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GENERAL BOARDS => Other Artisan Crafts => Topic started by: mjr522 on September 08, 2013, 02:32:32 AM
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I know that when you put chocolate swirl (or chunks) in ice cream, you want the melting temperature of the chocolate to be significantly lower than the melting temperature of a chocolate bar. I also understand that coconut oil can be blended with chocolate to lower that temperature. I don't, however, know what melting temperature I'm looking for, or have any idea of the proportions of coconut oil to chocolate to use. I understand that it's more complicated than this because of all the variation in chocolates. Anyone have any advice? I just want some chocolate swirl in my homemade ice cream that melts in my cold mouth... :P
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Hi Mike, I don't think it matters as much about what type of chocolate you use but how you prepare the chocolate for the recipe. If you want to PM me your email I can send you a couple of recipes later today or tomorrow.
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Well it's certainly HOT enough around her to still be eating/making ice cream! No advise here, just thought it was cool you were making your own. I have to admit that I did not once break out my ice cream maker this summer...boo hoo :-(.
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I got a machine that has it's own refrigeration system so I don't have to worry about ice and salt. It makes the whole process easier and thus, I make ice cream more often. Now I just need to learn to make really good ice cream...
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Mike, let us know how the ice cream turns out. And of course pictures are a MUST ^-^
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Get yourself the book "the perfect scoop".
Covers basic icecream science and great recipes.
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Get yourself the book "the perfect scoop".
Covers basic icecream science and great recipes.
Got it. I agree. Good "complete" book.
-Boofer-
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I've attempted to make this a couple times now and have had issues that prevented me both times (cream went bad and ... something else.) We'll try again this morning. I'm thinking of using a ganache for the swirl.
I've read "The Science of Ice Cream". I really enjoyed it. The author recommended "Ices, the definitive guide", which I have found very useful, though I haven't read the whole thing, yet. I'll add "The Perfect Scoop" to my list. Thanks.
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Okay--it didn't work out as I had hoped, though it was still pretty good. The ganache was too thin and mixed in the ice cream too much, making it like a chocolate-vanilla blend. Next time I'll use less cream in the ganache and poor it in the ice cream in a thinner line of chocolate.
[img width= height= alt=lump of ganache in ice cream.]https://scontent-b-ord.xx.fbcdn.net/hphotos-ash4/1380818_402722566519856_1834766528_n.jpg[/img]
[img width= height= alt=slightly melted ice cream]https://scontent-a-ord.xx.fbcdn.net/hphotos-ash3/1381540_402722569853189_1166842484_n.jpg[/img]
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I think you'd have to fold it in after the mixing is complete.
-Boofer-
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Boofer--that's a good idea. I'll try that next time.
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Chocolate ice cream is undoubtedly one of the most popular single-flavored ice cream ...Vanilla flavoured ice cream sprinkled with chocolate cookie pieces and swirled with caramel ribbon.And the organic vanilla chocolate swirl ice cream is awesome! I love it and it's my best homemade ice cream yet!
frozen yoghurt mix (http://frozenyoghurt.com.au/)