BREEDING FOR PRODUCTION...EGGS AND OR MEAT.

[Beer can]

@Fire Ant Farm do you have any dogs? Some people sell eggs to offset the cost of chicken feed. I don't like selling eggs. When I'm over run, I'd rather cook them up, feed them to the dogs, and off set the cost of dog food...

 

[hellbender]

I also have too many eggs. I have plenty of ideas, but no time (racing against the clock to get a growout tractor built). But it's gotta be soon - I'm running out of fridge space bog time!

I'm going to scramble and freeze at least some, as I'm sure as soon as I say I'm getting too many they'll all decide to stop laying...

- Ant Farm

If you want them to slow down, worm the whole bunch. We did and they did, but it was expected...always happens for a few days then things pick back up.

 

[DesertChic]

I'll reply here instead of via PM so everyone can see the recipe. It's an adaptation of the NYT Master Ice Cream recipe. I'll add in the link tomorrow when I'm on my laptop and not my phone.

Ingredients-
4 cups heavy cream
2 cups whole milk
1 2/3 cups sugar
12 egg yolks
Large pinch salt
Vanilla
Rock salt and ice for churn

Separate the yolks from the whites. Stir the yolks into the sugar to form a thick paste.

In a large pan combine cream, milk, salt, and the egg/sugar paste. Heat over medium low heat while stirring constantly until mixture reaches 170F. Don't scramble the eggs!

Remove from heat and add vanilla. I never measure the vanilla.

Pour mixture into another container and press plastic wrap against the top to keep it from forming a skin. Put into the fridge and chill for 4 hours or overnight.

After chilling churn the mixture according to the directions on your ice cream churn. It'll be the consistency of a thick shake immediately after churning. If you want it scoopable put it into the freezer for at least 1 hour.

Makes 1/2 gallon.
More for you then! I've actually made "ice cream" using coconut milk. Just blend together a good quality coconut milk, a sweetener, and a flavoring. Pour into a dish and place in the freezer. Stir every 30 minutes for 2 hours. It's a bit more icy due to the lower fat content, but still tasty.

Have you tried using the full fat coconut milk? I find that it works a little better, but you're right, it is more icy. I used it to make mint chocolate chip ice cream for my son for his birthday since it's his favorite.

And thanks for the recipe! Though I think it technically qualifies as a custard, which is even better than plain ole ice cream, in my opinion.

 

[DesertChic]

I haven't had homemade ice cream in yrs, my aunt had a hand churn maker when I was a kid, it was definitely the best. I had it once at our county fair churned with a hit and miss engine, cool as crap. Didn't know it took so many yolks. They seem to always mess it up on Food Networks show 'Chopped'.

I have the ice cream attachment for my KitchenAid mixer. It works pretty well.

 

[DesertChic]

@Fire Ant Farm do you have any dogs? Some people sell eggs to offset the cost of chicken feed. I don't like selling eggs. When I'm over run, I'd rather cook them up, feed them to the dogs, and off set the cost of dog food...

I do both....and donate to the local food bank. I also feed chopped hard-boiled eggs to young chicks. And now I have a pretty spectacular looking ice cream recipe to try out.

I think it'll go really well with the dark chocolate flourless cake I plan to make. Hmm....and maybe some fresh raspberry sauce on top.....

 

[NanaKat]

LOVE making homemade vanilla and vanilla ice cream. Too bad I'm the only one in my household who's not lactose intolerant. 

Ya my aunt that I lost she was lactose intolerant but she ate still are dairy products she just delt with the sickness after wards

You can get milk pills over the counter for lactose intolerance...MIL takes one with her meals if milk is used in cooking. Work great.

 

[Kassaundra]

I live in Braum's territory I don't need to make ice cream! lol lol lol

 

[ronott1]

I haven't had homemade ice cream in yrs, my aunt had a hand churn maker when I was a kid, it was definitely the best. I had it once at our county fair churned with a hit and miss engine, cool as crap. Didn't know it took so many yolks. They seem to always mess it up on Food Networks show 'Chopped'.

I have an ice cream maker that goes into the freezer and the churns attached to my kitchenaid mixer. The recipe posted is too big for it so I will need to cut it in half.

 

[Fire Ant Farm]

@Fire Ant Farm do you have any dogs? Some people sell eggs to offset the cost of chicken feed. I don't like selling eggs. When I'm over run, I'd rather cook them up, feed them to the dogs, and off set the cost of dog food...

No dogs... But I may boil and chop and feed back to the chickens.

Quote: You know, they need to be wormed anyway, esp. before it gets too hot (though it's supposed to be 95F today!!!!

)

I think I'll make ice cream and meringues. And pound cake and lemon curd... and quiche... I just need to carve out time.

- Ant Farm

 

[bramblefir]

Ok, here's the link to the NYT Master Ice Cream recipe. I also added it to the original post. You'll notice mine is doubled to make 1/2 gallon and I don't futz around tempering the eggs the way they suggest. I just cook them low and slow with lots and lots of stirring. I've never made unintentional scrambled eggs yet!

I was always taught that a custard based ice cream IS ice cream and everything else is just frozen milk.

My husband got me the churn this past Christmas and was very confused about why I needed to use eggs, why I needed to cook the base, and then told me he wouldn't be eating any of this gross custard stuff. Several hours later he was found in the kitchen licking the churn beater and saying how good it was.

Another egg-heavy recipe I like is Baked French Toast. I make a loaf of bread that uses a lot of eggs (like Challah), leave it out overnight uncovered, and then use it for the recipe the next day. It makes more than we can eat before it spoils, so I cut it into squares, wrap in foil, and freeze. It makes for a quick breakfast.

Another is "Baked Eggs". Layer toast in a casserole dish, top with a mixture of whatever cooked meat you have on hand (crumbled sausage, diced ham, etc) and veggies (we use diced tomatoes and fresh spinach), then crack 6 eggs on top. Bake until the egg whites are done - sometimes I turn on the broiler to finish them the last little bit.