ice cream maker

SteveDallas · 06-23-2005, 10:07 AM

Mrs. Dallas got me one of these for my birthday.

http://www.villaware.com/products_it...ProductID=2523

So far I've made 2 recipes that came with it, peanut butter ice cream, and apple sorbet (based on an apple juice mix).

They were both yummy, but the peanut butter one was very runny and didn't really harden even on the setting that's supposed to produce harder ice cream. I made room in the upstairs freezer for the freezer bowl (the downstairs one isn't quite as cold) and the results of the apple juice recipe were much better.

Any more hints & tips? Any recipes?

footfootfoot · 06-23-2005, 08:53 PM

Quote:

Originally Posted by SteveDallas

Mrs. Dallas got me one of these for my birthday.
...snip...

Any more hints & tips? Any recipes?

1.) Rent an old gas station and set up shop.
2.) Get a groovy looking pint container and call yourselves something gemutlich like Mr. & Mrs. Dallas's Cosmic Cream
3.) Sell your company to Unilever for squintillions of dollars.

It worked for Ben and Jerry and Breyers.

As far as recipes go, I'm not much help, but I think Guar gum and carageenan are really important if you don't want to use so much of that expensive cream.

BTW, it is true, I am jealous.

richlevy · 06-23-2005, 10:20 PM

Or just bring it to Forks this weekend.

Carbonated_Brains · 06-25-2005, 06:15 PM

2 cups half-and-half
1 cup heavy/whipping cream
1 cup sugar
1 vanilla bean, split & scraped

Combine in saucepan, attach thermometer, heat to 170 degrees F stirring occasionally and take off the burner. Allow to cool slightly, remove the husk of the vanilla bean. Pour into a container, cover, and refridgerate overnight.

Pour mixture into ice cream maker and turn on, until the volume has increased by 50-75%. Just eye it. Spoon back into a container and refridgerate for 1 hour before eating.

Best ice cream I've ever had.

You can also swap 2 tbsp of sugar for 2 tbsp of fruit preserves (not jam or jelly).

Griff · 06-25-2005, 06:44 PM

Don't leave it with your wife's aunt who promises to drop it off sometime.

Pete · 06-25-2005, 07:02 PM

OK - first I have to chastise you for not using a real hand-crank ice cream maker. The one that takes the ice and salt and you have to get someone to sit on it while you crank so it will sit still. It tastes a LOT better that way.

But anyway - this is my favorite recipe lately.
CAUTION: It uses raw eggs. Use fresh ones. (available at Grifftopia for $2 a doz)

5 eggs
2 (12 fl. oz) cans evaporated milk
1 cup heavy cream
1 (14 oz) can sweetened condensed milk
1-1/2 cups white sugar
1 tsp vanilla extract
1 (3.5 oz) package instant vanilla pudding mix
4 cups milk

In a large bowl, beat together eggs, evaporated milk, cream, condensed milk, sugar and vanilla with an electric mixer. Beat in pudding mix until smooth. Pour into frezer canister of ice cream maker and add enough milk to bring mixture to the fill line. Freeze according to manufacturer's directions.

bon appetit

BigV · 06-25-2005, 07:03 PM

Quote:

Originally Posted by Carbonated_Brains

2 cups half-and-half
1 cup heavy/whipping cream
1 cup sugar
1 vanilla bean, split & scraped

Combine in saucepan, attach thermometer, heat to 170 degrees F stirring occasionally and take off the burner. Allow to cool slightly, remove the husk of the vanilla bean. Pour into a container, cover, and refridgerate overnight.

Pour mixture into ice cream maker and turn on, until the volume has increased by 50-75%. Just eye it. Spoon back into a container and refridgerate for 1 hour before eating.

Best ice cream I've ever had.

You can also swap 2 tbsp of sugar for 2 tbsp of fruit preserves (not jam or jelly).

Then take the vanilla bean and put it in the sugar cannister. Seriously.

Carbonated_Brains · 06-25-2005, 08:34 PM

Recipes that call for eggs are actually custards by definition, not ice creams.

busterb · 06-25-2005, 09:59 PM

Yep Pete has the one nearest the one my Mom made years ago. She cooked hers in a double boiler. And damn If I can find anything that looks right. No instant vanilla pudding mix. didn't have that then, maybe. I do remember the canned milk. The old bucket has been rotted for years, so I made a new one from pipe. Bet it's heavy enough not to have to set on it. Aw the peaches in it.

SteveDallas · 06-26-2005, 01:49 PM

Brains, approximately how long? the recipe book that came with mine has similar recipes but it says all of them will complete freezing in 20-25 minutes. Maybe I haven't been waiting long enough.

Chastise all you want Pete this was in specific reply to a comment I made that I'd love to use the ancient ice cream maker more but the ice & salt were too much of a pain...

Carbonated_Brains · 06-26-2005, 04:13 PM

Overnight for the refridgeration of the ingredients

30 minutes or so in the ice cream maker, or until desired soft-serve-style consistency is reached.

1 hour at least in the freezer.

When I first got my ice cream maker I used the included recipe booklet, and the resulting product was trash.

Trust me on this one =)

cowhead · 06-27-2005, 01:31 AM

oh dear.. one of my favorite recipes.. no i don't know how to use one your new-fangled ice cream makers

but..
mix in
1 cup amaretto (burned off.. ie. put it in a pan let it catch fire 'til it stops burning an simmers like a syrup.. unless you want the alcohol in there.. it'll just make the base of cream and sugar break down faster)
4 marchino cherries (diced)
howver much chocolate shavings you want.. I would recomend.. well damn... depends on how much you are making.. 65%$ of the amareto (sp?)
the kids will love it...

failing that! go get some real vanilla beans! seed them and simmer them in the cream! add a little baileys to the mix and go to town.. yeah I like alcohol.. my biggest downfall in life and cooking.. hmmm

cowhead · 06-27-2005, 01:37 AM

use double boiler...save the pain of scorched cream!

Carbonated_Brains · 06-27-2005, 12:59 PM

A shot of vodka or some other alcohol actually results in smaller ice crystals, and a smoother ice cream.

06-23-2005, 10:07 AM	#1
SteveDallas Your Bartender Join Date: Jan 2002 Location: Philly Burbs, PA Posts: 7,651	ice cream maker Mrs. Dallas got me one of these for my birthday. http://www.villaware.com/products_it...ProductID=2523 So far I've made 2 recipes that came with it, peanut butter ice cream, and apple sorbet (based on an apple juice mix). They were both yummy, but the peanut butter one was very runny and didn't really harden even on the setting that's supposed to produce harder ice cream. I made room in the upstairs freezer for the freezer bowl (the downstairs one isn't quite as cold) and the results of the apple juice recipe were much better. Any more hints & tips? Any recipes?

06-23-2005, 10:20 PM	#3
richlevy King Of Wishful Thinking Join Date: Jan 2001 Location: Philadelphia Suburbs Posts: 6,669	Or just bring it to Forks this weekend. __________________ Exercise your rights and remember your obligations - VOTE! I have always believed that hope is that stubborn thing inside us that insists, despite all the evidence to the contrary, that something better awaits us so long as we have the courage to keep reaching, to keep working, to keep fighting. -- Barack Hussein Obama

06-25-2005, 06:44 PM	#5
Griff still says videotape Join Date: Feb 2001 Posts: 26,813	Don't leave it with your wife's aunt who promises to drop it off sometime. __________________ If you would only recognize that life is hard, things would be so much easier for you. - Louis D. Brandeis

06-25-2005, 07:02 PM	#6
Pete Resident President Join Date: Apr 2003 Posts: 81	OK - first I have to chastise you for not using a real hand-crank ice cream maker. The one that takes the ice and salt and you have to get someone to sit on it while you crank so it will sit still. It tastes a LOT better that way. But anyway - this is my favorite recipe lately. CAUTION: It uses raw eggs. Use fresh ones. (available at Grifftopia for $2 a doz) 5 eggs 2 (12 fl. oz) cans evaporated milk 1 cup heavy cream 1 (14 oz) can sweetened condensed milk 1-1/2 cups white sugar 1 tsp vanilla extract 1 (3.5 oz) package instant vanilla pudding mix 4 cups milk In a large bowl, beat together eggs, evaporated milk, cream, condensed milk, sugar and vanilla with an electric mixer. Beat in pudding mix until smooth. Pour into frezer canister of ice cream maker and add enough milk to bring mixture to the fill line. Freeze according to manufacturer's directions. bon appetit Last edited by Pete; 06-25-2005 at 07:04 PM. Reason: smelling

06-25-2005, 09:59 PM	#9
busterb NSABFD Join Date: Jul 2004 Location: MS. usa Posts: 3,908	Yep Pete has the one nearest the one my Mom made years ago. She cooked hers in a double boiler. And damn If I can find anything that looks right. No instant vanilla pudding mix. didn't have that then, maybe. I do remember the canned milk. The old bucket has been rotted for years, so I made a new one from pipe. Bet it's heavy enough not to have to set on it. Aw the peaches in it. __________________ I've haven't left very deep footprints in the sands of time. But, boy I've left a bunch.

06-25-2005, 06:15 PM	#4
Carbonated_Brains Does it show up here when I type? Join Date: Oct 2003 Location: Between the smoky layers of a prosciutto sandwich! Posts: 355	2 cups half-and-half 1 cup heavy/whipping cream 1 cup sugar 1 vanilla bean, split & scraped Combine in saucepan, attach thermometer, heat to 170 degrees F stirring occasionally and take off the burner. Allow to cool slightly, remove the husk of the vanilla bean. Pour into a container, cover, and refridgerate overnight. Pour mixture into ice cream maker and turn on, until the volume has increased by 50-75%. Just eye it. Spoon back into a container and refridgerate for 1 hour before eating. Best ice cream I've ever had. You can also swap 2 tbsp of sugar for 2 tbsp of fruit preserves (not jam or jelly).

06-25-2005, 08:34 PM	#8
Carbonated_Brains Does it show up here when I type? Join Date: Oct 2003 Location: Between the smoky layers of a prosciutto sandwich! Posts: 355	Recipes that call for eggs are actually custards by definition, not ice creams.

06-26-2005, 01:49 PM	#10
SteveDallas Your Bartender Join Date: Jan 2002 Location: Philly Burbs, PA Posts: 7,651	Brains, approximately how long? the recipe book that came with mine has similar recipes but it says all of them will complete freezing in 20-25 minutes. Maybe I haven't been waiting long enough. Chastise all you want Pete this was in specific reply to a comment I made that I'd love to use the ancient ice cream maker more but the ice & salt were too much of a pain...

06-26-2005, 04:13 PM	#11
Carbonated_Brains Does it show up here when I type? Join Date: Oct 2003 Location: Between the smoky layers of a prosciutto sandwich! Posts: 355	Overnight for the refridgeration of the ingredients 30 minutes or so in the ice cream maker, or until desired soft-serve-style consistency is reached. 1 hour at least in the freezer. When I first got my ice cream maker I used the included recipe booklet, and the resulting product was trash. Trust me on this one =)

06-27-2005, 01:31 AM	#12
cowhead halve your cake and eat it too. Join Date: Apr 2004 Location: Georgia.. by way of Lawrence Kansas Posts: 1,359	oh dear.. one of my favorite recipes.. no i don't know how to use one your new-fangled ice cream makers but.. mix in 1 cup amaretto (burned off.. ie. put it in a pan let it catch fire 'til it stops burning an simmers like a syrup.. unless you want the alcohol in there.. it'll just make the base of cream and sugar break down faster) 4 marchino cherries (diced) howver much chocolate shavings you want.. I would recomend.. well damn... depends on how much you are making.. 65%$ of the amareto (sp?) the kids will love it... failing that! go get some real vanilla beans! seed them and simmer them in the cream! add a little baileys to the mix and go to town.. yeah I like alcohol.. my biggest downfall in life and cooking.. hmmm __________________ no my child.. this is not my desire..I'm digging for fire.

06-27-2005, 01:37 AM	#13
cowhead halve your cake and eat it too. Join Date: Apr 2004 Location: Georgia.. by way of Lawrence Kansas Posts: 1,359	use double boiler...save the pain of scorched cream! __________________ no my child.. this is not my desire..I'm digging for fire.

06-27-2005, 12:59 PM	#14
Carbonated_Brains Does it show up here when I type? Join Date: Oct 2003 Location: Between the smoky layers of a prosciutto sandwich! Posts: 355	A shot of vodka or some other alcohol actually results in smaller ice crystals, and a smoother ice cream.

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