Comments on: A lesson in humility

By: Christie's Corner

Christie's Corner — Tue, 29 Jul 2008 17:08:00 +0000

Cheryl, this makes me feel better. I’m glad to hear that ice cream can be temperamental.

While I don’t like wasting food, my disasters are often more instructive than my successes. They force me to learn. Anita Stewart’s comment (and yes, this is THE Anita Stewart, aka The Patron Saint of Canadian Cuisine) is bang on. I’d no idea there was an ice cream course offered right in town!

By: Cheryl

Cheryl — Tue, 29 Jul 2008 16:12:00 +0000

I have to say, I’ve made ice cream many times, and sometimes, for reasons that are beyond my little pea-brain, it just doesn’t freeze properly. Happily, the successes far outnumber the failures, but it still makes me batty.

At least you got a funny blog post out of it, and by the law of averages (?) it shouldn’t happen again until next summer.

By: Anita Stewart

Anita Stewart — Tue, 29 Jul 2008 13:05:00 +0000

Two comments. First, check out Harold McGee’s On Food and Cooking. It’s a readable, professional reference book to all things “Food Science”. Secondly, you may want to take Doug Goff’s Ice Cream course at the University of Guelph.

By: Christie's Corner

Christie's Corner — Tue, 29 Jul 2008 00:41:00 +0000

Roxanne, most batches make about a quart.

Where does it go? I have a lot of friends and family who are willing to be guinea pigs so the experiments get eaten quickly.

I'm sorry to say I dumped the cinnamon disaster down the drain. It was unsalvageable. We discussed spooning it over brownies, but why ruin good brownies? It's the only total write off I've made to date.

The coffee ice cream got served as dessert with the souvlaki dinner (tomorrow's post, so stay tuned!) It's almost gone, but if it had been really good, there would have been none left.

By: Roxanne

Roxanne — Mon, 28 Jul 2008 23:42:00 +0000

So … how much comes from each batch? And, what are you doing with it all? Inquiring minds want to know.