[Sca-cooks] The ice cream's a makin' ;-)

Saint Phlip phlip at 99main.com
Fri Oct 12 11:16:17 PDT 2007

Well, the sauce is made, and I'm having some over the ice cream.

Yes, this is definitely different in flavor, but it's very, very good.
I can see myself craving this upon occasion, once I get a bit more
used to the flavor.

The coconut peanut sauce was no big deal, but it's quite tasty with
the ice cream. To make it, I looked at several recipes online, then
put it together, using my own judgement.

Coconut Peanut sauce:

1 can coconut milk
Large dollop of peanut butter
Teaspoon or so of red thai curry paste
Large glug of lime juice
(I decided additional salt or sugar wouldn't be necessary.)

Put all the ingredients in a microwave-safe bowl, and nuke until hot.
Mix until smooth. Cool on counter, and then in refrigerator.

But, Lordy, is this stuff rich ;-) I think I've discovered heart
attack in a bowl ;-)

On 10/12/07, Saint Phlip <phlip at 99main.com> wrote:
> Couldn't find the rock salt last night- Rob had "put it away" (man
> spent 20 years on submarines, and his idea of putting stuff away
> requires M and I to ask him if we want to find anything- none of the
> more usual places ever seem to get used), Was a bit concerned about
> how well the ice would last over night- hadda put it in a cooler on
> the porch overnight, and he hadn't gotten me as much as the machine
> called for, but there was enough.
> So, I finally got the actual making of the ice cream done this AM, as
> opposed to making just the mix, and I tasted it while I was
> transferring it into the container (plastic coffee "can"- nice
> plastic, nice size, holds 3 qts- I measured) for the freezer, to hard
> freeze.
> It is most certainly different, but I like it ;-) Very rich, and the
> combination of the hot spices and other flavorings vs the physical
> cold and creaminess on the tongue has my senses wondering just WHAT
> the blazes is going on ;-)
> And, having tasted it in my mouth, as opposed to tasting it in my
> head, I gotta agree with the folks who suggested a coconut or peanut
> sauce- either would go well, so I'm going to split the difference and
> make a sauce incorporating both.
> Lessee what I got on hand...
> On 10/11/07, Saint Phlip <phlip at 99main.com> wrote:
> > So, as is usual, just as soon as I figured I had all the ingredients,
> > couldn't find some. For example, knew there were a dozen eggs in
> > there, but when I looked, only 11. Consequently, since I needed the
> > volume, my version is 10 egg yolks and one whole egg. And, the brown
> > sugar vanished, and I was going to reduce the amount anyway, so I used
> > a cup of white sugar and added a good dollop (a dollop being a
> > technical term Adamantius taught me) of molasses. After all, modern
> > brown sugar is made by adding molasses to white sugar, so why not?
> > Likely not as rich, but I tweaked that a bit too.
> >
> > So far, I started with about two tablespoons of the Red Curry paste,
> > mixed and stirred with about 2 tablespoons of peanut oil- decided to
> > go with peanut oil instead of butter, since I got convinced by you
> > guys to make a peanut sauce for it ;-) Was going to do the same
> > proportion of cream to milk as before- 1:3, but my carton was almost
> > empty when I got the cup out of the cream carton, so I added anoher
> > 1/3 cup, roughly, to the curry mix, added that to the egg/sugar mix,
> > stirred, then 3 cups of milk. Everything was well stirred, and it's
> > now all sitting on the stove, being stirred occasionally, until it
> > thickens.
> >
> > Decided to taste it, and beyond the strong taste of raw egg yolks, it
> > actually has a nice flavor. Will finish custardizing it, cool it, then
> > into the ice cream machine- hopefully this will happen before all the
> > ice Rob got me melts.

Saint Phlip

Heat it up
Hit it hard
Repent as necessary.


It's the smith who makes the tools, not the tools which make the smith.

Denial of evidence is not refutation of evidence.

Blessed be the self-righteous, for they shall inherit themselves.

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