Make a pavlova , it’s berry season!
Remind me if you made david libovitz’s chocolate?
Nope. I assume you mean this one?
That has real potential!! I even have tapioca starch!! (It’s great as a dredge for chicken wings)
He also has a version of the Bravetart “Devil’s Food”:
which, as I explained, I’m a little hesitant to try for fear of custards (that is, my ability to make them).
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No, sorry, I meant this, which many of us have made, is simpler (peep that short ingredient list!) and you would never know it’s sorbet (vs ice cream) if nobody told you ahead of time.
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i’m 1000% sure you can successfully make a custard-based ice cream (if I can, anyone can) but there are tons of good recipes out there that do not have custard.
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(I think the key to all of this is using very reputable recipes and following them slavishly until you have a rather extensive base of experience - that’s what’s worked for me. I recognize that some people’s brains are wired differently and they like to tinker right off the bat.)
POWER OUTAGE tonight and I have so much ice cream in the freezer, including a batch I just churned late this afternoon, so I was tripping.
There was a very dramatic house fire very nearby this evening, and I drove a few blocks to see where exactly it was, and drove home. About 30 min later the neighborhood went dark, which I assumed was either the intentional or not intentional result of this fire.
Anyway so when it went out, I drove to a gas station and bought some ice, thinking I’d try to save some of the ice cream that way. I was panicking generally because we are in a heat wave, and without air conditioning, we’d be in for an extremely, extremely uncomfortable evening.
I ran into my literal next-door neighbor’s son at the gas station and we were gossiping about the power outage, when a guy came up and said he knew what caused the fire because he lived two doors down. It was a local idiot playing with fireworks in his car port. He showed us a video of the fully charred car port and the fully charred car inside. That explains why there was so much black, acrid smoke.
Anyway, by some miracle, by the time I got home 20 min after leaving, the power was back on. I gave my ice cream a few minutes of grace, then checked on it. In addition to ice cream, I was also worried about the many pounds of handpicked berries I’d just finished picking, cleaning, portioning and freezing for future ice cream. Not to mention the meat stores in the freezer, etc etc. Gotta get that generator.
BUT THE ICE CREAM SURVIVES, and this is my story of triumph for tonight.
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If you find yourself in this situation again, look for dry ice!
Grocery store also lost power. But I’m concerned about understanding safety issues with dry ice
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Pre generator we have used dry ice several times, you need to wear thick gloves if you will be handling it at any point, big frostbite issue. Other than that, I don’t recall an issue.
You need to bring a cooler to pick it up in case they do not have something there to fit your needs. Also, the greater volume of food in a freezer, the longer it will retain the cold.
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I made ice cream for the farmers who run the berry farm where I pick, after a lively discussion with them about what I do with all the berries I take home. I promised them the recipes, and then decided to gift them some ice cream, as well. The least I can do.
Last week I gifted them some strawberry (they had just announced it was the final year for strawberries at their farm; they are downsizing) and tomorrow I will take them the black raspberry. I’ve printed out the recipes I use for both; the strawberry recipe is extremely easy and straightforward. The black raspberry one is not. You defrost frozen berries, collect just the juice from the defrosting, and put it on the stove to reduce to a very specific quantity. Separately, you take the remaining defrosted berries and press them by hand through a fine-mesh strainer to remove the seeds. (This really isn’t optional with black raspberries - they are like 20x seedier than reds. Quite unpleasant.)
Now, I know they love their steam juicer for their thornberries (not the strawbs) and I am trying to figure out what advice I could give them about adapting the black raz recipe for their steam juicer.
It looks like this contraption does a really good job of juicing, and leaves behind a mass of whatever fibrous bits remain (including seeds). Telling them to then press this fibrousy stuff through a fine-mesh strainer (by hand, which is what I do) is probably not going to make them very happy 
But the alternative is to just use the juice, which I don’t think will produce the same result as the juice+de-seeded pulp mixture from the recipe.
I’m probably overthinking this. I’ll just give them the print-outs and the ice cream and let them figure it out!
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Don’t fear Bravetart’s Devil’s Food Ice Cream. I’ve made it successfully many times and will be starting another batch tomorrow for a neighbor. If I can do it then anyone can.
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apparently I forgot to post that I did David Lebovitz’s Plum Ice Cream last week from The Perfect Scoop. Very tasty and I was surprised that the fact that you don’t have to remove the skins from the fruit isn’t noticeable. No straining required either.
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This is the MaxF (mentioned by CaitlinM) Roasted Apricot and Almond Ice Cream.
I keep opening the freezer to sample just one more taste! I waited for properly ripened apricots, so many times they are pretty and perfect-looking but almost crunchy! Soft apricots, cream and sugar, toasted almonds. The recipe calls for salt to taste, so I used salted roasted almonds. The man likes it too, and he’s often suspicious of
unyoozoowul colors/flavors.
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I made that ice cream years ago on her reco. It’s fascinating.
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I’m housesitting at my brother and SIL’s and they have a huuuuge potted lemon verbena bush that they’ve been able to overwinter now for several years. I think some lemon verbena ice cream in their freezer would be a nice welcome-home gift from their cruise 
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The best!
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I love the gorgeous apricot china you have used for serving it!!
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Made Bravetart’s Devil’s Food Chocolate ice cream again the other day. The chilled base was super thick and looked different from the several other batches I’ve made in the past. Still I figured I’d churn it to see what would happen. It stayed pretty thick but it start to look like ice cream after awhile. I did pass it on to the neighbor who wanted it with the warning that it was very dense. After trying it last night she agreed and said she would try re-churning it in her Ninja Cremi. She said it tasted amazing though so I guess that’s the most important thing.
Next up will be chocolate chip cookie dough ice cream that the autistic neighbor requested. I had to explain to him that it would take a couple of days. He thought it would be done in like an hour or two.
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I definitely have the wrong neighbors.
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Crazy cat lady living alone and now on summer break. I have nothing but time. . . hahahaha
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