Ice cream

[cookieee]

July is National Ice Cream Month. July 15 is National Ice Cream Day. (The third Sunday of July)

To start this thread off, how about something really tasty, but simple.

Lemon Ice Cream

Easy and delicious, Lemon Ice Cream needs no cooking or ice cream machine to make this creamy and delightful dessert.

Ingredients:
•2 cups whipping cream or half & half
•1 cup sugar
•1 Sunkist® lemon, grated peel
•1/3 cup fresh squeezed Sunkist® lemon juice
•7 lemon shells or boats* (optional)

Instructions: (Makes 3 servings)
•In large bowl, combine cream and sugar; stir until sugar dissolves
•Blend in lemon peel and juice
•Pour into shallow pan
•Freeze until firm, about 4 hours
•Serve in dessert glasses, lemon shells or boats
•Garnish with fresh mint leaves and strawberries if desired
•To Make lemon Shell:
•Cut 1/3 off end of large lemon. Carefully ream out juice; reserve
•Scrape shell “clean” with spoon
•*To Make Lemon Boats:
•Cut large lemon in half lengthwise and with shallow “V” shape cut, remove white center core
•Carefully ream out juice; reserve
•Scrape shells “clean” with spoon
•NOTE: Citrus shells may be made ahead and frozen until ready to use

Source: Sunkist

[heavy hedonist]

For my Mom's birthday, i had an ice cream social, last Sunday. I made my usual coffee ice cream, and two new things: cantaloupe milkshakes, and cherry sherbet; only the sherbet took two days more to set solid!

post 'em when i can-- recovering from a grueling 4 hours of heavy garden work testerday.

[jimjimmerjim]

This is wonderful. Next time I want to add some finely chopped dark chocolate to the mix at the end.

Chocolate-Hazelnut Gelato

Recipe courtesy Giada De Laurentiis

Serves:
6 to 8 servings (about 4 cups)

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup sugar, plus 1/4 cup
• 4 egg yolks
• 1/2 teaspoon vanilla extract
• 1/2 cup chocolate-hazelnut spread (recommended: Nutella)
• 1/2 cup toasted hazelnuts, crushed, for garnish

Directions

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

[charley]

Made a batch of Mocha Latte ice cream today. I skip the pecans and sub dark chocolate.

http://www.myrecipes.com/recipe/mocha-latte-ice-cream-10000001997572/

http://photos.smugmug.com/photos/946259155_xrLmZ-L.jpg

[cookieee]

Nine more days left to celebrate National Ice Cream Month.;)

[RiverFarm]

A friend of mine just got a self-cooling ice cream machine, and now I would really like one. Hers is a German model that isn't available here, but I found a similar one on Amazon by Secura. I'm tempted. We have an old-fashioned wooden ice cream maker with a hand crank and also one of the types that needs to be frozen before you can use it. I don't have room in my freezer to leave it there, and it's too hard to remember to freeze it ahead of time when we might want to make some frozen treats.

I remember making blueberry ice cream with the wooden model many years ago, and discovering that unless blueberries are cooked down and then strained the resulting ice cream has a mouth feel as though it's full of sand!

[Carol SC]

These recipes sound delicious and we love homemade ice creams, but I have a problem with them being hard/icy. I read somewhere recently that to prevent this add an alcohol such as brandy, etc. Do any of you have this problem or a solution? Sometimes when you make a flavor that you don't particularly want to add booze, how do you prevent this? I would really appreciate any help with this. We have a Cuisinart and it is so easy to use I would make ice cream more often if I didn't have this problem.

[charley]

Carol, I've had that problem with strawberry ice cream, but not the mocha one posted above. I think the custard base may make a difference.

[LeaHamm]

Sometimes when you make a flavor that you don't particularly want to add booze, how do you prevent this? I would really appreciate any help with this. We have a Cuisinart and it is so easy to use I would make ice cream more often if I didn't have this problem.

You can add 1 tablespoon softened unflavored gelatin.

[hAndyman]

heavy hedonist I'd like to see your coffee ice cream recipe if you can post it.

charley your mocha latte ice cream looks delish.

A few days ago I came across this "recipe" for coffee ice cream in the comments section on a posting about cold-brewed coffee here (http://www.americastestkitchenfeed.com/do-it-yourself/2011/08/how-to-make-cold-brew-coffee/) and thought I'd give it a try with my cold-brew (2 oz (wt) fresh roasted & ground med. coffee plus 500 ml water) - the recipe at that link is way too concentrated imo.

Coffee Ice Cream
- posted by klongmartin at above link

IMHO (ha!), I make the best coffee ice cream ever with cold brew. Mix 1 1/2 cups cold brew (DON’T DILUTE!) with 2 cups cream and 1 can of sweetened condensed milk. Freeze per your ice cream maker’s instructions. YUM! For extra special goodness, make some toffee, crunch it and toss it in there too….

Can anyone comment on the recipe? Seems pretty simple. Adding toffee sounds good, chocolate would be too, maybe Skor/Heath Bits would be good.

[LeaHamm]

Mix 1 1/2 cups cold brew (DON’T DILUTE!) with 2 cups cream and 1 can of sweetened condensed milk. Freeze per your ice cream maker’s instructions. YUM! For extra special goodness, make some toffee, crunch it and toss it in there too….Can anyone comment on the recipe?

This is good if one doesn't confuse leftover cold coffee with Cold Brewed Coffee Concentrate, like my SIL did! :rolleyes:

[Carol SC]

Thanks, LeaHamm. I will try your suggestion and let you know the results with my recipe.

[foodfly]

Coffee Ice Cream
- posted by klongmartin at above link

IMHO (ha!), I make the best coffee ice cream ever with cold brew. Mix 1 1/2 cups cold brew (DON’T DILUTE!) with 2 cups cream and 1 can of sweetened condensed milk. Freeze per your ice cream maker’s instructions. YUM! For extra special goodness, make some toffee, crunch it and toss it in there too….

Can anyone comment on the recipe? Seems pretty simple. Adding toffee sounds good, chocolate would be too, maybe Skor/Heath Bits would be good.


Hi Andy,

The coffee ice cream recipe is very similar to Lebovitz’s (The Perfect Scoop) recipe for Vietnamese Coffee Ice Cream. I bet you have the book. His is:

1.5 cups (600 g) sweetened condensed milk
1.5 cups (375 ml) brewed espresso (or very strongly brewed coffee)
½ cup (125 ml) half and half
Big pinch of finely ground dark roast coffee

Your commentar’s posted recipe IMO should be a tad creamier and may stay a bit softer in the freezer due to the higher percentage of fat from the use of cream as opposed to half and half in Lebovitz’s version. I’ve made coffee ice creams using both coffee bean infusions in a custard base and by utilizing Medaglia d’Oro instant espresso powder for the coffee flavor in others. It’s the use of sweetened condensed milk that makes these 2 recipes no-cook versions. The super thick consistency of sweetened condensed also helps to negate the water (water = icier results) introduced by the use of brewed coffee as flavoring.

I’ve made simple 3 ingredient ice creams, too. Not a problem. Great if you have no time. Personally, I’m not a fan of the taste of either condensed or evaporated milk. Feel free to ignore that opinion if you are.

The additional chocolate bits and toffee (I prefer Skor vs Heath) will make the ice cream more interesting (I say go for it!) or try Lebovitz’s Mocha Sauce (a coffee-flavored chocolate sauce) over the top with a sprinkling of toasted almonds. Maybe a twist on chocolate sauce flavored with Kahlua (Emeril has a Kahlua Chocolate Sauce I’ve used here (http://www.emerils.com/recipe/7127/Kahlua-Chocolate)) would take it up another notch. Use Kahlua Original or try one of those new Kahlua flavors. Kahlua Hazelnut and Kahlua French Vanilla are sitting on my countertop for me to experiment with right now.

May I suggest sliced sweetened strawberries with a drizzle of either Mocha or Kahlua Sauce over the coffee ice cream?

The recipe lists “cream”. I recommend Trader Joe’s house brand Heavy Cream if you have access to it vs. the whipping cream my grocery store tries to tell me is the same thing. I also picked up TJs English Toffee to experiment with as a topping over homemade Coconut Ice Cream just this past week. I was put off by chopping the hard Almond Roca-sized toffee into smaller bits so I ended up using all those almonds loose at the bottom of the TJ container over the top of the ice cream instead and ate the toffee separately. You won’t have that issue purchasing the “bits”. BTW, the almonds from the toffee were delish over the top.

Do you like cold-brewing coffee? Did you see the article in last month’s Bon Appetit? I already buy whole beans, but grind and heat brew. I’m fine with heat brewing except my last 2 programmable coffeemakers (both top-of-the-line Kitchenaids) had issues in one year of weekend-only light use and I’m tired of returning them. Now I own a Black and Decker whose digital clock gains 10 minutes every 2 days. The BDecker is 2 weeks old. Grrrr. At least cold-brewing eliminates the electronics. Sorry. I know, OT. Back to ice cream. :rolleyes:

I make lots of flavors of ice cream, but Coffee and/or Mocha are at the top of my faves.

[hAndyman]

foodfly thanks for all that info, much appreciated.

I'm going to try the recipe tomorrow or Wed. as is and see how it goes. I have to make more cold-brewed coffee tonight as I drank the last today after hauling the last of the rocks away, dodging the cow patties on my way to their new location - it's been 30-35C most of the past week while hauling rocks and I enjoyed my iced cold-brew coffee lattes but would have killed for a scoop of coffee ice cream on top I'm thinking! I'm not fond of reheating the cold-brew coffee for a hot cuppa joe but enjoy it cold in lattes or iced coffee.

I wonder what "brewed espresso" is - Aeropress or stovetop, perhaps. I can't see pulling 1-1/2 cups worth of shots! A strong cold-brewed would work well in DL's recipe I'd think.

First I gotta make the coffee ice cream then I'll consider add-ins. So the maker is in the freezer, the whipping cream (no TJ's here) is in the fridge and I have a can of sweetened condensed milk. All I gotta do is roast the coffee and make the cold-brew.

(Pssst, foodfly, get rid of the B&D and go press pot or maybe Aeropress - I know it's hard to wean oneself off of programmable timers but it can be done; we're proof here).

Just wondering if I have any Kahlua for a sauce as you suggest, if not maybe an Irish whiskey sauce?

[foodfly]

“Brewed” meaning by whatever technique you prefer for steeping coffee beans –cold or hot. The recipe simply states that they formulated based on real coffee. “Espresso” (or strongly-made coffee) is used to deliver the maximum coffee taste. Strong is key before freezing so that some amount of coffee flavor comes through in the finished ice cream. The full strength introduced at the beginning does not survive. It will be diluted by the addition of cream, half and half, condensed milk, or whatever the recipe calls for to complete the base mix and mellow-fied before the freezing process even begins.

How concentrated in flavor is cold brew? I know more oils survive with cold brewing. You are using a recipe based on cold brew and it’s the same amount DL uses of espresso. You’ll be fine. See how the poster emphasized: DON’T DILUTE. Appears to be the equivalent.

Hope I am not too late for your ice cream making. Irish Whiskey Sauce? Great suggestion! Do you already have a recipe. If not: Coffee Ice Cream Sundaes with Caramel Irish Whiskey Sauce (http://www.epicurious.com/recipes/food/views/Irish-Coffee-Sundaes-with-Caramel-Whiskey-Sauce-365219)from Epicurious. Sounds spot on. I do have a bottle of Irish hanging around ….maybe I’ll make some, too. Anything caramel, yum. Over coffee ice cream….what better?

I’ve hit a snag with my two other ice cream recipes. It’s Pina Colada time of the year and BevMo is out of Coco Lopez Cream of Coconut for making Coconut ice cream. I special ordered ½ case, but Bevmo told me at least a week until delivery. Then there is the Peanut Butter Cup ice cream I was going to try. I passed up stopping at the grocery store to buy the peanut butter cups because it’s been over 100 here and thought they would melt in the car before I had enough time to return home. Thought it was a sign I should give my arteries an ice cream break, but this coffee ice cream talk is tempting me.

The 30-35C is without humidity, right? At least, I hope so. It has been crazy hot everywhere. Iced coffee and ice cream = muy bueno.

Why are you clearing property – landscaping, moving, preparing land to build? I need large rocks for landscaping a slope; medium rocks for planters. I have to “pay” for rocks and pay again to transport them to the property. How obnoxious is that? Send those rock puppies you are clearing down here -- minus the cow pies, please. I scoop 24/7. Don’t need more poo, but sure could use those rocks.

(pssst, Andy. I’ll ditch the programmable coffee maker if you ditch the bowl-in-the-freezer ice cream maker and get a self-cooling instead :p)

Now, I’m off to decide which coffee ice cream recipe is do-able this week before today’s heat arrives.

[gobluem82]

Everyone seems to be in a coffee ice cream mood! I made this over the weekend--the recipe is from the King Arthur Flour website. I especially liked this recipe since no eggs or cooking was required. It scored a big thumbs-up all around.

Mocha Madness Ice Cream
Serves 6-8

1 cup cold whole milk
3/4 cup sugar
2 tablespoons espresso powder
2 tablespoons cocoa powder, Dutch-process preferred
2 cups (1 pint) cold heavy cream or whipping cream
1 teaspoon vanilla extract
8 Oreo cookies, broken into small pieces

Directions

1) Whisk or mix together the milk, sugar, espresso powder, and cocoa till the sugar has dissolved.

2) Stir in the heavy cream and vanilla.

3) Freeze in ice cream maker according to manufacturer's directions.

4) Stir cookie bits into soft ice cream, and serve immediately.

5) For firmer ice cream, place in a covered container. Place in the freezer for 2 to 3 hours, until ice cream is as hard as you like it. Note: Freezing longer than this will make the ice cream rock hard; plan on softening at room temperature for 15-20 minutes or so before serving, if the ice cream has been in the freezer longer than a few hours.

[hAndyman]

foodfly my cold-brew coffee is reasonably strong but I ground some extra beans for it and am leaving it ~3 hours more than usual. I'm using a medium dark Kenya AA bean roasted just barely into second crack (that makes a very tasty hot brew cup). I just ground some of those beans espresso fine to put in Corby Kummer's Unbeatable Chocolate Biscotti that are in the oven.

That Caramel Irish Whiskey Sauce is almost identical to the sauce that I was thinking of but without the caramel - I love the idea of caramelizing the sugar for even more flavour! Thanks for that!

I think you're interpreting the signs wrongly - I take them to mean you have to think of something new to make. ;)

Unfortunately we get humidity with that heat, making it even harder to take. My son was here recently and he found it hard (he's out in dry Calgary).

As for the rocks, you can have them! My wife's make-work project that I got caught up in. She built a rock wall some years ago from old foundation stones and field stones, and had gotten kinda keen on doing a better job of it, getting rid of the round fieldstones and making it more solid and attractive with all the "squared" rocks from the foundation of the old farmhouse. So she finally tore it down when ds was here, then rebuilt it more to her liking and satisfaction, and then flew off to drive around Iceland with her Ma leaving me to get rid of the unwanted stones. Ain't she sweet?!?

I can not even imagine having a self-cooling ice cream maker - is there even one for home use? Whoa!

[foodfly]

Other than mentioning that word “humidity”, you are saying all the right things to me.

Biscotti! Always wanted to make biscotti! Bought a book! Collected a gazillion recipes that sit in a wish list pile of things to make…..sigh.

Glad the Caramel Whiskey Sauce appealed to you. The addition of caramel does make it difficult to resist. I am relieved that you are not put off by the caramel making process & thrilled you liked the recipe.

Seriously…..I want those rocks! Real rocks! I have a wall, too. But because I don’t have “for free” rocks, we used busted concrete from the original concrete driveway—so, large flat pieces. No real rocks on the exterior of the house either -- manufactured river rock veneer that appears to be rock. But still not real field stone. The river is across the street. No rocks there either. Have to go closer to the mountains to get river rocks. That was what we did in the past. I heard you need a permit now even to take rocks. Too bad you can’t mail those rocks you want to get rid of. Lots of work for you, but I bet well worth the trouble. DW will be pleased upon her return. Good boy, you earned that ice cream. :D

Self-cooling ice cream makers with built-in compressors -- Yes, they do exist. But you trade the bucket-in-the-freezer for a bulky appliance on the countertop. Shouldn’t be a problem for a guy capable of moving rocks, but as a gal I struggle with the 40 lb. load. Couldn’t tolerate my freezer bowl type— no offense to all those who use them. My issue was not because the bowl took up space in the freezer, but because of the quality of ice cream it produced. I own a 2 qt. Cuisinart ICE30BC bowl-in-the-freezer maker. Used it maybe 4 times, stuck it back in its box, ordered a Lello Musso 4080 and never regretted it. Do check out the compressor-type machines & their prices at Amazon. There are names like Cuisinart, Whynter, the Secura RiverFarm was inquiring about, & DeLonghi. Yes, they are pricier – usually $200+. And they are heavier – ranging 30 – 40 lbs. Not something you pull in and out of a cupboard or relocate easily. I took a real leap of faith on the Lello Mussi 4080, 1.5 qt. Had no experience with it. Did not know anyone who owned one. Relied solely on reviews posted online. The Lello’s price tag is not for the faint of heart and I took a long deep breath before I clicked “Add to Cart”, and yet another before hitting "Complete Purchase". No point waiting for a sale. They never go on sale. While I got over the price tag quickly, my DH still rolls his eyeballs at the cost. He did it just last week. When that happens, I simply remind him that he’s lucky that I purchased the smallest, least expensive Lello and that what I really want is the next step up -- a commercial batch freezer. Mind you, I have no idea what I would do with so much capacity to make ice cream; but in my dreams I want one & all works out just fine.

Is the ice cream ready yet?

[heavy hedonist]

heavy hedonist I'd like to see your coffee ice cream recipe if you can post it.

COFFEE ICE CREAM (from Chez Panisse Desserts)



1 C half-n-half

2 C whipping cream

3/4 C sugar

6 tablespoons coffee beans (whole)

6 egg yolks

1-2 tsp vanilla extract


Warm the half-n-half, cream sugar and coffee beans in a non-corroding saucepan. Let it steep for 30-45* minutes, or until the coffee flavor is strong enough for you. Don't let mixture boil or it will curdle, but do rewarm if necessary to bring out the coffee flavor.

When steeped to your satisfaction, whisk the egg yolks just enough to break them up, then stir in a little of the coffee mixture to warm them.

Return to the pan and cook over low heat, stirring constantly, until the mixture coats the spoon. Strain and chill. Flavor with vanilla to taste and freeze according to the instructions with your ice cream maker.

--------------------------------------------------------------------------------

*I steep for over an hour, at least. Best if left to chill overnight or all day before freezing. Fabulous smooth rich texture.

[charley]

Couldn’t tolerate my freezer bowl type— no offense to all those who use them. My issue was not because the bowl took up space in the freezer, but because of the quality of ice cream it produced

Really? How was the quality different? The mocha latte I posted above is made in a Cuisinart with a freezer bowl. It's as good, if not better, than Blue Bell Coffee or Kleinpeter Cafe' Au Lait.

[foodfly]

With my 2 qt. Cusinart, the base froze unevenly. Specifically, the base froze almost immediately where the mixture came into contact with the freezer bowl’s coldest area-- the side wall; and at what I would call a more normal rate, away from the wall. The motion created by the paddle never reached far enough to move the base off that freezer bowl wall. That area was continually immobile mixture. Because it never moved, I always had a thin “shell” of my mixture form that remained stuck to the bowl itself. Because it stuck to the wall it was different in texture than the ice cream being processed closer to the middle within the paddle’s movement zone. It was instant hardened icy ice cream. That “shell” area grew thicker the longer the machine was in operation. When it came time to remove the finished ice cream from the machine, there were two distinct results-- the “scoopable” ice cream from the inner portion of the bowl like one would normally expect and the stuff off the sides that had to be “chipped” where it was stuck on solid. The normal scoopable ice cream had to then wait while I dealt with removing the bowl’s iced on edge so as to not leave ice cream behind. The texture of the ice cream removed from the wall area was never as smooth or creamy because it simply froze too fast and was not the same quality as that within the paddle’s reach and flow. Once I discovered this was the way my Cuisinart consistently worked, I resented my best ingredients being stuck on that frozen wall and resented the time wasted dealing with it. Fundamentally, base needs to “churn” to incorporate air and “lift” the ice cream to cream it properly. For me, the Cuisinart didn’t achieve that over the entire batch. I don’t believe my bowl or Cuisinart model is defective in any way. I am not a novice ice cream maker. I’ve worked models from ice and salt to the self-cooling. This was never an issue before. I continue to be as surprised and disappointed as you are that this was my experience. Thanks for asking. I’m certain you weren’t the only one wanting to know.

[hAndyman]

heavy hedonist thanks for posting the recipe. I haven't made ice cream in a few years and it's clearly been missed as I look at all these good recipes, including yours which I expect is smooth and creamy with the custard base. So you don't grind the beans to get more extraction, do you?

foodfly I love biscotti and rarely make other cookies these days. The Kummer recipe I made today was the very first biscotti I made back in the 90's - I now know that it is not a beginner's recipe but didn't then. It's probably our all-time fave (dd's too!) and way better texture than my first efforts.

I lol'd when you said something about mailing the rocks! You must be desperate. I hope my dw doesn't change her mind about those rocks when she gets back tomorrow night - my work is done, I'm movin' on to other things.

Like ice cream - no it's not made. I got a call today inviting us to friends Fri. for dinner and offered to bring something and she suggested dessert so I'm planning on the ice cream sundaes and that caramel Irish whiskey sauce you told me about above - I can't wait and guess I'll make it Fri.

I had a look at your Mussi - wow, serious machine that, for a serious ice cream maker. Good luck getting the batch freezer - then you'll need a truck to sell your concoctions out of, or maybe a storefront - now that'll give your dh conniptions! :eek:

[charley]

I don’t believe my bowl or Cuisinart model is defective in any way.


Maybe you don't, but that's the way it sounds to me. I've never had that experience with the Cuisinart.

[hAndyman]

http://i539.photobucket.com/albums/ff351/ripJimMorrison/P1060992.jpg

Got my coffee ice cream made and made the Irish Coffee Sundaes with Caramel Whiskey Sauce and Coffee Nut Crisps recipe posted by foodfly above and all was delicious. Thanks foodfly!!
The Coffee Ice Cream was very flavourful, smooth and good. Melted a little too quickly for my dw in the 32C weather :eek: but wasn't a big deal imo. The caramel Irish whiskey sauce was very tasty - I made the caramel pretty dark, aiming for the flavour of the caramelized sugar atop a good creme caramel and pretty much got it - yum! The coffee nut crisps were, simply, addictive - could have made more for snackin'. I ground some coffee beans to espresso fineness and used that in the crisps.

[LakeMartinGal]

Wow, Andy -- that looks and sounds fantastic! Another way to have coffee...;)

[LeaHamm]

Andy, What a gorgeous food photo! You need to move that over to the Picture I Took Today thread.

[charley]

Looks great!

[RebelYell18]

Wow, I don't like coffee/coffee-flavored things but even I would be hard pressed not to take a couple of bites - gorgeous!

[RebelYell18]

I haven't gotten to make any ice cream this summer, due to my ice cream maker's bowl being broken! :( I don't know what happened but the liquid inside just stopped refreezing so now, my ice cream won't either. I've gotta either get a replacement bowl or a new machine - just haven't decided which option I want to do yet.

So for now, I'm enjoying ice cream making vicariously through all of you! ;)

[LakeMartinGal]

I haven't gotten to make any ice cream this summer, due to my ice cream maker's bowl being broken! :( I don't know what happened but the liquid inside just stopped refreezing so now, my ice cream won't either. I've gotta either get a replacement bowl or a new machine - just haven't decided which option I want to do yet.

So for now, I'm enjoying ice cream making vicariously through all of you! ;)
Do you have that Cuisinart one -- the one where you freeze the bowl? I had that happen to mine, too. I think I (and by that I mean DH) may have put it in the dishwasher and ruined it.:( Bought another bowl for almost as much as the machine on ebay, though, and haven't used it since!:rolleyes:

[charley]

RebelYell, Williams-Sonoma is having a special on the 1 1/2 quart Cuisinart that includes an extra bowl ... $69.95 with free shipping.

http://www.williams-sonoma.com/products/cuisinart-ice-cream-maker-extra-freezer-bowl/

[RebelYell18]

Do you have that Cuisinart one -- the one where you freeze the bowl? I had that happen to mine, too. I think I (and by that I mean DH) may have put it in the dishwasher and ruined it.:( Bought another bowl for almost as much as the machine on ebay, though, and haven't used it since!:rolleyes:

Yes - the very same! Some people in my house seem to think everything is dishwasher safe :rolleyes: So, that could very well be the reason. :sigh:

And the price of just the replacement bowl is one of the reasons I was considering just getting a whole new setup. I got both the machine & bowl for $35 but this was a few years back now. So, perhaps I'm due. Decisions, decisions!


RebelYell, Williams-Sonoma is having a special on the 1 1/2 quart Cuisinart that includes an extra bowl ... $69.95 with free shipping.

http://www.williams-sonoma.com/products/cuisinart-ice-cream-maker-extra-freezer-bowl/

Oh awesome, thanks so much for the heads up! I'll definitely keep this in mind. :)

[foodfly]

Thanks foodfly!!
The Coffee Ice Cream was very flavourful, smooth and good. Melted a little too quickly for my dw in the 32C weather :eek: but wasn't a big deal imo. The caramel Irish whiskey sauce was very tasty - I made the caramel pretty dark, aiming for the flavour of the caramelized sugar atop a good creme caramel and pretty much got it - yum! The coffee nut crisps were, simply, addictive - could have made more for snackin'. I ground some coffee beans to espresso fineness and used that in the crisps.

Handy Andy –

Wow! Wow! Wow! That dessert looks absolutely amazing. Great photo! A money shot!

I’m earmarking that combo – the coffee ice cream, the Caramel Whiskey Sauce, and the addictive coffee nut crisps. Your lens captured the deep amber colored caramel well, but it took perfect timing on your part to get it that deep without ruining it.

Congrats on your success!

I love when a plan comes together. ;)

P.S. – For dw & the next time: Chill the serving goblets; chill the dessert spoons; chill the plate you present on – anything to help delay melt-down time.

For your next dessert, how about Affogado?

[hAndyman]

Thanks for the pic compliments foodfly et al. It looks even better on CL than in my photo software. I was in a big hurry to eat it and didn't have much time to think about it...shot a couple shots in the kitchen...too dark with the curtains closed, keeping out the evening heat...went out looking for light and quickly shot a few pics before grabbing a spoon and digging in! And enjoying all of it. Wished I could have licked the bowl