| Date | Odometer | Gallons | MPG | Overall |
| 08/30/07 | 19.6 | |||
| 09/28/07 | 341.7 | 19.402 | 16.601 | 16.601 |
| 11/02/07 | 574.0 | 12.843 | 18.088 | 17.193 |
| 11/07/07 | 754.4 | 11.894 | 15.167 | 16.647 |
| 11/14/07 | 964.2 | 11.924 | 17.595 | 16.849 |
| 11/15/07 | 1031.4 | 4.637 | 14.492 | 16.669 |
| 11/21/07 | 1248.4 | 12.886 | 16.840 | 16.699 |
| 11/28/07 | 1612.9 | 22.156 | 16.452 | 16.642 |
| 12/21/07 | 1888.3 | 17.743 | 15.522 | 16.466 |
| 12/24/07 | 2033.8 | 5.704 | ||
| 12/28/07 | 2206.7 | 14.819 | 15.514 | 16.321 |
Friday, January 11, 2008
2007 F150 Mileage Update
I've been tracking the gas mileage of my new F150. It has the 5.4L Triton V8, so I wasn't expecting that much. So far, I'm pretty happy. I drive pretty much the same route everyday, so I don't know where the outliers (18 and 17.6 MPG) came from. The overall mileage is inline with reports I found on the internet while researching trucks.
Dark Chocolate Ice Cream
I've started toying with a Dark Chocolate Ice Cream recipe. I haven't perfected it yet, but I'm having fun trying. Here is how it stands for now.
Dark Chocolate Ice Cream
Place the sugar, eggs and cocoa powder in a stand mixer and whip for the whole time that it takes to scald the cream. The eggs will get very light and fluffy. If the egg mixture seems a little thick and it is not getting fluffy, add a couple tablespoons of cream to the mixture. While the eggs are whipping, place the cream and baking chocolate in a sauce pan over medium-low heat. Whisk constantly until the chocolate melts. After the chocolate melts, wait for the cream to scald (wait for small bubbles to form around the sides, but don't simmer or boil), stirring frequently.
When the cream is ready, turn the mixer down to low. Rigorously, whisk the cream mixture to ensure the chocolate is incorporated. Very slowly drizzle 1 cup of the hot cream into the eggs. If you do this very slowly, the eggs won't scramble. Add another cup of cream to the eggs. At this point the eggs should be very warm. You can safely add the rest of the cream. Make sure it is all thoroughly mixed.
Cover the mixture and place in the refrigerator. Chill to at least 40F. Follow your ice cream maker's instructions for freezing.
This recipe is based on this recipe from chef David Blaine's blog.
Dark Chocolate Ice Cream
| 1 | qt | Half and Half |
| 8 | oz | Unsweetened baking chocolate (may need to up this to 12oz) |
| 3/4 | c | egg yolks (about 10 egg yolks) |
| 1 | c | granulated sugar |
| 1 | c | Hershey's cocoa powder |
Place the sugar, eggs and cocoa powder in a stand mixer and whip for the whole time that it takes to scald the cream. The eggs will get very light and fluffy. If the egg mixture seems a little thick and it is not getting fluffy, add a couple tablespoons of cream to the mixture. While the eggs are whipping, place the cream and baking chocolate in a sauce pan over medium-low heat. Whisk constantly until the chocolate melts. After the chocolate melts, wait for the cream to scald (wait for small bubbles to form around the sides, but don't simmer or boil), stirring frequently.
When the cream is ready, turn the mixer down to low. Rigorously, whisk the cream mixture to ensure the chocolate is incorporated. Very slowly drizzle 1 cup of the hot cream into the eggs. If you do this very slowly, the eggs won't scramble. Add another cup of cream to the eggs. At this point the eggs should be very warm. You can safely add the rest of the cream. Make sure it is all thoroughly mixed.
Cover the mixture and place in the refrigerator. Chill to at least 40F. Follow your ice cream maker's instructions for freezing.
This recipe is based on this recipe from chef David Blaine's blog.
Peppermint Ice Cream
The Christmas season is the perfect time of year for all things peppermint. I think it's all those Christmas candy canes, we eat as kids. Every year I make a batch of peppermint ice cream in mid-December. It usually lasts until New Year's.
Peppermint Ice Cream
Place the sugar and eggs in a stand mixer and whip for the whole time that it takes to scald the cream. The eggs will get very light and fluffy. While the eggs are whipping, place the cream and 3/4 cup peppermint candies in a sauce pan over medium-low heat. Stir frequently until the candies dissolve. After the candies dissolve, wait for the cream to scald (wait for small bubbles to form around the sides, but don't simmer or boil).
When the cream is ready, turn the mixer down to low. Very slowly drizzle 1 cup of the hot cream into the eggs. If you do this very slowly, the eggs won't scramble. Add another cup of cream to the eggs. At this point the eggs should be very warm. You can safely add the rest of the cream. Make sure it is all thoroughly mixed.
Cover the mixture and place in the refrigerator. Chill to at least 40F. Follow your ice cream maker's instructions for freezing. When the ice cream is almost ready, add the remaining 3/4 cup peppermint candies. Don't let the ice cream maker go for too long or the candies will begin to dissolve.
This recipe is based on this recipe from chef David Blaine's blog.
Peppermint Ice Cream
| 1 | qt | Half and Half |
| 3/4 | c | egg yolks (about 10 egg yolks) |
| 3/4 | c | granulated sugar |
| 1 1/2 | c | peppermint candies, crushed |
Place the sugar and eggs in a stand mixer and whip for the whole time that it takes to scald the cream. The eggs will get very light and fluffy. While the eggs are whipping, place the cream and 3/4 cup peppermint candies in a sauce pan over medium-low heat. Stir frequently until the candies dissolve. After the candies dissolve, wait for the cream to scald (wait for small bubbles to form around the sides, but don't simmer or boil).
When the cream is ready, turn the mixer down to low. Very slowly drizzle 1 cup of the hot cream into the eggs. If you do this very slowly, the eggs won't scramble. Add another cup of cream to the eggs. At this point the eggs should be very warm. You can safely add the rest of the cream. Make sure it is all thoroughly mixed.
Cover the mixture and place in the refrigerator. Chill to at least 40F. Follow your ice cream maker's instructions for freezing. When the ice cream is almost ready, add the remaining 3/4 cup peppermint candies. Don't let the ice cream maker go for too long or the candies will begin to dissolve.
This recipe is based on this recipe from chef David Blaine's blog.
Bourbon Ice Cream
Have you ever sat there at the Thanksgiving table with a slice of pecan pie and thought, "This could use some bourbon." But pouring a shot of bourbon over your pie will likely overwhelm the pecans. You need that great bourbon flavor without being too strong. Ice cream is the answer.
Bourbon Ice Cream
Place the sugars and eggs in a stand mixer and whip for the whole time that it takes to scald the cream. The eggs will get very light and fluffy. While the eggs are whipping, place the cream in a sauce pan over medium-low heat and scald (wait for small bubbles to form around the sides, but don't simmer or boil).
When the cream is ready, turn the mixer down to low. Very slowly drizzle 1 cup of the hot cream into the eggs. If you do this very slowly, the eggs won't scramble. Add another cup of cream to the eggs. At this point the eggs should be very warm. You can safely add the rest of the cream and the bourbon. Make sure it is all thoroughly mixed.
Cover the mixture and place in the refrigerator. Chill to at least 40F. Follow your ice cream maker's instructions for freezing.
This recipe is based on this recipe from chef David Blaine's blog. I mostly adjusted proportions for my ice cream maker.
Bourbon Ice Cream
| 1 | qt | Half and Half |
| 3/4 | c | egg yolks (about 10 egg yolks) |
| 3/4 | c | granulated sugar |
| 3/4 | c | brown sugar |
| 1/2 | c | Maker's Mark Bourbon |
Place the sugars and eggs in a stand mixer and whip for the whole time that it takes to scald the cream. The eggs will get very light and fluffy. While the eggs are whipping, place the cream in a sauce pan over medium-low heat and scald (wait for small bubbles to form around the sides, but don't simmer or boil).
When the cream is ready, turn the mixer down to low. Very slowly drizzle 1 cup of the hot cream into the eggs. If you do this very slowly, the eggs won't scramble. Add another cup of cream to the eggs. At this point the eggs should be very warm. You can safely add the rest of the cream and the bourbon. Make sure it is all thoroughly mixed.
Cover the mixture and place in the refrigerator. Chill to at least 40F. Follow your ice cream maker's instructions for freezing.
This recipe is based on this recipe from chef David Blaine's blog. I mostly adjusted proportions for my ice cream maker.
I Scream, You Scream, We All Scream for Ice Cream
I don't know anyone who doesn't like ice cream. Even in the winter when it's cold outside, people eat ice cream. There is lots of good commercial ice cream out there - Breyer's, Haagen-Dazs, Ben & Jerry's, Cold Stone. They're all good and have some wacky flavors (Cold Stone's Cake Batter, for instance) that I would never make at home, because they are a little too niche. Don't get me wrong, I really like Cold Stone's Cake Batter, but mostly with other stuff mixed in. But the basics and some not so basic flavors can be found in my freezer year round.
I've tried lots of recipes from lots of sources. Books, magazines and websites. There are lots of good ones. They fall into two categories - custard-style (with eggs) and Philadelphia-style (without eggs). I like the custard-style, because it won't turn icy when you churn it. You do have to be careful that you don't scramble the eggs, but with a bit of practice you'll get the hang of it. And you can always put the base through a strainer if you have a little trouble tempering the eggs.
I found an ice cream base that I really like on a chef's blog called From the Back Kitchen. This is a bourbon ice cream recipe that I started tweaking when I wanted bourbon ice cream for Thanksgiving. So most of the credit goes to chef David Blane.
And the last thing you need is an ice cream maker. I have a Cuisinart ICE-20 1.5qt ice cream maker that is great. I bought a second bowl, so I can make two batches at a time. But I have recently seen a combo pack at William Sonoma that has an extra freezer bowl included for free. Check it out if you're in the market.
Each recipe will go in a separate post so they can be linked to separately.
I've tried lots of recipes from lots of sources. Books, magazines and websites. There are lots of good ones. They fall into two categories - custard-style (with eggs) and Philadelphia-style (without eggs). I like the custard-style, because it won't turn icy when you churn it. You do have to be careful that you don't scramble the eggs, but with a bit of practice you'll get the hang of it. And you can always put the base through a strainer if you have a little trouble tempering the eggs.
I found an ice cream base that I really like on a chef's blog called From the Back Kitchen. This is a bourbon ice cream recipe that I started tweaking when I wanted bourbon ice cream for Thanksgiving. So most of the credit goes to chef David Blane.
And the last thing you need is an ice cream maker. I have a Cuisinart ICE-20 1.5qt ice cream maker that is great. I bought a second bowl, so I can make two batches at a time. But I have recently seen a combo pack at William Sonoma that has an extra freezer bowl included for free. Check it out if you're in the market.
Each recipe will go in a separate post so they can be linked to separately.
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