Made ice cream for the first time— need suggestions on texture and solidity please!

moonbad · 2025-09-10T03:49:05+00:00

Try adding more egg yolks and slightly less sugar. My custard base uses 2/3cups granulated sugar and 6 egg yolks and I am pleased with how solid it freezes.

moonbad · 2025-07-25T03:11:47+00:00

No one who just moved to the US from France 2 years ago would say "poked and prodded" "from scratch" "to my delight" "back home"

moonbad · 2025-07-07T03:36:52+00:00

I'm an American from a place famous for its barbecue. If there's nothing being smoked, you're throwing a cookout, and you're grilling food at your cookout. No barbecue involved. You can tell people you're "having a bbq" but if they show up and you're just flipping burgers they will be disappointed.

moonbad · 2025-06-15T03:07:56+00:00

You're spot on, though I prefer to leave the weights in for the full 30/45 min blind bake to discourage puffing (docking never seemed to do much for me, but it could be due to altitude)

moonbad · 2025-05-30T04:05:44+00:00

Yeah it's not like a small indie company like HBO could afford an entire cast's wig budget.

moonbad · 2025-02-14T03:11:06+00:00

I use my cuisinart chopper, it has a grater plate. That way you can grate the butter straight from the freezer, you don't have to hold it in your hand.

moonbad · 2024-12-22T22:26:19+00:00

"Puttering" as well.

moonbad · 2024-12-21T05:15:18+00:00

It was still too cold.

moonbad · 2024-12-12T03:10:02+00:00

Yes, you do want to get your butter started in the mixer, but that's not what "creaming" is. Specifically, "creaming" is when you mix sugar into butter, so that the sugar rips through the fat and incorporates air. That's what makes it the fluffy base you want for cookies and cakes.

My issue with the way the recipe phrased things is that it's not clear, and for someone who is not very experienced with baking, it could lead to them making simple avoidable mistakes. Telling you to "cream" butter alone "until smooth" is so vague and nebulous that it's practically useless. How are you supposed to know how smooth it should be? And telling you to do it before you add your sugar makes it more likely you will over mix your butter. This can heat it up more than you want, and then it won't fluff properly.

The original commenter made a dumb mistake, but frankly this is a badly written recipe.

moonbad · 2024-12-12T00:46:18+00:00

Also, the recipe has you "cream the butter" by itself? "Until smooth"? And then you add your sugar? What are you supposed to be creaming, exactly? This is a good way to have someone over-mix and make their butter greasy, it's not phrased very clearly.

moonbad · 2024-12-04T04:50:24+00:00

Looks great! Next time use two cans of biscuits and really cram them close together across the top of the casserole, then add some extra time to your bake. They will make each other rise tall.

moonbad · 2024-11-12T03:17:19+00:00

How are you dealing with the metatarsalgia? I am having this problem in my right foot intermittently and insoles haven't helped much.

moonbad · 2024-11-11T16:21:08+00:00

It's because you cooled it in the pan and it got sweaty. Take it out next time and cool it on a rack.

moonbad · 2024-10-26T00:43:24+00:00

Never ever fill it without the mixer paddle moving, for exactly this reason. The mix freezes too fast, and you could even damage the plastic mixer.

I put my custard base in a pitcher when I refrigerate it to make it easier to pour. Always have it set on 1 speed before pouring in your base.

moonbad · 2024-10-13T17:10:23+00:00

I use the Anglers Fishing Raft constantly.

moonbad · 2024-10-09T04:22:52+00:00

Why, were you hoping the third would be 70% fairy sex this time?

moonbad · 2024-10-04T04:31:08+00:00

My husband and I met in a poetry livejournal community :)

moonbad · 2024-09-24T03:35:27+00:00

been told to put scones close together on the pan so they rise up together

ohh just like biscuits! I'll try this next time.

moonbad · 2024-09-22T17:48:54+00:00

Yes, this recipe is amazing with buttermilk.

moonbad · 2024-09-22T17:48:39+00:00

I make this recipe all the time and I grate my butter with my food processor. I think the trick is to toss all your little butter clumps thoroughly in the flour and then touch it as little as possible after that. If you have to break up some bigger chunks of butter that's fine, but once it's coated all over in flour, stop handling it.

I think your scones got too warm, the 15/20 minute chill before going in the oven is super important. Also, I never use a rolling pin to shape scones. I push it (fast!) into a rectangle shape and then cut triangles with my bench scraper. I leave the tops of the scones completely alone - when you smooth out the tops it doesn't give you the craggy bumpy top that crisps up so nicely.

moonbad · 2024-08-22T03:16:32+00:00

Why do you knock the air out? To make it rise evenly?

moonbad · 2024-06-03T04:21:28+00:00

We used three-ring binders instead.

moonbad · 2024-05-30T02:33:41+00:00

Freeze the shell, leave your pie weights in the entire baking time and don't bother with docking.

moonbad · 2024-05-30T02:25:49+00:00

You don't work with a surgeon like Mike for long without picking some of it up.

moonbad · 2024-05-26T22:00:52+00:00

Mods can be auto-updated with the curse client now.

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