Friday, August 11, 2006
Chubba chubba
Now that the first attempt is out of the way, it's safe to say that home ice-cream making can certainly easily turn into a life-threatening, all-consuming obsession.
I didn't want this to be just regular ice-cream, so I picked up the ingredients from Trader Joe's -- Kemp's heavy whipping cream, Midnight Moo Organic Chocolate Syrup, Chiquita organic bananas, Spices of the World cinnamon powder, and Trader Joe's Vitamin D whole milk. I had to get granulated sugar from Jewel, since Joe didn't have it, and Bacardi Gold from Osco.
Taking several cues from that kitchen maestro, my mom, I followed the instructions to making a basic vanilla base, then turned that into a Bananas Sara premium flavour with some (I hope) sound intuition laced with taste. To the base I added four teaspoons of pure bourbon vanilla extract, six teaspoons of Bacardi Gold and a hard sprinkle of cinnamon. Then I added the mixture into the churn, and thar she went. I kept peering into the churn the way a relief pitcher in the bullpen might keep peering at the phone to see if he's the next call. Five minutes before the official 30 minutes of churn was over, I added in one banana's worth of diced pieces. I then drizzled Gladware with Midnight Moo chocolate syrup, spooned in the churned mixture, and put it away to freeze up.
A little alarmed that the final mixture might have seemed too watery -- the consistency was like melting milkshake -- I sought help from the master home ice-cream maker, Ryan "B.P." Puckett. Ryan remained calm on the phone while listening to my description of the mixture consistency, then assured me that it should be fine. We chatted a little about organic fruit sorbets, and I went to buy more heavy whipping cream for the next batch.
I can now see why Baskin and Robbins needed 31.
I didn't want this to be just regular ice-cream, so I picked up the ingredients from Trader Joe's -- Kemp's heavy whipping cream, Midnight Moo Organic Chocolate Syrup, Chiquita organic bananas, Spices of the World cinnamon powder, and Trader Joe's Vitamin D whole milk. I had to get granulated sugar from Jewel, since Joe didn't have it, and Bacardi Gold from Osco.
Taking several cues from that kitchen maestro, my mom, I followed the instructions to making a basic vanilla base, then turned that into a Bananas Sara premium flavour with some (I hope) sound intuition laced with taste. To the base I added four teaspoons of pure bourbon vanilla extract, six teaspoons of Bacardi Gold and a hard sprinkle of cinnamon. Then I added the mixture into the churn, and thar she went. I kept peering into the churn the way a relief pitcher in the bullpen might keep peering at the phone to see if he's the next call. Five minutes before the official 30 minutes of churn was over, I added in one banana's worth of diced pieces. I then drizzled Gladware with Midnight Moo chocolate syrup, spooned in the churned mixture, and put it away to freeze up.
A little alarmed that the final mixture might have seemed too watery -- the consistency was like melting milkshake -- I sought help from the master home ice-cream maker, Ryan "B.P." Puckett. Ryan remained calm on the phone while listening to my description of the mixture consistency, then assured me that it should be fine. We chatted a little about organic fruit sorbets, and I went to buy more heavy whipping cream for the next batch.
I can now see why Baskin and Robbins needed 31.
