Re: [CH] First Post
AndyB (barnhart@mfire.com)
Wed, 14 Sep 2005 16:37:12 -0400
John,
(Re)making your own ice cream is iffy if you don't have an ice cream
maker. However, make or have made a thick milkshake! -- with the
special ingredients.
Fast food places probably won't cooperate. We have a diner nearby with
a counter that has old-fashioned milkshake blender - the whirly disk
kind. Start with a thick vanilla shake -- but ask them to put in your
"special ingredient" before blending. Be sure the ingredient has
previously been chopped/powdered finely.
I don't know where you are on the moderate-to-adventuresome scale, but
here is a suggestion that both I and my son Doug love, but as I am now
on a low-carb diet, milkshakes are a no-no.
Get some Applewood-smoked, Red Savina powder (see Jim C.)(use caution).
Place one heaping teaspoon in the shake before blending. It is
absolutely delicious, and as =Mark comments in a later post, you really
can't stop drinking it -- I mean you really don't want to stop! (It's
like taking the poison with the antidote.)
(Be sure to tell the place to rinse thiner shaker a couple of times.)
AndyB
John H. Sphar wrote:
> Tonight, I purchased a pint of Hagen Dazs Mango
> sorbet. I will puree some peach habs tomorrow. I
> want to incorporate them into the ice cream somehow.
> Never tried it. I don't want to melt the sorbet and
> refreeze it, so if anyone knows how to blend chiles
> into sorbet or ice cream let me know. Maybe the best
> way is to make some ice cream from scratch.
>
> Again, thanks Alex for the post.
>
> Adios,
> John S.
> San Jose, CA