double cream does not exist

[Atomik]

.... where I live.

So I am going to use mascarpone (plus a bit of sugar) as a sub cos the fat content makes it the nearest possible alternative.

Except, the tubs of mascapone are in mg and the recipe says ml for the double cream.

Do I just pack the mascarpone into my liquid measuring jug ? Or would 1mg =1ml anyway ?

Or maybe I should thin the mascapone with a little unwhipped whipping cream (which has the highest fat content for cream that I can get here) , make it into less of a solid and then measure it that way ?

Bloody hell, the recipe leads with how it's so simple it's not really worthy of the term "recipe" .... and already it's becoming horribly complicated, even before I gone to the supermarket let alone been let loose with a whisk.

One idea for a years supply seems reasonable to me!

Works for me !

I'll try, but this is not the city. The "English Do Not Understand Food" belief system holds strong. Sometimes when people find out DS is 50/50 English via his mother they put a concerned hand on his arm and ask "but what about the food ? Is this why you are so thin?" I'm like, hello people, I'm standing right here! At least wait till you get him on his own before you imply I'm chief crap cook of the realm.

Maybe if I don't force feed DH the rest of his ice cream he'll be so grateful that he'll be open to making the suggestions ....and pretending I had nothing to do with it.

Glad it mainly when well Atomik.

How about making a batch of vanilla or plain with plenty of sugar, and before freezing it, layer/alternate spoons/swirl through, the rest of the batch of mango. Then you've not wasted the mango, but it will be more palatable for your family.

I had a couple of years of savoury ice cream enthusiasm, bortch ice cream, horseradish icecream, whole grain mustard ice cream, herb ice cream, amongst others, so gorgonzola isn't so far out!

Thanks for this thread, it's been fun to join in. Oh, and lucky you living in Italy!

Fantastic video!

There was an onion ice cream on Masterchef a year or two back. It didn't set ...

Fun video.

I'm finding the idea of savoury ice cream very appealing. Mostarda (candied fruit infused with essential oil of mustard... bloody lovely !) sounds like a place to start. What could possibly go wrong

You lot are lovely.

I arrived here with v. rusty, limited "It's a miracle I got a a C" O level cooking ability, and I think the decades of "English, ergo kitchen failure" (while not meant nastily) has convinced me it's not even worth trying to get good. On my own 2/3 functional ice creams would have felt like evidence of "I can't", but becuase of here it feels more like "I can, and I did"

Trifle is on hold until the ice cream has gone. The siren song from the freezer is hard to resist, and I don't want to add Seductive Fridge issues to the mix.

But I'm feeling all enthusiastic, and since my supermarket has been mean enough to stop stocking ready made canederli I'm going to give this recipe a go this week

Awesome books have Delia's complete cookery and her three part series for what looks like an introduction to all basic techniques, starting with poaching an egg. They are cheap... think I'll get them and brush up on the basics with the aim of STUNNING my mates with Allalone's pear+walnut salad with Gorgonzola ice cream at this summer's barbecues. And making them eat their words along with it.

to you lot. Think this is a particularly lovely bit of MN.

Great video!
Would the mango work if you got some plain icecream from the gelateria, and stored it through, like raspberry ripple sort of thing? Or would that just destroy the plain icecream???

DH is a tad phobic about the mango ice cream at this point. So I don't think there is anything I can do to it that will convince him to face another teaspoon of it.

Despite video evidence to the contrary it has now entered family lore as "the time mum tried to kill papà with alcohol poisoning". I have a teenage boy with a fertile imagination... and he gets it from his father.

I'll give it to next door. He has grappa in his morning coffee so has a high tolerance for things that taste like paint stripper. He'll love it.

I am going to revisit the mango though, becuase without the karate chop in the throat of the seventy million proof alcohol, I think it will be lovely. Going to take Albus's advice and use sugar rather than ethonol to keep it softish.

Plus.. I have some tiny, plastic disposable expression cups that have been in my cupboard for three years. I could pour a bit in each one of those, shove in a teaspoon and make mango ice cream lolly thingies. So it doesn't matter it it isn't properly scoopy.

I may give the rest of the bottle of killer alcohol to next door as well. Seems a shame to waste it on cleaning windows. I can use the pink stuff for that which costs decidedly less per litre.

I do think mascapone is a great alternative to double cream. Better than the whipped cream version I made. And not just in scoop ability. The texture is REALLY smooth. Aside from all the bits of biscuit, white choc/fake snickers lumps.

Don't give the alcohol away! Make it into limoncello! Ask for a family recipe for it, all the limoncello I've had has always been made by the host's mama!

How about making something along the lines of limoncello, but with cedro (when they are next in the shops). Then I can decant it into a couple of nice bottles and that's both neighbours Xmas pressies for next year sorted.

I've always wanted to try a cedro. But never really had a pressing need to buy one.

It will keep til next year won't it, with all that alcohol in it ?

Oh hang on, will "not lemon limoncello" require me to sterilise bottles ?

I can't accidentally make people I'll with inexperienced sterilisation can I ?

This is why I don't make jam. The scary thought I could knock people sideways with botulism by accident.

I'd have thought the alcohol content of "limoncello" would prevent anything growing! After all, alcohol wipes etc are used as antibacterial gels and wipes.

yep, sugar is your friend with this one! If you want to try it for yourself make a small tray of ice cubes with sugar dissolved in water, rather than just water IYSWIM, it is chewy. The sugar interrupts the water freezing process

Scoopability looks pretty good though!

Double cream 48% fat
Whipping cream 36% fat
Single cream 24% fat

Cream needs about 35% fat to whip. Putting it in the freezer for a while to chill it thoroughly before whipping can help.

In France you can buy sachets of "Crème chantilly" which you add to ordinary cream to whip it. Even a Kitchen Aid or a Bamix won't whip the bloody stuff.

Is all sugar created equal in "chewy frozen" terms ?

I have a lovely soft brown, but crunchy sugar, that doesn't taste too sweet and has a great complex flavour. Is that just as good as white sugar for scoop ability ?

tb

We need a Europe wide protest at the Brits hogging all the double cream !

No it isn't, but all sucrose is equal so white and brown sugar should be broadly equivalent. Not sure what it will be like colour wise though?

You will also need to dissolve it into the milk/ cream/ mascarpone/ water