mmm, ice cream
May. 9th, 2017 05:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kareinaAs I was getting ready to leave the SCA event this weekend I stopped by the kitchen, and saw the pile of left over food being packed up to take away. I noticed that they had a 1 liter carton of whipping cream, which surprised me, since I didn't know that one could get cream in packages that large. C. tends to use a fair bit of cream, so I asked the kitchen crew if they wanted the cream. They said that they didn't, they don't tend to use that much at one go, so I took it home. 1 liter of cream was enough for:
*My friend Å to drink ~200 ml with his breakfast (he stayed here after the event on Sunday night, rather than driving the hour north to Kalix and then turning around the next day to come back to the airport in Luleå to fly south.
*adding some to a serving of rice flour and almond microwave pudding
*adding some to a serving of instant microwave bread pudding, using a sweet saffron bread roll
*500 ml in a meal that C. cooked
*and a batch of ice cream.
Today's ice cream was inspired by recipes for fior de late geleto:
Butter, Oat & Almond fior de late
Dissolve 1/2 dl sugar in 1/2 cup milk*
Stir in 12 g butter and 2 T oat flour
Pour the above into 300 ml cream, add 1 dl almond meal, and enough additional milk to bring the total to 500 ml. Chop 1 dl of almonds, stir in, and pour everything into the ice cream maker.
This freezes quite quickly, and makes 8 silicon muffin cups worth of ice cream to put into the freezer later, and quite a bit of the stuff that sticks to the bottom of the freezer to enjoy eating right away (I guess about two more muffin cups worth).
I did the math--these amounts mean that only 7% of the ice cream by volume is sugar. I like it that way. Another 21 % is almonds, only 4% is the oats, and the rest is dairy. Good thing that I saw my personal trainer this morning and go to gymnastics tonight...
*hey--when one moves continents multiple times one has lots of different scale measuring cups ready to hand, so it is easy to grab whichever type when inventing a new recipe. Deal with it.
*My friend Å to drink ~200 ml with his breakfast (he stayed here after the event on Sunday night, rather than driving the hour north to Kalix and then turning around the next day to come back to the airport in Luleå to fly south.
*adding some to a serving of rice flour and almond microwave pudding
*adding some to a serving of instant microwave bread pudding, using a sweet saffron bread roll
*500 ml in a meal that C. cooked
*and a batch of ice cream.
Today's ice cream was inspired by recipes for fior de late geleto:
Butter, Oat & Almond fior de late
Dissolve 1/2 dl sugar in 1/2 cup milk*
Stir in 12 g butter and 2 T oat flour
Pour the above into 300 ml cream, add 1 dl almond meal, and enough additional milk to bring the total to 500 ml. Chop 1 dl of almonds, stir in, and pour everything into the ice cream maker.
This freezes quite quickly, and makes 8 silicon muffin cups worth of ice cream to put into the freezer later, and quite a bit of the stuff that sticks to the bottom of the freezer to enjoy eating right away (I guess about two more muffin cups worth).
I did the math--these amounts mean that only 7% of the ice cream by volume is sugar. I like it that way. Another 21 % is almonds, only 4% is the oats, and the rest is dairy. Good thing that I saw my personal trainer this morning and go to gymnastics tonight...
*hey--when one moves continents multiple times one has lots of different scale measuring cups ready to hand, so it is easy to grab whichever type when inventing a new recipe. Deal with it.