Kosher Dosher...“I am a culinary Heretic"

A $16 Aquarium Pump I got on Amazon Connect a long hose to the pump  Place the pump into a large narrow container.  Place the container in the sink and turn on the water and fill to the top.   Adjust pump so it will fill at a steady flow. Place other ends of the hose into your cooking vessel and fill. To empty the cooking vessel just reverse the process. Place pump into the cooking vessel and the other end of the hose into the sink. 

Making a Sugar-Free Ice-Cream was not exactly on my radar, but my diet needed a change. I decided to test several products. Reportedly will not raise blood sugar levels. I won't fall on my sword, but they advertise it rates ZERO on the Glycemic Index (GI). I gave them all a taste using 1/4 tsp as my measurement. None of them were terrible, but Bochasweet was the sweetest and had an after taste. Don't forget this is a subjective and not an objective opinion. I used my vanilla Ice-Cream-Base recipe to contrast all the sugar substitutes.  This received favorable reviews, so I decided to try it first.  I used it as a 1 for 1 replacement for sugar. Produced a smooth, creamy texture that was just about flawless. Very very easy to scoop and did not freeze up like a brick. I had never made a sugar-free Ice-Cream before, so I did not know what to expect. Everyone agreed that it had an aftertaste. It wasn't horrible but a very noticeable after taste that was at the

My daughter has wanted me to make Mango Ice-Cream for a while, and being the doting father that I am I happily accommodated. I am not a fan of Mango mind you, but I have to say this came out very well. I decided to use 3 mango's for the recipe because I wanted to have a pronounced Mango flavor. Mangoes are sweet, fibrous and their and water content added a lot of weight to the overall Ice-Cream. Three Mango's added volume to the Ice-Cream and I had to compensate on the fly with sugar and other stuff. Here are great two Ice-Cream Calculators that can aid in your conquest for the ultimate Ice-Cream...  LINK ONE  &  LINK TWO.  Although these two calculators are great in the end, you must go by taste.  Peel the Mango's and cut them up into chunks and set aside. Save the Pit!!! The Pitt will be used later to infuse more flavor in the base. The steps in this recipe are no different from my other Ice-Cream concoctions. For this recipe you will need a Mixer

The decision and the idea to make Roasted-Corn Ice-Cream did not originate with me but a friend in an Ice-Cream group I belong to on Facebook (Jeannine). It was more of a challenge, and I love challenges, and since it's Corn season I said why not.   And anyone reading this, please forward me your ideas or challenges.  Shuck your corn and place in Vac-Bag with butter. I love butter!!! SV-Process at 180f for 4 hours. The corn will release a lot of gas during the cook and will float, so make sure to weigh it down with a weight. Note: I've tried many temps, and this is a magical number. With this T/T, you get more corn off the cob, and the sweetness intensifies if cooks.  Remove from bags and sprinkle sugar all over the ears. Grill until lightly caramelized. The extra sugar and the caramelization will take the corn to an extra culinary level. Shuck your corn and set aside. Cut the ears in small sections. They will be used to infuse the Ice-Cream base.  If you