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Ice Cream

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  • tCook
    replied
    Mine is red, too! Yours didn't look all *that* bad - I probably would have tried it anyway. Didn't know you could make it with eggs that weren't tempered at all, but you learn something new every day!

    I'd do something like this:

    2 cups heavy whipping cream
    2 cups half-and-half cream
    3/4 cup white sugar
    1 tablespoon vanilla extract

    Heavy cream + half and half is too rich for me, but that's an individual choice. Mix it all together until the sugar is completely dissolved and add the vanilla last, then either chill it again or just go for it in the ice cream maker. Also, I tend to modify recipes to about 3 cups of liquid because it grows as it freezes and some "climbs" up the edges. Although that's a good excuse to do a lot of sampling.

    Leave a comment:


  • Katy
    replied
    Originally posted by tCook View Post
    If it looks like the eggs curdled, it could be the tempering like you said ... it'll come out a little like scrambled eggs. I'd suggest a non-egg/custard recipe first just to get you going! I also have the Cuisinart from the Costco.
    I posted a picture of what it looked like after I added the peach puree. Which color did you get? Mine is red, it matches my blender .

    Leave a comment:


  • Katy
    replied
    I'll refreeze my mixing bowl overnight tonight and try the basic vanilla that Flinx posted. I feel like I'm better prepared to accomplish this now .

    Leave a comment:


  • ncb4
    replied
    Originally posted by Katy View Post
    These are older than I am! This is sort of how I imagined ice cream making to be, whip some stuff together, throw it into the machine and press go. Easy! Clearly my wants are much more sophisticated than my ice cream making skills.

    I like the Mint Chip idea! That's my number two favorite ice cream flavor (number one is Molly Moon's Meyer Lemon *sigh* seasonal flavor)!
    Mint Chip is one of my favorites, too. And I agree with Flinx that trying an eggless (for some reason this is called Philadelphia style) recipe might be best. Though once you feel more comfortable with your ice cream-making chops, I'll bet you try the Peachgasm recipe again and have no trouble at all.

    Leave a comment:


  • Katy
    replied
    Originally posted by Flinx View Post
    Here's a couple of no-cook recipes (from 1981 no less!)

    Vanilla Ice Cream
    2 eggs
    1 cup sugar
    2 3/4 cups half-and-half
    1 tbsp vanilla extract
    1 cup whipping or heavy whipping cream

    In large bowl, beat eggs until thick and lemon colored. Beat in sugar until light and fluffy. Stir in half-and half, vanilla and whipping cream. Pour into ice cream canister and freeze in ice cream maker per manufacturer's directions. Makes about 2 quarts.

    Old-fashioned strawberry (or the fruit of your choice)
    3 cups fresh strawberries
    2 eggs
    1 1/4 cups sugar
    2 cups half-and-half
    1/4 tsp vanilla extract
    1 cup whipping or heavy whipping cream

    Wash and remove caps of strawberries, puree in a blender or food processor. In large bowl, beat eggs until thick and lemon colored. Beat in sugar, half-and-half, vanilla and whipping cream. Stir in blended strawberries. Pour into ice cream canister and freeze in ice cream maker per manufacturer's directions. Makes about 2 quarts.


    We've used both of these with fantastic results, and since the ingredients are already cold they don't need to be refrigerated prior to freezing.

    One of our favorite variations is to add crushed/macerated fresh mint leaves and mini chocolate chips to the vanilla recipe for chocolate chip mint ice cream.
    Awwww... Now I've gone and drooled all over my keyboard...

    These are older than I am! This is sort of how I imagined ice cream making to be, whip some stuff together, throw it into the machine and press go. Easy! Clearly my wants are much more sophisticated than my ice cream making skills.

    I like the Mint Chip idea! That's my number two favorite ice cream flavor (number one is Molly Moon's Meyer Lemon *sigh* seasonal flavor)!

    Leave a comment:


  • Flinx
    replied
    Here's a couple of no-cook recipes (from 1981 no less!)

    Vanilla Ice Cream
    2 eggs
    1 cup sugar
    2 3/4 cups half-and-half
    1 tbsp vanilla extract
    1 cup whipping or heavy whipping cream

    In large bowl, beat eggs until thick and lemon colored. Beat in sugar until light and fluffy. Stir in half-and half, vanilla and whipping cream. Pour into ice cream canister and freeze in ice cream maker per manufacturer's directions. Makes about 2 quarts.

    Old-fashioned strawberry (or the fruit of your choice)
    3 cups fresh strawberries
    2 eggs
    1 1/4 cups sugar
    2 cups half-and-half
    1/4 tsp vanilla extract
    1 cup whipping or heavy whipping cream

    Wash and remove caps of strawberries, puree in a blender or food processor. In large bowl, beat eggs until thick and lemon colored. Beat in sugar, half-and-half, vanilla and whipping cream. Stir in blended strawberries. Pour into ice cream canister and freeze in ice cream maker per manufacturer's directions. Makes about 2 quarts.


    We've used both of these with fantastic results, and since the ingredients are already cold they don't need to be refrigerated prior to freezing.

    One of our favorite variations is to add crushed/macerated fresh mint leaves and mini chocolate chips to the vanilla recipe for chocolate chip mint ice cream.
    Awwww... Now I've gone and drooled all over my keyboard...

    Leave a comment:


  • tCook
    replied
    If it looks like the eggs curdled, it could be the tempering like you said ... it'll come out a little like scrambled eggs. I'd suggest a non-egg/custard recipe first just to get you going! I also have the Cuisinart from the Costco.

    Leave a comment:


  • Katy
    replied
    Originally posted by jannilee View Post
    Also, what kind of ice cream maker is it? Is it the Donvier or something similar? That needs only an occasional crank. Or is it like an old fashioned one that you have to crank all the time? I love my Donvier. I mostly make frozen yogurt with a really good Vanilla yogurt and whatever fresh fruit i feel like at the moment.
    Cuisinart .

    It's sort of like this one. But a different model because...costco.

    I'll have to look up frozen yogurt recipes too! Maybe that's easier?

    Leave a comment:


  • Katy
    replied
    Originally posted by ncb4 View Post
    What happened? And what recipe did you try? If you tried one that had a cooked custard base with eggs in it, that can be tricky at first. Let us know so we can troubleshoot for you.
    I used the recipe I posted above for the peach honey ice cream. Essentially the problem was the cooked custard base.

    I had assumed it wouldn't be so complicated. It seemed to turn out.. gritty.. in some aspect. Maybe I didn't temper the eggs well enough?

    I'm assuming this makes it no good to eat .
    Attached Files

    Leave a comment:


  • jannilee
    replied
    Also, what kind of ice cream maker is it? Is it the Donvier or something similar? That needs only an occasional crank. Or is it like an old fashioned one that you have to crank all the time? I love my Donvier. I mostly make frozen yogurt with a really good Vanilla yogurt and whatever fresh fruit i feel like at the moment.

    Leave a comment:


  • ncb4
    replied
    Originally posted by Katy View Post
    I get the feeling this isn't going to turn out too well.. I guess practice makes perfect!

    The churn is going. My hopes are not high..

    Maybe a sorbet would be a good place to start?
    What happened? And what recipe did you try? If you tried one that had a cooked custard base with eggs in it, that can be tricky at first. Let us know so we can troubleshoot for you.

    Leave a comment:


  • falconea
    replied
    Another base recipe you can modify to suit yourself

    Well, this one is newer - March 1994!

    Almond Ice-cream

    7 fl oz milk/double cream (I used about 4 oz cream, recipe specifies 2)
    1 egg yolk
    2 oz sugar
    almond essence to taste (I must have used a teaspoon or even more)
    small pieces of good bitter chocolate

    Beat together sugar, essence and egg yolk. Brink milk to a simmer, then add slowly to the egg mixture, whisking well. Return to the pan and cook until mixture thickens slightly. Transfer to cool dish, and chill. When cold, stir in cream.

    Freeze mixture in ice-cream machine. When it begins to thicken whip hard to aerate. When it's just about too thick to keep churning, add the chocolate, mix, then transfer to chilled ice-cream container and freeze.

    Variations:

    Peppermint: Use peppermint essence and a touch of green food colouring, if desired.

    Vanilla 1: Substitute vanilla essence

    Vanilla 2: (The *real* one!) Slice half a vanilla pod down the centre, and scrape out all the seeds. Add both bean and seeds to the milk and heat to extract the flavour. When satisfied remove the bean, measure the milk again and add more to make up for evaporation, and continue as above. A bit of the bean can be added to the container for decoration. Leave all the little black seeds in; it looks nice and adds tremendously to the final flavour.

    You could use any essence that has a decent flavour. I wouldn't be trying this with, say, raspberry essence; I'd use a different recipe and fresh raspberries instead. The experiments I intend to try with this recipe include a cinnamon ice-cream, that would be most unusual, and brilliant served together with almond ice-cream. Hm, what other dried spice would make an interesting ice-cream?


    PS (2011): Cinnamon ice-cream is AMAZING! Just add powdered cinnamon to taste, keeping in mind that cold taste buds don't work as well so it needs to be strongly flavoured.

    Leave a comment:


  • falconea
    replied
    Wow, I wrote this recipe up originally in February 1993! I've been on the internet for too long, methinks!

    Note that it is quite a small batch. This is probably good for your waistline.

    200 grams of fruit (see below)
    110 - 130 grams sugar
    150 ml pure cream
    50 ml milk
    Good squeeze of lemon juice

    Puree fruit and sieve if necessary. Add lemon juice to prevent discolouring. If desired, add some of the seeds sieved out. (Don't use all the seeds; there are always too many of them.)

    Whip cream and milk, add sugar and fruit.

    Either use a ice-cream machine, or freeze in the freezer in a metal bowl. Take it out every half hour and beat it, making sure to break up any frozen bits completely. When the mixture gets too stiff to beat, put into container.

    With a machine this is dead easy to make; the hardest part is preparing the fruit and tossing it into the food processor.

    Note: the quantity of sugar depends on how sweet the fruit is, and how soft you like the icecream. 130 g will make it easy to scoop, 110 g is quite a hard icecream. If you want it soft and not too sweet add a little extra lemon juice.

    It comes out in the most brilliant colours, and looks very spectactular if several flavours are served in the one bowl. I have made this successfully with raspberries (bright red), blueberries (mauvey-purple), kiwi fruit (pale green with black speckles), mangoes (slightly orangy yellow) and nectarines (yellowy-pink).

    Leave a comment:


  • Katy
    replied
    Originally posted by falconea View Post
    Make sure everything is cold and that the frozen part is properly frozen.

    I have a fondness for simple fruit ice-creams - fruit puree (freshly made from fresh, ripe fruit), cream and sugar, and maybe a squeeze of lemon juice if needed. I'll have to dig out the recipe. Fantastic made with peaches, nectarines, blueberries, raspberries, mangoes, pineapple... you get the idea. I have a mini ice-cream scoop so I have served up an icre-cream "fruit salad" with at least 5 different flavors of ice-cream.

    I also love a good chocolate ice-cream.

    Let me know if you want recipes, and if you want me to convert them to imperial before I send them - they're in metric weights.

    Audrey
    Your ice cream fruit salad sounds adorably delicious! Recipes are greatly appreciated! I can convert, or you can .

    Leave a comment:


  • Katy
    replied
    I get the feeling this isn't going to turn out too well.. I guess practice makes perfect!

    The churn is going. My hopes are not high..

    Maybe a sorbet would be a good place to start?

    Leave a comment:

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