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Post by beastofman on Aug 23, 2015 16:32:04 GMT -5
This thread has inspired me. I have an ice cream maker attachment for my Kitchen Aid mixer, but I usually stick with vanilla, strawberry and the occasional chocolate. I need to expand.
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Gumbercules
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Post by Gumbercules on Sept 4, 2015 9:21:53 GMT -5
Oh man. I made a coffee banana ice cream yesterday (well, technically I'll be churning it today) and it's absolutely delicious. Apparently, if using banana, you don't need to make a custard. So I steeped 6 Tbsp of coffee in almost boiling heavy cream and half and half, and while that was going, I roasted 3 bananas with 3/4 cup of sugar. Strain, blend, added a little salt and vanilla, and I'll churn it today. I checked it this morning, and it was set like a pudding. WEIRD. And delicious!
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Post by Pedantic Editor Type on Sept 4, 2015 9:49:18 GMT -5
Next week I'm gonna make peanut butter pie ice cream finally. Still debating over whether to use graham cracker crumbs to simulate pie crust or use bits of real pie crust.
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Gumbercules
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Post by Gumbercules on Sept 4, 2015 9:52:23 GMT -5
Next week I'm gonna make peanut butter pie ice cream finally. Still debating over whether to use graham cracker crumbs to simulate pie crust or use bits of real pie crust. Is it to be mixed in to the ice cream? Or sprinkled on top? I'd suggest graham cracker, as real pie crust isn't sweet, and will most likely become mushy. Just my thought.
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Post by Pedantic Editor Type on Sept 4, 2015 10:05:53 GMT -5
Next week I'm gonna make peanut butter pie ice cream finally. Still debating over whether to use graham cracker crumbs to simulate pie crust or use bits of real pie crust. Is it to be mixed in to the ice cream? Or sprinkled on top? I'd suggest graham cracker, as real pie crust isn't sweet, and will most likely become mushy. Just my thought. Mixed in, but after churning. I've used graham cracker bits in ice cream to good effect before, and you're right that the crust would probably get mushy. So. There you go! (Now I just thought of going all Inception -- making a pie ice cream and then putting that in a pie crust. Mind. Blown.)
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Post by sarapen on Sept 28, 2015 17:59:00 GMT -5
Comrades, I have now joined your ranks. I have been handed down a Cuisinart ice cream maker. I know it's late in the year to be making ice cream, but it can actually still be pretty warm even here north of Buffalo.
I messed up a bit with my first batch of chocolate sorbet and produced chocolate slush (I didn't cool it enough before sticking it in the bowl), but some freezing fixed it up a bit. However, I followed the recipe in the manual exactly as far as the ingredients go, and sweet holy crap this is supremely sweet and chocolatey. My poor tummy was kind of messed up last night and I was briefly afraid I'd throw up in bed. Plus my sleep was kind of wrecked from all the caffeine in that cocoa powder. I don't know who likes this default recipe, but next time I make this I'm seriously cutting down the sugar and cocoa. As a first effort it's at least edible, and with some milk poured over it the thing becomes decent.
My problem is that as a lactose intolerant person I normally don't have cow milk or cream in my fridge. I can eat regular ice cream fine, but most of the standard recipes call for lots of dairy, which I never have, and it's kind of extravagant to buy a carton of milk just for ice cream. Everyone agrees that soy milk doesn't have enough fat, but fortunately coconut milk does. I usually have a can around for making Thai food so we'll see how it works.
And I actually like eating ice cream in winter, probably because I like defying nature, so my adventures with the ice cream maker shall continue.
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Gumbercules
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Post by Gumbercules on Sept 29, 2015 6:18:55 GMT -5
Comrades, I have now joined your ranks. I have been handed down a Cuisinart ice cream maker. I know it's late in the year to be making ice cream, but it can actually still be pretty warm even here north of Buffalo. I messed up a bit with my first batch of chocolate sorbet and produced chocolate slush (I didn't cool it enough before sticking it in the bowl), but some freezing fixed it up a bit. However, I followed the recipe in the manual exactly as far as the ingredients go, and sweet holy crap this is supremely sweet and chocolatey. My poor tummy was kind of messed up last night and I was briefly afraid I'd throw up in bed. Plus my sleep was kind of wrecked from all the caffeine in that cocoa powder. I don't know who likes this default recipe, but next time I make this I'm seriously cutting down the sugar and cocoa. As a first effort it's at least edible, and with some milk poured over it the thing becomes decent. My problem is that as a lactose intolerant person I normally don't have cow milk or cream in my fridge. I can eat regular ice cream fine, but most of the standard recipes call for lots of dairy, which I never have, and it's kind of extravagant to buy a carton of milk just for ice cream. Everyone agrees that soy milk doesn't have enough fat, but fortunately coconut milk does. I usually have a can around for making Thai food so we'll see how it works. And I actually like eating ice cream in winter, probably because I like defying nature, so my adventures with the ice cream maker shall continue. How much sugar did the recipe call for? Also, was the cocoa sweetened? That could add another 50% of sugar if so. I haven't tried the coconut milk versions yet, but I intend to soon. You could also try doing sorbets to avoid dairy. And it's a great way to use up fruit in season.
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Post by sarapen on Sept 29, 2015 8:21:14 GMT -5
Comrades, I have now joined your ranks. I have been handed down a Cuisinart ice cream maker. I know it's late in the year to be making ice cream, but it can actually still be pretty warm even here north of Buffalo. I messed up a bit with my first batch of chocolate sorbet and produced chocolate slush (I didn't cool it enough before sticking it in the bowl), but some freezing fixed it up a bit. However, I followed the recipe in the manual exactly as far as the ingredients go, and sweet holy crap this is supremely sweet and chocolatey. My poor tummy was kind of messed up last night and I was briefly afraid I'd throw up in bed. Plus my sleep was kind of wrecked from all the caffeine in that cocoa powder. I don't know who likes this default recipe, but next time I make this I'm seriously cutting down the sugar and cocoa. As a first effort it's at least edible, and with some milk poured over it the thing becomes decent. My problem is that as a lactose intolerant person I normally don't have cow milk or cream in my fridge. I can eat regular ice cream fine, but most of the standard recipes call for lots of dairy, which I never have, and it's kind of extravagant to buy a carton of milk just for ice cream. Everyone agrees that soy milk doesn't have enough fat, but fortunately coconut milk does. I usually have a can around for making Thai food so we'll see how it works. And I actually like eating ice cream in winter, probably because I like defying nature, so my adventures with the ice cream maker shall continue. How much sugar did the recipe call for? Also, was the cocoa sweetened? That could add another 50% of sugar if so. I haven't tried the coconut milk versions yet, but I intend to soon. You could also try doing sorbets to avoid dairy. And it's a great way to use up fruit in season. 1 2/3 cups of sugar, same for cocoa. It's this recipe, and that cocoa I used was unsweetened. I have to add sugar when I'm making hot chocolate. Anyway, I'm reducing the amounts when I'm trying this again.
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Gumbercules
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Post by Gumbercules on Sept 29, 2015 8:35:21 GMT -5
How much sugar did the recipe call for? Also, was the cocoa sweetened? That could add another 50% of sugar if so. I haven't tried the coconut milk versions yet, but I intend to soon. You could also try doing sorbets to avoid dairy. And it's a great way to use up fruit in season. 1 2/3 cups of sugar, same for cocoa. It's this recipe, and that cocoa I used was unsweetened. I have to add sugar when I'm making hot chocolate. Anyway, I'm reducing the amounts when I'm trying this again. holy crap that's a lot of sugar. For the base recipe I use, it tends to call for 1 cup of sugar, and even that is too much for me. I generally do from 2/3 to 3/4 of a cup. Perhaps since there's less fat and more water in the recipe, they want more sugar to prevent larger ice crystals from forming, so it has a smoother texture. Maybe if you try it again, reduce the sugar a bit and add a little booze (chocolate bourbon sounds good, no?), since that will do the same.
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Post by Pedantic Editor Type on Sept 29, 2015 8:40:45 GMT -5
How much sugar did the recipe call for? Also, was the cocoa sweetened? That could add another 50% of sugar if so. I haven't tried the coconut milk versions yet, but I intend to soon. You could also try doing sorbets to avoid dairy. And it's a great way to use up fruit in season. 1 2/3 cups of sugar, same for cocoa. It's this recipe, and that cocoa I used was unsweetened. I have to add sugar when I'm making hot chocolate. Anyway, I'm reducing the amounts when I'm trying this again. I agree with gumbercules, that's a LOT of sugar. My ice cream maker holds three cups of liquid and I usually use 2/3 a cup of sugar, which is what the NYT master base calls for. www.nytimes.com/interactive/2014/07/01/dining/the-master-ice-cream-recipe.html?_r=0
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Post by sarapen on Sept 29, 2015 9:03:48 GMT -5
Well, that's the last time I follow the recipes that came in the manual, then.
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Gumbercules
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Post by Gumbercules on Jun 7, 2016 10:24:38 GMT -5
Bringing back this thread, as it's almost summer, and definitely ice cream season.
I made a corn ice cream. Came out wonderfully. The corn was getting on the old side (anything more than a few days from shucked and the sugars start becoming starch), but the sweet corn taste still came out.
My next plan is to skip an ice cream recipe and try for an Ouzo Sorbet.
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Post by pairesta on Jun 8, 2016 9:01:02 GMT -5
I occasionally buy these packets of dehydrated strabwerries to put on my granola in the morning. Now, yes, it is height of strawberry season, and yes, with their nuclear red color they have to be dyed somehow, but I can't help but wonder how amazing and intense these'd be if I powdered them in a blender and then stirred them into an ice cream base. I think I'm gonna have to try it this summer.
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Gumbercules
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Post by Gumbercules on Jun 8, 2016 9:54:50 GMT -5
I occasionally buy these packets of dehydrated strabwerries to put on my granola in the morning. Now, yes, it is height of strawberry season, and yes, with their nuclear red color they have to be dyed somehow, but I can't help but wonder how amazing and intense these'd be if I powdered them in a blender and then stirred them into an ice cream base. I think I'm gonna have to try it this summer. Ooh! I hope it comes out delicious. Ideas in Food had some posts about freeze dried strawberries, and making them into a powder. I went to check to see if I could find a post, and they did do an ice cream as well. blog.ideasinfood.com/ideas_in_food/2014/06/june-9-2014.htmlTheir site is cool at times. They don't often post recipes. It's more of a scrapbook for them to try something in the future. For example, they talked about freezing a can of anchovies, oil and all, and then shaving the frozen pieces onto pizza.
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Post by Pedantic Editor Type on Jun 14, 2016 8:26:27 GMT -5
I'm trying to go easy on the desserts, but I think I'll have to try out at least one new ice cream this summer. HMMM.
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Post by pairesta on Jul 30, 2016 13:22:20 GMT -5
I've been trying to make gelato every weekend. On the 4th, I made Peach gelato, then last week I did a honey/almond gelato. I just put up a chocolate gelato base to chill, and then will pour in some cherries while it's doing its thang in the machine.
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Post by Pedantic Editor Type on Aug 3, 2016 9:39:29 GMT -5
I still haven't made any ice cream this summer. But I will. Typically husband's best friend comes to celebrate his birthday and I make a fun homemade ice cream. Not sure about flavors yet...
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Post by πͺ silly buns on Aug 3, 2016 10:03:11 GMT -5
I have an ice cream maker too, and this thread is putting me to shame. I have to use it at some point this month.
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Post by songstarliner on Aug 3, 2016 13:44:11 GMT -5
I have an ice cream maker too, and this thread is putting me to shame. I have to use it at some point this month. Here's a recipe for you, bunny!
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LazBro
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Post by LazBro on Aug 3, 2016 13:53:27 GMT -5
I have an ice cream maker too, and this thread is putting me to shame. I have to use it at some point this month. Here's a recipe for you, bunny! I love how in two years that recipe has received three comments/reviews, and all three of them are about the "carrots are good for eyesight" myth. Recipe looks good. Though I find carrot flavor pretty spotty from purchase to purchase, so I'd probably have to buy a bunch and sample each root before choosing which ones to put in my ice cream.
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Post by πͺ silly buns on Aug 3, 2016 14:00:07 GMT -5
I have an ice cream maker too, and this thread is putting me to shame. I have to use it at some point this month. Here's a recipe for you, bunny!
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Post by songstarliner on Aug 13, 2016 19:48:19 GMT -5
I got two really good cantaloupes from a csa. We devoured the first one as is, but the second one I decided to turn into cantaloupe ice cream. Couldn't be arsed to look up a recipe, and didn't feel like messing around with custard, so I just blended up chunks of melon, whole milk yogurt, some heavy cream, pinch of salt, lime juice, a drop of vanilla, and simple syrup for the base. It's chilling now - I'll process it later tonight or tomorrow. I really hope it works!
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Post by songstarliner on Aug 15, 2016 14:03:39 GMT -5
I got two really good cantaloupes from a csa. We devoured the first one as is, but the second one I decided to turn into cantaloupe ice cream. Couldn't be arsed to look up a recipe, and didn't feel like messing around with custard, so I just blended up chunks of melon, whole milk yogurt, some heavy cream, pinch of salt, lime juice, a drop of vanilla, and simple syrup for the base. It's chilling now - I'll process it later tonight or tomorrow. I really hope it works! Meh. Prolly should have been arsed to look up a recipe - effing waste of good melon *eats it anyway*
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Post by Pedantic Editor Type on Aug 15, 2016 14:06:06 GMT -5
I got two really good cantaloupes from a csa. We devoured the first one as is, but the second one I decided to turn into cantaloupe ice cream. Couldn't be arsed to look up a recipe, and didn't feel like messing around with custard, so I just blended up chunks of melon, whole milk yogurt, some heavy cream, pinch of salt, lime juice, a drop of vanilla, and simple syrup for the base. It's chilling now - I'll process it later tonight or tomorrow. I really hope it works! Meh. Prolly should have been arsed to look up a recipe - effing waste of good melon *eats it anyway* What happened? Cantaloupe seems fairly watery, I wonder if it might have worked better as a sorbet?
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Post by songstarliner on Aug 15, 2016 14:09:28 GMT -5
Yeah, probably, but I wanted ice cream. I probably should have juiced it instead of blending it (little fibrous chunks throughout), and the proportion of cream to yogurt was just off. I can taste it in my imagination and it's perfect.
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Post by ganews on Aug 20, 2016 11:25:24 GMT -5
My mother-in-law is in my kitchen putting garden okra through the food processor to make okra ice cream. I will report back later.
ETA: okra whipped into a fine, slimey froth, plus honey and lemon. Spoon over vanilla ice cream. I suggested sprinkling with chopped almond. I wouldn't recommend eating it with your eyes open.
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Post by pairesta on Aug 20, 2016 18:48:20 GMT -5
My mother-in-law is in my kitchen putting garden okra through the food processor to make okra ice cream. I will report back later. ETA: okra whipped into a fine, slimey froth, plus honey and lemon. Spoon over vanilla ice cream. I suggested sprinkling with chopped almond. I wouldn't recommend eating it with your eyes open. What th--
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Post by πͺ silly buns on Aug 27, 2016 19:44:55 GMT -5
Made some pralines. Made some vanilla ice cream with 2 cups of almond milk, and low fat cream. Mixed those together, and it's pretty good...and all gone.
I will attempt chocolate and cinnamon next.
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Post by πͺ silly buns on Sept 6, 2016 11:18:55 GMT -5
made the chocolate and cinnamon ice cream and it is delish. I bought some Ghirardelli chocolate powder and added a mess load of cinnamon to an almond milk and cream mix. Added a little vanilla.
I went to a farmers market and saw a cocoa powder so dark, that it had to be an ingredient for a magic potion or something. Like, Peruvian darkness powder from Harry Potter. I thought it was neat so I had to buy it. I guess I'll find out if it make a bitter chocolate ice cream.
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Post by The Sensational She-Hulk on Sept 9, 2016 11:31:35 GMT -5
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