TT w/Linky: Homemade Ice Cream with KitchenAid

With all the milk and cream we have around here, you might be surprised to hear that I've never made my own ice cream and I didn't even own an ice cream maker until last week.  In fact, only ice cream I've ever helped with was at Girl Scout day camp this past summer and that was done the old fashioned way, you know with rock salt and a hand crank.....good thing I had 13 girl scouts in my unit to take turns on that crank....it's a lot of work.

I guess one of the things that's held me back in the ice cream making process is the thought of storing another kitchen gadget.  Who has room for an ice cream maker?  Well, my friend, Katie mentioned to me that she uses the ice cream attachment to her KitchenAid stand mixer, and you know what?  You store the bowl in the freezer!  No extra large items to stuff into the kitchen cupboards.  

I was all over it.

For our maiden voyage, Paige and I decided to make some pistachio ice cream, one of my fave's, a few days ago to test out the process.  Though she wasn't exactly what I would call thrilled to shell 1/2 a cup of pistachios, she did enjoy the mixing portion.

Her second task was to mix the cornstarch with a little milk for the slurry.

The thing about using freshly roasted pistachios or any nuts is a little goes a long way.  We used 1/2 cup and it was definitely heavy on flavor.

After roasting, I pulverized them in my Magic Bullet and mixed them with a little Philly Cream Cheese.

Brought the milk, sugar, corn syrup and heavy cream to a boil.  Add the slurry mix.

Then gently and slowly add the milk mixture into the cream cheese mixture and stir until blended.

Put it in a one gallon plastic bag and chill it in an ice water bowl for 30 minutes.

Now for the fun part.  Take your ice cream bowl attachment out of the freezer where it's been living for at least 15 hours and attach it to the KitchenAid mixer.  Add the ice cream mixture from the iced bag, turn the KitchenAid on speed 1 and let it stir for 20-30 minutes.

Done!

Freeze for 3-4 hours and you end up with some very creamy, rich ice cream.

I can't share the recipe just yet....I'm writing a review for our local newspaper on a ice cream cookbook and can't share until the article is out.  I did use store bought, pasteurized milk and cream to follow the recipe exactly but would love to try out raw milk in the future just to see how it would turn out.....stay tuned.

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Dairy Day

I had the pleasure of helping at Dairy Day at the Marin County Fair on Saturday.  My job was to help with the cheesecake, butter cookie, baking with yogurt or sour cream and brownie making contests that happened throughout the day.

The cheesecakes were first up, and what an assortment.  The categories were flavored, plain, Marin cheese and the divisions were adult and junior (5-18).

There were only two judges for everything but the brownie sundae competition.  They were good sports about it all but by the end of the day, after sampling EVERY single entry, all they wanted to do is take a long walk and maybe have a taste of something salty.

The cheesecake line-up.

Butter cookie line-up.

The two judges, Lawrence Lavagetto, Kitchen Assistant Ramekins Cooking School, Sonoma AND

Bertha Maier, Gourmet Cook, Fairfield judging the "Baking with sour cream or yogurt" entries.

Towards the end of the day the CA Ice Cream Brownie Sundae competition took place.  This is where a team of two, family members or friends, create a brownie sundae, using all CA grown ingredients that they bring along with them.  The ice cream and whipped cream was provided by Ben & Jerry's and Clover Stornetta Farms.  They had 10 minutes to complete their sundaes.

It got quite messy.

The judges for this competition were Erik Hom from Ben & Jerry's and our District 3 Dairy Princess, Emilie Strand and 1st alternate, Regina Camozzi.

The theme of this year's fair was 'Going Global Connecting Cultures', which could have been incorporated into the brownie sundae design. 

And the winner is...........

A few of the other competitions that go on at Dairy Day are:  Various ice cream eating contests, obstacle course while eating an ice cream cone and The Vermonster Sundae Eating competition - this is where a team of four compete for the fastest time eating 20 scoops of Ben and Jerry's ice cream, 4 bananas, 4 scoops hot fudge, 1 fudge brownie, 3 chocolate chip cookies, 2 scoops of M & M's, 4 scoops sprinkles, all topped with fresh whipped cream.   

About 14,000 calories!

A team of 4 finished it off in 1:55 minutes!  That's a lot of shoveling!

I wasn't able to go over an watch the competition because I was busy taking care of the butter cookies but this is what a Vermonster looks like:

photo borrowed from Bay Area Bites

Dairy Trivia

• Americans eat the equivalent of 10 acres of pizza (and Mozzarella cheese) every
day.

• Just ate spicy food? Milk is better than water for cooling your mouth A protein in milk
called casein cleanses the taste buds.

• Cheddar cheese was first developed in the town of, yes, Cheddar Gorge, England,
more than 400 years ago.

• A gallon of milk weighs 8.59 pounds.

• A cow has four stomachs and 24 teeth.

• The most common breed of dairy cow in the United States is the Holstein; Jersey
cows produce milk with the highest butterfat content.

• Plastic milk bottles were first introduced in the United States in 1967.

• McDonald’s® and Wendy’s® introduced single-serve plastic milk containers in the
summer of 2004.

• The tradition of making Swiss cheese in 200-pound wheels began in the Middle
Ages, when the Swiss government taxed cheese makers on the number of pieces
they produced, rather than according to the total weight of the cheese they made.

• To get the same amount of calcium provided by 8 ounces of milk, you would have to
eat 2 1/4 cups of broccoli, 6 3/4 oranges or 6 slices of wheat bread.

• If you open the refrigerator in 96 percent of all households, you’ll find a container of
milk; 94 percent of all households have cheese.

• Total cheese per capita consumption was 31 pounds in 2004.

• Forty percent of all cheese is served at restaurants and cafeterias.

• An average dairy cow weighs 1,400 pounds and consumes about 50 pounds of dry
matter (e.g., hay, grass, grain) each day.

• The average cow drinks from 30 to 50 gallons of water each day — about a
bathtub’s worth.

• Cows have an acute sense of smell, and can smell something up to 6 miles away.

• Most cows chew at least 50 times per minute, and spend 10 hours a day chewing
their cud in order to aid in digestion.

• Cows arrived in America with the Jamestown settlers in 1611.

• Tank trucks for transporting fluid milk were first introduced in 1914.

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