Negative show report posts... enough is enough.

[garylkoh]

Gary

Full Recipe Please you have my mouth watering aready !!! I would substitute Stevia to Sugar, is the sugar a necessary ingredient?

Here you go: http://www.whatsbestforum.com/showthread.php?17844-Best-Ice-Cream-Recipes

 

[beaur]

Gary,

Now you are sounding too much like an audiophile.

I have made excellent custard using a stainless pot and plastic spatula!

By far the best way I have used to make the custard is sous vide! As a bonus take a can of condensed milk and place it in with the custard and you will hav e some dulce de leche to accompany your vanilla ice cream.

IMHO the secret to making great ice cream is the egg-yolk custard. This has to be heated up very slowly and stirred constantly using a bamboo spoon in a copper-clad pot. The custard starts to set around 150 deg (65 deg C). You get different texture with the temperature. Do not exceed 170 deg (80 deg C) as it goes grainy. At those temperatures, I am not sure if you would consider that Raw Food. To get strawberry ice cream to taste more like strawberry, I put a couple of drops of balsamic vinegar in.

I think I'll make some blueberry ice cream this weekend as fresh berries are in season.......

 

[beaur]

My brother lived in Florence for 3 years recently. On our visit there we stopped at a few gelaterias. One of the best we found was on the river near the first bridge I believe. It's across the river from the downtown area but worth the visit. I'll ask for the name of the shop. Wish I could remember the name of the little sandwich shop off the main square. It's a great place for lunch on the street.

I am in Bologna and possibly Florence with my GF in July. Any food or icecreams there to recommend, if it's good she will let me take the next week off for a hifi tour

 

[LL21]

I am in Bologna and possibly Florence with my GF in July. Any food or icecreams there to recommend, if it's good she will let me take the next week off for a hifi tour

Go to the Piazza della Reppublica to the corner where the Hotel Savoy is (Rocco Forte)...the corner across the street from the entrance to the hotel has a gellateria there...have the Pistacchio. If a pistaccio gelato has '3 pistaccio's worth in a spoonful...this felt like they managed to get 35 in there...it was remarkably good. We tried 5 places through our various stops in Italy that weekend..but we went back to this spot each nite and it wasn't just because we were staying at the hotel.

 

[beaur]

I am in Bologna and possibly Florence with my GF in July. Any food or icecreams there to recommend, if it's good she will let me take the next week off for a hifi tour

OK I have the info;

For gelato; Carraia ( http://www.lacarraiagroup.eu/ ) has been "discovered" lately but still good. They opened a satellite but I don't know where it is.

Sandwiches; I due Fratellini ( http://www.iduefratellini.it/)

Also remembered a place for dinner; Il Latini ( http://www.illatini.com/ ) True Tuscan meal. We didn't even get a menu. Just asked him to feed us. Best chicken liver crostini I have ever had. Need reservations.

Enjoy, I hope it isn't too hot. Was around 40C when we were there!

 

[amirm]

By far the best way I have used to make the custard is sous vide! As a bonus take a can of condensed milk and place it in with the custard and you will hav e some dulce de leche to accompany your vanilla ice cream.

I was going to ask about that since Gary mentioned the precise temperature. Will try it soon!

 

[bonzo75]

Thanks Lloyd, Beaur - my gf always tells me I don't do my homework before travel, now she will know why the hifi forums are so useful

 

[JackD201]

Gary,

Now you are sounding too much like an audiophile.

I have made excellent custard using a stainless pot and plastic spatula!

By far the best way I have used to make the custard is sous vide! As a bonus take a can of condensed milk and place it in with the custard and you will hav e some dulce de leche to accompany your vanilla ice cream.

I am a sucker for Argentinian Dulce de Leche. Heck, Dulce de Leche PERIOD! Add a crepe on the plate with the ice cream!

Recipe pretty please? I have two Sous Vides.

 

[beaur]

Just takes time. Tried this last year and the results were pretty good. I used whole milk version.

http://blog.nomiku.com/post/94014107772/sous-vide-dulce-de-leche

I am a sucker for Argentinian Dulce de Leche. Heck, Dulce de Leche PERIOD! Add a crepe on the plate with the ice cream!

Recipe pretty please? I have two Sous Vides.

 

[garylkoh]

Gary,

Now you are sounding too much like an audiophile.

I have made excellent custard using a stainless pot and plastic spatula!

By far the best way I have used to make the custard is sous vide! As a bonus take a can of condensed milk and place it in with the custard and you will hav e some dulce de leche to accompany your vanilla ice cream.

...... but have you done a double blind test to prove that plastic and bamboo does not make a difference?

ROTFLMAO

 

[Mosin]

...... but have you done a double blind test to prove that plastic and bamboo does not make a difference?

ROTFLMAO

I know this much...

Toilet paper is a better room treatment than oatmeal.

 

[JackD201]

Just takes time. Tried this last year and the results were pretty good. I used whole milk version.

http://blog.nomiku.com/post/94014107772/sous-vide-dulce-de-leche

Have three jars of "Condensada" in the Sous Vide now at 85 degrees celsius. I'll let you know what happens tomorrow.

 

[beaur]

...... but have you done a double blind test to prove that plastic and bamboo does not make a difference?

ROTFLMAO

Gary. I did try the double blind test but with both eyes closed I kept spilling things and burning myself, then I realized that a single blind test would most likely satisfy and I opened one eye!

Win, oatmeal does work a little better if you need damping from say a concrete floor. The TP just sticks to your shoes!

 

[beaur]

Have three jars of "Condensada" in the Sous Vide now at 85 degrees celsius. I'll let you know what happens tomorrow.

I am going to include this warning for those that haven't done this before. If you are transferring the milk, or any other food, into an opened container please make sure to sterilize that container. Cooking for 15hrs at 85C is heaven for bacteria. Sealed containers can also be anaerobic which can raise the level of nastiness. Basically make sure the containers are cleaner than your LPs just out of the ultrasonic cleaner!

Now after reading this entire thread I'll throw my hat into the ring;

Listening impressions are valid for just about any encounter whether a 10s head in the door or a 20 min sweet spot lounge. I fall into the bin of, there is very little equipment out there that is "bad", there is plenty of stuff out there I don't like. Given how easy it is to track people's comments between blogs and forums (assuming they are being anonymous and changing monikers between them) it's fairly easy to pick out the trolls from the people who just have a difference of opinion. Given the number of platforms available for these opinions I think it's harder now for a negative review or opinion to sink a product than it was when just the big two.

 

[JackD201]

Jars were sterilised same way as when we make jam. A-ok!

 

[FrantzM]

Jars were sterilised same way as when we make jam. A-ok!

Do you really expect to obtain a flat Frequency Response ....err ... midband ... with these Dulce De Leche

 

[MylesBAstor]

Do you really expect to obtain a flat Frequency Response ....err ... midband ... with these Dulce De Leche

Much less a flat bottom end.

 

[JackD201]

Bwahahahahahaha!

It's for the wife and kids :roll eyes:

Ok one tablespoon on a crepe and that's it.

 

[Johnny Vinyl]

Bwahahahahahaha!

It's for the wife and kids :roll eyes:

Ok one tablespoon on a crepe and that's it.

I make crepes regularly....one of life's simple pleasures.

 

[garylkoh]

Seeing how this thread has drifted...... this is for JackD. Something to make with the Dulce de Leche that he has already done. I think that my weekend's cooking is planned. The condensed milk will go into the sous vide when I get home tonight