Quick Coconut Ice-cream

Quoted message said:

Just playing around with ingredients, this tastes good as well...

It was looking good till the Cool Whip. I don't do grease cream.

nb

notbob said:

Quoted message said:

Just playing around with ingredients, this tastes good as well...

It was looking good till the Cool Whip. I don't do grease cream.

nb

I thought the same thing. What would happen if heavy cream (whipped
or not?) was substituted in place of Cool Whip? The OP also shared a
strawberry ice cream recipe that was similar. Since I don't own an
ice cream maker, I was tempted to try this and thought about using
heavy cream... Advice anyone?

Ginny

On Tue 19 Apr 2005 10:58:06a, Ginny Sher wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Tue 19 Apr 2005 05:18:50a, Ginny Sher wrote in rec.food.cooking:

Quoted message said:

On Tue, 19 Apr 2005 01:07:53 -0500, notbob <[email hidden]> wrote:

>On 2005-04-19, [email hidden] <[email hidden]> wrote:
>
>> Just playing around with ingredients, this tastes good as well...
>
>It was looking good till the Cool Whip. I don't do grease cream.
>
>nb

I thought the same thing. What would happen if heavy cream (whipped
or not?) was substituted in place of Cool Whip? The OP also shared a
strawberry ice cream recipe that was similar. Since I don't own an
ice cream maker, I was tempted to try this and thought about using
heavy cream... Advice anyone?

Ginny

Use heavy cream in place of Cool Whip. Taste the mix for sweetness and
add sugar if needed. If making it by the "still frozen" method, whip
the heavy cream and fold into mixture before freezing.

I'm not sure what you mean by, "if making it by the still frozen
method". Are you referring to the original recipe which calls for
adding (frozen) cool whip? ...although the original recipe did not
mention 'frozen' cool whip. Oh, I'm confused and this is giving me a
headache. I think I'll go eat some Ben & Jerry's... <g>

Ginny

Quoted message said:

This was a common method of making ice cream when home refrigeration was
new. The refrigerator manufacturers gave recipes for making this sort
of ice cream in ice cube trays (without the dividers).

Sorry if I wasn't clear. "Still frozen" refers to a freezing process where
there is no churning or agitation, as in freezing the mixture in a
container such as an ice cube tray without stirring it. In that case, the
addition of a whipped product provides the necessary air for proper
texture.

I don't care for Cool Whip, although that would provide the air. I also
think that Cool Whip would add too much sweetness. If you were to use Cool
Whip, however, it would need to be defrosted before folding into the
mixture. Plain heavy cream, whipped stiff, would make a good substitute.

If this isn't clear, please let me know and I'll try again.

HTH

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

<snip recipe and instructions>

Quoted message said:

Quoted message said:

Sorry if I wasn't clear. "Still frozen" refers to a freezing process where
there is no churning or agitation, as in freezing the mixture in a
container such as an ice cube tray without stirring it. In that case, the
addition of a whipped product provides the necessary air for proper
texture.

I don't care for Cool Whip, although that would provide the air. I also
think that Cool Whip would add too much sweetness. If you were to use Cool
Whip, however, it would need to be defrosted before folding into the
mixture. Plain heavy cream, whipped stiff, would make a good substitute.

If this isn't clear, please let me know and I'll try again.

HTH

Thanks, Wayne. I understand now.
Ginny

On Wed 20 Apr 2005 06:09:48a, Ginny Sher wrote in rec.food.cooking:

Quoted message said:

<snip recipe and instructions>

Quoted message said:

Quoted message said:

Sorry if I wasn't clear. "Still frozen" refers to a freezing process
where there is no churning or agitation, as in freezing the mixture in a
container such as an ice cube tray without stirring it. In that case,
the addition of a whipped product provides the necessary air for proper
texture.

I don't care for Cool Whip, although that would provide the air. I also
think that Cool Whip would add too much sweetness. If you were to use
Cool Whip, however, it would need to be defrosted before folding into
the mixture. Plain heavy cream, whipped stiff, would make a good
substitute.

If this isn't clear, please let me know and I'll try again.

HTH

Thanks, Wayne. I understand now.
Ginny

Good. Glad I could help.

As an aside... When I was growing up, we had a refrigerator from the late
1940s that had a narrow freezer compartment inside the refrigerator at the
top. This was just meant to hold ice cube trays. The compartment had 3
shelves, each of which could hold two ice cube trays side by side, and it
came supplied with 5 trays, one of which was double width. My mother used
to make ice cream and sherbet in the double width tray. She would
sometimes make a cooked custard base, but she always whipped the cream and
folded it in at the end, just before freezing. It was quite good.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Yes, whipped cream will add some sort of sweetness, hence, you can
always reduce the amount of condensed milk. Or add more whipped cream,
instead of 8 oz, you can use 12 oz or 10 oz.

I grew up eating Indian sweets, which are very sweet, so you might find
this ice-cream sweet as well.

Ronnie