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Baitcon, part 3: Ice cream - Doug Ayen's Blacksmithing Blog [entries|archive|friends|userinfo]
Doug Ayen

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Baitcon, part 3: Ice cream [Jul. 7th, 2009|02:02 pm]
Doug Ayen
Yes, the point of Baitcon is friends, fun, and ice cream. I try to do my part, mostly by being one of the liquid nitrogen geeks pouring, stirring, and generally dealing with the really cold stuff.

This year's system, mostly thanks to Seph's efforts, was more efficient and seemed to cause less confusion than previous years.

I only did one flavor this year, though I'd brought supplies for a couple more. I didn't particularly feel like making more flavors, so I gave away some of the fresh cherries and dried apricots. I'm not really sure what, if anything, was done with those -- I don't recall seeing a dried-apricot and cherry ice cream, but I may have missed it.

I did make a double-batch (half-gallon) of what turned out to be a very popular flavor, Dulce de Leche. Dulce de Leche is milk cooked with sugar until it starts to caramelize, easy to make at home either from skim milk and sugar, sweetened condensed milk, or if you're lazy like I am, you can get it in convenient cans in the Mexican section of your local grocery store.

For this double-batch, I used:
three cans of prepared dulce de leche
3/4 cup sugar
pinch salt
3 egg yolks
2 cups cream

I mixed the sugar, cream, dulce de leche, and salt and heated until 160F. I then tempered and added in the egg yolks, and heated until the mixture was thick enough to coat the back of a spoon -- which didn't take very long. After that, I just filtered it into a couple of yogurt containers to let cool, and froze the next day. It came out quite thick and rich, and was generally well received. Next year, I've been encouraged to go ahead and make a gallon of it.

According to the voting board, this was the most popular flavor, but I've learned to take such open-voting rankings with a grain of salt. Still, thanks to all who voted for this flavor!

--doug
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