Ice Cream Recipe List

[valchemist]

I finally did it! I ordered a Cuisinart Ice Cream Maker.

I know there have been a ton of ice cream threads, and I am busy reading them all. I have started a list of "must try" recipes that come from all of these threads.

here is what I have so far:
1. Strawberry Buttermilk Gelato (CL)
2. Wild Blueberry Gelato (CL)
3. Blueberry Cheesecake Ice Cream (claire797 and terrytx)
4. Chocolate Sorbet (lorilei)
5. Eating Well Chocolate, Vanilla, etc. Ice Creams (mamasue)
6. Peanut Butter Chocolate Chip Ice Cream (jewel)
7. Chocolate Malt Ice Cream (CL)
8. Cookies and Cream Ice Cream (CL)
9. Charlie's Mint Chocolate Chip Ice Cream (Ben and Jerry's book?)


Are there any missing from this list that I absolutely must try? I won't be getting my ice cream maker until the beginning of August and I don't imagine I will be making ice cream more than once a week, so I want to just start out with the really outstanding ones. And I don't want to miss any.

Light and non-light suggestions are welcome. And, as you can see by the above list, I like all kinds of ice creams. oh, don't worry about posting the recipe. I will be able to find it myself (unless the recipe has never been posted and isn't a CL recipe).

Thanks,
Val

[claire797]

Yes. You need to try a version made with pudding mix. I haven't tried this one, but I'm going to. i did try another lighter version made with pudding mix (I need to go dig it up from the other thread) and it was pretty good -- but the one below sounds REALLY good.

Vanilla Ice Cream From Allrecipes.com

5 eggs
2 (12 fluid ounce) cans evaporated milk
1/2 pint heavy cream
1 (14 ounce) can sweetened condensed milk
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 (3.5 ounce) package instant vanilla pudding mix
4 cups milk


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

[HRJ]

I made Jewel's variation on light French vanilla. I think she tweaked a recipe from The Ultimate Ice Cream Book. It was the first recipe I made in my Cuisinart, and it was great!! It's on the BB, from last summer.

I also made a variation on Yorkshirepud's Light Chocolate Mint.. Very good, and it's a nice, basic formula to work with. Not quite as "rich" as Jewel's, but it's also lower in fat. I don't like mint ice creams, so I substituted almond extract and added some instant coffee granules to make a mocha-almond flavor. The almond flavor was too overpowering, even though I only used about 1 teaspoon -- next time, I'd leave it out.

Have fun,

Helene

[yorkshirepud]

Val,

HAVE FUN WITH YOUR ICE CREAM MAKER! No recipes to really recommend as most of the ones I've made I have made up as I went along. However, a nice light base to work from in the CL Vanilla Buttermilk from CL Complete.

Helene,

Im glad you liked the Chocolate Mint I made up. I may try your variation. I'll reduce the almond extract though.

YP

[RUSTYSMOM]

Try this - it is tried and true- FABULOUS!!

Mint Ice Cream (The Ultimate Ice Cream Book)
3/4 c sugar
2 large eggs
1 tbsn cornstarch
2 c half and half (I used fat free)
1 cup heavy cream
2 tsp Peppermint Extract
6 drops green food coloring (optional - I opted not)

In med mixing bowl, beat the sugar into the eggs until thckened and pale yellow. Beat in cornstarch and set aside.

Bring half and half to a simmer in heavy medium saucepan. Slowly beat the hot half and half into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from heat and pour the hot custard through a strainer into a large clean bowl(I poured it into my 8 cup pyrex measuring cup to make it easier to eventually pour into the ice cream maker). Allow the custard to cool slightly, then stir in the cream, peppermint extract, and food coloring, if using. Cover and refridgerate overnight or until cold.

Stir the chilled custard, then freeze in one or two batches in your ice cream maker (one worked perfectly in my cuisinart) according to the manufacturers directions. When finished the ice cream will be soft but ready to eat. For firmer ice cream , transfer to a freezer safe container and freeze at lesat 2 hours.

Peppermint Candy Crunch Ice Cream - Add 1/2 cup crushed peppermint candy to the machine when the ice cream is semi frozen - allow the ice cream maker to mix in the candy (this gives a great pink tinge).

This recipe is SOOO fabulous with the fat free 1/2 and 1/2. I hope you will let me know what you think.

[claire797]

Rustysmom,

I didn't know the fat free half & half heated well. That's great news! I'll have to give this recipe a try.

[valchemist]

I have added all 3 of those vanilla recipes to my list. I guess I will need to experiment with the 4 vanilla recipes here to see which I like best.

That mint recipe looks great, Rusty's Mom. I will add that to the list also.

any others that I am missing?

[honeygirl1971]

I really want one of those. In fact, I put it on my Amazon.com wish list today, so that maybe for my birthday or Christmas someone will buy it for me.;) Until then, though, I'm stuck with the ice and salt contraption...

Your list includes my fave, the blueberry gelato, but it doesn't include the Lemon-Ginger ice cream from a couple years ago (July/Aug '98). I haven't made this one yet, but I'm pretty sure it got good reviews (the only "complaint" was that you could taste the yogurt, which is not a negative in my mind) and I'm going to make it next, once I finish the DOUBLE batch of blueberry gelato I made last week :o.

Enjoy the ice cream maker, and do tell us how your ice cream turns out. I know there have been a lot of ice cream threads in the past, but I always like seeing new opinions/twists on the recipes, even if they've been reviewed before.:D

[claire797]

You've gotta try the tofu cookies and cream ice cream. It was very popular last year here on the board. I haven't tried it yet, but there are threads raving about it. Just remember to use firm, SILKEN tofu.

Cookies-and-Cream Ice Cream (CL May 2001)

1 (12.3 oz) package reduced-fat firm tofu, drained
1/2 cup sugar
1/2 cup half and half
1 teas vanilla extract
1/4 teas salt
2 cups frozen fat-free whipped topping, thawed
10 cream-filled chocolate cookies (such as Oreos), crushed
8 cream-filled chocolate cookies (optional)

Combine first 5 ingredients in a food processor or blender; process until smooth. Place tofu mixture in a large bowl. Fold in whipped topping. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Stir in crushed cookies during last 5 minutes of freezing. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with a whole cookie if desired. Yield: 8 servings (serving size: 1/2 cup)

Calories 184; Fat 5.2gm; Protein 3.8gm; Carb 29.3gm; Fiber 0.4gm; Chol 6mg; Iron 0.7mg; Sodium 307mg; Calc 31mg.

[pes]

We tried the "easiest peach ice cream" posted by cher48063. It was great - very creamy, great peach taste ( I used fresh peaches, not the frozen ones. DH and I ate part of it right away with a little amaretto poured over the top (YUM YUM!) and I poured the rest into popsicle molds to enjoy later. Very easy, very yummy! I also used fat freee half and half, and thought it was still great.

[Mamasue]

Val,

Here is another good one. Very refreshing! I made this also as Pineapple variation below. Very refreshing! :)

* Exported from MasterCook *

Coconut Mango Sorbet

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ice Cream/Frozen Desserts Source Other Than CL


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup water
1/4 cup sugar
1 large mango -- peeled, pitted, and chopped
3/4 cup unsweetened pineapple juice
1/4 cup cream of coconut -- canned
2 tablespoons fresh lime juice -- or to taste
a pinch of freshly grated lime zest

In a small saucepan boil the water with the sugar, stirring, until the sugar is dissolved, simmer the mixture for 5 minutes, and remove the pan from the heat. Let the syrup cool to room temperature and chill it, covered, until it is cold. In a blender purée the mango with the pineapple juice, the cream of coconut, the lime juice, the zest, and the syrup until the mixture is smooth. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.



Valerie Fields from San Jose, CA on 04/23/00
I changed this recipe to pineapple instead of mango. 1 1/2 cups of pineapple (fresh) along with 3/4 cups of the juice. 1/2 cup of the cream of coconut and 2 tablespoons of fresh lemon juice. This turned out wonderful. I added lite whipped topping along with toasted pecans and coconut for crunch, the flavors were excellent together. Add this one to your recipe file

Source:
"epicurious.com"
Ratings : Excellent 0
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 165 Calories; 3g Fat (13.9% calories from fat); trace Protein; 37g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 1 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES : Jessica's notes: I made this sorbet from the Epicurious site because it got very good reviews.
It is superb and easy to prepare, although you need to allow time for the sugar syrup to chill. The cream of coconut is rich, but the 1/4 cup gives the sorbet a very creamy texture. I added a little more lime juice and zest than this called for because I love lime, and mango is so sweet.
This only makes a pint so you might want to double it for company.
Can't wait for dessert...

Sue's Notes: Wonderful sorbet that would clean any pallette!

[valchemist]

pes, thank you for that great review! I was looking for a good peach ice cream recipe. I think someone also mentioned adapting the strawberry buttermilk gelato to make a peach gelato? not sure. will have to do a search. but anyway, this Molli Katzen one sounds great.

mamasue, I am definitely gonna try that sorbet you posted -- I will make the pineapple variation.

anna, the cookies and cream was on my original list. can't wait to try that one!

honeygirl, I am not sure that I would like the lemon-ginger one, for some reason. I don't know why. I like the flavors of lemon and ginger ok. but I am not sure that I would like the two together in an ice cream. can't wait to make the blueberry one, though. I will definitely post reviews! I hope you do the same when you try new ones!

[RUSTYSMOM]

valchemist - you are going to be a busy girl making icecream!! I am going to try Jewels Peanut Butter this weekend. Can't wait!

[Scout]

I made Cherry Garcia this past weekend and it was fabulous. Somebody on the BB posted it and DH and I really enjoyed it. Have fun with your ice cream maker and let me know what you try and is good because I need to keep using my ice cream maker.

Anne

[AmyBeth73]

I recently made the green tea ice cream from a recent CL, can't remember which month, and it was very good, very refreshing. My husband said it tasted like frozen iced tea. It's worth a try. My other fave is the Strawberry Buttermilk Gelato! I see it's first on your list, as it should be!

[Terrytx]

I have made the peppermint from CL-12/01 several. It is a favorite with the DD.

[claire797]

Originally posted by RUSTYSMOM
valchemist - you are going to be a busy girl making icecream!! I am going to try Jewels Peanut Butter this weekend. Can't wait!

That's the best one. Let us know how you like it. When I made it, I used reduced fat peanut butter and I added some fat free fudge sauce (swirled it in) towards the end. It was so good.

[karen w]

Val,

Cooking Light Complete has a recipe for Peaches and Cream Ice Cream in it that is very good. I usually halve the recipe, and also add alittle amaretto when I make it. Oh, and in the winter it is very good with either Del Monte or TJ's peaches from a jar, well drained and pureed!!

Happy scooping!!

Karen

P.S. I have also made the strawberry buttermilk gelato with the jarred peaches, and it turned out great. Of course, I add a little amaretto there, too!

[sherri]

Another tried and true to add to the list (if interested)
This is a fabulous ice cream, my dairy loving husband thought it was wonderful!!
Peanut Butter and Banana Ice Cream
Memphis Mud
From the Voluptuous Vegan
2 cups soy milk (we used vanilla)
2 tbsp arrowroot powder
1/2 cup natural peanut butter
2 ripe peeled bananas
1/2 tsp vanilla extract
1/2 pure maple syrup (not pancake syrup)
pinch sea salt
1/2 cup roasted peanuts
Optional: 1/2 cup chocolate chips

In a small bowl, mix 1/4 cup of soymilk with the arrowroot powder. Add the remaining 1 3/4 cup of soymilk to a small pot or saucepan. Bring the soymilk to a boil. Stir in the arrowroot slurry. Stir continuously, until the soy milk thickens and just starts to bubble.

Remove the soymilk from the heat and add to a blender with the peanut butter, banana,
vanilla, maple syrup and salt. Blend until smooth. Cool throughly in the refrigerator.

Make into ice cream according to the directions for your ice cream maker. Add the peanuts in the last few minutes of churning. Freeze for a couple of hours before serving.

[AmyJane]

Val,

Thank you, thank you for posting that thread!! DH and I just got married, and we were so happy to receive a Cuisinart ice cream maker from our registry. The wonderful couple gave us the machine, the metal bowl, and 8 sage green ice cream bowls. Like you, we can't wait to break it in! Oooh -- tell me when you get yours in the mail! I've also been starting to collect everyone's favorite recipes, and I am about to print out this entire thread. Earlier, I printed Jewel's peanut butter one (I'm a PB fiend!), which I'm dying to try. When you get your machine, be sure to tell me how you like it and which recipes you try first!

Amy :D

[emilyn]

I just got an ice cream maker too, the cuisinart. Something about reading all these threads told me I just HAD to have one. The BB made me do it!! :rolleyes:

I just made Jewel's peanut butter chocolate chip this morning, wow!! That stuff is good. It's a good thing I'm at work now and can't get at it. ;)

[AmyJane]

Strange question here -- we haven't opened/used our new Cuisinart yet, and I just discovered a Waring ice cream maker in our storage unit! This one is also a plug-in unit and makes a quart of ice cream. Does ANYONE know if the Cuisinart is far superior to this Waring one or not? Does anyone even know what the Waring one looks like?!? I ask b/c we have LIMITED storage space and don't need two machines! We can't return the Waring one, but we can return the Cuisinart. But the Cuisinart looks so cool!
:D

Thanks,
Amy

[valchemist]

Anne and Terry, I have put the Cherry Garcia and the Peppermint on my list (even though DH doesn't like mint).

Karen, Thanks for pointing out and reviewing the CL complete Peach ice cream and for suggesting the amaretto. Approximately how much amaretto do you use? I like amaretto, so I want the flavor, but I don't want to overdo it. Can you give me a ballpark figure?

Sherri, thanks for the PB and Banana recipe. looks great and I will definitely try it.

AmyBeth, I don't think we'd like the green tea - neither of us is a tea fan. But the Strawberry Buttermilk Gelato is going to be the first one I try.




I think I have plenty of recipes to work with now. Thanks everyone! :) (But if there are more ideas, I'd be thrilled to hear them!)

And Can anyone answer AmyJanes's question about the Waring Ice Cream Maker?


Val

[dcornelius]

Never used a Wareing but I love my Cuisinart! I got mine with an extra feezer bowl ( for the great price of $39.00 as previously posted) I just made Jewels peanut butter recipe last and I LOVE it. My family on the other hand, tells me that peanut butter was not meant to be icecream so... I guesss it is a matter of taste (poor fools don't know what they are missing!)

It would be my vote that you keep the Cuisinart for your self and give the waring to the next friend you have that gets married!:D (that is if it isn't already opened) Or is this not socially acceptable? NO one has to know you know, We could keep a secret!:D

[Dewey]

Originally posted by dcornelius
It would be my vote that you keep the Cuisinart for your self and give the waring to the next friend you have that gets married!:D (that is if it isn't already opened) Or is this not socially acceptable? NO one has to know you know, We could keep a secret!:D

OMG! Re-gifting! (Anyone remember that Seinfeld?) But that would be my recommendation too. The Cuisinart ice cream maker has been widely discussed because it is so good. There's probably a reason that no one has ever mentioned a Waring ice cream maker...

[dcornelius]

I spent to many years as a single mom and had to save maney in as many ways as possible and the thought of wasting an icecream maker by letting it sit in your cupboard for ever is just as hard for me to imagine as giving up a cuisinart ice cream maker if you didn't have to! I Love mine! As a matter of fact I am doing the forbidden right now and eating ice cream (Jewels peanut butter choco chip) at the cumputer as I type... hope no one comes home unexpectedly!

Oh Jewel, if you are out there... I could become addicted to this stuff! And if I do it is all your fault!

[karen w]

Val,
For both a half a batch of the Peaches and Cream in Cooking Light Complete and for a half batch of the Buttermilk Gelato with Peaches instead of strawberries, I used 1Tbsp. Amaretto. The recipe in CL Complete already had almond extract in it, and in the gelato I also added a 1/4tsp. almond extract with the amaretto. That was plenty for us. I'm sure you could leave out the extract, and/or use 2Tbsps. amaretto too. Good luck!

Karen

[valchemist]

thanks, karen. I'll make a note of that.

[Canice]

That's it. I gotta have one of these.
I'd never even considered it before, but now there's no turning back. I'll let DBF buy it for his house. Afterall, wasn't I just bemoaning his chocolate allergy? Well, he LOVES ice-cream and what's more versatile than ice-cream? I'll be doing him a BIG FAVOR by asking him to buy this!:D :p

[AmyJane]

dcornelius and dewey,

LOL -- you had me CRACKING UP about the re-gifting (yes, i remember that seinfeld episode!) ... and i've been guilty of doing that before! :D shhhh --- the waring ice cream maker is going to be the next wedding gift we give! it's funny, b/c a couple i know received it as a wedding gift and openly gave it to me -- so it's been re-gifted once before! so if you ever receive a waring, you'll know where it came from!! :)

dcornelius, i'm so glad you love the cuisinart. you deserve it after the years of being a single mom! :) you're a woman after my own heart -- jewel's peanut butter ice cream is the FIRST on my list to try!! i disagree with your family -- pb goes with everything!

[aggie94]

I'm bumping up this thread from last year to thank Mamasue for posting the Coconut Mango Sorbet recipe. I made the pineapple variation last night, and it was EXCELLENT! :) It had the perfect balance of pineapple and coconut, and DH was very impressed. I made the puree up on Tuesday night, and let it chill in the refrigerator until I turned it into sorbet last night. I followed Valerie's notes, reducing the lemon juice to a tablespoon and omitting the whipped topping, toasted pecans, and coconut. This was my first experience with fresh pineapple, and I was surprised at how easy this was.

Thank you, Mamasue - this was wonderful!

[sweetpea]

We made the cookies and cream ice cream last night but used the peanut butter/chocolate cream oreos (OMG!!!! they are awesome by themselves!!!) and it was the most creamiest, yummiest, easiest ice cream i have ever made! It beat out the store bought hands down!! The fact that you don't have to cook it--makes it so easy! the peanut butter oreos masked any weird tofu taste that had been mentioned on a previous thread--even DH loved it! and he didn't even taste the tofu! i love ice cream!!

[claire797]

Originally posted by sweetpea
We made the cookies and cream ice cream last night but used the peanut butter/chocolate cream oreos (OMG!!!! they are awesome by themselves!!!) and it was the most creamiest, yummiest, easiest ice cream i have ever made! It beat out the store bought hands down!! The fact that you don't have to cook it--makes it so easy! the peanut butter oreos masked any weird tofu taste that had been mentioned on a previous thread--even DH loved it! and he didn't even taste the tofu! i love ice cream!!

Sweetpea, thanks for the tip. I LOVE the PB Oreos but didn't even think to add them to ice cream.

[Mamasue]

aggie94.....your welcome! I love the fresh tasting and cleasing of the mouth that this sorbet and the variation gives you. It is a favorite of mine too! ;)

[wallycat]

I got hooked into this thread before I realized it was from 2002 :eek: :o

So Val, how did all that ice-cream turn out :D :D ;)

[meslgh]

Yes indeed, how did the ice cream turn out, Val? I was looking forward to a valchemist results of vanilla ice cream trials thread, until I realized this thread started a year ago!

[valchemist]

I still haven't made all of them (not even close). The ones I have made I reviewed on separate threads.

The tofu cookies and cream was yucky. The rest came out well. I especially liked Eating Well's Chocolate Ice Cream and Jewel's PB Ice Cream (I didn't add the chocolate chips and it was still great).

[claire797]

Originally posted by valchemist


The tofu cookies and cream was yucky.

I think you said this last year and this is why I didn't make it. Some people raved about this one and others thought it was gritty and disgusting. Guess I should just make it.

[Molli526]

I thought it was gross too. I made it for a supper club and all anyone could do was choke down a few bites.

[claire797]

Originally posted by Molli526
I thought it was gross too. I made it for a supper club and all anyone could do was choke down a few bites.

Did you and Val use the silkentofu.

[bbenedict]

I used silken tofu. My neighbors and DH and I also thought the Cookies and Cream Ice Cream was disgusting. I had such high hopes.

I'm one of those folks who REALLY would like to be able to use and enjoy tofu because of the health benefits but just haven't found any I like.

Is there any particular brand that people think is outstanding? Maybe I just got a bum brand.

Sorry to go off task a wee bit!

Bonnie

[Molli526]

Originally posted by claire797


Did you and Val use the silkentofu.

Yes, I did. I read through the old threads prior.

[valchemist]

Originally posted by Molli526


Yes, I did. I read through the old threads prior.

me too.

[sweetpea]

Not to turn this into the cookies/cream thread, but i just have to encourage those who haven't tried it to try it, but maybe with a flavored cookie--like i posted earlier--we made it with the pb oreos and it was awesome! I also used the silken but all i could find was extra firm silken and we tasted no funky after taste--go figure! :rolleyes: Happy ice cream making/fourth of July!

[claire797]

Molly, Bonnie, Val -- I am going to make the tofu cookies and cream ice cream. If I hate it, you guys can say you told me so.

Did you all use regular half & half or did you attempt to make it with fat free half & half? I have both on hand.

Sweetpea, did you use fat free half & half?

[valchemist]

can't wait to hear how it comes out! I used regular half and half.

I know that the PB oreos wouldn't mask the hay flavor fo me. but thanks for the suggestsion, sweetpea. (I think some people are just more sensitive to that raw tofu/hay taste.)

[Gilgamesh37]

Well I'll chime in on the Great Tofu Cookies and Cream Debate of 2003.

I made it this past weekend, using the coffee oreos (SO dangerous to have those in the house). I am not crazy about the ice cream, but it has nothing to do with the use of tofu. For me, it's the frozen whipped topping. I think that has a very distinctive "chemical" taste, which was *hugely* emphasized in the finished product. In fact, I'm probably going to pitch the whole batch in a day or two when I rearrange the freezer. I might try to cobble together some other tofu ice cream, without the dang cool whip--maybe combining it with a more regular custard base?

(oh and Claire--I used the FF half and half, it's only 1/2 cup, and I've had great luck substituting it in other ice cream recipes.)

[sherri]

Many of the ice creams I make are made with tofu and/or soy milk. I love the taste, but I have made some duds. I have two favorite recipes, chocolate and vanilla and I play around with both. I think the other soy recipe that calls for whipped toppping doesn't sounds so good. I think the whipped topping may be the culprit rather than the tofu.

[sweetpea]

I used the fat free 1/2 and 1/2 also--
gilgamesh37--i can see how the whipped topping could give it a funky taste too!doggone it--sorry you didn't like it ( i will have to try the coffee oreos!), if only we all had the same tastebuds, right? :p

[Gilgamesh37]

Originally posted by sweetpea
if only we all had the same tastebuds, right? :p

Sweetpea--no way! Then I'd actually have to fight DBF over the dense chocolate sorbet! ;)

FWIW, I'm going to go completely to the other end of the spectrum, and make a couple of Nigella's ice cream recipes (unapologetically full fat) from Forever Summer later this week.

[CompassRose]

I wish I could get excited about my ice cream maker. Sigh. I even have the Cuisinart.

I dunno. Even the "reduced" recipes mostly have cal contents per serving that compare to Haagen Dazs Dulce de Leche fro-yo... which would be fine, if they were as decadently good as Dulce de Leche fro-yo, but they aren't. Not even close.

And I can get really quite decent, nearly fat-free frozen yogourt from the supermarket, in chocolate, vanilla, various fruit AND Cappuccino Crunch flavours, which has only about a hundred calories per serving. Nor could I possibly justify making a whole recipe of something "unapologetically full-fat" when I'd have a couple of spoonfuls and then have to get it out of the house -- without even the option of taking it in to the Bottomless Pits at work.

Sigh. Don't mind me, I'm just moaning.

[badunnin]

I made Jewel's PB ice cream recipe this weekend for the holiday and added the PB oreos. Unbelievable.

[claire797]

Originally posted by CompassRose
I wish I could get excited about my ice cream maker. Sigh. I even have the Cuisinart.

I dunno. Even the "reduced" recipes mostly have cal contents per serving that compare to Haagen Dazs Dulce de Leche fro-yo... which would be fine, if they were as decadently good as Dulce de Leche fro-yo, but they aren't. Not even close.

And I can get really quite decent, nearly fat-free frozen yogourt from the supermarket, in chocolate, vanilla, various fruit AND Cappuccino Crunch flavours, which has only about a hundred calories per serving. Nor could I possibly justify making a whole recipe of something "unapologetically full-fat" when I'd have a couple of spoonfuls and then have to get it out of the house -- without even the option of taking it in to the Bottomless Pits at work.

Sigh. Don't mind me, I'm just moaning.

I hear you. But sometimes it's just fun to make it yourself. You can also get creative with the flavors. For instance, you won't find "Coffe Flavored Oreo Ice Cream" in the store.

I have a batch of mint chilling right now. Looks like I have to make a run to the store before I do the notorious tofu stuff -- I forgot to buy Fat Free Cool Whip!

Sweetpea, I'll be interested to hear your opinion on the coffee flavored Oreos. I love the peanut butter ones, but I ended up throwing away a whole bag of the coffee flavored because I thought they tasted like coffee grounds rather than coffee.

[sweetpea]

claire--i don't know why i found your comment about the coffee oreos tasting like coffee grounds but i did--i have been sitting at my desk giggling for a few minutes--good thing i don't share an office! hmmm...not so sure i want to try them now! i will let you know what i think...going to get some tonight if i remember!

[valchemist]

I have tried the coffee oreos. I didn't think they tasted like grounds. but I didn't like them all that much because I didn't think the coffee taste was strong enough (or authentic enough?).

[pambrack]

Val, the maple recipe that you posted for me last week (when I was in desperate need before the weekend) that called for egg yokes only, was very easy to make and had a great consistency. It is a definite keeper. Thanks for your help. It was a hit with both kids and adults on the camping trip. (And to think we used the old fashion crank style)!

[CompassRose]

so, um... can anyone recommend any decent recipes with 150 calories or less per half-cup serving and 4 grams or less fat? Which are worth plugging in the ice-cream freezer and opening my cakehole for? :D

[valchemist]

Originally posted by pambrack
Val, the maple recipe that you posted for me last week (when I was in desperate need before the weekend) that called for egg yokes only, was very easy to make and had a great consistency. It is a definite keeper. Thanks for your help. It was a hit with both kids and adults on the camping trip. (And to think we used the old fashion crank style)!

glad it worked out, Pam!

here is that recipe, in case anyone is interested.

Maple Walnut Ice Cream

4 egg yolks
3 cups light cream
3/4 cup walnut pieces
1 cup maple syrup

Beat egg yolks. Put table cream in a saucepan and bring to a boil, remove from heat just before the cream boil. Add a little bit of cream to the egg yolks and beat. Then add the rest of the cream while continuing beating. Let the cream mixture cool. Meanwhile, lightly toast the walnut pieces.

Add the maple syrup to the cooled cream mixture. Pour into the container of the ice cream machine and use according to manufacturer's instructions. Just before the ice creamis done, stir in walnut pieces.

[kristalsnow7]

After reading this thread, I think I'm going to have to try the Cookies and Cream Ice Cream. I like tofu in savory dishes, but wonder how I will feel about it in a dessert. Val describing it as "hay" doesn't sound too tasty (:p ) but maybe I will like it.

[colleency]

Hmmm. I have the Donvier hand-crank ice cream maker. I have very little cupboard space. I would rather have fewer chemicals in my ice cream, and I find that the low fat flavors are limited around here.

Has your ice cream maker been worth it? Do you feel that you use it enough to justify it's purchase, and any space it takes up? Are any of the light recipes tasty, or only the full fat ones?

[kristalsnow7]

Originally posted by colleency
Hmmm. I have the Donvier hand-crank ice cream maker. I have very little cupboard space. I would rather have fewer chemicals in my ice cream, and I find that the low fat flavors are limited around here.

Has your ice cream maker been worth it? Do you feel that you use it enough to justify it's purchase, and any space it takes up? Are any of the light recipes tasty, or only the full fat ones?

My mom gave me her Donvier ice cream maker since she wasn't using it much. I've had it for a few months and have made two recipes which were really delicious: Lemon-Buttermilk Ice Cream (May 03) and Nectarine and Raspberry Sorbet (June 03). I wasn't sure how much I would use it, but I've liked these recipes so much I want to try some other ones. Even though it does take up some space, I would say it is worth it.

[badunnin]

Originally posted by colleency
Has your ice cream maker been worth it? Do you feel that you use it enough to justify it's purchase, and any space it takes up? Are any of the light recipes tasty, or only the full fat ones?

colleen - i have a rival model that cost very little. i use it about 8 times a summer. For the $20 I probably paid for it, it was totally worth it.

I very rarely make low-fat ice cream. Sorbet yes. But for me, ice cream is a treat, and I'll go full-fat. We keep the machine at the lake house, and make ice cream up there on the weekends. My cousin's daughter, who is 2 1/2, just loves it!

[karen w]

I made some banana ice cream a few weeks ago to use up some overripe bananas that DH and I REALLY liked. The banana part came from a CL recipe in the "97 annual for Banana Split Ice Cream , but instead of adding in the nuts(which I hate in ice cream), marschino cherries(which I hate in anything:D ), and chocolate fudge sauce called for in the recipe, I added 2T. banana liqueur and right before it was finished churning, I drizzled in a few(1-2oz.) ounces of melted bittersweet chocolate. YUM! :) . The chocolate broke up into irregular chunks from the last few minutes of mixing as it hit the cold ice cream and froze. I also halved the recipe, and still needed to churn it in two batches. It really expanded alot, and it also stayed very nice and scoopable in the freezer for a few days. You could probably also just shave some in chocolate at the end too. I'm sure the possibilities are endless...vanilla wafers, gingersnaps...oh no, I may have to make more soon! I guess that is why I like my ice cream machine. Although I don't use it often, when I do I can make it any way I want!:D

Karen

[honeygirl1971]

Colleen--My ice cream maker is a cheap ice and salt one, and I've definitely used it enough to justify the expense (under $20). If you want a light ice cream that is still "natural" you might try some of the gelatos--they are usually made with milk instead of cream, so they have less fat than full-fat ice cream.
:)

[claire797]

Just took a bite of the Tofu Oreo Ice Cream. It's fine, but I'll probably throw it out. I hate wasting food like that, but I'd prefer to spend my calories on better tasting ice cream. Again, this wasn't really awful, but it wasn't as good at the $2.99 store brand Lite ice cream I could buy at Randall's. If it had any redeeming nutritional value -- say, super-high-protein or 0 fat, I might reconsider.

On to new recipes!

....or at least, to the grocery store to pick up some Edy's Lite.

[jjsooner73]

I think this weekend or later this week, I'm going to experiment and make a cheesecake chocolate-caramel ice cream.
My idea is to use my vanilla base, mix in a block of LF cream cheese, and then when it's almost done mixing, add some caramel and melted chocolate chips. I'm craving it already...it sounds good, I just hope it holds up well. :)

[CompassRose]

Originally posted by claire797
Just took a bite of the Tofu Oreo Ice Cream. It's fine, but I'll probably throw it out. I hate wasting food like that, but I'd prefer to spend my calories on better tasting ice cream. Again, this wasn't really awful, but it wasn't as good at the $2.99 store brand Lite ice cream I could buy at Randall's. If it had any redeeming nutritional value -- say, super-high-protein or 0 fat, I might reconsider.

I sympathise. I threw out at least half of every single recipe I tried last year, which was a lot. Didn't find a single remotely healthy recipe that was worth the -relatively- gigantic number of calories for "light."

I don't think they exist without guar gum and industrial-strength air whippers, unfortunately. :(

[Gilgamesh37]

Compass--did you try Jewel's PB Chip one? I don't remember what the numbers were on that, so perhaps it doesn't fit within your parameters, but I did think that one was excellent.

[honeygirl1971]

CompassRose--
What about the gelatos? Or are those not light enough?

I love homemade ice cream, and I don't think I've ever thrown any out except the Strawberry Buttermilk Gelato (too icy), but I also don't always try to make them "light." The sorbets I've tried, and the Wild Blueberry Gelato, and the Lemon Ginger Ice cream were all good, though...

[badunnin]

Originally posted by Gilgamesh37
Compass--did you try Jewel's PB Chip one? I don't remember what the numbers were on that, so perhaps it doesn't fit within your parameters, but I did think that one was excellent.

Here are the numbers on Jewel's

Jewels Peanut Butter with Chocolat Chips:

CALORIES: 249; FAT: 6; CHOL: 71; SAT FAT: 3

[claire797]

The calories are high on Jewel's, but it's probably the lowest peanut butter ice cream recipe around. Plus, it's very rich and smooth.

I think my favorite is the Eating Well Chocolate Ice Cream posted by Mamasue. That one is really good and if you use Dutch Process Cocoa, you get a very distinctive Dutch chocolate flavor you can't find in any low fat storebought ice cream.

Another good recipe is malt. Again, you could buy the Ben and Jerry's Malt ice cream, but it has about a million fat grams and a gazillion calories. This one is malty, chocolatey, and relatively low fat.

2 cups fat free half & half
1 oz semi-sweet chocolate chips (about 3 tablespoons)
2 eggs
3/4 cup sugar
1 tablespoon cornstarch
3 tablespoons dutch process cocoa
6 tablespoons malted milk powder
3/4 cup whipping cream
1/4 cup fat free half & half (again)
1 teaspoon vanilla
1/2 cup crushed up malt balls (optional -- I thought they got in the way, actually)

In large to medium bowl, whisk together eggs, sugar, cornstarch, cocoa and malt powder until smooth.

In a medium saucepan, melt chocolate chips. Add corn syrup and half and half. Bring to a simmer. Remove from heat and slowly pour half & half mixture into egg mixture. Pour mixture back into saucepan and stir over medium heat until thickened. Remove from heat and pour into clean bowl. Cool and chill for about 8 hours. When completely chilled, whisk in cream, 1/4 cup fat free half & half and vanilla. Pour into freezer container of ice cream maker and freeze according to ice cream maker instructions. Add malt balls during last 5 minutes.

[jjsooner73]

OK, I did a chocolate caramel pecan cheesecake ice cream tonight. It's not light. :rolleyes:

1 cup lf milk
3 eggs
1/4 cup sugar
1 block of lf or ff cream cheese (I used lf). The 8 oz block
1 can sweetened condensed milk (I usually use ff, but was out)
1/2 cup toasted chopped pecans
1/2 cup chocolate chips, melted with about 1 T whipping cream (thanks for that idea, Bethany)
about 1/8 cup caramel (OK, I didn't measure, I just spooned 2 spoonfuls into the mixer)


SLowly heat milk. Beat eggs and sugar until pale yellow. Slowly add heated milk to egg mixture while beating. Return to heat and heat until slightly thickened, being careful not to overcook.
Strain egg mixture through a strainer and beat with cream cheese and Sw. Cond. milk. Chill.
When chilled, mix according to freezer insructions. Once thickened, add caramel. Once that is blended, add melted chocolate slowly (I actually didn't use all of the melted chocolate--I just added until the mixture looked chocolate enough for me). I then mixed the pecans in with the ice cream before sticking it into the freezer. I licked the bowl and it was very tasty. I don't even want to know the nutritional content.

[Linda in MO]

I made Jewel's Peanut Butter Ice Cream a couple of weeks ago and we thought it was really good. I used regular peanut butter (instead of natural) and it ended up being a little too peanut-buttery. I will definitely make this ice cream again, because the texture was really creamy and nice, but I will reduce the peanut butter. I liked the fact that it stayed creamy and scoopable after being stored in the freezer. I used chunks of Lindt chocolate truffle candy bar in it, but I would use something different next time. I LOVE Lindt chocolate, but for some reason it tasted a little strange in this. :confused:

[critikid]

Simple question and maybe the answer is just too obvious for me to see...is there any problem with substituting egg beaters for the eggs in any of these ice creams? I'm most interested in the Chocolate Malt recipe - but I suppose it would help to have this answered once and for all.
Thanks in advance for everyone's own expertise!!
:)

[CompassRose]

Well, the custard will custard perfectly fine with Egg Beaters or other egg substitute, so no problem there.

The only thing is that the lecithin and fat in whole eggs has some effect (as does the sugar. As does heating the milk ingredients. As does... oh, never mind.) Anyway, I have not figured out all the delicate little interactions, and being not made of money, I can't afford to do little recipes over and over making one change at a time until I get it figured out.

So my attempts at lightening ice creams have been, as you can see by my moaning and girning, less than successful. And given that even with my most severe cutting techniques, yer typical lightened homemade frozen thing STILL has more calories than a REGULAR, unlightened supermarket brand of Heavenly Hash, it truly, truly isn't worth the trouble to me.

If you're gonna make it at all, anyhow, I'd say the eggs were the least of the problems. 150 cals worth of eggs versus 70 or so of Egg Beaters? Out of the thousands of calories in the recipe, that is a mere drop in the bucket.

[WWShannon]

I was copying the recipe down and noticed that the instructions includes the words corn syrup. I didn't see corn syrup in the list of ingredients. Can you please clarify this for me? I can't wait to make this ice cream!
Thanks!
Shannon

[claire797]

Originally posted by WWShannon
I was copying the recipe down and noticed that the instructions includes the words corn syrup. I didn't see corn syrup in the list of ingredients. Can you please clarify this for me? I can't wait to make this ice cream!
Thanks!
Shannon

Sorry! Here's the revision. It takes one tablespoon.

2 cups fat free half & half
1 oz semi-sweet chocolate chips (about 3 tablespoons)
1 tablespoon dark corn syrup
2 eggs
3/4 cup sugar
1 tablespoon cornstarch
3 tablespoons dutch process cocoa
6 tablespoons malted milk powder
3/4 cup whipping cream
1/4 cup fat free half & half (again)
1 teaspoon vanilla
1/2 cup crushed up malt balls (optional -- I thought they got in the way, actually)

In large to medium bowl, whisk together eggs, sugar, cornstarch, cocoa, corn syrup and malt powder until smooth.

In a medium saucepan, melt chocolate chips. Add half and half. Bring to a simmer. Remove from heat and slowly pour half & half mixture into egg mixture. Pour mixture back into saucepan and stir over medium heat until thickened. Remove from heat and pour into clean bowl. Cool and chill for about 8 hours. When completely chilled, whisk in cream, 1/4 cup fat free half & half and vanilla. Pour into freezer container of ice cream maker and freeze according to ice cream maker instructions. Add malt balls during last 5 minutes.

[WWShannon]

Thank you! Thank you! I can't wait to make this one!!!!!!
Shannon

[claire797]

Originally posted by WWShannon
Thank you! Thank you! I can't wait to make this one!!!!!!
Shannon

Yikes! Shannon, have you made the malt recipe yet? I looked at my notes again and it *does* have 1 tablespoon of corn syrup. I'm sure if you leave it out, it will be fine, but when I made it I put in the corn syrup. Sorry for the confusion. I don't know how I left it out the first time.

[Linda in MO]

Here's another chocolate malt ice cream recipe that's good...

* Exported from MasterCook *

Chocolate Malt Ice Cream

Recipe By :Cooking Light, Jan/Feb '02
Serving Size : 10 Preparation Time :0:00
Categories : Dessert Ice Cream
Low-Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups sugar
1 cup unsweetened cocoa
1 cup boiling water
1 cup malt powder (like Carnation)
6 cups whole milk

Combine first 3 ingredients in a bowl; stir well with a whisk.

Add malt powder, stirring until dissolved. Stir in milk.

Cover and chill.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

Yield: 10 servings (serving size: 3/4 cup).

CALORIES 223 (25% from fat); FAT 6.2g (sat 3.8g, mono 2g, poly 0.2g); PROTEIN 6.8g; CARB 40.4g; FIBER 2.9g; CHOL 20mg; IRON 1.8mg; SODIUM 85mg; CALC 196mg


Source:
"Alice Medrich"


NOTES : "This tastes just like the frozen malts you may have had at a drugstore soda fountain. Look for malt powder near the powdered milk in the supermarket." (notes from the magazine)

I cut the recipe in half, so it would fit in my Krups electric ice cream maker.

[claire797]

Linda, I thought that one looked good too. Then I read the reviews. Someone described it as "icy" and almost "granita-like". That turned me off. If you try it, let me know what you think.

[Linda in MO]

Originally posted by claire797
Linda, I thought that one looked good too. Then I read the reviews. Someone described it as "icy" and almost "granita-like". That turned me off. If you try it, let me know what you think.

I made it when it first came out. I don't really remember it being icy, but it's obviously not as rich and creamy as ice cream made with cream, eggs, etc. We really liked it though. It reminded me of a fudgsicle.