General Chat

i think i need to find the cooking sherry.

i haven't got an ice cream maker.lol

just going to whip the cream and will let you know how it turns out. My kids are used to eating my cr*p cooking experiments.lol

GG

Have you got any spare pennies for Jackies glasses too :-)

This is what my recipe said you do with the custard to make it ice cream using cream


leave the custard to cool. Then chill the custard until it's really cold. Once chilled, mix until slushy. Add the cream (whipped) and make sure it mixes in well. Transfer the mixture in an ice cream maker and freeze according to the manufacturer's instructions.

chocolate mint muffins sound lovely - shall i try those next.

just of to shops to get cream but i'm unsure how much to use.

here's a £1.00 towards Marilyns new specs.lol

Oh OK - I'll have one for elevenses :-)

Thanks

Golden brown a couple of chicken breasts in butter, add white wine and season and simmer for about 20 mins. Remove chicken and keep warm.Mix THE EGG YOLK with some dijon mustard, stir into 'gravy' reducing it a bit then stir in some double cream. Pour over the chicken.Enjoy

I like new muffin recipes Or perhaps I should rephrase than OH does!

I keep reading it Margaret in case its my eyes :-)
I think it must have gone off with the cream!! :-))

Margaret Here from Down under Just copying your muffin recipe wheres the Mint come in

Thanks for that Sue


Jackie - sounds lovely but where is the mint ? Is it the same place as the cream for the ice cream ? :-))

If you've got an odd egg yolk left over you can add it to sweet pastry.
When I make my mince pies at Christmas the pastry I use adds a little caster sugar and an egg yolk to the mix.
It makes the pastry extra rich and is nice for sweet things.

Sue

oh chocolate mint chip muffin - now you are talking - is it home made?

Do you have the recipe?

You can have my piece of banoffee pie - I'll just stick with the large baileys thanks :-)

Oh Baileys please - I know more cream :-))

see i got to the 'whip cream' and i started to look around saying 'what cream' lol

don't think we will be having it tonight think it will be ok in the fridge untill i get some cream tomorrow.

i doubled the amount of ingredients already

I've found another chocolate ice cream recipe

5 egg yolks,
1 pint (500ml) milk,
1/2 pint (250ml) double/heavy cream,
2 oz (50g) sugar,
150g (6 oz) milk chocolate cut into small squares

Create a custard base and at the point where you remove the saucepan from the heat, carefully drop in the squares of real chocolate. Stir to allow to melt and then leave the custard to cool. Then chill the custard until it's really cold. Once chilled, mix until slushy. Add the cream (whipped) and make sure it mixes in well. Transfer the mixture in an ice cream maker and freeze according to the manufacturer's instructions.




Looks like twice Marilyns - but def mentions cream !!

mmmm i just don't know perhaps thats just how it's meant to look just looks like chocoalte custard i thought it should be thicker. thought perhaps it needed some whipped cream to thicken it up. will wait for Marilyn or anyone else that knows what to do with it.

before i go in my defence there was two amounts of milk originally listed 1/2 pint and 1/4 pint perhaps the 1/4 pint should have been cream

i don't know if its right looks too runny doesn't look like it will freeze and be ice cream, i've put it into a jug in the fridge and await instructions

Marilyn - i have made a wonderful chocolate custard,lol

is there something missing from the ingredients maybe CREAM lol

Custard was yummy - unfortunately freezer couldn't be fixed - still under guarantee though - so am getting a replacement but will have to wait for the chocolate ice cream :-(