Any ice cream makers here?

[blaze]

I recently got an ice cream maker! (Electric, freeze the core in the freezer type.) Never made ice cream before. (Well... I have a vague memory of churning some in a bucket when I was a kid.)

So far I've made:

Chocolate Chip Mint. (Made with steeped mint leaves, not extract). Full on ice cream. Heavy cream, whole milk and lots of egg yolks. Making it from leaves instead of extract is a very different taste. But I like it. (If anyone wants to hear about making the chips, let me know.)

Oatmeal Cookie. Also full on ice cream. Oatmeal is steeped in all the dairy and brown sugar. Then strained and toasted to add at the very end. I liked this one as well, but it's very rich.

Strawberry. This was made with half and half, no eggs and a little corn syrup. The chef said the heavy cream and eggs muddled the flavor of the fruit. It's like a cross between a sorbet and true ice cream. This was the clear favorite of my tasters.

Anyone have a favorite? This new toy is fun!!

[bettyellen]

1. I'd look up recipes from David Leibovitz - he wrote the Perfect Scoop and has

A blog with somerecipes, The Sweet Life in Paris.
His salted caramel ice cream is amazing.

I’ve wanted to find the recipe for Milk Bar’s salted pistachio, which was crazy intense and special, but I haven’t yet found it.

[blaze]

2. His Dulce de Leche brownies are my all time favorite!!

I'm a big fan of salted caramel so I may just give that recipe a shot.

Never heard of Milk Bars, but pistachio is also a flavor I'm fond of.

(All the recipes I mentioned were found on the Serious Eats site.)

[bettyellen]

10. Milk Bar is a NY based dessert and bakery shop by Cristina Tosi-

She is famous for “cereal milk” flavored ice cream, and has a book out so there is likely a recipe out there for that. She basically soaks Frosted Flakes in milk and then strains them fine to make flavored milk. When they first opened she also made tristar strawberry milk and it had the most intense flavor it was wonderful. Haven’t seen that or the pistachio ice cream there in years. I have a feeling both were pretty expensive to make.
Oh and her famous cookies- compost cookie and ask choc chip w mini marshmallows and flakes of potato chips.
Interesting stuff.

[populistdriven]

19. I made their Crack pies over the holidays (using their recipe) they were wonderful BUT

please, please
1) don't use any of the knockoff recipes
2) don't make any substitutions
3) don't skip any ingredients especially the corn powder
4) don't skip any steps especially freezing overnight

get recipe from their website - Momofuku milk bar crack pie https://milkbarstore.com/recipes/crack-pie-recipe/

I used this for milk powder https://www.amazon.com/Mother-Earth-Products-Freeze-Quart/dp/B008470PLU
blasted it in a grinder & sifted in a FINE mesh (like for tea or coffee)

I cooked mine for significantly longer, depends on location in oven, try lower shelf to start

The only change I would make for next time is make 20% more cookie crust, just because it is so awesome

[bettyellen]

20. Haven't had that, but had the crust as an ice cream topping and yes-

It’s yummy. Can you describe the flavor of the filling? Is it kind of like caramel corn flavor? I could love that.
I totally recommend her cookies w marshmallow bits and potato chip pieces. So good. Most of it at the bake shop isn’t as good since they scaled up- their cookies are sealed up and soggier.

[populistdriven]

21. the flavor & texture are both very unique & I still struggle to describe it, served at 40 degrees F

it is firm but gradually softens and then melts in your mouth.

it has none of the disgusting sweetness of shoo-fly pie, the sweetness is up there but not overly so because it is all sucrose as opposed to inverted sugar which has double the molecules (glucose & fructose).

the flavor is intense and you will want to savor every small and tiny bite

People that intensely dislike shoo-fly pie, pecan pie or brown sugar pie will struggle appreciating it but it is very different from all of them.

This is not a pie you can put whipped cream on and it is very thin, less than an inch.

So yes, perhaps a light Caramel corn flavor but smoother and softer with a strange gently popping sensation on the tongue yet there is relatively little corn powder in it but it is absolutely essential

the website didn't specify pan material, I suspect they use a thicker gauge of steel, I used glass

[bettyellen]

23. Thank you- i noticed people have a hard time describing the flavor-

and I live things in the caramel corn family and pecans but hate classic pecan pie. I make a thin tart insteadZ
Sounds like this might be good w pecans too. Hmmmm.

[Ohiogal]

3. Yes, I have one!

We find that plain vanilla is really, really, good. I might have to make some for the 4th.

I made some Bailey's ice cream once that was to die for. Strawberry is another favorite.

Trouble is, all that real cream can get kinda expensive!

I love mint cc, why haven't I tried that yet?

[Bernardo de La Paz]

4. I make an ice cream with raspberries as a way to preserve them.

Based on 2% milk and eggs, it is creamy enough. I tried whipping cream too but it didn't seem to make a big difference.

We have bushes in our yard and had free run of the neighbor's too.

I made 28 quarts last summer and we're finishing them off now, ready for the new crop in a month.

[Ohiogal]

7. I'm so envious!

Fresh raspberries are so good! As are blueberries! can't grow either in my mostly shady yard.

[fierywoman]

5. Get The Perfect Scoop (new edition this year.)

[left-of-center2012]

6. Tried chocolate chips once

As a kid in the 1950's,
we had an old crank style ice cream freezer.

The chocolate chips came out hard as gravel.

A definite threat to our teeth.

[blaze]

9. This recipe called for melting the chocolate (6oz) with two teaspoons of canola oil

and then drizzling the mix into the ice cream in the last minutes of churning. The chocolate pretty much flash freezes as it hits the ice cream and the resulting strands of chocolate get broken into chips as it's churned in.

The canola oil lowers the freezing point of the chocolate and helps to avoid the rock hard bits that you encountered.

[populistdriven]

8. Goat Cheese Marionberry Habanero Ice Cream (substitute raspberry if needed) and THEN

pour a chilled mocha expresso over it

optionally add some root beer if you are brave enough

[blaze]

12. Well... I did find a recipe for it

I may just give it a try.

[populistdriven]

17. if you add chocolate (even crushed Oreo's work), espresso & root beer it is quite an experience

the goat cheese gives it a nice dense texture & unmistakable flavor
the habanero shouldn't be subtle or overwhelming but front and center

[WhiteTara]

11. chocolate gananche is to die for.

I also make almond milk ice cream/milk and I'm getting ready to make blueberry and peach with local fruit.

[TomSlick]

13. Banana and Peanut Butter.

[applegrove]

14. I had one 28 years ago. I made peach ice cream. It was pretty fine.

[Kali]

15. apricot, vanilla, chocolate, grapefruit sorbet

keep trying to do pistachio but I always end up eating the nuts first.

[PennyK]

16. I basically make one recipe all the time

Lemon sherbet -- and everyone who tries it loves it.

[populistdriven]

22. Meyer or regular? Do you zest them? nt

[Cracklin Charlie]

29. Want to share method?

Ya’ll are makin’ me hungry!

[Major Nikon]

18. Vanilla is the only kind I make

When you can get your hands on some good beans, nothing is better.

https://altonbrown.com/serious-vanilla-ice-cream-recipe/

[California_Republic]

31. Yup yup Major.

Make a clean fresh sweet vanilla and that people do what they may on their own

[Saviolo]

24. This is our frozen custard recipe:

Please be warned, it is incredibly rich. We're also planning to do a video with a black sesame ice cream, because we found this amazing black sesame butter at a local spice store.

[Cracklin Charlie]

28. Please share sesame ice cream results.

I love nutty ice cream.

[Saviolo]

30. We'll likely do a video about it.

Watch this space, I put all of our videos up here

[Dalai_1]

25. What brand ice cream maker did you purchase ....

I have wanted one for a couple of years.
Can you use it for sorbet or yogurt as well?

[blaze]

32. Yes and yes!

This is the one I purchased:

https://www.amazon.com/Cuisinart-ICE-21-Quart-Frozen-Yogurt-Ice/dp/B003KYSLMW

But I'll caution that I did minimal research and I've only made three batches so far.

(But three very GOOD batches )

[Dalai_1]

35. Thank you!!

Your post was a “seller”😉

[mbusby]

26. Back in the day...

...we hand cranked them till our arms fell off, and don't let any of the rock salt get into the top of the maker canister. It was always worth the effort.

[blaze]

33. If you have a bunch of kids around

you could get one of those kick-ball ice cream makers.

https://www.hammacher.com/product/shake-rattle-and-roll-ice-cream-maker

[Cracklin Charlie]

27. I like to make sorbet in mine.

Especially in this horribly hot weather.

It is very easy. Pulverised fruit, sugar and water.

My favorite is blackberry. But peach is so good, too.

[blaze]

34. Peaches!!

I will definitely be making some peach treats when the season arrives! If I don't eat all the peaches first.

[locks]

36. Nothing can beat homemade ice cream in the summer

I prefer vanilla just like mama made when I was a child.

This is an easy one without eggs from the Fanny Farmer 1906 cookbook:

Philadelphia Ice Cream

1 quart heavy cream or 2 cups heavy cream and 2 cups light cream
1 cup sugar
pinch of salt
1 tsp finely grated vanilla bean or 2 tsp vanilla

Mix everything together and stir until sugar is dissolved. Freeze in hand-cranked or electric freezer.

For butterscotch: Cook the sugar with 2 T butter until melted and browned. eat the milk or cream and dissolve the sugar/butter in it. Add the rest of the ingredients and cool before freezing.

[dem in texas]

37. bought my Krups over 20 years ago

I think I paid about 60 dollars for it, they are probably cheaper now. I have made just about every kind of ice cream and frozen yogurt. At first, I made many exotic types, with crushed candy bar, cookies, banana pudding , nuts, all kinds of things Overtime, I have come to like the simpler recipes.

I also came to the conclusion that a making cooked custard base, first, was too much trouble.
I start with a mixture of milk,, cream sugar, mixed in a bowl and chilled for a few hours before putting in the ice cream maker. I can add pureed fruit to the mixture. Heavier things, like toasted coconut, I add after the ice ice cream is make, just let it churn a minute or two more. Also any liquor must be added at the end as the alcohol with prevent the freezing. I like to add bourbon to peach ice cream and of course brandy for brand 'alexander ice cream - Yum!


Most of my recipes I have made through trial and error. Don't be afraid to experiment, the result will taste good. Here are some that I have come up with : cinnamon buttermilk, toasted coconut. fresh peach with bourbon, strawberry and banana. I have made a lot of frozen yogurts too, my favorites are blackberry, raspberry and mango.

Lately I have been making the ice cream with Eagle brand condensed milk. I like the texture it gives the ice cream. Last year, the New York Times had an article about making ice cream. It included a basic recipe for uncooked ice cream. It was almost the same as what I have been using for years. Milk, cream, sugar, flavoring and go from there...