You scream...

[Dean in Eureka, CA]

I scream, We all scream for dutch oven made ice cream!!!












OK son, stir it every 2-5 minutes...


Then put the lid back on and be carefull not to spill any of the contents of the lid into the mix...


OK... Now that it's started to take a set, we've added our secret indgredients, added more ice, more rock salt and used this high tech setup to keep things cool...


Meanwhile, over in the 14"er, we got a good start on supper...


Yeap... Another BLT pizza.


Ira, If I never told you, you'd never know...

Hey, supper was great... But what about that desert???













Let's take the lid off and see what we got.
I just hope it's set up nice and firm...


Let me just scoop... arghhh, dig... ughhh, scratch the surface...

Hey Doug, Believe me... We ain't gonna need dry ice at the IRG.







Well, Here's desert...

Cherry Garcia Ice Cream. Made with shaved chocolate and pitted bing cherry halves... Mmmm- Mmmm Good!!!

The things you can do with a dutch oven....

1 small package instant pudding (any flavor) (We used Vanilla)
2 cups milk
1/2 cup sugar
1 egg (We used 1/4 cup of egg substitute)
1/2 Tbsp. vanilla extract
1/4 tsp. lemon juice
1 cup whipping cream
1 12 oz. can evaporated milk

Chill a 12-inch Dutch oven in a cooler or refrigerator. Mix pudding and milk. In a separate bowl, mix sugar, egg, vanilla and lemon juice. Add to pudding mixture.

Pour mixture into a dry and very cool Dutch oven. Add whipping cream and evaporated milk; stir. Put lid on Dutch oven. Place oven in a 16 inch bowl or bucket. Arrange crushed ice and rock salt around oven as you would in an ice cream freezer (alternating 1inch layers of ice and 1/4 inch to 1/2 inch layers of salt). Placing ice on lid (no deeper than the lip) will cool oven down faster.

Lift the lid and stir every 2 to 5 minutes. It will go slowly at first until the oven cools off. Add ice and salt to bowl as needed. Total freezing time is 30 to 45 minutes. The ice cream may be eaten soft, or if you prefer harder ice cream, you may replace the lid and cover it with ice and salt.

[Dean Williams]

Neato! I never would have guessed it would work.

[Chris C]

This is what we got: http://tinyurl.com/qngdr Lots of fun and works well. I think it's a lot less trouble. Nicest thing is it only makes a pint. (Calories, calories, calories.)

[Dean in Eureka, CA]

Chris,
Can you make a pizza in that plastic ball?

[Chris C]

Nope! But I bet ya can't play catch with a Dutch Oven. Sorry, I really didn't mean to hijack your thread, Dean.

[Dean in Eureka, CA]

You mean to tell me you've never played dutch oven lid frisbee???

[swissarmygirl]

Chris,
The ice cream ball looks like something we used to put our hamster in so he could walk around the livingroom.....which of course gives me an idea. Maybe an extra space for the hamster would eliminate the need for the 20 minutes of rolling it around. I guess it would be tough to find a parka small enough for a hamster though.

[Chris C]

You mean to tell me you've never played dutch oven lid frisbee???

Only after about 5 Martini's!

[Dean in Eureka, CA]

Or dutch oven lid frisbee golf???

FORE!!!

[IndyTom]

OK Dean, this is all your fault, you get all the blame.

While I was cooking beans in my 8" DO yesterday, I was looking at my 12" and wondering if anyone had tried that. You have me picking up on your twisted brain waves.

I just got my first two DO's for Father's Day. I have a b'day coming up on the 18th of July and my wife was asking me what I wanted. Of course I told her "either the 10" or the 14" or if you can't find those, the 12" deep I cannot seem to find the 10" deep anywhere except for one place online, and with shipping, it is over 70$. Just can't do that right now. Need the money for the tear.

But I swear, I was wondering about making ice cream in one just yesterday.

Tom

[Dean in Eureka, CA]

Tom,
My brain waves must be about as fast as the pony express was...
I've been thinkin' about this for a few weeks now, just haven't had time.
Today's little DO adventure will probably be our last, until the gathering.
The next few weeks are gonna be like double duty, with job and getting everything in order for the IRG.

Hey, I just bought my 10" deep from a Lodge outlet store in Georgia, online... $58.80 shipped to Calipipornia. I'll dig up that phone number for yaa...
(I'd go for the 14" er myself... Great bread oven!)

The ice cream was awesome... even using egg substitute instead of the real thing. (Don't want my kids going back to their mother's house and telling her that Dad fed them raw eggs again)

[asianflava]

I guess you have to clean it off really good so the Iron doesn't rust form all the salt?

[Betsey]

The ice cream was awesome... even using egg substitute instead of the real thing. (Don't want my kids going back to their mother's house and telling her that Dad fed them raw eggs again)

Dean,

That looks/sounds like a great recipe! We make lots of homemade ice cream and one of the recipes I use for crowds and camping doesn't use eggs and doesn't need cooking. It turns out awesome everytime. We used it at the ITG to make 8 gallons in my great grandfather's 8 gallon handcrank freezer.

Besides using a handcrank, give everyone a bit of mixture in a ziploc that is set inside another ziploc with ice/salt. Make sure both ziplocs are sealed and then the fun begins as everyone shakes/squeezes their own bag. When done, you can eat it right out of the bag. Another fun way to keep the kids occupied is to put the mixture into a bigger ziploc, seal it and place it in a large coffee can. Add salt and ice, put on the lid and let the kids roll the can back and forth on the ground until it's done.

Whichever way you make it, it's fun and delicious!

Betsey

[Dean in Eureka, CA]

Betsey,
8 Gallons?????
Man, I wish you guys could make it to the IRG.
Doug is bringing a hand cranker and I'm sure it will make more than what the kids and I made yesterday...

Rocky,
I really couldn't tell, but I'm sure you need a well seasoned, well sealed oven.
I used an old 12" er that I found in an antique store that was in pretty rough shape.
I did the electrolysis treatment on it and it cleaned up real nice, but I think I took it out just a little too early. It became apparent after seasoning it up, that there must have been some very fine surface rust left behind here and there. Even after three coats of seasoning, I couldn't get the oven to completely seal up nice and glossy. The splotchy areas turned black, but they were a flat black, just like the surface of a chalk board... Even sounded like a chalk board when you'd drag a fingernail across that area. (Eeeeek!!!)
Time is becoming an issue, especially as the IRG gets nearer.
I was gonna strip the oven down again and reseason it, to insure that it was properly sealed, before doing the ice cream thing, but I decided to just go for it, because of the time issue and if the rock salt really attacked it bad, no biggie... just stick it back in the electrolysis tank.
Like I say, I didn't see any signs of rust from using the rock salt, but when time warrants, I'm gonna strip that one down and start over.
I think it shouldn't be a problem, if the oven is sealed real good.

[Betsey]

Betsey,
8 Gallons?????
Man, I wish you guys could make it to the IRG.
Doug is bringing a hand cranker and I'm sure it will make more than what the kids and I made yesterday...

Yep, 8 gallons...here's a pic of my son at the ITG cranking away


Doug was at the ITG...don't remember if he got any ice cream, though...might have been too busy showing off his "new" baby which won a "major award." Ask him why it won and see if he remembers...("Because it's MINE!")

I wish we could make it to the IRG, too

I guess pics will have to do, so take lots for us!

Betsey