My wife has been using the Cuisinart fro almost a month now, and is VERY
pleased with it. She grumbled about it taking yet more precious counter
space at first, but has come to appreciate how much it does so fast.
Thanks for the recommendation - I haven't had fresh pesto since last night,
with
Observe what it does to your waistline as well. ;)
On Mon, Aug 10, 2015 at 9:40 AM, Rich Thomas via Mercedes
mercedes@okiebenz.com wrote:
My buddy finished his baking courses at the local CC and is now into the
ice cream phase. He brought me a sample of his recent homework, it is like
a big
Yes to what AS said.
Try coconut milk in your next batch of ice cream.
--R
On 8/9/15 9:21 PM, Andrew Strasfogel via Mercedes wrote:
Yeah, a Cuisinart makes short work of pesto.
Made blueberry ice cream from almond milk, frozen blues, sugar, vanilla,
and ice cubes. Took less than a minute
Coconut milk would be quite rich. I was thinking regular milk, perhaps
with some half and half thrown in. I also probably overblended - went past
the point when the mixture gelled to a solid, causing it to then relapse
to a smoothie/slushie texture.
On Mon, Aug 10, 2015 at 9:14 AM, Rich Thomas
So, we have only ever had a blender. We are now growing enough basil to
make several batches of pesto. The blender does a lousy job of chopping and
mixing the thick goop. The cook book calls for a food processor, but they
look like a wide version of a blender, so we've never purchased one. Would
a
Yeah, a Cuisinart makes short work of pesto.
Made blueberry ice cream from almond milk, frozen blues, sugar, vanilla,
and ice cubes. Took less than a minute in the Blendtec and it was smooth
and surprisingly tasty (although next time I will halve the sugar). The
vanilla compensated for the