Ice Cream!

[zarniwoop]

In the search for a greater waist size we just bought an ice cream maker (Cuisineart 100A I think), and am digging around for a dark chocolate and peanut butter recipe. I found this one whilst trawling which I may try later with some porter:

http://www.icecreamgeek.com/?p=707

Anyone else make their own and got any good recipes?

 

[indica86]

I haven't for a while but used to make using mostly coconut cream instead of the dairy.
My fav was white choc and macadamia.

 

[adryargument]

I haven't for a while but used to make using mostly coconut cream instead of the dairy.
My fav was white choc and macadamia.

Any recipes?
I bought my housemate one for christmas. Shes an organic crazy and is trying to make coconut. So far all fail.

 

[zarniwoop]

We just made the peanut butter chocolate ice cream from Ben and Jerry's Ice Cream and Dessert book - don't get me wrong I like beer and I doubt I will ever stop loving drinking or making it but ice cream is coming a close second after this....

 

[TimT]

Zarniwood, try this delicious butterscotch icecream recipe.

 

[breakbeer]

We just made the peanut butter chocolate ice cream from Ben and Jerry's Ice Cream and Dessert book -

I just GOTTA get this book :icon_drool2: :icon_drool2: :icon_drool2:

 

[SergeMarx]

I've often wondered about turning an ice cream machine into a brew pot...

 

[mr_wibble]

I had a "beer flavoured" ice-cream at a restaurant the other day.

Stuffed if I could taste any beer ... lots of xmas-pudding style spices though.
Was very nice to eat (especially with hot apple fritters); but I would have liked some dark ale notes in there too.

-kt

 

[Airgead]

Been making icecream for a few years, And frozen yogurt. But sorbet is my thing atm. Easy as to do. Lemon....mmmmmm

 

[benno1973]

We make icecream every so often. We have a Sunbeam Icecream maker with the inbuilt compressor which means we don't have to clear space in the freezer for the bowl (and we never have space in the freezer). We made the easiest recipe the other day...

1/3 condensed milk
1/3 cream
1/3 plain yoghurt

Whip the cream till it stiffens a bit, and then add the condensed milk and yoghurt. Pop it all into the icecream maker and press go. You can do it without the icecream maker and it still tastes great, just a little more 'solid' and you'd need to fold everything through by hand.

 

[GrumpyPaul]

I once made beer icecream...

For memory I used a dark ale that had some expresso in it....it made delicious icecream

 

[TimT]

Last time I did the butterscotch icecream I used a spot of mead in it to give flavouring. Alas, I should have omitted it, as alcohol has a low freezing point and consequently the icecream was quite runny. Conclusion: if you're going to make an alcohol-flavoured icecream, be careful and do your research

 

[Airgead]

Yeah... alcohol in icecream will lower the freezing point. Particularly if you add spirits. on the plus side though it will inhibit ice crystal formation and make for a smoother texture. It will also set softer so you can serve straight from the freezer.

I usually chuck in a shot of rum when I make my lime sorbet.

Helps to have a machine with a compressor. Those freeze the bowl types don't have the chilling power to do a good alcoholic icecream. And they don't last under heavy use. I burned out 4 or 5 of those things before I bought my de-longhi. Had that for nearly 10 years. Fantastic.

 

[zarniwoop]

I just responded to a question from a forum member and I thought some of the info may be useful to add to the thread, I'm only a newbie to making ice cream but in regards to the question of is the machine worth it:

It depends on the type of ice cream you're making and what you're comparing it against. If you use eggs in the mixture (makes it richer and smoother) then you're looking at $4-5 p/L and without then $3-4 p/L, the price range is dependent on the type of flavours you use, vanilla is obviously a lot cheaper than Lindt ball with rum and macadamias

But with a decent recipe you're producing very rich heavy ice cream which is easily of a similar quality to the high end stuff (e.g. $10/L), so when you compare it against that and given the flavour range you can make is limitless it's definably worth it but it you're looking at it to replace 2L Bulla type tubs then no it's not worth it.

Time-wise it takes about 20-30 minutes to prep the more complex version with eggs then it's just cooler in the freezer (1hr), chuck in the machine (40 mins) and then freeze again (2 hrs) as it comes out the machine like thick soft serve - despite some reviews online it's supposed to be like this. The great thing about this machine it that you can make back to back batches and as most of them only make 1 to 1.5L this is quite useful. We paid about $320 delivered from ebay for ours.

I've got a wife a two very young daughters so I suspect over the years it's definitely going to pay me back but in conclusion I'd only get one if I wanted high end ice-cream and enjoyed making it.

 

[indica86]

The best icecream is made with eggs, sauce anglaise style.

 

[seamad]

The best icecream is made with eggs, sauce anglaise style.

+1
100ml milk/cream ( I use 50:50) to one egg yolk. Add sugar to your own taste. Cream yolks and sugar until pale, (it chemically cooks the yolks) then pour on scalding milk/cream mix with infused vanilla bean, add back to heat and stir constantly over low heat until thick and finger mark stays on a dipped spoon.
Cool and try not to eat before putting in machine.

I've made "beer" icecream before with some dme and some heritage xtal steeped in the milk mix. When almost cooked added some galaxy flower in cloth bag to infuse, mmmm hop ice cream.

 

[zarniwoop]

I'm yet to try the custard approach but i've heard it's excellent.

 

[mr_wibble]

We do the custard approach.

We do not freeze the ice-cream out of the maker, it goes straight out for serving, and yeah - it's a bit soft-serve.