I haven't made mine yet, but I did get the ingredients, so I will probably make it tomorrow. The last couple days it has been really hot and humid, so this is sounding oh so good right now.



-Krista

Krista -
My first batch ever of homemade ice cream is in the freezer as we speak, and man - is it ever yummy!

My "presentation" is going to be not so pretty, though, because it's in individual Glad Ware containers to take to a picnic on Sunday. That is, if it lasts that long ...

I have gotten as far as the ingredients, and now I'm trying to decide what is the best container for "layering". Thoughts?

Mine is made and in the freezer.
Presentation is still in question.
And, I still can't deside what to bake to go with it.

I made this early this week as I'm going to be out of town this weekend. If you like Tiramisu, you will LOVE this ice cream. And there's no cooking, except to make the Chocolate Ripple (or ribbon, I forget what they called it). This ice cream didn't freeze as much as most in my ice cream freezer, so it has to have time in the freezer. Maybe that was because I didn't chill the mixture before churning, because with no cooking I had just taken everything out of the fridge so I didn't think it needed to go back in. Make sure your chocolate sauce is very cold, and if your ice cream is thin, you might have problems like I had-my chocolate sauce migrated to the bottom of my freezer container before the mixture froze. So as I scooped, I just had to get to the bottom of the container to get some of the chocolate. I made "Tribute to Katherine Hepburn Brownies" to go along with the ice cream. Good combination!

This message has been edited. Last edited by: Kim,

I'm going to be late on this one. When I saw no cooking, I got kicky, figured I'd get the stuff this morning and make it today or tomorrow morning. Then I saw the fudge ripple wrinkle and decided to wait until I'm home. So I'll make the fudge ripple and base on Sunday and freeze it Monday. Poor kids, they're going to miss out.

Oh, I am SO sorry about the size of my photo. I am on a different computer than normal, and had to resize the photo differently than I normally do, and it obviously didn't work. Either that, or it just really wanted you to drool looking at a closeup of that ice cream!

Cindy, there is nothing wrong with the size of your photo as far as I'm concerned!

Like the brownie idea, and especially like the idea of serving in a coffee cup. I think I'll still that one.

This will be my first attempt at homemade ice cream and so far the liquid ingredients taste great!! I can't wait to see how it turns out. In a bit I'll pour it into the maker thing. In the meantime I decided to make myself Kahlua and cream. Yum.

Ida

quote:

like the idea of serving in a coffee cup. I think I'll still that one.

Deborah - you're goin ta make coffee cup hootch??????

Judy

Cindy, part of the reason it didn't freeze as hard as you expected is because of the alcohol in the mix.

Judy, would that be a hoochian slip?
Not a bad idea though. Serve it in a coffee cup, affogato style with a shot of espresso and a shot of coffee liqueur on top?

I am actually making the correct recipe this week! I just took my ice cream out of the machine and put it into the freezer. Mine didn't freeze up that well in the machine either, but it really does have quite a bit of alcohol, so I'm sure Deborah is right. I made the mocha fudge out of Scharfenberger cocoa and it tastes just like a Pocket Coffee. I have a feeling the finished product will be delicious!

Kathy

Mine is pretty soft but my advisor Palma told me to freeze it overnite and explained the alcohol making it softer. I was hoping to eat it as soon as the churning stopped.I can't wait..maybe for breakfast.

Ida

You should, Ida. Seriously. We're having some of ours for breakfast tomorrow morning.

Ok so I tasted ice cream for breakfast and it's pretty darn good. Well it is a dairy and good source of vitamins......

I made my Tiramisu for a dinner party last week, but I waited till this week to post on it. It was delish!

Mine was very soupy after it came out of the mixer. I put it in the freezer, but wasn't patient enough for the chocolate ribbon. (dinner was in 4hours!) A lot of my ribbon ended up in the bottom as well. It was still a huge success.

I paid $12.00 for the marscapone. Is it that high everywhere?

Mascarpone was less than that at Trader Joe's, maybe 3.99 for a one cup container.

I have made both mixes and they are going to chill out in the fridge today while we run errands. The cream mixture got thick in the blender, and the ribbon looks pretty runny - this could be interesting.

Meanwhile, we had some of last week's butterscotch last night on some leftover chocolate cake - that was pretty damn good, too.

quote:

Originally posted by MarciaB:
Mascarpone was less than that at Trader Joe's, maybe 3.99 for a one cup container.

GRRR. I tried to get to Trader Joe's to buy mascarpone, but their parking lot (as usual) was packed and nothing opened up. I ended up buying it at Whole Foods at $5.99 for an 8 ounce tub! They also had a different brand (from Italy) at $6.99.

But. This ice cream is worth it! I also did a 'taste test' this morning. What a lovely way to start the day.

I stole Cindy's cup and saucer idea. I call it "Un tiramisu doppio, per favore."

And since I made the chocolate espresso pizzalle anyway, I decided to go ahead and make up some ice cream sandwiches for the freezer.

Bill really liked the ice cream but at $14.00 for the mascarpone alone I most certainly will not make it again. Too expensive for ice cream!

I will post photo later as I cannot shrink it to be uploaded.

Ida

Like Marcia, I got my mascarpone cream at Trader Joe's for $3.99 per 8 oz container.

I guess I don't think about it being $8+ for ice cream - it's more like a learning experience to make the recipe and a social experience to share it with my SSS comrades.

The ingredients may be expensive, but the SSS experience is priceless!

Nancy

We dipped into this last night (I made it on Friday) and loved it. This was an easy recipe to make. I used imported marscapone instead of the domestic brand and found it was far easier to use with a better flavour and consisten