Okay, a little SOS head scratcher for the SSS people. I vaguely wonder if Palma's tackled this treat between all of her current partying. (The recipe is on page 34, I think. Too lazy to go get the book out.)
So, the mixture comes together like a dream. The cream base is so infused with lovely french roast goodness, I just want to drink it right there. The tempering of the custard goes off without a hitch. The ice cream maker bowl has been chilling in the freezer for days. The mixture has chilled for 12 hours. The mixture came out at a 2 cups even. The recipe says it's supposed to make a quart. "Great!" I say to myself. "It'll just double in volume and I'll be there. A rich custard ice cream that doubles in volume is a winner in my book."
After 30 minutes in the ice cream machine I'm left with a conundrum of conundrums. A portion of the mixture has frozen thickly in a layer on the bowl and the rest is just clumped up along the blade. The layer on the bowl is the consistency of ice cream after it's had time to sit in the freezer for a day. The mix on the blade is what you'd usually expect. The total volume ended up being about a pint.
Now, I am not complaining at all about having a pint of super rich, unbelievably yummy coffee ice cream. What I'm wondering is as the SSS team tries out these recipes if you find A) that your volumes are reduced in an assortment of his recipes or B) if it just happens to be the nature of this particular recipe.
I mean, because now (GASP) I'll need to problem solve this by making yet another batch to see if I can replicate the results like a mad kitchen scientist!
Alana-I've only made 2 of David's recipes so far, and a few others from other recipe books. I don't find that the volume increases much at all from the quantity of ingredients. I think in commercial ice cream making, there is a lot of air that is put into the ice cream while churning, but in my ice cream maker(the bowl for the Kitchenaid) I don't find that is the case. I hadn't noticed the quantities way off for the finished amount, but I don't think I've really paid any attention to that.
Okay, that's one vote for "You're not crazy!" Thanks! I figure that his recipes are quite rich, so the idea of getting a quart out of a pint of super-creamy mixture was hoping for too much.
Alana, I think in both the recipes we've made (but will need to check) he says that it makes a quart or 1 1/4 quarts but for me, I've always come out just shy of a quart. Now, here's the rub, I can't find my directions for my ice cream maker (an older model krups I think). Anyway, it's possible I'm not processing it long enough (usually end up between 20 - 25 minutes) but I do not know. I do remember the directions did say to not put more than 1qt liquid into the cannister. And something about 1qt liquid producing 1.5qts of ice cream but I have yet to see that happen.
The coffee ice cream is my very favorite and I'm embarassed to say how many times I've made it. Isn't it fabulous? I haven't paid attention to the quantity made, I just know it's never enough!
The only thing I can add about the frozen layer forming on the bowl is that, with my ice cream maker anyway, the instructions are to pour the mix into the bowl as it's running. If you put the mixture in the bowl and then turn the machine on, a layer of ice quickly forms on the sides and bottom of the bowl which the blade can't break through.
Kathy
Posts: 113 | Location: San Diego area | Registered: 16 March 2006
The only thing I can add about the frozen layer forming on the bowl is that, with my ice cream maker anyway, the instructions are to pour the mix into the bowl as it's running. If you put the mixture in the bowl and then turn the machine on, a layer of ice quickly forms on the sides and bottom of the bowl which the blade can't break through.
I second this advice. David writes about this in the introductory matter of the book. My ice cream maker's instructions never mentioned this tip (or maybe I just didn't read them...) but it worked so much better. I will do this every time now.
Thanks KHB and Kathy for the "pour it in while it's running" advice. I'd just gone back to read the intro section on machines and think you've both hit the nail on the head when it came to my little dilemma!
