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PhotosPhotos
Share one or more photos of a project, recipe, or whatever you've made, quickly and easily.
Please comment! This is an assignment in Pedagogy II at Marlboro College Graduate Center's Teaching with Technology Master's Program https://gradcenter.marlboro.edu/academics/mat/ as part of a unit on what makes instructional technology attractive to online users.
my suggestion for folks whow dont have counter top ice cream machines is to buy one off season on clearance when they can be had for under $20.
:D
I must also add.. if folks are worried about children getting into the stuff and its adults only? Well.. the alcohol content is so light, and its heavily Diffused with all the cream that it really wouldn't have an effect.
also.. the alcohol is detremental to the over all effect. the booze is working as anti-freeze when yer trying to "ripen" the Ice cream. in the into picture of the final product, it looks flaky, like you had kinda.. shave it off the freezer bowl.
what I would do.. and feel free to tell me to take a hike if you want... instead of two shots added directly, take four.. or five shots of the stuff, place in a sauce pan and simmer it down to reduce. a little over 120F will evaporate the alcohol out, and not scorch the cream liqueur. you'll remove the booze ( I know, boo!) and make a more freezable product.
freezing the ice cream is the first stage, but ice cream doesn't... "work" unless you can ripen it. I developed my ice cream recipe for the brew pubs stout porter ice cream with this very machine on my counter top. scaled up the recipe for a 6 quart electric machine for use in the pub. the regular ice cream recipe is a straight forward vanilla custard, the booze part, for a quart size recipe takes four ounces of porter, with two tablespoons of honey to make a two ounce reduction. and add as you do when the custard starts to set in the machine.
I like the recipe ...... now if I can just get the wife to part with her bottle of Baileys ..... and as far as the criticisms about clutter ..... I like the clutter, it makes it look like someone is making it in a kitchen, not in a laboratory ....... keep the clutter!
Good instructions and the information that it was not for children because of the alcohol content. Too much clutter around. Lighting was not good and the final picture looked more like a bowl of mashed potatoes and not ice cream to me. Was it good?
Wow, great job! This appears to be another very cool on line tool for bringing content to life. I like your use of photos although I think the last one should show you enjoying your yummy creation! A few suggestions to think about related to your instructions. Keep in mind that perhaps it's only my simple mind that would have these thoughts but here you go...1.) Prep time - It would be great to see a total prep time and then the break down of how long each step takes. 2.) Step One tells me to put all the ingredients in the freezer. Do I really put them directly in the freezer or should I combine them in a bowl and place the bowl with the ingredients in the freezer? 3.) I had to sign up for instructables before I could comment and then log out and log back in to get to here. 4.) I really like how you level set at the outset that this recipe contains alcohol and is not intended for consumption by children. 5.) It would be great to be able to comment after each instruction instead of having to wait until the end of the recipe(I know I'm demanding:)) 6.) As always, very thorough in your work effort! Good job!
Looks like a good ice cream if one likes Bailey's. Easy to follow directions and the pictures help one to understand what they would be making. I also do not have an ice cream maker so will not be one to try this. A little less clutter when taking pictures would have helped with the over all presentation..
I really like how easy it is to follow the recipe - the photos and text were nicely done. Although I don't have an ice cream maker and I am on a diet I think I will be sure to search instructables for other helpful posts and recipes.
:D
I must also add.. if folks are worried about children getting into the stuff and its adults only? Well.. the alcohol content is so light, and its heavily Diffused with all the cream that it really wouldn't have an effect.
also.. the alcohol is detremental to the over all effect. the booze is working as anti-freeze when yer trying to "ripen" the Ice cream. in the into picture of the final product, it looks flaky, like you had kinda.. shave it off the freezer bowl.
what I would do.. and feel free to tell me to take a hike if you want... instead of two shots added directly, take four.. or five shots of the stuff, place in a sauce pan and simmer it down to reduce. a little over 120F will evaporate the alcohol out, and not scorch the cream liqueur. you'll remove the booze ( I know, boo!) and make a more freezable product.
freezing the ice cream is the first stage, but ice cream doesn't... "work" unless you can ripen it.
I developed my ice cream recipe for the brew pubs stout porter ice cream with this very machine on my counter top. scaled up the recipe for a 6 quart electric machine for use in the pub. the regular ice cream recipe is a straight forward vanilla custard, the booze part, for a quart size recipe takes four ounces of porter, with two tablespoons of honey to make a two ounce reduction. and add as you do when the custard starts to set in the machine.
Otherwise, easy to follow instructions & pictures !!