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homemade ice cream

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I just bought a Cuisinart 1 1/2 quart automatic. No ice or salt necessary, you just freeze the tub before adding the ingredients. I made vanilla the first time and threw in a few handfuls of peanut butter m&m's. Turned out great. Going for strawberry tonight. Excellent machine. :D

Anyone have any favorite recipes?

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I just bought a Cuisinart 1 1/2 quart automatic. No ice or salt necessary, you just freeze the tub before adding the ingredients. I made vanilla the first time and threw in a few handfuls of peanut butter m&m's. Turned out great. Going for strawberry tonight. Excellent machine. :D

Anyone have any favorite recipes?

 

If you'd like to take a break from full fat, the Sheikette makes a delicious Coconut-Lime sorbet in our ice cream maker. Very easy and super tasty.

 

Coconut Lime Sorbet

 

1 - 15 oz can of Cream of Coconut (NOT coconut milk)

3/4 cup water

The juice of 1 1/2 limes

 

Blend ingredients in a blender. Pour into ice cream maker and churn for 30 minutes. Transfer to container and freeze.

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When I get a chance, I'll post my ice cream basics...

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French Vanilla

 

2 eggs

3/4 c sugar

2 c heavy cream

1 c milk

2 vanilla beans (or 2 tsp vanilla extract)

 

whisk eggs in mixing bowl until light and fluffy (about 2 min). whisk in sugar (a little at a time until fully blended). pour in cream and milk. slice vanilla beans in half and use a knife to get seeds out-> into the bowl. transfer to your ice cream maker...follow their instructions.

 

 

that is a basic vanilla for you..... i like a lot of different combos:

 

cinnamon ice cream

choc/cinnamon ice cream with choc chips

mocha choc chip

cherry choc or cherry choc chip (same with raspberries)

choc/bailey's

choc/kaluha

banana/carmel

rocky road with choc chips instead of nuts

 

 

edit: liquors slow the freezing process down.

i'll hit you with some sorbet recipes later

Edited by Bier Meister

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French Vanilla

 

2 eggs

3/4 c sugar

2 c heavy cream

1 c milk

2 vanilla beans (or 2 tsp vanilla extract)

 

whisk eggs in mixing bowl until light and fluffy (about 2 min). whisk in sugar (a little at a time until fully blended). pour in cream and milk. slice vanilla beans in half and use a knife to get seeds out-> into the bowl. transfer to your ice cream maker...follow their instructions.

that is a basic vanilla for you..... i like a lot of different combos:

 

cinnamon ice cream

choc/cinnamon ice cream with choc chips

mocha choc chip

cherry choc or cherry choc chip (same with raspberries)

choc/bailey's

choc/kaluha

banana/carmel

rocky road with choc chips instead of nuts

edit: liquors slow the freezing process down.

i'll hit you with some sorbet recipes later

Mmmmmmmmmmmmm....

 

Let's see a recipe for that!

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1 vanilla bean

1 cup sugar

1/4 cup water

1 1/2 cups whipping cream

1 cup whole milk

8 large egg yolks

 

2 over-ripe bananas

juice of 1 lemon

 

 

split vanilla bean in half lengthwise. scrape seeds into large saucepan; add bean. add sugar and 1/4 cup water and stir over medium-low heat until sugar dissolves. increase heat and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes.

remove from heat. add cream (mixture will bubble vigorously). stir over low heat until any caramel bits dissolve, about 4 minutes. add milk; bring to simmer. whisk yolks in large bowl to blend. gradually whisk caramel mixture into yolks. return custard to saucepan and stir over medium-low heat until custard thickens and leaves path on spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into large bowl; refrigerate until cold.

mash bananas and lemon juice.. whisk until smooth.

Process custard in ice cream maker according to manufacturer’s instructions. after the ice cream stiffens (about 2 min before it's done) pour in banana mixture. transfer ice cream to covered container and freeze until firm.

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OK, so this falls under the teach a man to fish category. If you understand the basics behind making IC, you can really branch out.

 

First off, you're making a frozen custard, so you need to strike a balance between milk fat and egg yolks. If you don't use enough egg, you will have un-emulsified milk fat in your ice cream and it will have a greasy texture to it. On the other hand, you need to also limit the amount of water (that is from the addition of things like fruit or from using too much milk rather than cream.

 

In general, I follow this basic ratio:

 

2:1 Heavy Cream to Half and Half

2:1 Egg yolks to total cream mixture

1:3 Sugar to total cream mixture

 

Then you bring up the cream mixture and sugar, whisk into lightly beaten yolks (in a large metal bowl). Fill the pot you heated the cream in half way with water and fashion a double boiler by putting the metal bowl that now contains the cream/egg mix over it. Heat of medium flame working a rubber spatula back and forth until mixture thickens. You should be able to draw a line on the spatula through the base and have it stay there.

 

Now, depending on what you want to do, adjust your base. Nectarine and lemon ice cream (one of my favorites)? Puree the fruit, add the lemon, go with 3:1 cream to half and half to offset the added water from the fruit and increase the sugar just a touch.

 

Another trick that people do to avoid the icey feel that making Ice Cream containing things like fruit is to add a bit of powdered milk. This essentially turns the water from the fruit into milk.

 

At Jujube, one of the Ice Creams we make is based on the classic vietnamese coffee. If you haven't had one, you really don't know what you are missing. We do a layered bombe with the following:

 

Coffee IC

 

2 Qts. Cream

1 Qt. Half and Half

4 Cups White Sugar

½ Cup Vietnamese Coffee

24 Egg yolks

 

Bring all but eggs to a simmer, whisk into eggs, heat mixture (in bowl) over simmering water stirring with spatula until it becomes a loose custard (line traced through mixture on spatula stays). Put into walk-in unstrained and leave overnight. Strain prior to freezing.

 

Condensed Milk IC

 

1 ½ Qt. Cream

1 Qt Half and Half

2 Cups Condensed Milk

3 Cups White Sugar

2 T Vanilla

24 Egg yolks

 

Bring all but eggs to a simmer, whisk into eggs, heat mixture (in bowl) over simmering water stirring with spatula until it becomes a loose custard (line traced through mixture on spatula stays). Strain and cool completely prior to freezing

 

 

In the Fall, this one is pretty nice. In this one, I decrease the amount of cream because the potatoes have a thickening property of their own.

 

Five Spice, Sweet Potato IC

 

2 Large Sweet Potatoes – peeled, sliced, and steamed until tender

1 T Five Spice Powder

2 Qt. Cream

2 Cups Half and Half

2 Cups White Sugar

2 cups Brown Sugar

2 T Vanilla

24 Egg yolks

 

Heat all but eggs to simmer. Pass mixture through finest plate on food mill. Whisk into eggs and return to heat over simmering water until becomes custard. Pass once again through food mill. Cool completely prior to freezing.

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If you'd like to take a break from full fat, the Sheikette makes a delicious Coconut-Lime sorbet in our ice cream maker. Very easy and super tasty.

 

Coconut Lime Sorbet

 

1 - 15 oz can of Cream of Coconut (NOT coconut milk)

3/4 cup water

The juice of 1 1/2 limes

 

Blend ingredients in a blender. Pour into ice cream maker and churn for 30 minutes. Transfer to container and freeze.

 

We just made a batch of this today. . . never mind what I said about it being a low-fat alternative. One can of cream of coconut has 60 grams of fat.

 

Oops. Still, it is tasty.

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At one point in time I had a Ben and Jerry's book of ice cream recipes. If I can find it, it's yours.

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At one point in time I had a Ben and Jerry's book of ice cream recipes. If I can find it, it's yours.

 

 

i have that book and have used it for a lot of my bases.

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How's that thing working out? We got one for a wedding gift and it was a piece of crap. We returned it.

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How's that thing working out? We got one for a wedding gift and it was a piece of crap. We returned it.

if you're talking to me, I don't own it, it was a side deal during the woot off and seemed timely

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if you're talking to me, I don't own it, it was a side deal during the woot off and seemed timely

Nah, guess I should have replied directly to HBTC. We got the Cuisanart, I think.

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Nah, guess I should have replied directly to HBTC. We got the Cuisanart, I think.

I've only used it once, but it worked great. It's still Little League (all star) season here so we don't have much time to do anything. I'll let you guys know when I get a chance to use it a few more times.

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I've only used it once, but it worked great. It's still Little League (all star) season here so we don't have much time to do anything. I'll let you guys know when I get a chance to use it a few more times.

Made strawberry tonight using the recipe from the book that came with the machine. Very good.

The only complaint I would have is that it comes out of the machine pretty soft. A few hours in the freezer helps.

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Made strawberry tonight using the recipe from the book that came with the machine. Very good.

The only complaint I would have is that it comes out of the machine pretty soft. A few hours in the freezer helps.

That's pretty standard. At the restaurant, we always try to stay a day ahead because it is much better after it sits in the freezer overnight.

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2 Large Sweet Potatoes – peeled, sliced, and steamed until tender

 

once made morel mushroom ice cream... very taste....

 

C'mon you guys... vegetables? :D:D

 

You can't just freeze a turd and call it ice cream you know.

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You can't just freeze a turd and call it ice cream you know.

 

Nope. That's a poopcicle.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

:D

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French Vanilla

 

2 eggs

3/4 c sugar

2 c heavy cream

1 c milk

2 vanilla beans (or 2 tsp vanilla extract)

 

whisk eggs in mixing bowl until light and fluffy (about 2 min). whisk in sugar (a little at a time until fully blended). pour in cream and milk. slice vanilla beans in half and use a knife to get seeds out-> into the bowl. transfer to your ice cream maker...follow their instructions.

 

 

that is a basic vanilla for you..... i like a lot of different combos:

 

 

Got a batch of this going right now in the ice cream maker. I subbed 1/2 and 1/2 for milk but otherwise followed it exactly. Looking forward to testing it out. I haven't had the best luck with my ice cream maker in the past...

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The supermarket was offering 6 pints of blueberries for $7. I couldn't say no, and so as not to waste them I just made a batch of blueberry ice cream. It came out damn good, which gets me wondering. . .why do you hardly ever see blueberry ice cream?

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