Making Ice Cream
This summer I have been giving my ice cream maker a workout. I have an older model that only makes a quart. But that works fine for two people, it makes enough for two meals.
If you haven't tried one of these little gadgets, I urge you to give it a try. You can't fail, it always taste good. I have also put in soft drinks and Kool Aide to make slushies , even made margaritas and frozen brandy alexanders in it. If you are watching your fat intake, you can make sorbets.
Recently the New York Times published a recipe for a basic ice cream with suggested additions. The basic recipe calls for 2 cups whipping cream, 2 cups half and half, 1 cup sugar, a pinch of salt and flavoring. This will yield about a quart and a half. For ice cream, I use whipping cream and milk in place of the half and half.
Always mix a batch smaller than the size of your tub because the mixture will expand as it freezes. I use 2 cups whipping cream, 1 cup to 1 1/2 cups milk, 3/4 to 1 cup sugar, 1/2 teaspoon salt and flavoring. If I make yogurt, I use 2 cups plain yogurt in place of the whipping cream plus 1 1/2 cup fruit, milk etc and about 3/4 cup sugar.
My favorite ice creams are plain vanilla, chocolate, toasted coconut, buttermilk cinnamon (use buttermilk instead of milk) and fresh peach. My favorite frozen yogurts are blackberry, raspberry and mango. There is no end to the combinations you can make.
= new reply since forum marked as read
