Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: Carrie on February 08, 2010, 03:47:07 am
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Can anyone tell me if the icecream recipe in the EDC really has to be mixed in a stainless steel bowl? Could I use a plastic one?
I only have plastic bowls big enough and am wondering if the stainless steel really is important enough for me to buy one especially.
Thanks in advance. :)
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Not sure why it says that but I use my Thermoserver. ;)
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No thermoserver here yet!
I guess I'll just wing it and try the plastic. :)
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Carrie, be prepared for it to take longer to set in a plastic container, that's why they say a metal one.
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I think it would take forever to set in the thermoserver as it's designed to keep things hot (or cold). So it would get very confused. I put my icecream in tupperware and can't see why it would make any notable difference (= not worth buying a special container).
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Thanks all, I'll give it a shot and report back. :)
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Any baking dish would work - I use a loaf shaped cake tin
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I have saved some of the little metal trays I have bought meat or chicken in. I find using several of these is easier for settingand handling as well as fitting in the freezer.
Gretchen
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Gertbysea, I also sometimes use those trays, but always line them with glad wrap as I think the foil is not good to be in contact with food.
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Gertbysea, I also sometimes use those trays, but always line them with glad wrap as I think the foil is not good to be in contact with food.
Very good point. ;) ;)
Gretchen
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Here's a "trick" I use when preparing several flavors of ice cream from one basic (vanilla) batch, so as to have flat slabs for use in cakes.
I ladle the ice cream into ziplock bags and lay them flat on a sheet pan with the end that opens turned up and pushed up against the side of the sheet pan.
Each pan will hold 6 of the 1-liter size bags and the ice cream freezes rapidly because it is thin.
They can then be inserted into a stack of thin slices of cake (or cakes) Wrapped tightly in plastic wrap and put back into the freezer with a weight on top to compress them.
When sliced, this is very pretty with the alternating colors and textures.
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Andi, what a good idea. I have frozen different flavored layers, in the one container, and sliced them so that each serve is like a rainbow. But your idea is excellent if you want to use them in cakes. Thanks 8) 8) 8)
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A very lateral thinker Andie. :D
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Here's a "trick" I use when preparing several flavors of ice cream from one basic (vanilla) batch, so as to have flat slabs for use in cakes.
I ladle the ice cream into ziplock bags and lay them flat on a sheet pan with the end that opens turned up and pushed up against the side of the sheet pan.
Each pan will hold 6 of the 1-liter size bags and the ice cream freezes rapidly because it is thin.
They can then be inserted into a stack of thin slices of cake (or cakes) Wrapped tightly in plastic wrap and put back into the freezer with a weight on top to compress them.
When sliced, this is very pretty with the alternating colors and textures.
That is a great tip. Thanks Andie! :)
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Lots of great tips here, thank you. :)
I didn't even think to use a cake tin... or a bread tin, lol, problem solved. :)
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Just as long as you don't use a proper bread tin as they are folded on the edges and I wouldn't use mine with an icecream batch ;)
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Just as long as you don't use a proper bread tin as they are folded on the edges and I wouldn't use mine with an icecream batch ;)
Just line it with plastic wrap - you can use anything as a mold with the use of plastic wrap. I have antique copper molds that make beautiful ice cream molds. Any metal will also transfer the cold into the mass more rapidly than plastic or glass.
I use a sheet pan - also called "jelly roll pan" as the sides are deep enough to keep the bag opening above the level of the cream.
If you want to make a thick "shell" of ice cream, just put a generous sheet of plastic wrap over the top of of partially frozen ice cream and press glass jars (empty but with the cap) down into the slush.
Once completely frozen, remove the jars and you can then fill the "tunnel" with another flavor of ice cream or with chocolate mousse, or ?? that will freeze - the "filling" had to be cool so as to not melt the ice cream too much.
I've done this with a bundt pan and used baby food jars (I have a box full that really come in handy for lots of things) placed end to end around the ring.
I wouldn't use any filled jars because I would worry that the contents would freeze and cause the lids to pop.