Another David Lebovitz ice cream recipe, just mixed together on a whim with the perfectly ripe bananas I brought home from the farmer's market, and enriched with some of the overflowing half-and-half in the fridge rather than all whole milk (which is a very lean ice cream).
Pre-freezing verdict:
Whoaaaaaaaaa.
Update after it's properly become ice cream, and doused in chocolate sauce, will go here. I can't imagine my impression will change much.
Okay, update: I can't say this ice cream completely lived up to the unbelievable smell that permeated the house as the bananas were roasting with brown sugar and butter. However, that was a very high standard. It had a great flavor for such a light ice cream, and my only real problem with it was the way it froze into a rock unlike any ice cream I've made yet. I don't know if that's a function of the lower fat percentage or what, but I broke my plastic container trying to force a scoop out after it had been sitting on the counter for 10 minutes already. So, I give it a 6/10. Perfectly decent ice cream, and I'd love to try it again with the addition of some rum, as alcohol would help it freeze more softly, not to mention the obvious flavor pairing there.
Showing posts with label oops. Show all posts
Showing posts with label oops. Show all posts
Friday, March 25, 2011
Tuesday, February 22, 2011
to set the tone...
This is my kitchen on a normal day.
1. Translucent plastic ruler left on a dark baking sheet (it blended in) and left to bake at 350 for about 8 minutes. I though it was going to stick but with some elbow grease I managed to pull it off AND not burn myself. If it weren't hot pink it would look like bacon, right? Kind of appetizing, except not.
2. Today I made Michael Ruhlman's sponge cake recipe (on the two optional elements, baking powder and butter, I used the former and used 5 out of the possible 16 [!!] Tbsps of the latter---I daresay it was the perfect amount). It looked great coming out of the oven, but after I gently poked a toothpick in to check for doneness, it started slowly sinking. And sinking. Until the middle was less than half the height of the rest. You see:
This is to say nothing of the obvious problem I had with the cake sticking to the pan. As a sure sign of growing maturity and patience, whereas maybe two years ago (okay last year) I would have thrown a Kitchen Tantrum upon beholding an hour of careful measuring, mixing, and baking result in that, today I took a deep breath and determined that all was not lost. No need to freak out. After trying a cookie cutter that wasn't tall enough, I started marking circles with it and then cutting them out with a paring knife. This way I got most of the spongey part of the cake---which did not require beating egg whites and is tastier and richer than the previous sponge cake recipe I tried---and they can still be halved horizontally and made into mini Boston cream pies. (The scraps from the cutting and some of the gooey middle part that sunk I crumbled and threw in the freezer in case I get the urge to make birthday cake ice cream or something someday.)
It's honestly good enough that even I, with my compulsion to add more sugar and/or chocolate to most anything cake-like, would eat it plain in a heartbeat. Thanks Chef R. (Sorry if you ever read this and it causes you shame and embarrassment to be associated with the near-disaster pictured above.)
Having my ciabatta turn out perfectly is becoming more and more of a normal occurrence. It's nice to have a constant in one's life when everything else is so uncertain and liable to failure. ;)
1. Translucent plastic ruler left on a dark baking sheet (it blended in) and left to bake at 350 for about 8 minutes. I though it was going to stick but with some elbow grease I managed to pull it off AND not burn myself. If it weren't hot pink it would look like bacon, right? Kind of appetizing, except not.
2. Today I made Michael Ruhlman's sponge cake recipe (on the two optional elements, baking powder and butter, I used the former and used 5 out of the possible 16 [!!] Tbsps of the latter---I daresay it was the perfect amount). It looked great coming out of the oven, but after I gently poked a toothpick in to check for doneness, it started slowly sinking. And sinking. Until the middle was less than half the height of the rest. You see:
This is to say nothing of the obvious problem I had with the cake sticking to the pan. As a sure sign of growing maturity and patience, whereas maybe two years ago (okay last year) I would have thrown a Kitchen Tantrum upon beholding an hour of careful measuring, mixing, and baking result in that, today I took a deep breath and determined that all was not lost. No need to freak out. After trying a cookie cutter that wasn't tall enough, I started marking circles with it and then cutting them out with a paring knife. This way I got most of the spongey part of the cake---which did not require beating egg whites and is tastier and richer than the previous sponge cake recipe I tried---and they can still be halved horizontally and made into mini Boston cream pies. (The scraps from the cutting and some of the gooey middle part that sunk I crumbled and threw in the freezer in case I get the urge to make birthday cake ice cream or something someday.)
It's honestly good enough that even I, with my compulsion to add more sugar and/or chocolate to most anything cake-like, would eat it plain in a heartbeat. Thanks Chef R. (Sorry if you ever read this and it causes you shame and embarrassment to be associated with the near-disaster pictured above.)
Having my ciabatta turn out perfectly is becoming more and more of a normal occurrence. It's nice to have a constant in one's life when everything else is so uncertain and liable to failure. ;)
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