Ice cream en francais

[mark111757 Profile]

Afternoon one and all

Found this in the aout 2017 pouce magazine.

IMG_20170721_170146_794.jpg (204.38 KiB) Viewed 6459 times

Is there an easy way to translate this without having to type line after line into Google translate.

Merci beaucoup!!

[Renée Profile]

Do a Google search for Pouce magazine Aout, Crème Glacée a la vanilla and when you find it, click on "Translate". Good luck!

[Uschi Profile]

Yup, Renée, that works.

[mark111757 Profile]

Renée

Thank you, that worked well. Found an old recipe so I need to keep my on the web site when they put the new one up.

Thank you

Or as they say merci beaucoup!!

[Renée Profile]

You're welcome, Mark!

Yes, I found the old recipe too, which wasn't quite the same, so I except that the August one will be available soon.

There are probably plenty of ice cream recipes on the BBC food website. I prefer the Italian-type ice creams.

You might find this website interesting:

http://www.icecreamnation.org/2011/07/m ... rench-way/

[mark111757 Profile]

Renée

Yes I did find the site interesting. Did not know there was so much of a difference. Both tho look very tasty. Thank you for sharing!!

[mark111757 Profile]

Oh yeah, how about rippling some curd, for me orange, thru the vanilla ice cream?? Kind of a posh "creamsicle" as it is known over here.

[Renée Profile]

Good idea! I like lemon curd, but daren't make it, because I would eat it by the spoonful!

[mark111757 Profile]

I hear you on that one. I made a lemon meringue pie for mum before she died with homemade curd filling and not the Durkees pudding and pie filling that mum used. Homemade had more of a fresh flavour, a snap as I said there was lemon flavor that slapped you up side the face.oh so good. I wanna try a blood orange curd meringue and a Seville orange meringue as well. Just need better timing to get the stuff when it is in season.

[Renée Profile]

Yes, homemade always has a much fresher taste, Mark. I used to make Seville orange marmalade when the oranges were in season at the beginning of the year, but those days are gone now and I don't have a family to cook for these days.

Just wondering what the Durkees filling is?

[jeral Profile]

Renée, very interesting ice cream link - thanks for posting it as I can't eat the bought stuff, and, as mark111757 says it often doesn't taste like "proper" ice cream anyway so home-made it is - especially when it won't be frozen so solid that it bends the spoon

With a bit of ice cream weather, hopefully, a peach melba would be nice, although atricky choice if rum & raisin were next to it. Chilli ice cream might be interesting, the hot/cold combo that's supposed to delight the tastebuds, or knock the spots off them.

[mark111757 Profile]

Renée

To answer your question

http://www.durkee.com/productsearch?typ ... t=14&let=L


https://www.amazon.com/Durkee-Flavored- ... B000H25SIK

Mum used this for years. America's answer to how to cheat at cooking. I never knew any better till I made homemade. Light years difference. As Brian Turner would say "bags of flavour" in the homemade.


https://www.amazon.com/Durkee-Flavored- ... B000H25SIK


Hope this helps

[Renée Profile]

Thanks Mark. I have to confess to using lemon pie filling many years ago, adding an egg yolk and whisking the egg white to make the meringue. I would use fresh ingredients now.

[Renée Profile]

Jeral, I thought about making a savoury ice cream once, but didn't get around to it!

Yes, you're right about the supermarket ice cream. During college holidays, I worked on Blackpool central beach in one of those caravans selling ice cream and sometimes it was so hard, it hurt my hand. It was Italian and not quite as creamy, but it tasted good.

I used to make a nice ice cream at Christmas with cherries and cherry brandy in it.

[jeral Profile]

Renée, th cherry and cherry brandy sounds good (I'm a sucker for cherries).

On too solid, your link gives two hand tips on this page: http://www.icecreamnation.org/2017/02/s ... n-yoghurt/
Being, add more fat or cream and/or infreeze for 5-10 seconds in the microwave.

I'd add that if proposing to microwave, it'd make sense to freeze as appropriate size blocks at the outset.

Your mention of egg whites for lemon pie filling brought Baked Alaska to mind since the Italian & French ice cream custard base starts with only egg yolks, lots of them.

mark111757: Have you tried the cheat version of banana cream pie? Basically, sweet shortcrust base (blind baked), then slices of fresh banana, then Bird's Custard powder made up quite thickly (sweetened to taste), then meringue topping and re-baked briefly to set/brown the meringue. An indulgent sugar overdose

[mark111757 Profile]

Sounds like quite a good cheat. I had a tin of birds custard powder in the cupboard. Due to circumstances beyond my control I was not able to use it. I was thinking custard and fish fingers (or fish sticks as they are known on this stick of the Atlantic) or as HF-W referred to them as goujons of fish.......


Talking of cherries, Morello cherries in a bottle seem as rare as hens teeth in this country. Delia has a great recipe for choc and cherry crumble, using Morello cherries. Someday perhaps.....

Thanks for the heads up on the cheat!!!

[mark111757 Profile]

Morning gang

The ice cream recipes mentioned above are now on the coup de pouce website...here is a link

http://www.coupdepouce.com/cuisine/dess ... sorbetiere

From that there are links to the dulce de leche and vanilla flavours. Thanks again for the help with translation.