Today in Dietrich

[kitchen_kink]

I slept. Slept and slept until about noon. Ohhhhh yay.

I tooled around the house, organizing things, then tooled around the neighborhood, looking for Halloween supplies. My housemates are busily organizing all the books in the house, which is awesome. I'm making fresh mint chocolate chip ice cream, with six freakin' egg yolks in it. I may die, but I'll die happy.

Not a hell of a lot going on today. But I'm liking keeping to my promise to write daily, just about the little things I'm doing in life.

Comments

[unknownrockstar.livejournal.com]

raw eggs? I've never put eggs into my ice cream, always comes out good anyway. just a cup o' cream (or something like that), couple o' cups of milk (or soy stuff), half a cup a honey, and whatever flavours I'm adding. yay for keeping promises to yourself!

[dietrich.livejournal.com]

Have you ever had frozen custard? Oy. It's richer than regular ice cream. The yolks aren't raw; essentially, you stir the warm milk/cream mixture into the egg yolks slowly so that the yolks temper but don't cook. Then you heat the whole thing, stirring, for about 10 minutes until the custard coats the back of the spoon. Then you mix that in with more cold cream, chill, and then put it all in the ice cream maker! It's a longer process, but it is awesome.

I also sometimes just make simple ice cream, which is also great.

[srakkt.livejournal.com]

I frequently cheat and use Bird's powder.

[unknownrockstar.livejournal.com]

haven't had it, not a custardy person really, but then I've only ever tried it in Japan. sounds cholesterol-riffic! :D

[srakkt.livejournal.com]

Custard.

Good ice cream is more properly a frozen custard. Egg yolks, tempered carefully into the scalded dairy. They aren't raw, but they're not curdled, either.