See, I got an ice cream maker for Christmas, and I have been waiting for ice cream weather to get here so I could break it in. The moment finally arrived this past Sunday.
At least I thought it did.(We're back to rain and hail here today, and for the rest of the week, supposedly.)
I had ordered a cookbook all about ice cream, and it had arrived last Friday. (I'll be honest here and tell you I bout it partially for the fabulous cover, which I plan to set out on a book easel in the kitchen for the summer months...)After perusing the book for a half hour,I chose a coconut ice cream recipe from the back of the book. It was far more complicated than I remember ice cream recipes being. For starters I had to cook it. Five egg yolks, and a whole lot of cream. Coconut. Some straining, and more cooking.
My Rocker added his two cents, sharing that a secret tip he used in the past was to add pudding mix.
Hmmm, okay. That seemed like a pretty good idea.(Did I ever tell you how I love pudding? I do.)
Finally, the cooked, cooled ingredients made it to the ice cream maker on the back deck, with lots of ice and salt around the container.
Forty five minutes later, and still it wasn't resembling ice cream.
Uh-oh. Houston, we have a problem.
Still soupy...er...uncooked pudding-like.
At that point I realized that I was using the wrong salt in the ice for the ice cream maker. (I was using Kosher salt, not rock salt. Don't ask. I have no idea why, other than to claim a brain freeze.) Another hour later, and we gave up and sampled the cold pudding-ish creation. Not, bad, but not exactly good, either. (All I can say here is that the texture was weird.)
Undaunted, I decided to start over the next evenig after work. (When at first you don't succeed, try, and try again, right?)
Second night, second try. I was determined to get it right. I found another coconut ice cream recipe online. I picked up some rock salt. We re-read the instructions with the ice cream maker.
No cooking this time. No pudding. Back out on the deck, we added the ice, and the rock salt and plugged in the ice cream maker.
Forty five minutes later (give or take) and we called it good. We brought in the tub of ice cream, and...yes! It was ice cream... a soft serve texture of coconut goodness. I moved the ice cream from the container to a vintage loaf pan, and covered the top with waxed paper. In the freezer it went. (And it looked oh-so-vintage-and-yummy at the same time. Martha would have been so proud of me.)
We I couldn't stand waiting too much longer, so after an hour I pulled it out and we each sampled a bowl. Mine was dressed up with toasted coconut and a few slivered almonds on top, thankyouverymuch.
Ohmygosh. Yes. Ice cream!
We're going to tackle strawberry next.