2019-01-08 16:58:30 UTC
sell-off of unwanted Christmas stuff at Morrisons. I now have a freezer
full of ice cream: vanilla, rum & raisin and blackberry ripple in
I've tried to turn the rest of the cream into butter. To do this I
whipped the plain double cream beyond the aerating and firming stage
until it ended up as a slightly yellow and pretty solid lump in the
bottom of the bowl, wrapped this lump up in muslin and squeezed out the
buttermilk. About a third of the weight of the original was drained off
as buttermilk but it still doesn't quite look like butter as I know it.
For one thing, the texture is a bit crumbly; for another the greaseproof
paper I wrapped it in is getting quite wet.
Any tips or tricks I could take on board for next time?
My ice cream recipe is a little different from most published ones
but works: two measures of double cream to one measure of full cream
milk plus one measure of caster sugar. One teaspoon of vanilla essence
for every 300ml of liquid before you start whipping it. Whip it (an
electric whisk on slow setting is okay) until it has more or less
doubled in size and gone stiff enough to leave peaks. Freeze it. Eat it.
Nothing can possibly go wrong
Unless the ambient temperature in your kitchen is around 36 deg C as
I learned last January in Buenos Aires.