Ingredients

• ¾ cup organic cane sugar
• ½ cup skim milk powder
• 1 2⁄3 cups whole milk
• 1 2⁄3 cups heavy cream
• 3 egg yolks

Instructions

1. Prepare an ice bath (see note below) in your sink or in a large heatproof bowl.
2. In a medium saucepan, combine the sugar, skim milk powder and milk. Stir with a hand mixer or whisk until smooth.
3. Make sure the skim milk powder is wholly dissolved into the mixture and that no lumps remain (any remaining sugar granules will dissolve over the heat). Stir in the cream.
4. Clip a candy thermometer to the saucepan and set the pan over medium heat.
5. Cook, stirring often with a rubber spatula and scraping the bottom of the pan to prevent sticking and burning, until the mixture reaches 110 degrees, 5 to 10 minutes. Remove the pan from the heat.
6. Place the egg yolks in a medium bowl. While whisking, slowly pour in ½ cup of the hot milk mixture to temper the egg yolks.
7. Continue to whisk slowly until the mixture is an even color and consistency, then whisk the egg-yolk mixture back into the remaining milk mixture.
8. Return the pan to the stovetop over medium heat and continue cooking the mixture, stirring often, until it reaches 165 degrees, 5 to 10 minutes more.
9. Transfer the pan to the prepared ice bath and let cool for 15 to 20 minutes, stirring occasionally. Pour the ice cream base through a wire-mesh strainer into a storage container and place in the refrigerator for 1 to 2 hours, or until completely cool.
10. Now you're ready to make ice cream. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer's instructions. Or, if you want, you can keep it in the refrigerator for up to 3 days before churning.
11. After churning, serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.

Note: The easiest place to create an ice bath is in your kitchen sink. Fill the sink a quarter of the way with cold water and add a few handfuls of ice. Then gently lower the ice cream base into the ice bath. Let cool for 15 to 20 minutes, stirring occasionally. Make sure your base has cooled completely before churning.

Pour changer de la base Ben & Jerry que j'affectionne particulièrement.

Ingrédients

• 500 g de marrons glacés (ou marrons au sirop)
• 5 marrons supplémentaires
• 25 cL de lait
• 15 cL de crème liquide type fleurette
• 1 cuillère à soupe de rhum (facultatif)

Instructions

1. Utiliser des ingrédients bien froids.
2. Mélanger le lait, la crème et le rhum. Couper grossièrement les 500 g de marrons et les ajouter au mélange.
3. Mixer finement jusqu’à ce que ce soit parfaitement homogène.
4. Mettre à turbiner.
5. Pendant ce temps, couper les 5 marrons restant en cubes d’environ 1 cm de côté. Les ajouter à la glace en fin de turbinage.

Ingrédients

• 30 cL de lait entier
• 20 cL de crème
• 85 g de sucre
• 3 jaunes d’œufs
• 180 g de beurre de cacahuète (Dakatine ou équivalent)

Instructions

1. Mettre le lait, la crème et le beurre de cacahuète dans une casserole.
2. Faire chauffer lentement en remuant de temps en temps pour faire dissoudre le beurre de cacahuète.
3. Couper le feu dès les premiers bouillons.
4. Mettre le sucre et les jaunes d’œufs dans un saladier.
5. Fouetter jusqu’à faire blanchir les jaunes d’œufs.
6. Verser le contenu de la casserole sur les jaunes, tout en mélangeant pour homogénéiser.
7. Remettre le tout dans la casserole et faire chauffer à feu moyen. Ne pas cesser de mélanger avec une cuillère en bois et stopper le feu dès que le mélange nappe la cuillère.
8. Verser l’appareil dans le saladier et laisser refroidir quelques minutes.
9. Réserver une nuit au réfrigérateur.
10. Turbiner.

Ingrédients

• 35 cL de lait
• 15 cL de crème liquide (fleurette)
• 90 g de sucre
• 120 g de raisins secs
• 4 jaunes d’oeufs
• 1 gousse de vanille
• 2 cuillères (30 mL) à soupe de rhum (pour la glace)
• Du rhum en quantité suffisante (pour les raisins)

Instructions

1. Dans une casserole, faire chauffer à la limite de l’ébullition le lait et la crème.
2. Couper une gousse de vanille en deux et la raclée avec la pointe d’un couteau pour récupérer un maximum de grains de vanille. Mettre le tout (gousse et grains) dans la casserole. Laisser infuser une dizaine de minutes.
3. Pendant ce temps, fouetter les jaunes d’oeuf avec le sucre dans un saladier jusqu’à blanchiment du mélange.
4. Tout en filtrant, verser le lait sur les jaunes d’oeufs. Mélanger.
5. Rincer la casserole et y remettre la préparation. Faire épaissir sur feu moyen tout en remuant. La préparation doit napper la cuillère. En fin de cuisson, ajouter les 2 cuillères à soupe de rhum et mélanger.
6. Mettre les raisins dans un bol. Recouvrir de rhum.
7. Laisser les deux préparations reposer une nuit au réfrigérateur.
8. Mettre la préparation à turbiner.
9. Pendant ce temps ,égoutter soigneusement les raisins réhydratés au rhum et les ajouter en fin de turbinage.

Ingrédients

• Fleurs d’hibiscus séchées : 50g
• Lait entier : 500ml
• Crème liquide : 250ml
• Sucre : 150g
• Jaunes d’œufs : 4
• Vanille : 1 gousse ou 1 cuillère à café d’extrait de vanille.

Instructions

1. Infusion des fleurs d’hibiscus : Portez le lait à ébullition dans une casserole. Ajoutez les fleurs d’hibiscus séchées, couvrez et laissez infuser hors du feu pendant environ 20 minutes. Filtrez le mélange pour retirer les fleurs d’hibiscus et récupérez le lait infusé. Vous remarquerez que le lait aura pris une jolie teinte rose.
2. Préparation de la crème anglaise : Dans un bol, fouettez les jaunes d’œufs avec le sucre jusqu’à ce que le mélange blanchisse. Remettez le lait infusé à chauffer doucement. Incorporez progressivement ce lait chaud au mélange d’œufs et de sucre, en remuant constamment pour éviter que les œufs ne cuisent. Versez ce mélange dans la casserole et faites cuire à feu doux en remuant constamment avec une spatule en bois jusqu’à ce que la crème nappe la spatule. Ne laissez pas bouillir.
3. Incorporation de la crème et de la vanille : Une fois la crème anglaise épaissie, retirez-la du feu et ajoutez la crème liquide ainsi que les graines de la gousse de vanille ou l’extrait de vanille. Mélangez bien et laissez refroidir complètement. Pour accélérer le processus, vous pouvez placer le mélange au réfrigérateur.
4. Turbiner la glace : Une fois le mélange bien froid, versez-le dans une sorbetière et laissez turbiner selon les instructions de l’appareil, généralement 20 à 30 minutes. La glace doit être onctueuse et bien prise. Si vous n’avez pas de sorbetière, vous pouvez verser le mélange dans un récipient adapté et le placer au congélateur en remuant toutes les 30 minutes pendant environ 3 heures pour éviter la formation de cristaux.
5. Conservation et service : Transférez la glace dans un récipient hermétique et laissez-la prendre au congélateur pendant au moins 2 heures avant de servir. Servez la glace aux fleurs d’hibiscus séchées dans des coupes ou des cornets, décorée éventuellement de quelques fleurs séchées d’hibiscus pour une touche esthétique supplémentaire.

Ingredients

• 300ml Double cream
• 300ml Whole milk
• 6 Large free range egg yolk(s)
• 110g Silver Spoon Caster Sugar
• 1 Orange (zest of)
• 2 tbsp Orange juice (freshly squeezed)
• 2 tbsp Cointreau

Instructions

1. Heat the cream, milk and orange zest in a large pan until just boiling.
2. Take off the heat and leave to infuse for 10-15 minutes.
3. Whisk the egg yolks and sugar until pale and thick. Whisk the cream mixture into the eggs, then pour back into the pan and return to the heat.
4. Add the orange juice and Cointreau and cook until the custard has thickened, stirring continuously. Taking care not to boil.
5. Leave to cool, then chill in the fridge for 4 hours or overnight.
6. Churn in an ice cream maker OR place in the freezer, stirring every hour until frozen.

Ingrédients

• 30 cL de lait entier
• 20 cL de crème liquide
• 75 g de sucre
• 4 jaunes d’œufs
• 1 gousse de vanille
• Du kirch
• 130 g de fruits confits (choisissez le mélange de fruits confits qui vous donne le plus envie !)

Instructions

1. Hacher grossièrement les fruits confits avec un gros couteau pour obtenir des petits dés.
   Les mettre dans un bol et recouvrir de kirch. Filmer et réserver au réfrigérateur.
2. Mettre le lait et la crème dans une casserole.
3. Couper la gousse de vanille en deux dans la sens de la longueur. Racler les graines avec la pointe d’un couteau et mettre le tout (gousse + graines) dans la casserole.
4. Faire chauffer doucement et couper le feu dès le début de l’ébullition. Laisser infuser une quinzaine de minutes.
5. Pendant ce temps, mettre les jaunes d’œufs et le sucre dans un saladier.
6. Fouetter jusqu’à ce que le mélange devienne blanc et mousseux.
7. Tout en filtrant pour retirer la gousse de vanille, verser le mélange lait / crème sur les jaunes fouettés.
8. Homogénéiser avec le fouet.
9. Remettre la préparation dans la casserole et faire chauffer lentement, tout en remuant, pour que la préparation épaississe légèrement. Elle doit napper la cuillère.
10. Remettre le tout dans le saladier et laisser tiédir.
11. Réserver une nuit au réfrigérateur.
12. Mettre la préparation à turbiner.
13. Pendant ce temps, égoutter les fruits confits.
14. Les ajouter dans la sorbetière lorsque la glace commence à prendre.

Ingredients

• 1 cup whole milk
• 2 cups heavy cream
• 1/2 cup sugar (100g)
• a pinch of salt
• 1 cup whole bean coffee (80g)
• 4 large egg yolks
• 4 Tbs maple syrup (the real stuff, not that Aunt Jemima shit)
• 4 strips of candied bacon, coarsely chopped

Instructions

1. In a medium saucepan over medium heat, mix together the milk, 1 cup of cream, the sugar, salt and coffee. Stir until sugar is dissolved. Cover with a lid and remove from heat. Let steep for 1 hour.
2. When the coffee mix has finished steeping, put it back on medium heat until warmed again. Strain the coffee beans and discard. Slowly add the heated coffee-cream into the egg yolks, whisking constantly. Return it all to the pan and cook, stirring constantly and scraping the bottom of the pan, until thick enough to coat the back of a spoon, about 12 minutes.
3. Strain the custard and stir over an ice bath until cool. Refrigerate until well chilled, or up to three days. When chilled, whisk in the maple syrup.
4. Churn the custard according to your ice cream maker’s instructions. At the end of churning, toss in the candied bacon bits.
5. Store, covered in plastic wrap, in an airtight container, for up to 1 month.

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Especially aluminium tent pegs are a bit tricky. Most metals will become harder as they are 'worked' (as in getting bent) and the initial bend when you hit the stone will have the effect that the bend itself is harder than the straight metal around it. So if you now try to bend them back in shape you will notice the peg bending left and right of the original bend but that one just stays where it is. If you finally manage to straighten it out, the harder and therefore more brittle metal may snap. This effect is called work hardening and is especially pronounced in aluminium. For this metal it is also especially tricky to reverse, i.e. to get it soft again. The process for this softening is called annealing and for aluminium you will have to heat the metal to a temperature that is uncomfortably close to its melting point. A bit of a challenge when camping or without a metal workshop at home. But I think not impossible.

Below I'll explain how to anneal aluminium. If you have a steel peg (much easier to work than aluminium and less likely to break) or if you can't be bothered annealing the aluminium peg you can skip to the two ways to straighten the metal. For unannealed aluminium I would not recommend method 2 though, as it will most likely break.

Annealing of aluminium: In short, the purpose of the annealing process is to remove stress inside the metal, which causes it to become less workable. Aluminium needs to be heated to a temperature close to it's melting point (but obviously not above) and then doused in water, i.e. cooled down quickly.

You need plain household soap without additives like fragrances, skin conditioners etc. - this will be used as a makeshift temperature indicator so you know you've reached the right temperature without accidentally melting it. Furthermore you want a heat source like a blow lamp (I don't know if a gas camping cooker will work but it may be worth a try), a vessel with water to douse the heated peg and cool it rapidly down and a pair of pliers or disposable cotton cloth or whatever seems suitable to hold the hot peg without burning your fingers (maybe you could try and place the peg on a camping cooker where it is immersed in the flames instead).

Firstly cover the peg with soap directly from the bar (without water). Now heat the peg up until the soap on it turns black. Try to spread the heat evenly over the affected area. Watch very carefully for the soap to change colour as it is now almost hot enough to melt. Once there, quickly douse the peg in water.

If you were to try this on a camping stove you may want to apply some insulation to the straight parts of the peg so the heat you apply to the bent bit doesn't dissipate away too quickly (or you may never reach the required temperature). An old rag of tightly woven wool, or better even leather, should work well as these materials don't combust that easily - it will stink right enough and the rag will be ruined. Improvise with appropriate care.

This process can be repeated if you don't feel it worked well the first time. You will have to clean the peg before that - grinding the grime off with sand should work fine or ideally some emery paper if you have it. If you don't clean it you won't see the soap turning black.

You can find more hand-on information about annealing of common metals here.

Careful: Don't burn yourself. The metal will be very hot. Don't touch it with your fingers and take care it can not accidentally fall on you.

Straightening the metal (1): Now you should be able to bend the peg back. The perfect tools for this job would be a sturdy pair of mole grips to hold the peg (but if you are careful your hand will do), a hammer and anvil. I know, if you had a blacksmith workshop at home you would not be asking this question. However for a thin piece of metal like aluminium you should be able to use the tools of our ancestors from the days before metal smelting was discovered and use stones. You'll want to pick a hammerstone that is comfortable in your hand. You want to start with an anvil stone with a bend only slightly less than the bend in your peg. Place the peg on the anvil stone so the inside of the bend points to the anvil. There should be some space between the peg and the anvil stone right in the middle of the bend but the two points where peg and anvil are touching should not be too far away from each other, maybe three quarters of an inch (for really tight bends) to two inches (for wider bends). Hit with the hammerstone the middle of the bend. Continue this while turning / exchanging the anvil stone to suit the bend until you end up with one that is almost flat. As a rule your next hit with the hammerstone should always go to the back of the middle of the bit that is bent the most.

This may sound a bit complicated when described in writing but once you get the hang of this, the details will make sense naturally and it is surprisingly simple to do. Your peg won't look like new obviously, but you will be surprised how straight you can get it with this method.

Careful: If you hit the peg with the hammerstone it will jump in your hand unless it was perfectly aligned and all the energy from the hit is dissipated by bending the metal back. If you happen to get this always right from the start consider a career as a blacksmith - you are a natural. If you don't it will hurt. If you have it, use a suitable pair of pliers. A molegrip would be ideal. You could also use a bit of fabric (or better, leather) wrapped around the peg to dissipate the shock of the impact. Don't try to hold the peg to tight. Allow it to jump. The hammer and anvil stones are supposed to take all the force from the hit, not your hand.

Straightening the metal (2): If you can find a hole in a metal fence or similar you could insert the peg to just before the bend. Then you could insert the other side of it in a pipe and use the leverage to bend the peg back. Sometimes it is quite hard to prevent the peg from spinning away and to keep it straight that way. Instead of a pipe you could use a spanner with a ring, or any other metal tool item with a hole where the other side of the peg can be inserted. To prevent the peg from spinning, put the tool on in a way that you pull it rather than push. This method is quicker to do if you can find the tools but the result is somewhat cruder. It is also more stressful for the metal - so it is more likely to break your peg.

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ADVICE FROM A FORMER PROSECUTOR: DO NOT TALK TO THE POLICE WITHOUT A LAWYER! EVER!

When I was a prosecutor, the first thing I would ask when given a case was "did he say anything?" Nothing lights up a prosecutor’s face when he is faced with a difficult case and finds out the suspect talked.

I’ve seen it all too many times as a prosecutor. The police tell someone they need to have a friendly chat and get their side of the story. It won’t take long, and then they can leave. So, the person talks. Maybe because they didn’t do anything wrong. Maybe because they genuinely want to do the right thing and help the police solve a crime. And guess what happens? They get arrested.

If the police ever ask you to come to the police station or are stopping by your house “because they only have a couple questions for you” — that means one of two things:

1. You are a suspect;

2. You are a possible suspect.

   Realize this: If you're not the victim of a crime, the police are not here to help you. And the law says that they can lie to you – as much as they want – if it gets you to confess. So, if you're not the victim of a crime, and the police want to talk to you to get your side of the story, you can't trust a thing they say.

The police will attempt to convince you that if you answer just a few questions, it will be the end of this matter. What they are really thinking is that “this guy’s guilty and we need to get as much information from him as possible.”

​WHAT IF I HAVEN'T DONE ANYTHING WRONG?

Doesn't matter. When innocent people speak to law enforcement before speaking with a criminal defense attorney, it is always a mistake.

Why?

​In the first place, you have no idea what information the police officer has or where it came from. Are you the subject of a criminal investigation or just a witness? The police will not tell you. Do they have circumstantial evidence? Where did he police get their information? From a reliable witness? From somebody with a grudge against you? Surveillance video? Bottom line, you don't know. As law professor James Duane would say, "you have the right to remain innocent."

Under no circumstances should you make any statement at all to the police. Making a statement can never be helpful to you. Your explanation will never lead to the police changing their mind about arresting you. Most times, your statement will hurt you in ways you can’t anticipate and may even create a case that doesn’t exist without your statement. A lot of the times they aren’t looking for a confession, they’re looking for little bits of information to help their case. Questions like, "Do you know so and so, which way do you go to work, what car do you drive?" seem harmless when what they are doing is filling in the blanks to convict you.

​NO, YOU CAN'T TALK THEM OUT OF IT

No, they don’t care about your story

The police don’t care that you would never do something like that. That you have a good job. That you’re college educated. That you support your elderly parents, your five kids and your wife. The police don’t care that you’re a really nice guy. They don’t even care that you weren’t even there. Most people know that they don’t have to talk to the police, that they, “have a right to remain silent.” But the urge to defend yourself can be overwhelming, particularly if you think your explanation might end the whole thing.

DON’T DO IT!

Talking to the police CANNOT and WILL NOT help you.

THE POLICE HAVE ALREADY MADE THEIR DECISION

Talking to the police cannot make any difference. Nobody can “talk their way out of” an arrest. No matter how “savvy” or intelligent you think you might be, you will not convince them that you are innocent It is not like what you see on TV where the police are only trying to find out the truth. Most of the time, when they want to talk to you, they already believe that you did whatever crime they are investigating. You can expect to not leave the police station and be arrested.

THEN WHAT SHOULD I DO IF A POLICE OFFICER WANTS TO ASK ME ABOUT A CRIME?

You should tell the officer respectfully and politely that:

1. I would like to invoke my right to remain silent; and
2. I would like an attorney.

If you say those two things, all of the pressure the police place on you to talk goes away. They can't ask you any more questions. It's like magic. But if you don't say those two things, they keep applying pressure, and convincing you that it is in your best interests to talk to them when it is not.

DOESN’T HAVING A LAWYER MAKE YOU LOOK GUILTY?

Even if it does, who cares? Cases against defendants are built on evidence, not appearances. Having an attorney present is not evidence, the things you say are. Bringing an attorney with you may be the only way you are going to go home .

LET US TALK TO THE POLICE FOR YOU

Let us talk to the police. We can find out if they are planning to arrest you or if you really are just a witness. We can find out if they really want to 'hear your side of the story' or if that was just a ruse to get you to turn yourself in. Because whether you’re a witness or a suspect, the police are going to say exactly the same thing: “Come in, we just have a few questions.”

Your lawyer can sit with you and the police while you’re being interviewed. Your lawyer can tell you what questions to answer and what questions not to answer (in other words, when to shut up).

Every day, someone looks back on an encounter with the police and wishes they hadn’t talked. But no one ever looks back and wishes they hadn’t called their lawyer.

Don’t Call The Cops First. Call Your Lawyer. Call the Campola Law Firm.