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Ice cream won't harden

Thanks kitchengardengal! I was wondering if the fat content could be the culprit. I'm thinking I might try a batch next weekend that uses milk instead of half and half.

Sep 29, 2013
j123jam in Home Cooking

Ice cream won't harden

That wasn't it either - the bowl was only about half full. FYI, I have an old-school hand crank machine that's probably about 20 years old.

Sep 29, 2013
j123jam in Home Cooking

Ice cream won't harden

Yesterday I tried to make some ice cream (actually frozen custard) with a recipe that's 1 cup heavy cream, 1 cup half and half, 3 egg yolks, and one cup sugar. One base is vanilla with hazelnuts and chocolate, and the other is a basil infusion.

Problem is, I can't get them to freeze anywhere near solid. It's none of the obvious problems - the frozen bowl insert was in the freezer for weeks, and I chilled the mixture before churning it. I cooked the custard until it coated the back of a spoon before chilling it. Even after sitting in my freezer overnight it's still pretty runny, and my freezer is plenty cold.

I'm guessing it has to be something with the recipe - maybe it's too much sugar and that's preventing it from freezing? Can anyone help me figure this out? THANKS!

Sep 29, 2013
j123jam in Home Cooking

Brandied cherries with frozen cherries

I need some brandied cherries for a speakeasy night I'm hosting in a few days. I threw this recipe together and let them sit for 24 hours. The cherries are tasty, but not nearly as boozy as I was hoping for. I guess that's because these are from a pastry cookbook and may not be intended for making drinks. Next time I'll significantly increase the ratio of brandy to water.

Apr 03, 2013
j123jam in Home Cooking

How to make granola that doesn't go stale quickly

I just store in ziplock bags, room temperature. Do you recommend the fridge?

Jan 15, 2012
j123jam in Home Cooking

How to make granola that doesn't go stale quickly

Thanks Sandy and Magie's Mom. I think maybe I should cut back on the sugars. That might be the issue - too much liquid from the sugars making the oats stale. I'll give it a try in my next batch and report back.

Josh

Jan 15, 2012
j123jam in Home Cooking

How to make granola that doesn't go stale quickly

I use very little fat - just a few Tbsp of olive oil (I know olive oil's a little weird, but I like the healthiness). Sugar is usually about 50/50 honey and brown sugar. Sometimes brown sugar and maple syrup. For 2 cups of oats + nuts/seeds I use about 1/3 cup each sugar and honey.

Also, I bake mine at 325 for about 20 minutes. I know some recipes I've seen use a lower temp for longer.

Jan 15, 2012
j123jam in Home Cooking

How to make granola that doesn't go stale quickly

I've been making my own granola lately, and I love it. I vary the recipe a bit from time to time, but I always seem to have the same issue: my granola gets stale pretty quickly.

I read somewhere online that storing the fridge is the way to go, but that seems counterintuitive since that makes bread more stale. Besides, store-bought granola (i.e. Bear Naked) can be open at room temp for much longer before going stale. Even when I don't add fruit, mine seems to get stale and soft, sticking together into a giant clump.

What can I change about my recipe to make it last longer? Cook more/less? More/less liquid ingredients? Different sugars?

Thanks for the help!
Josh

Jan 15, 2012
j123jam in Home Cooking