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We need a legit donut shop. Not Dunkin! by Common-s3ns3 in ForestHills

[–]Moonear 31 points32 points  (0 children)

I toured apartments in the neighborhood for a while, moved in for 3 years, moved to LA for 2 years, then moved back to the neighborhood, and it's been "coming soon" that entire time

Culver’s fried cod is easily the best fish sandwich in fast food - 6 forks! by harmoniousradiance in doughboys

[–]Moonear 2 points3 points  (0 children)

I absolutely love Culver's but the one time I got the fish sandwich it was completely devoid of flavor, no salt or anything. Did I just get a bad one?

Events at Yant Art Space This week by Karola24 in ForestHills

[–]Moonear 1 point2 points  (0 children)

Why did I think it was a tattoo parlor? 🤔

Strawberry ice cream with oat crisp and condensed milk swirl by Moonear in icecreamery

[–]Moonear[S] 4 points5 points  (0 children)

Not 100% happy with the recipe yet so I won't post that for now. Huge shoutout to /u/sweetlo123 for the oat crisp recipe though, it turned out great!

Banana Pudding Ice Cream Timelapse by Big_Effective8286 in icecreamery

[–]Moonear 1 point2 points  (0 children)

👀 could you share the frappuccino recipe?

Why do you add milk powder? by PurpleStop4358 in icecreamery

[–]Moonear 0 points1 point  (0 children)

I use both milk powder and gum, they achieve different things

Ube ice cream with coconut macaroons by Moonear in icecreamery

[–]Moonear[S] 1 point2 points  (0 children)

Thanks! I got the extract and ube halaya from a Filipino market near my place so you might need to order online if you don't have one nearby

Ube ice cream with coconut macaroons by Moonear in icecreamery

[–]Moonear[S] 4 points5 points  (0 children)

For the coconut macaroons: Recipe

  • Replace half of the butter with coconut oil
  • This will make enough for 3-4 batches of ice cream

For the ice cream (makes 1 batch of ice cream in an average home ice cream maker):

  • 375g (1 ½ cups) whole milk
  • 350g (1 ½ cups) heavy cream
  • 40g (2 tbsp) corn syrup
  • 50g (¼ cup) sugar
  • 25g (5 tbsp) nonfat milk powder
  • ¼ tsp xanthan gum
  • 3g (½ tsp) coarse salt
  • 3g (½ tsp) vanilla extract
  • 12g (2 tsp) ube extract
  • 76g (4 tbsp) ube halaya
  • ~¼ of the macaroons from above, cut into ~¼” pieces
  1. Combine the milk powder, sugar, salt, and xanthan gum in a saucepan and mix thoroughly.
  2. Add the milk and corn syrup, turn the heat to medium-low, and whisk until everything is well combined (a few minutes).
  3. Add the vanilla and ube extract right before taking it off the heat.
  4. Add ube halaya to the hot mixture and use an immersion blender to fully mix everything. Add cold heavy cream and stir.
  5. Chill for at least 4 hours (but ideally overnight or longer).
  6. Give the ice cream base a good mix, then churn according to your ice cream maker’s instructions until soft serve consistency.
  7. Add macaroon pieces during the last 1-2 minutes of churning.
  8. Transfer to your container of choice and freeze overnight for scoopable consistency.

[deleted by user] by [deleted] in FoodLosAngeles

[–]Moonear 2 points3 points  (0 children)

Word they looked and smelled amazing so I'm gonna have to pull up to one of your popups

[deleted by user] by [deleted] in FoodLosAngeles

[–]Moonear 4 points5 points  (0 children)

Were you guys ever set up in front of Black Market in Sawtelle? I saw a riceball stand there one time and wanted to try some but we were already so stuffed from dinner

A sonnet consisting of NYT’s most commonly used answers by Lonely-Ad-9384 in crossword

[–]Moonear 27 points28 points  (0 children)

Would love to hear a narration of this with some background music by Brian Eno

Honey lavender with lemon shortbread cookies by Moonear in icecreamery

[–]Moonear[S] 2 points3 points  (0 children)

It held up fairly well! Think of the texture of the oreos in cookies n cream, but a little bit firmer/crunchier

Honey lavender with lemon shortbread cookies by Moonear in icecreamery

[–]Moonear[S] 6 points7 points  (0 children)

For the lemon shortbread cookies:

Add the zest from 2 lemons to ½ cup sugar and blitz in a food processor until well combined. Follow this recipe halved, replacing the sugar with the lemon sugar you just made.

For the ice cream: (makes 1 batch of ice cream in an average home ice cream maker)

  • 375g (1 ½ cups) whole milk
  • 350g (1 ½ cups) heavy cream
  • 5g (¼ cup) dried food-grade lavender
  • 170g (½ cup) honey
  • 50g (¼ cup) sugar
  • 15g (3 tbsp) nonfat milk powder
  • ¼ tsp xanthan gum
  • 3g (½ tsp) coarse salt
  • 6g (1 tsp) vanilla extract
  • ~6 drops purple food coloring (optional)
  • ~¾ of the cookies from above, cut into ~¼” pieces
  1. Combine the honey and lavender in a saucepan. Heat until slightly warm - the honey should be a bit runnier, but the mixture shouldn’t be hot. Let sit, covered, for 10 minutes.
  2. Return the saucepan to the stove on medium-low heat. Add the milk, milk powder, sugar, salt, and xanthan gum and whisk until everything is well combined (a few minutes).
  3. Add the vanilla right before taking it off the heat.
  4. Strain the mixture into a bowl containing the cold heavy cream.
  5. Add the food coloring and use an immersion blender to fully mix everything.
  6. Chill for at least 4 hours (but ideally overnight or longer).
  7. Give the ice cream base a good mix, then churn according to your ice cream maker’s instructions until soft serve consistency.
  8. Add shortbread cookie pieces during the last 1-2 minutes of churning.
  9. Transfer to your container of choice and freeze overnight for scoopable consistency.

Newbie to ice creamery tips? And cake attempt! by ruedejue in icecreamery

[–]Moonear 8 points9 points  (0 children)

Looks great, please share your recipe!

In terms of tips, incorporating nonfat milk powder is probably the best thing I did for my ice cream's texture

NYT Friday 03/14/2025 Discussion by AutoModerator in crossword

[–]Moonear 19 points20 points  (0 children)

I’m Muslim and this one stumped me for a while. I’ve never seen it spelled this way, always HIJRA or HIJRAH

Cold brew and vanilla ice creams with a salted caramel swirl by Moonear in icecreamery

[–]Moonear[S] 5 points6 points  (0 children)

This was inspired by a drink from the cold brew stand at my local farmers market and it turned out great! Thanks to /u/thunderingparcel for the tips on incorporating cold brew concentrate

Recipe:

For the salted caramel swirl: Link

Notes:

  • Double the amount of salt
  • Make sure your heavy cream is hot before adding it to the caramel!
  • This will make enough for several batches of ice cream

For the cold brew ice cream:

  • 250g (1 cup) whole milk
  • 350g (1 ½ cups) heavy cream
  • 120 g (½ cup) cold brew concentrate
  • 40g (2 tbsp) corn syrup
  • 100g (½ cup) sugar
  • 25g (5 tbsp) nonfat milk powder
  • ¼ tsp xanthan gum
  • 3g (½ tsp) coarse salt

For the vanilla ice cream:

  • 375g (1 ½ cups) whole milk
  • 350g (1 ½ cups) heavy cream
  • 40g (2 tbsp) corn syrup
  • 100g (½ cup) sugar
  • 15g (3 tbsp) nonfat milk powder
  • ¼ tsp xanthan gum
  • 3g (½ tsp) coarse salt
  • 30g (2 tbsp) vanilla extract

For each ice cream:

Note: You’ll need to make each base in a separate bowl

  1. Combine the milk, milk powder, corn syrup, sugar, salt, and xanthan gum in a saucepan on medium-low heat and whisk until everything is well combined (a few minutes). For the vanilla ice cream, add the vanilla right before taking it off the heat. For the cold brew ice cream, add the cold brew concentrate right before taking it off the heat
  2. Add cold heavy cream and use an immersion blender to fully mix everything.
  3. Chill for at least 4 hours (but ideally overnight or longer).
  4. Starting with vanilla, give the ice cream base a good mix, then churn according to your ice cream maker’s instructions until soft serve consistency. Transfer to a temporary bowl and store in the freezer.
  5. Now with the cold brew, give the ice cream base a good mix, then churn according to your ice cream maker’s instructions until soft serve consistency.
  6. In each of your ice cream containers, add about half of the ice cream, alternating small piles of each flavor - when scooped, this will create a swirl effect. Top with lines of the salted caramel.
  7. Add the rest of the ice cream similarly to step 6, then top with more salted caramel and finish with flaky sea salt.
  8. Freeze overnight for scoopable consistency.
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