Making Ice Cream is Easy - Give it a try

[dem in texas]

I have a little Krup's ice cream maker and have been using it for about 20 years. I have made classic ice cream with a cooked base, uncooked ice cream, frozen yogurts, sorbets, frozen drinks and Koolaid slush (for the grandkids). When I bought it, I paid about $70 for it, now they sell for much less. At either price, they are worth the money.

One day several weeks back, I wanted to make ice cream, but didn't have any whipping cream. I did have a can of condensed milk and some really ripe bananas, so made banana ice cream using the condensed milk, whole milk, two mashed bananas and a little vanilla extract. Nice thick, creamy, so good. . I made more ice cream today using condensed milk. It was excellent. With all my ice cream making, I had never used condensed milk until recently and I really like the texture it gives to uncooked ice cream. It will be my favorite ingredient in ice cream making from now on.

My ice cream maker makes about 1 1/2 quarts. Today, I mixed one can condensed milk, 2/3 cup whipping cream and 2 1/2 cups milk and two teaspoons vanilla. It made almost too much, it come to the top and was ready to overflow, so had to eat a little off the top to keep it from going down the side. If I make it again, I will decrease the condensed milk to about 2/3 of the can. We had the ice cream with sliced strawberries on top for dessert today. I still had about 3 cups ice cream left in the tub which I put in a container and in the freezer. It won't be there long.

Making ice cream is so easy and you can't go wrong with anything that is sweet and cold. Grandkids love it when you make them a frozen treat. One year, I made my granddaughter purple ice cream for her birthday (I used grape juice concentrate to make it purple), was tasty too.

[Bernardo de La Paz]

1. So many variations in ice cream recipes. Also Gelatos and Sorbets (sherberts). Don't need a machine.

You don't even need a machine (though I use one). You can stir it with a spoon or fork several times as it freezes. All a machine does is make the crystals smaller as it freezes.

I tend to make gelatos with lactose free 2% milk (for housemate) and egg yolks and home-made fruit juices (we have raspberry bushes and there are many wild blackberry bushes nearby).

[closeupready]

2. I also have that Krups ice cream maker - probably the same one.

I also bought it about 20 years ago.

It was one of those small appliances you buy on a whim, but then never use. Well I started using it about 5 or 6 years ago, and it sure is easy, you got that right.

I don't remember exactly how much I paid for it, but I bought it at Marshall Field's, and I do remember it wasn't cheap.

[ashling]

3. I am going to make some today

in my Cuisinart ice cream maker ... I've just been waiting for the peaches - got some the other day. I like to wait til they aren't as firm as these were.

I call this "Cheery Peach," I start with heavy cream and whole milk or half and half (depending on what I have on hand. Heat the milk - cream mixture while adding sugar while stirring. When the sugar has disolved - add vanilla - and the mixture starts to boil slightly I take it off the stove and stir in pureed peaches (4 or 5) when combined Put it in fridge to cool. When it is cold I pour it in the ice cream maker and turn it on.

When it stops turning I then put it in a plastic container to set up in the freezer as below. (what is left of it after I have made sure it tastes just right.

While it was cooling I have pitted and slice 6 or seven sweet red cherries and heated with a little sugar and water until I get a nice preserve-like consistency. Let cool.

To let ot set up properly: I have a plastic container with a lid that my wife got for this purpose. However I also have some plastic commercial ice cream cartons I use sometimes.

Put in about 1 - 1/2 inch layer of the peach "cream" - as my grandmother called it - and drizzle the cherry mixture back and forth. then use the end of a spatula to "cut" the cherry down into the peach in 3 or 4 places. repeat with the rest of the mixture until it is all in the container and put it in the freezer ( what is left of it)

Let it freeze for until firm in the center (or as long as you can stand it)

We like it scooped into waffle cones. Heavenly!

I have been making ice cream since I was 4 or 5 years old. Of course, back the I mostly tasted until I was so proficient that I became the official family taster. We churned in a gallon freezer in a wooden tub with lots of ice and salt.

I have always made plain vanilla. When I was about 12 my dad entrusted me with the family recipe ... which I still use on occasion.

That one is top secret.

[dem in texas]

7. Sounds Yummy

I have some peaches sitting on counter right now, I am waiting for them to ripen a little more. Been thinking about peach ice cream.

When I was a kid, we had a hand crank ice freezer. My mother would fill the tub, add the ice and rock salt. She'd put an old quilt on top so one of us kids could sit on it while one of the other kids turned the crank, We always made it outdoors because of the water dripping out as the ice melted. We'd fight over who should turn the crank. When it wouldn't turn anymore, it was done. Mother would cover the tub with more old quilts and let the ice cream sit while we ate our dinner. Then we'd all make a run for the ice cream freezer. There were six kids and 3 adults, so we'd eat the whole gallon in one sitting.

Years ago, We lived at North Pole, Alaska. I had old crank type then and if we had a party or something, I'd make ice cream in the kitchen, then put it in containers and bury the containers in the snow, right by my back door, Kept it frozen until I was ready to serve it. Once I got carried away and made an ice cream bombe for Christmas dinner. I made two batches of ice cream to work with, vanilla and chocolate. I made a center of whipped cream, with crushed pineapple and maraschino cherries. You have to keep freezing the bombe in stages as you add the layers, so easy to do when it is 25 below outside. That was only time I ever made a bombe.

[sheldon]

4. Gross

Consumption of animal milk & milk products is one of the most unnatural of human activities. No other animal in nature, consumes the milk of another animal or continues to consume milk once it has been weaned of its mothers milk.

[Kali]

6. yeah, nut juice is so much more normal

or squashed bean juice. mmmm

bet you convert a bunch of folks every day with comments like that.

[sheldon]

12. It might make some people think about it.

Closed-minded people will simply ignore, or attack.
Intelligent people might actually do some research.

[Kali]

14. offering a nice recipe using your particular choice

might indeed achieve the goal of getting folks to think. your approach is actually more likely to close minds.

the close-minded attack was yours.

[Nac Mac Feegle]

11. Dude, If you think it's exploitation to use cows' milk

You should examine the violence involved in milking a soybean, or an almond.

[sheldon]

13. fer sher!

soybeans have feelings too!

[Politicub]

15. The top pesticide for both almonds and soybeans are from the same

Bee colony destroying and systemic (meaning it becomes part of the plant's tissue) class of pesticides called neonicontinoids. No one has clean, pure hands in food production or consumption.

Even organics are doused with sulfur-containing compounds and toxic pyrethrums, the highly concentrated sap from chrysanthemums.

[dem in texas]

16. Sheldon and Company - Go Away

I posted this tread so my friends could share their experiences in making ice cream. If you want to argue about the merits of using milk vs. plants, go start your own thread.

[msanthrope]

20. Lighten up, Francis! Nt

[Freddie]

5. Would love to get an ice cream maker

I know they're a lot cheaper than they used to be.
However I've lost 21 lb so far (lots more to go but a good start) and I know what would happen if I had one. Yeah you can make healthy sorbets and fruit slushies...I'd find the ultra-rich triple chocolate recipe in no time.

[dem in texas]

8. Good for you.

I lost over 30 pounds this year and vow to keep it off. It is hard for me because I love to cook. I have tried to cut back on making sweet deserts just every other week. Frozen yogurts made with ripe fruit, non fat yogurt and 2% milk are tasty. Still need the sweet part, I always use sugar, but try to keep it to a minimum. Blackberry frozen yogurt is my favorite.

[Freddie]

10. Hmmm wasn't thinking about frozen yogurt

Which I like a lot. Besides the usual fruits I've had yummy chocolate frozen yogurt, the tang of the yogurt goes well with the slight bitterness of good chocolate.
Christmas is coming, that's something affordable my daughter can get me.

[TonyPDX]

9. Yum! Thank you for this!

I always have several very ripe-to-overripe bananas ziploc'ed in the freezer for making banana bread, so this is a recipe I'll try soon. Cheers!

[locks]

17. Ah--in my childhood

I found out how much better homemade ice cream is than "storebought". We always made it in a hand turned wooden tub. I have a plastic electric ice cream maker and it turns out almost as good. The only problem I've ever had is when using fresh fruit such as peaches they froze solid and weren't easy to eat. Do you have a solution for this? Also I have made uncooked ice cream but from what I read eating raw eggs is risky.

[dem in texas]

18. Fresh Fruit and Raw Eggs in Ice Cream

If you want chunky fruit in the ice cream, do not add fruit until the ice cream is almost set. You can run the fruit through a blender or food processor to break it down more before adding to the Ice cream Mixture, that will do away with the frozen chunks. I always do when I use mangos and sometimes puree about half the ripe peaches.

I would never use raw eggs in uncooked ice cream. That is why I liked using condensed milk in the uncooked ice cream, it gives you the same creamy texture you get in an egg based, cooked ice cream mixture. If you make uncooked with milk, cream and sugar (and fruit), it needs to be treated like soft serve ice cream and eaten right away as it does not freeze as well as a cooked base ice cream. I had leftover ice cream when I made it with condense milk and I put it in the freezer. It was still creamy when we got it out to eat it.

There are many recipes on the internet for making ice cream with condensed milk. Most are for a gallon size tub, I could not find one for the 1 1/2 tub in my ice cream maker, so I improvised. Again, it's hard to go wrong when making ice creams, even if the texture not quite right, it will still taste good and you learn by making it.

[Nac Mac Feegle]

22. It's not really raw eggs

The 'base' is actually a stirred custard. The raw egg, milk/cream, sugar, and flavoring agent are started cold, and stirred constantly, until the desired temperature is reached. The result is a thick, rich, flavorful smooth liquid that is then put into the freezer to be made into the final product.

Think Creme Anglaise, if you will.

It's more than a little bit of work, but oh, so worth it.

[dem in texas]

23. Old fashioned homemade ice cream used raw eggs.

The base would be made as you described with raw eggs, milk/cream/sugar. Once the uncooked mixture was well mixed, it would be poured into the tub and no heat ever used. Extra milk or cream would be added if needed. I don't know if this way is Southern only, but I have seen ice cream made this way many times I used to add raw eggs when I made ice cream, but after the salmonella warnings, I quit using them in in any ice cream that I made. I have made ice cream with a cooked custard base and it is better, but not that much better, especially if it is going to be eaten as soon as it is made.

[DawgHouse]

19. This is a great recipe, no ice cream maker required!

Only a few ingredients!

http://cravingboston.wgbh.org/recipe/20160708/theres-magic-ice-cream

[dem in texas]

21. Orange Cream Frozen Yogurt

Made a batch today, was yummy.

1 can (small size) Frozen Orange Juice concentrate - thawed
2 1/2 cups full fat plain yogurt
1 cup heavy cream
2/3 cups sugar

Mix in bowl and pour in tub of ice cream maker.

The yogurt I bought was thin and runny like Yoplait, If the yogurt was thicker would use half and half instead of cream. Good taste, but next time will try a thicker yogurt like Mt. High or Brown Cow and substitute half and half instead of cream.

[EdditJones]

24. kruops

what model is the krups maker you have?

[dem in texas]

25. My Krups is an older Model

I have the Krups-La-Glaciere-Model 337. I don't it is sold anymore. Cusinart has a nice one on the market now and if my ice cream maker ever bites the dust, I will probably buy a Cusinart. I have a cabinet full of small kitchen appliances that I had to have, used once or twice, then put them away to never use again. The two things I use over and over are my waffle maker (mostly for pressed sandwiches) and the little ice cream maker.

[EdditJones]

26. thank you

I have some older patients and ice creams or sorbets are one of their options for intake.

[dem in texas]

27. Cinnamon Buttermilk Ice Cream

Made a batch for Sunday dinner. I first saw the cinnamon buttermilk recipe in one of Stephen Pyles's cookbooks. He made it with a cooked custard base. I simplified the recipe by not using a cooked base. This recipe is for a 1 1/2 quart ice cream maker. It takes about 20 minutes for it to churn in my little ice cream maker. I always cover the hole on top with a tea towel while it is churning.

3/4 cup sugar
2 cups buttermilk
1 cup heavy whipping cream
1 teaspoon Vanilla
1 teaspoon cinnamon

Mix all ingredients in bowl, stirring until sugar is dissolved. For best results, chill 3 to 4 hours before making the ice cream. Follow ice cream maker's instructions.

No Ice cream maker? Pour liquid in shallow dish and place in Freezer. Stir with fork several times as the mixture freezes.

[dem in texas]

28. Dulce de Leche (Caramel) Ice Cream

I was about to put my ice cream maker away for the year and decided to try one more recipe. I am posting the recipe below. I used a little bit of plain yogurt in it. If you don't to use yogurt, just use milk, buttermilk would be good too. I think this recipe would be good with something like pecans or candy added. so I am going to make it one more time after I go to Fiesta Market, I think I'll get some pecan pralines and crumble then and add to the next batch. Some chopped pecans, browned in a little butter would be good too, that would be a caramel butter pecan ice cream.

Dulce de Leche (Caramel) Ice Cream)

1 7.6 oz can Nestle's Crema Media (table cream or half and half)
113.4 oz can Nestle's La Lechera Dulce de Leche (Caramel or Cajeta)
1 ½ cups milk
½ cup buttermilk or Plain Yogurt
1 teaspoon vanilla

The crema media and dulce de leche are found in the Mexican food section of the supermarket.

Mix all ingredients in bowl, stirring well to insure all the dulce de leche is dissolved. Chill mixture several hours.

Pour chilled mixture into tub of ice cream maker. Run according to maker's instruction, usually about 20 minutes.