Frozen 411

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Comment by Ella K Jenkins on January 1, 2010 at 10:24pm

Hello everyone!!! Happy New Year!!!
I want to start making ice cream commercially this year(small production). Before that I use to make a lot of Ice cream in the restaurants that I worked. The question is what are the steps and where should I start from???

Comment by Sandra Mallut on December 9, 2009 at 6:12pm

Amoretti Ingredients offers Oil Soluble extracts to work with chocolates. Along with Liquor Flambes, Alcohol Based Concentrates and Savory flavor options for the more creative applications. Example: Butterscotch OS, Tart Apple OS, Brandy OS, Fig OS, Kiwi OS - these are all examples of Extracts in Oil Soluble options. We also offer Food Colorings in Natural/Clean options too colors ranging from Snow White to Purpose to Jet Black. Let me know if you would like samples sent to you I need name, address and phone and information about you and what you do! Thank you Sandy 858-444-5321 sjmallut@sbcglobal.net www.amoretti.com

Comment by Nancy Snyder on November 3, 2009 at 11:03pm

Does anyone have Paco Jet tips and recipes?

Comment by Annette Simpson on September 2, 2009 at 11:37pm

Wow, that was quick thanks.

Oh, this is one that I have made before and it didn't taste all that great. I can't put my finger on it, but something just didn't taste right with this recipe. Thank you for looking though :-)

Comment by Jori on September 2, 2009 at 11:24pm

Annette, Hi. I found this recipe on chow.com.

Licorice Ice Cream


From: Field Guide to Herbs & Spices , by Aliza Green

A creamy, spicy ice cream flavored with tasty black licorice candy.
INGREDIENTS

* 6 egg yolks
* 3/4 cup granulated sugar
* 1 1/2 cups milk
* 1 1/4 cups heavy cream
* 10 (1-inch-long) soft black licorice candies
* 2 tablespoons Pernod liqueur
* 1 tablespoon vanilla extract

INSTRUCTIONS

1. Whisk the egg yolks with the sugar in a large bowl. In a nonaluminum saucepan, combine the milk, heavy cream, and licorice and bring to a boil over medium-high heat, stirring frequently so the licorice melts. (If the licorice resists melting, purée it with some hot milk.)
2. Beat a little of the hot milk mixture into the eggs and then, in a steady stream, slowly whisk in the rest of the hot milk. Return the mixture to a pan over medium-low heat and cook, stirring constantly, until it thickens visibly and registers 165°F on a candy thermometer. Do not boil.
3. Remove from the heat and stir in the Pernod liqueur and vanilla extract. Strain through a fine sieve into a bowl, discarding any solids. Cool, then chill in the refrigerator. Freeze as directed in an ice cream maker.

Comment by Annette Simpson on September 2, 2009 at 10:59pm

I haven't been able to find Licorice Ice cream anywhere and they use to sell it at a few places. So I am going to attempt to make my own, but I need to find a good recipe. Which brings me to you, do you have a good recipe for Licorice Ice Cream (Black)??

Comment by Jori on September 2, 2009 at 10:50pm

BTW, I like your "cake" and "pie" ice cream recipes. Yum!

Comment by Jori on September 2, 2009 at 10:48pm

Hi. I have an odd request. Very odd flavors, but the combination of the two when I put them together, was quite tasty. Could you possibly help me with an ice cream recipe using honeydew and peanut butter flavoring? I know, very odd combo, but I have wanted to try and combine them into an ice cream. If you could help with the recipe I would appreciate it greatly.
Thank you, Jori

Comment by Ella K Jenkins on May 18, 2009 at 2:25pm

I make alot of "cake" and "Pie" ice cream. Carrot cake ice cream, coffee cake and bunch more....

Comment by maria luisa rodriguez on January 2, 2009 at 8:07pm

do you have a recipie for creme brulee ice cream???

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