kefiili ice cream report after making

[Guest guest]

I made the ice cream and thought of you Heidi as I was making it cause

I am a recipe person not a " some of this and some of that " person. It

was a small thing but after I had the measured amounts of kefiili

cream and kefiili and the strawberries then I had to decide on the

sweetner and amount. I choose to use raw alfafa honey and I used 1/4 a

cup. Then I tasted and it tasted so good I ate at least a cup of it

like that. As far as I am concerned it didn't need to be made into ice

cream. Then I remembered that you said something about adding cocoa so

I got out the dutch cocoa and put " some " in a cup with some more of

the mix. ummm, pretty good, so I put " some " in the mix. It caked up

somewhat and was hard to mix. At this point I was just stirring it, so

I didn't want to put it in the mixer. I kept stirring until it was

mostly mixed. I put it into an electric mixer with the metal tube in

the middle. Was supposed to take 40 minutes and turn off automaticlly

but it was still going after 1 hour. So I was thinking that it didn't

get hard but it got rock hard. It was not as good frozen as it was

before I froze it. Just not sweet enough for ice cream. It was more

like a sorbet.

I remember some discussion a while back on something to put in your

mix to keep it from getting rock hard, does anyone know what that is?

Del

[Guest guest]

>I choose to use raw alfafa honey and I used 1/4 a

>cup. Then I tasted and it tasted so good I ate at least a cup of it

>like that. As far as I am concerned it didn't need to be made into ice

>cream.

I have that problem a lot with recipes ... I think cookie dough is

really better BEFORE it is baked!

Was supposed to take 40 minutes and turn off automaticlly

>but it was still going after 1 hour. So I was thinking that it didn't

>get hard but it got rock hard. It was not as good frozen as it was

>before I froze it. Just not sweet enough for ice cream. It was more

>like a sorbet.

That has happened to me on occasion. It is when not enough air

gets mixed in. Sometimes the ice cream maker doesn't seem cold enough

to really freeze the mix. It helps if I put the mix in the freezer til

it is REALLY cold first. I suspect the old " ice and salt " freezers

work better. Also, if you stir the kefiili a lot it loses it's " gooeyness "

which allows the air to mix in well, so I let it sit in the fridge. I forgot

to mention that step ... part of why I do it is because I never have

enough time, so I make the mix one day and do the ice cream part

the next.

>I remember some discussion a while back on something to put in your

>mix to keep it from getting rock hard, does anyone know what that is?

Gelatin! Just dissolve some in some water and add it. I think a pack per quart

will do.

I've never needed it with the kefiili. Can't hurt though.

-- Heidi Jean