tag:blogger.com,1999:blog-361554858356800950.post5465997966614615327..comments2024-03-27T20:17:52.768-07:00Comments on Susi's Kochen Und Backen Adventures: David Lebovitz's Vanilla Ice CreamSusi's Kochen und Backenhttp://www.blogger.com/profile/00142326561973184070noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-361554858356800950.post-29909024238700327202010-03-27T12:39:27.545-07:002010-03-27T12:39:27.545-07:00Actually the addition of alcohol prevents it from ...Actually the addition of alcohol prevents it from hardening too much and prevents ice crystals from forming. David Lebovitz recommends up to 3 Tbps. of 80 proof liquor per quart of ice cream. Anything less than one tablespoon would not be enough to change the texture and more than 3 and it won't freeze correctly. I used 2 Tbsp. each time I have made it and it turns out perfect.Susi's Kochen und Backenhttps://www.blogger.com/profile/00142326561973184070noreply@blogger.comtag:blogger.com,1999:blog-361554858356800950.post-53791146093541850892010-03-27T09:50:13.375-07:002010-03-27T09:50:13.375-07:00Looks so good! I can't wait to start making ic...Looks so good! I can't wait to start making ice creams again. <br /><br />MW: the addition of alcohol makes ice creams softer. I think all you need is between 2 tsp to 1 tbsp per recipe.Needful Thingshttps://www.blogger.com/profile/16619367713876353115noreply@blogger.comtag:blogger.com,1999:blog-361554858356800950.post-59155089120790767182010-03-26T12:33:44.699-07:002010-03-26T12:33:44.699-07:00LOL mw, nope no Texas, we are in AZLOL mw, nope no Texas, we are in AZSusi's Kochen und Backenhttps://www.blogger.com/profile/00142326561973184070noreply@blogger.comtag:blogger.com,1999:blog-361554858356800950.post-21015142797504449252010-03-26T11:34:41.477-07:002010-03-26T11:34:41.477-07:00Hmm... you're in the southwest? And an Eagles ...Hmm... you're in the southwest? And an Eagles fan? I hope you're not in Texas! Those Dallas fans are savages I hear... :)mwhttp://modernwench.comnoreply@blogger.comtag:blogger.com,1999:blog-361554858356800950.post-2720166977351761242010-03-26T08:40:08.437-07:002010-03-26T08:40:08.437-07:00mw, we were truly in love with this ice cream. In ...mw, we were truly in love with this ice cream. In fact I'm making more of it today to serve with fresh strawberries. This time I think I'm going to add a little bit of dark rum to the ice cream and see how that turns out. The Frangelico was undetectable to me. I use a Cuisinart ICE-30BC Ice Cream Maker. I've had it for a few years and made a few homemade ones but this is the first Susi's Kochen und Backenhttps://www.blogger.com/profile/00142326561973184070noreply@blogger.comtag:blogger.com,1999:blog-361554858356800950.post-33207397411450809872010-03-26T06:47:25.172-07:002010-03-26T06:47:25.172-07:00I've never had any luck with making my own ice...I've never had any luck with making my own ice cream. Okay, I only tried twice. But still, both times yielded "meh" results. I had the same results, with the extreme hardness, and I wonder if alcohol would do the trick. Also, I've never made one with eggs. Funny, because I'm in Philadelphia and didn't realize I was making it me-style. What sort of ice cream maker do you mwhttp://modernwench.comnoreply@blogger.com