I made Ice Cream!!!!

[KimKelly]

I'm so excited! My husband gave me an ice cream maker for Father's Day! Actually, it was for my birthday, but that is not till July and I bugged him so much about it he just gave it to me early.
Anyway, we tried it out today with the Strawberry Ice Cream recipe that came in the Quisinart booklet. I reduced the heavy to Half and Half, and used skim milk for the whole milk and it came out wonderful - I'm thrilled! I popped the bowl right back into the freezer in preparation for our next attempt.

I read some of the prior posts on ice cream, but didn't find too many recipes (except for those wonderful sorbet recipes that I promptly printed!). I was wondering if anyone had any favorite recipes or favorite recipe books for ice cream? I found one book that had 500 recipes in it, actually I think that was the title, 500 Ice Cream recipes, anyone familiar with that one? Thanks everyone for any tips you've got!

Kim

[LaraW]

We made one last summer that was made with vanilla yogurt, pineapple, and brown sugar. Let me know and I will dig the recipe out for you. It was wonderful!

[munchies]

Hi Kim! I can understand your excitement -- I went to Williams-Sonoma today and bought myself an ice cream maker, AND they were giving an extra bowl to you for only one penny more! Sorry, I don't have any recipes to post, but I'd love to hear what other folks have tried. My bowl is in the freezer now, preparing...

http://www.cookinglight.com/bbs/biggrin.gif Heather

[Mamasue]

Kim,

I feel your excitment! http://www.cookinglight.com/bbs/biggrin.gif I have one too and love it. I made the Coconut Mango sorbet yesterday and its delish. I haven't tried the Strawberry one yet from the booklet but will try soon. I have made the Premium Vanilla Ice Cream, and Chocolate Fudgesicle Ice Cream which are both very good. I have also made Lemon Custard Ice Cream which "woodsl" posted, and its is delish also. Speaking of her...haven't seen her here lately.

LaraW....yes if its no trouble please post.



[This message has been edited by Mamasue (edited 06-17-2001).]

[Laura B]

I just bought the Cuisinart ice cream maker, too! I am dying waiting for it to come (it is backordered). I also got the deal from Williams-Sonoma of a free extra freezer bowl. I was going to post a similar question asking for recipe and cookbook suggestions, but now I don't have to.

DH and I are going to Barnes and Noble in a few minutes and I am planning to buy the Ben & Jerry's cookbook and maybe another one that has more sorbets, etc. that are healthier. Yum!

[Holly in KC]

Here are a couple from "The New Basics Cookbook" (Rosso & Lukins) - I make them both at least once a summer. You can lighten them if you'd like, but these are really good "as is" for a "splurge"!!

Vanilla Vanilla Ice Cream

6 egg yolks
3/4 cup sugar
1 1/4 cups milk (I've had success with 2%)
1 1/4 cups heavy whipping cream
1 1/2 large vanilla beans (1 large bean is 6 inches long) - no substitutes!!
1/2 teaspoon vanilla extract (the real stuff!)

1. Cream the egg yolks and sugar together in a mixing bowl until thick and light.

2. Combine the milk and cream in a 2-quart microwave-safe casserole. Cut the vanilla beans in half lengthwise, and scrape the seeds into the bowl. Add the beans, extract, and salt. Cook, uncovered at full power for 3 minutes.

3. Remove the vanilla beans. With a mixer running on low speed, slowly add the milk mixture to the egg yolk mixture, stirring until smooth. Return the mixture to the casserole.

4. Whisking once a minute, microcook until the custard is thick and coats the back of a spoon, 3 1/2 minutes. Do not overcook.

5. Allow the custard to cool to room temperature. Then refrigerate it, loosely covered, until chilled, a minimum of 3 hours.

6. Freeze in an ice cream maker according to manufacturer's directions.

5 cups.

Cinnamon Ice Cream

This is soooo good with a peach crisp or apple pie!!

3 cups heavy whipping cream
1 cup milk
3/4 cup sugar
1 large vanilla bean (6" long), halved lengthwise
2 teaspoons ground cinnamon
4 egg yolks

1. Combine the cream, milk, sugar, vanilla bean, and ground cinnamon in a heavy saucepan, and cook, stirring occasionally, over medium-low heat until the sugar has dissolved and the mixture is hot. Remove the pan from the heat.

2. Remove the vanilla bean and scrape the seeds from the bean back into the cream mixture.

3. Whisk the egg yolks in a bowl, and slowly add 1 cup of the hot cream mixture, whisking constantly until smooth. Then slowly pour the egg mixture back into the remaining cream mixture, whisking constantly.

4. Place the saucepan over medium heat, and stire constantly until the mixtrue thickens, 10 - 15 minutes; do not boil. Pour the mixtrue through afine mesh strainer into a bowl. Allow the custard to cool to room temperature, and then refrigerate it, loosely covered, until chilled, 2 hours.

5. Pour the chilled custard into the bowl of an ice cream maker and freeze according to manufacturer's directions.

1 quart.


[This message has been edited by Holly in KC (edited 06-17-2001).]

[KimKelly]

Wow! You guys got free bowls... I only got one, but I did take my receipt back to the Bed Bath and Beyond and got 20% off with a coupon I got back.

I was searching Amazon for Ice Cream cookbooks and found these recipes as samples from a book. Thought I would post them.
Thanks everyone! The book was the Ultimate Ice Cream Book by Bruce Weinstein. It sure did look good, and I'll bet it will look better on my bookshelf when it arrives next week! I can't wait!

Aloha,
Kim

The author, Bruce Weinstein , September 2, 1999
Enjoy some ice cream tonight!
PEANUT BUTTER ICE CREAM

3/4 cup sugar

3 large eggs

1 cup milk

1/2 cup creamy peanut butter

1 1/2 cups heavy cream

2 teaspoons vanilla extract

In a medium bowl, beat the sugar into the eggs until thickened and pale yellow. Set aside.

Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over a low heat. Stir constantly with a wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and beat in the peanut butter. Pour the hot custard through a strainer into a large, clean bowl. Allow the peanut butter to cool slightly. Stir in the cream and vanilla extract. Cover and refrigerate until cold or overnight.

Stir the chilled custard well, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. 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 least 2 hours.

For variations, add any of the following; 1/2 cup chocolate chips, 1 cup crumbled peanut butter cup candies, 1 cup crumbled oatmeal cookies, or 3/4 cup chopped salted peanuts. Allow your machine to mix in the additional ingredient when the ice cream is nearly done

About the Author


Bruce Weinstein is the author of The Ultimate Ice Cream Book. He has written for iVillage.com and Bon Appetit. He lives in New York City.

Excerpted from The Ultimate Ice Cream Book : Over 500 Ice Creams, Sorbets, Granitas, Drinks, and More by Bruce Weinstein. Copyright © 1999. Reprinted by permission. All rights reserved
Chocolate Truffle Ice Cream

Makes About 1 Quart

Scalded cream and bittersweet chocolate make up the classic French mixture called ganache. Usually used for making truffles, ganache is the prefect base for extra-rich chocolate ice cream. Use the best quality chocolate you can find: the better the chocolate, the better the ice cream.

Ingredients

1/2 cup sugar
2 large egg yolks
1 cup milk
1/4 cup cocoa powder
1 1/2 cups heavy cream
6 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract

Instructions

In a small mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow. Set aside.

Bring the milk to a simmer in a heavy medium saucepan. Whisk in the cocoa and bring the milk back to a simmer. Simmer 3 minutes, stirring constantly. Slowly beat the hot milk and cocoa 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 the heat and pour the hot chocolate custard through a strainer into a large, clean bowl. Set aside while you prepare the ganache.

Bring the cream to a simmer in a small saucepan. Immediately remove from the heat and pour the cream over the chopped chocolate in a bowl. Stir until the chocolate is melted and the mixture is smooth. Combine the chocolate mixtures, then stir in the vanilla. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. 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 least 2 hours.

Variations

Chocolate Cabernet Crunch Ice Cream Bring 2 cups red wine (cabernet sauvignon) to a boil in a small, heavy saucepan. Boil until the wine is reduced to about 1/2 cup and is thick and slightly syrupy, about 10 minutes. Let this syrup cool, then stir into the custard before freezing. Proceed with the recipe as directed, adding 1/2 cup crumbled biscotti to the machine when the ice cream is semifrozen. Allow the machine to mix in the biscotti.

Chocolate Raspberry Ice Cream Stir 2 tablespoons water into 1/2 cup raspberry jam to loosen it up. Swirl the jam into the finished ice cream. Take care not to overswirl or the jam will "melt" into the ice cream. Streaks of jam should be visible. Serve immediately or freeze until firm.

Kentucky Chocolate Ice Cream Add 1/2 teaspoon peppermint extract and 1/4 cup bourbon before freezing. Proceed with the recipe as directed.

Orangette Ice Cream Add 1 teaspoon orange extract along with the vanilla. Proceed with the recipe as directed. Swirl 1/2 cup chocolate syrup or chocolate sauce into the finished ice cream. Take care not to overswirl, or the chocolate will "melt" into the ice cream. Streaks of chocolate should be visible. Serve immediately or freeze until firm.

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

Peach Melba Shake

Makes Two 12-Ounce Drinks

Ingredients

1 large peach, pitted
1 1/2 cups ice cubes
1 cup raspberries
1/2 cup peach nectar
2 scoops vanilla ice cream
2 tablespoons vanilla syrup

Instructions

Cut the peach into small pieces and place in a blender along with the remaining ingredients. Blend until the mixture is smooth, about 30 seconds. If necessary, pulse the blender on and off until the mixture blends easily.

Variation

Spicy Peach Blast (Cocktail or Shake) Add 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground mace to either peach drink before blending.

[Curleytop]

Great recipes, but.....we don't eat egg yolks, nor cream! Any substitutions?
I make a very nice fruit frozen yogurt in my icecream maker! What I am looking for is something that tasts rich, but isn't http://www.cookinglight.com/bbs/tongue.gif
Here is my recipe for frozen yogurt!

* Exported from MasterCook *

STRAWBERRY FROZEN YOGURT

Recipe By http://www.cookinglight.com/bbs/biggrin.gifENI SCOOP FACTORY
Serving Size : 8 Preparation Time :0:30
Categories : Berries Blender
Desserts Food Processor
Frozen Desserts Fruit
Low Fat Yogurts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Plain or Vanilla Yogurt
1 Cup LowFat Sourcream
1/4 Cup Light Corn Syrup
3/4 Cup Sugar
1 Teaspoon Vanilla
1 Cup Pureed Strawberries, Raspberries,
Boysenberries or other fresh ripe fruit -- Pureed

Several hours before placing in DENI SCOOP MACHINE!
Prepare berries, pureed and strained if necessary. If frozen, thaw, might need more fruit after thawing.
Combine all ingredients in a mixing bowl, blender or food processor.
Beat Well
Chill thoroughly.
Follow standard instructions on Page 2 of DENI SCOOP FACTORY ( About 20 minutes of mixing}.


Place in freezer container,and freeze.


Yield:
"1 Quart"

[philamark]

KimKelly: I have the Ultimate Ice Cream Book and it's a great ice cream source! Great recipes.....easy to follow.....good explanations. I have a few ice cream books but this one is the best. Congrats on your Cuisinart....I love mine! I've been lazy so far this season....I want to make sorbets....they're great! (and healthier)

[philamark]

KimKelly: I have the Ultimate Ice Cream Book and it's a great ice cream source! Great recipes.....easy to follow.....good explanations. I have a few ice cream books but this one is the best. Congrats on your Cuisinart....I love mine! I've been lazy so far this season....I want to make sorbets....they're great! (and healthier)

[ewatkins]

Is your ice cream maker one of those kind that you put in the freezer? I have the electric crank version that takes rock salt, crushed, ice, etc. It's pretty authentic but we never use it because it's such a big production. I have zero room in my freezer, however. How big is the bowl?

[munchies]

Ok, a couple of things to report.

First, my husband and I made mint chip ice cream (from the cuisinart booklet), but I used 1% milk and half and half, rather than heavy cream. We both thought it turned out wonderfully, and I wouldn't be willing to sacrifice calories for flavor, because in this case I thought the version I made was good.

Second, we also made strawberry ice cream from the CL complete cookbook, I think. I got that recipe from my mom ( http://www.cookinglight.com/bbs/smile.gif), so I'm not sure if that is the exact name of the cookbook. It tastes wonderful as well.

I can post either of these if anybody is interested, and I also have one for peaches and cream, although I haven't made it (also from CL).

Heather

[munchies]

Oh -- I am sorry to post again, but I forgot...
ewatkins--my cuisinart has a bowl that you put in the freezer, no ice or rock salt needed. It will make 1 1/2 qt., and I think the bowl is not too cumbersome. I have only a fridge with a freezing unit on the top, and I found room (which is always a hassle). My dimensions would be a guess, but it is probably 7 inches across and 7 inches tall (it is round). Hope this helps

[DanaSD]

I have the Ben and Jerrys Icecream cookbook - its fun. I also have the Williams and Sonoma Icecream cookbook - they have a great basic vanilla icecream recipe. Try Penzeys for ordering Vanilla Beans - good price and excellent quality. I've also found a lot of great recipes online - try www.foodtv.com (http://www.foodtv.com) and www.epicurious.com (http://www.epicurious.com) and do a search for icecream.

[KathyLeary]

We had an Ice Cream Maker failure last night. I bought my husband the Krups with the freezing bowl and the ice cream never hardened. My husband thinks it's because our freezer didn't get the bowl cold enough. Any thoughts?

Kathy

[Curleytop]

My icecream machine (which looks just like the Krups)called Deni Scoop Factory, recommends you take the freezer canister and put it in a plastic bag and freeze for at least 8 hours. When you take it out of the freezer, shake it, to make sure that the stuff has frozen betwen the walls of the canister. It should not slush around!
Also, be sure that the stuff you will put inside the canister, your icecream, sorbet
etc. has been in the REFRIGERATOR for 8 hours, to make sure it is good and cold, even the kind that you don't have to cook first. My machine recommends, that you start the machine, let it run for a minute, THEN POUR IN THE ICECREAM TO BE MIXED, while the machine is running. I usually let it run for 20 minutes. The consistancy should be like soft iceceream, not hard. Then transfer to a tupperware type container, cover and put in freezer. It will then freeze harder.

[Melman]

What perfect timing!! I bought a Cuisinart Ice Cream Maker on Friday for my dad for Father's Day. Are you ready?? Sam's has it for $50!!!! PLUS...it contains the extra canister AND an ice cream scoop! What a deal. (Maybe I'd better run back over there to buy one for myself since I've let the cat out of the bag!)

I also found the Ben & Jerry's Ice Cream book at Waldenbook on Saturday morning! And I thought I was the only one with this idea for a gift!!!

PS..I'm guessing most of you will know Sam's Wholesale. Similar to BJ's or Costco or whatever those clubs are around the country.

[mandarin2j]

Originally posted by KathyLeary:
We had an Ice Cream Maker failure last night. I bought my husband the Krups with the freezing bowl and the ice cream never hardened. My husband thinks it's because our freezer didn't get the bowl cold enough. Any thoughts?

Kathy


The same thing happened to me the other week with my Krups when I was trying to make cardamom ice cream. The one thing I didn't do according to the directions was chill the mixture prior to putting it in the maker. Since it was probably at room temp, I think that made all the difference. My bowl lives in the freezer in the basement, so I think it was cold enough if I had just remembered to chill the mix.

Maybe the same thing happened with your trial run?

The only other thing I can think of is that they recommend that the bowl sit in the freezer for at least 48 hours for optimal performance.

-Amanda

[KathyLeary]

We didn't chill the mixture before adding it to the machine. Duh, if we'd only followed the directions. This was my 2nd cooking failure in one weekend. A friend had given me a Norticware Bundtlette pan so I thought I'd make some neat little bundt cakes. This time I followed the directions to a tee and they turned out dry. The next day they were little rocks. I guess I need to stay away from baking, or maybe my oven is just messed up.

Kathy

[Mamasue]

mandarin2j,

How is the Cardamon ice cream? I love the flavor of cardamon and wondering if you would mind posting it. Thanks http://www.cookinglight.com/bbs/smile.gif

[mandarin2j]

Mamasue-

I just added cardamom to the manufacturer's (Krups) directions for vanilla ice cream. It was way over the top on cardamom, but I ground it myself after toasting the pods. I would probably go with about 1.5 teaspoons of freshly toasted cardamom in just your standard vanilla ice cream recipe. I got the idea from a great little restaurant in town & if I don't have any better success winging it the next time, I'm gonna beg for the recipe.

-Amanda

[Mamasue]

Amanda,

I have cardamon pods also and use nothing but. I will try it without toasting the spice. Thanks so much! You are a sweetie! http://www.cookinglight.com/bbs/smile.gif

[LaraW]

OK, here is this recipe. I'm sorry it has taken me so long to get it here. I had to find my old copy of CL since I could not find it in the recipe search.

This is from the Sept. 2000 issue.

Pineapple Brown Sugar Frozen Yogurt

This recipe makes 9 cups, but can easily be halved if your ice cream maker does not accommodate that much.

1 ½ C packed light brown sugar
2 (15 ½ oz) cans crushed pineapple, in juice, un-drained
4 C low fat vanilla yogurt
2 tsp vanilla extract

1. Combine the sugar and pineapple in a saucepan over medium heat and cook until sugar dissolves, stirring occasionally. Remove from heat, and cool slightly. Chill
2. Combine pineapple mixture, yogurt, and vanilla in a large bowl. Pour the mixture into the freezer can of an ice cream maker and freeze according to manufacturer’s instructions.. Spoon into freezer-safe container, cover, and freeze until firm, about 1 hour.

Wa-la! Frozen yogurt!

[mandarin2j]

Originally posted by Mamasue:
Amanda,

I have cardamon pods also and use nothing but. I will try it without toasting the spice. Thanks so much! You are a sweetie! http://www.cookinglight.com/bbs/smile.gif

Mamasue-

Thanks! (blush) But I should clarify--I don't think the cardamom flavor was too pronounced because I toasted the pods, but because I used too much for having freshly toasted the pods. (okay, how awkward is that sentence?) What I mean is, if I had used powdered cardamom, I would have used more, but having used a somewhat fresher product, I needed to cut back a bit. From what I learned in an Indian cooking class, you don't use the pods w/o toasting them. (I just had one class, though, so I could be totally off base) And she went on so much about the difference in flavor intensity between already ground & freshly toasted that I do that all the time now. Maybe that's something for the "food snob" thread...

-Amanda