Day 330 – Personal Assistant

36 – The 100 Most Amazing, Unique, and Beautiful Hotels In The World

There’s a theme there. Well, a few themes.
Isolated places. Strange places. Opulent luxury.

And it doesn’t look like everything on the list is unaffordable to mere mortals either. Sadly, there is a bigger problem. With all of my travel-related lists actually.
Continue reading Day 330 – Personal Assistant

Day 158 – Frozen Delights

It started one year when I got an ice cream maker over Christmas (which is in summer over here, for the record). Since then, every year over the holidays I make batches of ice cream.

This year, my Gingerbread House Making (here, here, here, here and here) has limited the amount of time I have available so instead of 20 litres I only am making 7 litres this year. This includes gifts as well as batches for personal use.

Ingredients for 3 batches of Coffee/Ferrero
Ingredients for 3 batches of Coffee/Ferrero

This year I am making:

  • 3 batches of Coffee-Ferrero ice cream
  • 1 batch of Chilli-Chocolate ice cream
  • 1 batch of lactose-free Mango ice cream
  • 1 batch of Rocky-Road ice cream
  • 1 batch of Mango-Berry ice cream

I create all these on a custard base. A hand-made custard that is. It took a little practice the first time I made custard. It’s very easy to end up with boiled-egg-crumbs throughout if you try to go too fast.

Step 1 – put milk and cream in pot and simmer short of boiling

Milk, Cream, 8 shots of Coffee... Stir
Milk, Cream, 8 shots of Coffee… Stir

Step 2 – put sugar and egg yolks in bowl and whisk together

Eggs and Sugar... and surplus Egg Whites
Eggs and Sugar… and surplus Egg Whites

Step 3 – slowly whisk hot milky mixture into frothy eggs

Whisky Eggs...
Whisky Eggs…

Step 4 – very slowly heat combined mixture in pot

As the Custard forms you'll notice the ripples getting softer and smoother
As the Custard forms you’ll notice the ripples getting softer and smoother

What is tricky is that at the end of step 4 it feels like the custard is still much too runny. It may cover the back of the spoon just fine, but it just still feels like liquid. Don’t panic… once it cools down it will get thicker.

For the Coffee-Ferrero I also need Ferrero obviously.

Step 1 – get plenty of Ferrero

Ferrero for 3
Ferrero for 3

Step 2 – unwrap all Ferrero

Naked Ferrero
Naked Ferrero

Step 3 – freeze and crush Ferrero

Crushed Ferrero
Crushed Ferrero

Next important step is to cool the mixture thoroughly before trying to freeze it in the machine. If you don’t chill it as much as possible and put it in the machine, you’ll end up with runny custard… then slightly thicker custard… and then runny custard again. It’ll never get creamy and thick.

Step 1 – get all the pieces for the machine

Machine in Pieces
Machine in Pieces

Step 2 – assemble and run the machine

Mixing till it Climbs the Paddles
Mixing till it Climbs the Paddles

Step 3 – decant (scrape) into container

Finished Product in a Tub
Finished Product in a Tub

Tomorrow I can get another 2 litres finished, and over Monday/Tuesday I’ll finish the remaining 3 litres. Prioritising them by order in which I need to deliver. Just enough time to get it all done.

Obie Supervises the Job
Obie Supervises the Job

I love it when a plan comes together.