Episode 29: Greg passes the falice palace to climb Mt. Slutmuffin!!! Is Out!!!

Episode 29 is up below is the link as well as the YouTube video, the bio of the character on “Charles’ Magical Education,” the image from “Reedus’ Gallery,” the mixing list from “Bar Tending with Loke,” and the recipe from “Cooking with Elfman.”

Episode 29 Click to download directly
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YouTube Video

Charle’s Magical Education

Cooking with Elfman

What you will need: A pot, a large bowl and 2 small bowls, a sieve, a wooden spoon, a medium container, a whisk, ice-cream moulds and wooden ice-cream sticks.
½ Vanilla Pod
2 Tablespoons High Quality Sea Salt Flakes
125ml / ½ Cup Milk
75g / ? Cup Sugar
250ml / 1 Cup Whipping/Heavy Cream
3 Egg Yolks
Blue Food Colouring
Preparing the Sea Salt Ice-cream:
Add half of the vanilla seeds to the salt. Rub the vanilla into the salt until well mixed – seal and leave to infuse.
If you don’t have an ice-cream machine (like me) place the container you’ll chill the ice-cream in into the freezer.
Warm the milk, sugar and rest of the vanilla pod together in a pot on a medium heat. Cover, remove from the heat once warmed through and leave the vanilla to fragrance the milk for about 30 minutes.
While the milk cools set up an ‘ice bath’ – half fill a large bowl with water and ice and place a smaller bowl inside. Pour the cream into the smaller bowl and set aside.
In another bowl whisk the egg yolks. Rewarm the now cooled and infused milk, gradually add the milk to the egg yolks whisking constantly. Once combined return the milk and egg to the pot.
Heat the mixture over a low heat, stirring constantly until it thickens and forms a custard. Do NOT let it boil! If bubbles or foam appear remove it from the heat immanently.
Sieve the custard into the bowl of cream over the ice bath. Stir well until it begins to cool, add the blue food colouring until the desired colour is achieved then place the bowl into the fridge to chill for several hours or overnight.
Making the Sea Salt Ice-cream:
Pour the chilled ice-cream mixture into the prepared frozen tray then return it to the freezer or use your ice-cream maker.
After about 40 minutes add the vanilla salt to taste and vigorously stir or whisk the mixture as it begins to set. Check on it every 30 minutes after this, continuing to mix well. Repeat this for about 2 – 3 hours every 30 minutes.
Once solidified take it out and allow it to soften. Once soft spoon it into the ice-pop moulds, be wary of air bubbles forming – it’s a good idea to mix the ice-cream around in the mould to try and remove as many as possible. If it’s too soft, pop it into the freezer for a bit before sliding in the wooden sticks and placing in the freezer to set.
To remove the ice-cream from the mould sit it in a bath of warm water until the outside begins to melt then carefully slide them out.

Bar tending with Loki

Poison Ivy, grown from 15ml of rum, a fresh mint leaf (or a dash crème de menth if you prefer) and sugar syrup.

Reedus’ Gallery Image

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