As it turns out, the shoyu-flavored one is the newest winner!
Ice Cream Tour of Alamance County
We went to three ice cream establishments (so far):
Muffins Ice Cream Shoppe of Mebane using milk from Maple View Farms of Hillsborough. We also got some of their butter which was very good; 109 N. 4th Street, Mebane, NC. We got carolina crunch, among other flavors.
Smitty’s Ice Cream of Burlington; 107 E. Front St, Burlington, NC. We got their popular brown sugar and oatmeal ice cream, which was very good, and also their amaretto cherry ice cream. We went to their Elon store; 130 N. Williamson Ave, Elon, NC, and got cookie dough ice cream and butter pecan ice cream. There is also a store in Graham; 300 N. Main Street, Graham, NC, but it was closed when we got there.
In the past we’ve gone to Homeland Creamery south of town; 6506 Bowman Dairy Road Julian, NC. The shop was on the farm. I think we got some ground pork there also.
Halloween 2018
Halloween in 2018 was very nice, the weather was just right.
There were some small guests at first:
Lots of witches were there:
And they were brewing their mix:
I drew a runway on the driveway, but noone knew what it was:
Telbaneer real Armenian string cheese
Our traditional Armenian braided string cheese, called also Fine Tresses, Angel Hair or Mshallaleh, is the real Armenian string cheese handmade according to genuine traditions with nigella seeds (also known as black cumin or black caraway).
It is fine braided following the traditional Armenian string cheese production methods.
Karlacti String Cheese comes in the form of a knotted endless loop of fine string braids due to the way it is hand pulled.
Byblos angel hair cheese
We got some Angel Hair Cheese from Thomas Market in Laurel.
Angel hair cheese
Laurel md
Whole milk
Black nigella seeds
Pinch of salt
Thomas market $7.99
90 calories per ounce
13% sodium
Hand braided
Byblos brand
Peanut Butter Ice Cream in Kitchenaid
2 cups 1/2 and 1/2
2 cups heavy cream
3/4 cup sugar
1/4 cup corn syrup
Bring to boil.
Add:
1/2 jar Skippy peanut butter – about 1 cup
Cool and add:
1 tsp tapioca in 2 TBS cold milk
1 tsp vanilla
Used trickling spring organic half and half and organic heavy cream. Seemed to make. 5 cups
Coffee Ice cream also used the organic milk, and it seemed thicker than cheaper milk slurries. 5 cups is just enough mixture for the kitchenaid.
Kitchenaid Coffee Ice Cream
Whisk together the following:
2 cups half-and-half
2 cup heavy whipping cream
3 packages vietnamese coffee packets
1/4 cup glucose
3/4 cup sugar
1 tsp vanilla extract
1 tsp tapioca starch / 2Tbs milk
PREPARATION:
Prepare an ice bath. Fill the sink with ice.
Boil the dairy and sugars. Put the cream, milk, glucose, and sugar in a medium heavy-bottomed saucepan, and place it over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching, until the mixture comes to a full rolling boil, then remove the pot from heat. (about 15 minutes)
Add the coffee.
Cool in ice bath until cool.
Add tapioca.
Vanilla extract, wait to add it to the cooled ice cream base or the flavor will disappear during cooking.
Cure 4 hours or overnight.
French Vanilla Ice Cream
1 cup sugar
1 cup glucose
2 cups heavy whipping cream
6 cups half and half
On medium high, whisking every so often, til full rolling boil.
temper the eggs yolks, then ring pot back to 180 degrees, over medium low heat, stirring with a rubber spatula.
8 egg yolks
Mix:
5 teaspoons tapioca powder
5 tablespoons cold milk
Add to the finished custard base after it has finished cooking
3 whole vanilla beans or 5 tablespoons vanilla extract – used 5 TBS vanilla paste (from The Little Bits cake supply store in Wheaton)
Cured for about 5 hours
in pot up to first rivet
in ice cream maker up to bottom of 2nd loop on dasher (WAS TOO MUCH mixture in cannister)
churned for 30 minutes
1 x 16 bag of ice / salt
didn’t churn up to the lid.
about 2.5 recipe of Dana Cree recipe on page 52 “Hello My Name is Ice Cream”
But Cree used milk and cream, 12 egg yolks, more sugar?
ramen noodles
You may want to think twice before getting these ramen noodles.
Peanut Butter Ice Cream
15.5 oz / jar simply Jif peanut butter
2.5 cups glucose
7 cups half and half
Burner on 6. Cooked milk and sugar till boiling. About 12 minutes.
Be careful or will boil over.
Off heat: 4tsp tapioca powder in milk
Stirred in PB.
Cured mixture in fridge overnight.
Peanut butter rose to top of slurry mixture. Mixed in batches in the blender.
When filling canister, mixture went to top of 3rd ring from the top of dasher.
One large bag (16 lbs) of ice.
25 min in White Mountain maker. Outside temperature 85 degrees.
Very soft when came out of machine.
It didn’t go all the way to the top of the container, so maybe we could have churned more?
Will the PB keep it soft? We’ll see after 24 hours.
Adapted from David Lebovitz The Perfect Scoop.