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Latest ice cream experiment
Ice cream sammiches!
I made up a batch of quick french vanilla ice cream with a couple of changes to decrease the fat. Partially so I can feel less guilty about YAY ICE CREAM!!! but also because I did grow up on skim milk so some full-fat "premium" ice creams make my tongue feel greasy. In place of the 2 cups of whole milk and 1.75 cups of heavy cream I used a cup of skim milk, a cup of fat-free coffee creamer (vanilla flavored) and 1.75 cups of half-and-half. It came out ok - definitely flavorful and with a nice light texture. Eaten with a spoon it might be a bit thin but in this application it's perfectly fine.
Once the stuff was nice and thickened in the machine I scooped it into a muffin pan. Before popping it in the freezer to firm up I made a little dent in the top of half of them and sploobed a little chocolate syrup in there.
Once they were reasonably solid I popped them out (with the help of a little warm water) and set each between 2 squares of graham cracker and wrapped them up to go back in the freezer. As I suspected, the cracker is softening a bit from the moisture but was still quite tasty.
I made up a batch of quick french vanilla ice cream with a couple of changes to decrease the fat. Partially so I can feel less guilty about YAY ICE CREAM!!! but also because I did grow up on skim milk so some full-fat "premium" ice creams make my tongue feel greasy. In place of the 2 cups of whole milk and 1.75 cups of heavy cream I used a cup of skim milk, a cup of fat-free coffee creamer (vanilla flavored) and 1.75 cups of half-and-half. It came out ok - definitely flavorful and with a nice light texture. Eaten with a spoon it might be a bit thin but in this application it's perfectly fine.
Once the stuff was nice and thickened in the machine I scooped it into a muffin pan. Before popping it in the freezer to firm up I made a little dent in the top of half of them and sploobed a little chocolate syrup in there.
Once they were reasonably solid I popped them out (with the help of a little warm water) and set each between 2 squares of graham cracker and wrapped them up to go back in the freezer. As I suspected, the cracker is softening a bit from the moisture but was still quite tasty.