like most coffee  
flavored ice creams I've.
I just got the ice cream maker (Cuisinart ICE-20) for Christmas and  
this has been my
best turn out yet.  I'm interested to hear about other beans, bean  
quantity or perhaps
grinding.
With heavy cream this is very rich.  Sit down while eating!  I'll  
probably use half and
half next time.
Enjoy!
-Scott

2) From:
Scott:
Sounds fabulous, I want some NOW. I amgoing to post this treat on another site.
Fair gameyes??
rexola
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3) From: Scott Marquardt
OK, that's it. I cant' stand it any more.
What's the best ice cream maker, bang for the buck, that can be had. I've
been wanting to get another one (old one's long gone) for too long. I have
kids, man.
Anyone have any favorite churners?
- Scott
On 3/28/06, beanjolais  wrote:
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Scott

4) From:
tell me, tell me! I want on too...
rs
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5) From: Brett Mason
Have you tried Starbuck's Ice Cream?  It's really good!
Brett
On 3/28/06, Scott Marquardt  wrote:
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e
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Regards,
Brett Mason
HomeRoast
      __]_
   _(( )_  Please don't spill the coffee!

6) From: Scott Barron
On Mar 28, 2006, at 5:00 PM, Scott Marquardt wrote:
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I use the Cuisinart ICE-20, it was a gift but I think it retails for  
around $50.  It's got the liquid filled core instead of the whole ice/ 
salt mess.  I find it pretty convenient to use and clean.  It usually  
take overnight for the core to freeze, but if you really burn through  
that much ice cream (you did say you have kids) you can buy multiple  
cores so you can always have one at the ready.  The ICE-20 makes up  
to 1 1/2. qt, they have some bigger models.  Not too familiar with  
anything else out there.
Of course, one can always get upgrade fever and buy a unit with a  
built in freezer ... (I think Gaggia used to (still does?) make such  
a unit).
-Scott

7) From: Scott Barron
On Mar 28, 2006, at 4:20 PM,   
 wrote:
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Sure thing
-Scott

8) From: Scott Marquardt
;-)
On 3/28/06, Brett Mason  wrote:
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9) From: Scott Miller
I have used a Simac electric for 10 years. Pricey, but really nice when 
you have lots of other things going on in the kitchen and don't have a 
spare hand to do the manual cranking for you. just google for "simac and 
ice cream" for lots of hits. Probably find some on ebay too, but I 
haven't actually checked in some time.
As far as manual units go, I use an old Donvier. You can usually pick 
these, or similar brands, up cheap when hunting for popcorn poppers at 
thrift shops. As long as the cylinder that you freeze has the right 
paddle for stirring, I haven't ever really found a great difference 
between different brands.
If you are making a granita, you don't even need an ice cream machine... 
actually, it's best to just use a 9 X 13 casserole and a couple forks 
for scraping. I make LOTS of granitas in the summer time.
cheers,
ScoTTT
Scott Marquardt wrote:
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10) From: an iconoclast
On 3/28/06, Scott Barron  wrote:
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This is the one I use, too. Mine is model CIM-20.  I bought it at
Costco and then wanted an extra freezer bowl, so bought another one on
ebay.  Gave the machine and one bowl to my father-in-law and kept the
other bowl.
I use the "Simple Vanilla" recipe:
2 cups heavy cream, chilled
1 cup triple brewed coffee (instead of 1 cup whole milk)
3/4 cup sugar
1 teaspoon vanilla extract
1/2 large Symphony bar with toffee chips and almonds, chopped fine
Mix in a 4 cup measuring cup and chill.  Pour into freezer bowl, turn
machine on and mix until thick about 20 minutes.  Add chopped Symphony
bar and continue mixing for another few minutes.  Transfer to airtight
container and freeze.  Lick the rest of the bowl and the mixer paddles
before ice cream melts.
I top with hot fudge....but want to top it with some of MiKe's Kona
Mocha Fudge and whipped cream.  Just had some of this tonight for
dessert!  So easy to make.
Ann

11) From:
ScoTT:
Thanks for the great link. I will check out simac and try granita your way. I always thought you needed on of those gas station machine...
live long and learn..
reX
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12) From: Pattist
You were interested in a good ice cream machine?  OK - this will sound 
VERY weird - but have you considered using LIQUID NITROGEN???  Make up 
ANY ice cream batter at all with any recipe.  Put it in a large metal 
bowl.  Put the bowl on the ground and get a big wooden spoon.  Protect 
yourself and anyone helping with gloves and goggles.  Slowly pour in the 
liquid nitrogen and stir like crazy.  In less than 2 minutes you will 
have the MOST AMAZING ice cream you have ever eaten!  It freezes so fast 
that there are no ice crystals at all - and the results are like the 
smoothest, creamiest soft serve you can imagine.  You don't beat a lot 
of air (referred to as overrun in the industry) into the ice cream - 
which also makes it creamier!  You can make incredible stuff with milk 
instead of cream - so philosophically - it can even be healthy (well - 
healthier!)!  There is NO taste imparted from the N2.  And it is SO much 
fun for the kids to watch - we did it for our nephews at Christmas this 
year!  It made for a great party treat! 
How to get liquid N2?  Call around to a few welding shops.  The one 
nearest me didn't carry it, but the same chain store 1 town over did!  
They even loaned me the dewar (just a big thermos that is vented for 
transporting the stuff) for free - most places charge a nominal rental 
for the dewar.  You need anything from 3-6 times as much N2 as ice cream 
base - you will find recipes on the web that say everything from 2 - 10 
times.  I found that a 10 liter dewar made 4 batches - each slightly 
less than a 1/2 gallon - you may find different results based on ambient 
temps, bowl size, etc, etc. 
Caveats - you do have to be careful with this stuff - it can burn you!  
Getting it in your eyes is NOT an option.  Pouring it in your shoe is 
BAD!  However - just a drop on your skin boils off and does not burn 
you.  Most high school science teachers handle it with complete 
disregard - I would advice towards caution! 
Benefits - just pour some out on the driveway and let the kids enjoy the 
smoke cloud!  Try freezing a marshmallow (hold in tweezers with gloves 
on and insert into N2 for 10 seconds) then pop immediately into your 
mouth!  The shattering is surprising - but it tastes like marshmallow!  
Freeze a flower and shatter it...  Freeze a penny and shatter it!  Great 
for teaching kids about physics!  Pretty cheap - you can rent a dewar 
filled with N2 many times for the price of the cheapest ice cream 
machine!  If you shop around, you will find amazingly cheap N2 prices!   
It's nearly immediate gratification - and you will have something you 
won't soon forget!  Everyone ought to try it at least once!  Should 
appeal to the characters in this group!  (Might be interesting to freeze 
a *$ sample and see if it turns into charcoal ice cream!)  giggle
By the way - everyone has said the coffee ice cream made with N2 is by 
far the best flavor!  The recipe posted on this forum would be SUPER 
made with N2!  When I did it - I steeped a whole cup of finely ground 
coffee in warm cream for an hour and then pressed it through a fine 
strainer to get out the grounds - AMAZING!  YUM!!!
Write me off-list if you would like any more details!  I'm drinking a 
Sumatra Tim Tim... as I write this.  I thought I roasted it too light - 
Tom suggests FC+, and this is between City and FC from my I-Roast.  I 
rested it for 2 days - and it's WONDERFUL - bright, lots of character, 
but less deep notes than other Sumatras - mmmmmmm Good!
Karen

13) From:
Karen:
will try this today since I have some friends over...
I willalso post on a few other sites, thanks.
rs
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14) From: Paul Sack
Karen, this is one of the best emails I've read in a long time. I will 
have to try this out.
Quoting Pattist :
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15) From: Jim Russell
I've eaten liquid nitrogen ice cream once, it was delicious.  Very smooth
and creamy.  Now that I know how easy it is to make, I'll have to try it.
Jim
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16) From: Justin Marquez
On 3/29/06, Pattist  wrote:
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Like any other pure gas that isn't oxygen, N2 can suffocate you if you are
boiling it in a poorly ventilated area.  It is about the same density as ai=
r
and it would diffuse rapidly into the air in a closed space.  Shouldn't be =
a
probelm if done outdoors.
Safe Journeys and Sweet Music
Justin Marquez (Snyder, TX)http://www.justinandlinda.com

17) From: Michael Wascher
Karen,
Sounds cool!
Do you BBQ with LOX too?http://www.doeblitz.net/ghg/--MikeW
On 3/29/06, Pattist  wrote:
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"Life is just one damned thing after another."
  - Elbert Hubbard

18) From: Tara Kollas
My kids would love this (the liquid nitro part and the ice cream).  I have
an ice cream maker similar to the one Scott mentions (not a Cuisinart, a
Krups, I think) - same concept, you put the tub in the freezer overnight,
then pour your custard into the container, put in a paddle that turns and
makes the mess into ice cream.  I usually can't get it to turn into much
more than soft serve ice cream.  I like the idea of just two bowls and a
spoon.
Tara

19) From: Scott Miller
Yea. It does sound good; the added benefit is you get to play with 
dangerous stuff!
cheers,
ScoTTT --> OUCH! My tongue is fwoze
Jim Russell wrote:
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