My apologies, it's been a few weeks since I've been able to catch up on my sleep. My hectic schedule is keeping me from posting as much as I'd like. Things really are crazy for me right now. I've just spent a fourth day filling out paperwork...oh it's driving me nuts...at least I took a little break out on Sunday to make some ice cream with my daughter. I know, it's not an exciting national review, but I think making ice cream is something everyone should try.
This weekend's attempt was what I believe is called Graham Central Station. I was going to think of a catchy name but my brain just isn't up to it at the moment.
Dubba's Graham Central Station Recipe
2 cups light cream
1/2 cup sugar
1/4 light brown sugar
3/4 cup graham cracker crumbs
1/4 cup 60% cocoa bits
several fudge covered graham crackers
I bought the ingredient for this awhile ago but it's been really hard finding an half hour (hour) to spare to make ice cream. Nothing fancy here. Just cream, sugar, milk and then mix in some graham cracker crumbs (make your own or just buy a box of them to save time). I was surprised at how potent the graham cracker flavor was. We mixed them cold but I really should have heated it so that I would get the graham cracker flavor without the graham cracker grit (oh well, next time).
Overall, it's an interesting, yet gritty flavor. Like I said, I should have heated it, but since heating greatly increases prep time and then I'd have to wait for it to cool, I decided against it. Actually, I had a thought: What is the best way to increase the amount of air in the mix like a commercial company would do? Has anyone tried it? just curious.
As always, I know my "recipes" are very rough, but they are hear for general ideas and not exact following.
Ok, I'll get back to more reviews...as soon as I get caught up on sleep, till then it's going to be a little rough.
...Whoa, just had a weird idea: graham and peanut butter! Hmmmm, what do you think?