Devil’s freeze for sipu

There isn’t really a recipe, it is old deep South, handful of this and that!

Start off with a quart of good vanilla ice cream, I use a recipe with eggs, cream and milk, scalded plus vanilla and sugar into the ice cream maker.  Or you could start with a large tub of best ice cream already made.

Part freeze and then add, chopped pecans, chopped angelica, flaked sweetened coconut (NOT dessicated) and brandy, no more than 3-4 tablespoons per quart otherwise you screw up the freezing temp abd get slurp instead.  Freeze hard, pack in a box and leave to firm up for a day or so.  You would need a good handful of each addition.

If you need a good ice cream basic recipe let me know and I’ll dig mine out.

How the Confederates managed to lose with ice cream like this defeats me utterly!

Author: christinaosborne

Landed on one side safely.

11 thoughts on “Devil’s freeze for sipu”

  1. Thanks CO. It is the basic recipe I am after. My mum used to make ice-cream with eggs (and flour, I think, but I could be wrong, it was when I was very young) and I remember it being delicious. It may be all rather academic since in the new liberated Zimbabwe, they have killed off the national dairy herd and cream is next to impossible to obtain; fresh cream that is.

  2. sheona :

    This Cranachan ice-cream recipe is in today’s DT, but I suppose you’d have trouble finding the ingredients, Sipu.

    Sheona, a Good New Year to you.

    I was idly reading the ingredients for the Cranachan recipe whilst considering it as a candidate for next Sunday’s family celebration lunch when my blood froze and boiled simultaneously.,

    ’20ml of good quality malt whiskey’?

    What is the point in putting out recipes with ingredients which are impossible to obtain? They might as well ask you to dust the pudding with unicorn horn or decorate it with dodo feathers.

  3. That DT recipe sound a horrid pigs ear, Ice cream frozen without stirring is unpleasant texturally, plus the tastes are too many. Much better to serve an elegant Atholl Brose instead.

    Right sipu.

    Your mother’s recipe with flour would have been a custard ice cream,

    2 cups milk
    1 tbsp flour
    3/4 cup sugar
    pinch salt
    2 slightly beaten egg yolks
    2 cups heavy cream
    1 tablespoon vanilla.

    Scald 1 1/2 cups milk.
    Mix flour, sugar and salt with remaining cold milk.
    Cook in double boiler ten minutes
    Stir hot mixture into egg yolks mix well return to heat for three minutes or so
    Add cream and vanilla.
    Freeze in machine.

    I prefer a richer mixture of a french style base. Might as well be hung for a sheep etc!

    1/2 cup sugar
    pinch salt
    5 slightly beaten egg yolks
    2 cups scalded milk
    2 cups heavy cream
    @ teaspoons vanilla.

    Mix egg yolks, sugar and salt.
    Add scalded milk slowly mixing well
    Cook in double boiler 10 minutes
    Strain through sieve add cream and vanilla.
    freeze in machine.

    1 cup = 8 fl oz = 250 ml
    Heavy cream means able to be whipped or double, UHT should do fine for this.
    If no double boiler use two saucepans inside each other part filled between the two with water.
    cooked ice creams are much better flavoured than just using the cream frozen which is done in some recipes. However the eggs which make the rich flavour must be cooked first as they are protein, bit of a pain in the arse but worth it. these recipes are sufficient quantities for most domestic ice cream makers. If you have a bigger model , make as much as you can at one go, it freezes and hold well. I have tubs of strawberry ice cream in the freezer I made in July still perfect.
    These are USA recipes, don’t make the mistake of trying to transfer to UK weight measure. Work volumetrically.
    Remember US pint =4/5 UK pint!
    One can end up with some hideous cluster fucks transferring recipes! Having been at it since 76 I learnt the hard way!!!
    Have fun.

  4. And a Happy New Year to you and yours, JM, on this Burns Night. I have to confess to not reading the recipe fully, since like Christina I didn’t like the list of ingredients and hadn’t got as far as the “whiskey”. Since Sipu can’t get hold of the cream anyway, we shouldn’t really be tantalising him with recipes.

  5. Thank you both Christina and Sheona. If and when I am able to locate a supply of fresh cream, I will put the recipe to the test. Thank you too for the reminder about US measures, though usually I am aware that one has to translate from US to Imperial or metric. I prefer the latter. It strike me as odd that the US are still so stuck behind with their weights and measures and I used to get a kick out of the fact that they measured gas consumption in BTUs.

    One can get most things here, nearly all imported,but the freshness of certain products is debatable cream and milk being the chief culprits. Most of us just opt for long life. One gets used to it. We do have excellent beef and I still reckon Zimbabwe has the best steaks of anywhere I have eaten. And beef is pretty reasonably priced in relation to other countries and every other product sold here. This country really is unbelievably expensive and some sources say that Harare has one of the highest costs of living in the world. But the local brewer, a subsidiary of SAB Miller, makes decent beer and our biltong is outstanding, so we manager to get by.

  6. janus :

    ‘Scuse my ignorance but don’t the Irish malt their whiskey?

    Ah,Janus, there in lies the rub. Whiskey with an ‘e’, equals Irish not Scotch; on Burns night! Are you surprised by the scorn shown by our Caledonian members?

  7. sipu, long life milk and cream would be just fine for these recipes, especially if you are going to put flavours/booze in them or fruit.

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