There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Saturday, November 2, 2024

Mason Jar Ice Cream - Untested

https://www.instagram.com/reel/C8IFvYzPh4d/?igsh=MWk4YTJwdXIzZTg4cg%3D%3D

All you need is one cup heavy cream and about 1/2 a cup of sweetened condensed milk although that depends on how sweet you like your ice cream (we add a little less than that for our preference).
Shake your jar for about four minutes. You will want your mixture to be thick, but if you over shake, your mixture will start to turn grainy. Test it out by dipping a spoon, and seeing if it coats the back of it evenly.
After that, prepare any mix ins you want. We added half a teaspoon of vanilla to each jar, chocolate chips in one, chopped strawberries in another, and chopped fresh peach in the third. Stir those in with spoon and close the lid. I put them in the freezer for about one hour and then flipped them over so that the mix ins wouldn't just fall to the bottom then, after another hour, I flipped them back right side up and left them in there until they were solid .
We took them out of the freezer and our ice cream was ready! You would never guess that this ice cream is made with just two ingredients. It is so creamy and so delicious. 

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