tag:blogger.com,1999:blog-3381055629874919944.post3090486544921465705..comments2024-03-15T06:53:14.934-07:00Comments on Mad About Maida: Devil's Food Chocolate Ice CreamPhillip Oliverhttp://www.blogger.com/profile/01546160918395373740noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-3381055629874919944.post-8133965480837529632023-02-28T09:36:36.671-08:002023-02-28T09:36:36.671-08:00Thanks Richard!Thanks Richard!Phillip Oliverhttps://www.blogger.com/profile/01546160918395373740noreply@blogger.comtag:blogger.com,1999:blog-3381055629874919944.post-50670906574501996182023-02-24T11:41:13.256-08:002023-02-24T11:41:13.256-08:00Forgot to mention I only use 5 egg yolks- to me th...Forgot to mention I only use 5 egg yolks- to me that is more than enough! Especially with the high price of eggs.<br />Also egg yolks tend to mask the intensity of flowered ice cream<br />And of course I substitute corn syrup in place of honey as I hate the taste of honeyRichard A Lordnoreply@blogger.comtag:blogger.com,1999:blog-3381055629874919944.post-65307285516738952772023-02-24T11:33:50.028-08:002023-02-24T11:33:50.028-08:00From Richard Lord
This is an addendum to my previ...From Richard Lord <br />This is an addendum to my previous post on July 8, 2021<br />I finally realized why the temperature should be 140 on a candy thermometer, that is the temperature generally speaking when eggs have been safely cooked so you should make sure the milk & egg mixture reaches 140. You are not making a creme anglaise.<br />I also remove the pot from the heat and very gradually add the cold cream and chill overnight. For Christmas I added one quarter cup of Grand Marnier (no more!) simply fabulous Richard A Lordnoreply@blogger.comtag:blogger.com,1999:blog-3381055629874919944.post-29053234979929162242021-09-28T08:15:30.514-07:002021-09-28T08:15:30.514-07:00Hi Richard, it is good to know that corn syrup can...Hi Richard, it is good to know that corn syrup can be used as a substitute. I went back and checked the recipe and she doesn't say whether or not the cream should be cold but that is the way I did it. It sounds like this is a forgiving recipe!Phillip Oliverhttps://www.blogger.com/profile/01546160918395373740noreply@blogger.comtag:blogger.com,1999:blog-3381055629874919944.post-9344568041884327672021-07-08T14:20:45.805-07:002021-07-08T14:20:45.805-07:00With Maida Heater’s Devils Food Ice Cream why does...With Maida Heater’s Devils Food Ice Cream why does Chocolate Mixture with milk, honey & eggs have to be heated to 140 degrees.<br />That is not temperature for a custard base.<br />Also when reaching 140 degrees should the cream be added cold or room temperature.<br />I made this and it was excellent I substituted light corn syrup for the honey as I don’t like the taste of honey and the corn syrup also deters any ice crystals. I kept for over a month in my freezer- just as good at end of month as when first churned.Richard A Lordnoreply@blogger.comtag:blogger.com,1999:blog-3381055629874919944.post-78170753219462259772013-09-09T03:57:28.143-07:002013-09-09T03:57:28.143-07:00There's nothing like the rich luxury of hand-d...There's nothing like the rich luxury of hand-dipped chocolate and finely crafted fudge to provide a tiny escape from the monotony of the day. And there's really nothing like a delicious chocolate creation from Suzi's! <br />Buttercrunch Njhttp://suzisweetshoppe.com/category/buttercrunch-nuts-barksnoreply@blogger.comtag:blogger.com,1999:blog-3381055629874919944.post-19669091312635260022013-08-11T20:38:55.364-07:002013-08-11T20:38:55.364-07:00@Lindsey you have to try it! Its surprisingly easy...@Lindsey you have to try it! Its surprisingly easy. I'm definitely going to try this recipe, Philip. Looks amazing!Jenhttps://www.blogger.com/profile/10021681734078075329noreply@blogger.comtag:blogger.com,1999:blog-3381055629874919944.post-35556104790596240852013-08-10T07:31:52.881-07:002013-08-10T07:31:52.881-07:00Oh wow. I think my chocolate crackles need your de...Oh wow. I think my chocolate crackles need your devils food ice cream right now! Or maybe that's just me! <br /><br />I'm too scared to try ice cream from scratch. You make it sound so easy. Lindsey @ American Heritage Cookinghttp://www.americanheritagecooking.comnoreply@blogger.com