New ice cream maker
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« on: March 25, 2011, 05:28:25 am »

So I got a new ice cream maker this past Christmas, and was looking for the dessert section
hoping to find some things, if not ice cream. Where's all the fun fattening stuff, or has that
thread been deleted?  Cry


« Reply #1 on: March 25, 2011, 03:30:19 pm »

I've got a whole bunch of almost century old recipes for a lot of good stuff Smiley

I must forewarn you though, most of it will make you fatty fat fat >Cheesy

I should probably get around to posting some of them.

The only difference between martyrdom and suicide is press coverage!

"Education is all we have left when we have forgotten everything we learned in school." -- Albert Einstein

« Reply #2 on: April 01, 2011, 07:44:40 am »

Home made ice cream is pretty good at the time you make it.  I've made it with hand crank freezers, in metal ice trays and in electric machines.  However, no matter which recipe I use, it is hard as a brick the next day.  Supposedly this is because commercial also has more air in it.  The other problem is most commercial ice creams are so much creamier and smoother for less than it costs to buy the ingredients to make it at home.  While no one would disagree that homemade is better in terms of not having additives and artificial ingredients, homemade is also far more fattening.  Most recipes call for a quarts of whipping cream etc.


« Reply #3 on: April 06, 2011, 08:36:12 am »

I haven't had the "hard as a brick" issue when I've made ice cream. Maybe the temp in your freezer is set too cold.  Huh?


« Reply #4 on: April 06, 2011, 09:59:21 am »

I don't know about freezer temperature - since the commercial ice cream is NOT hard as a brick.

But try my favorite 1950 Betty Crocker Cookbook recipe:

French Vanilla Ice Cream

1 cup rich milk
1/2 cup sugar
1/8 tsp. salt
3 egg yolks beaten
1 cup whipping cream
1 Tbsp. vanilla

Scald the milk, stir in sugar, salt and egg yolks.  Cook over low heat until it boils. Boil just one minute, stirring constantly.  Cool completely.  Whip cream until barely stiff, stir in vanilla.  Combine with cooled milk mixture, freeze in ice cream freezer.  Makes 1 qt.  If you have a large freezer, of course, you can just double everything.

**** For regular vanilla, substitute 1 Tbsp. flour for the egg yolks.

For coffee ice cream, scald milk with three Tbsb. ground coffee, then strain out grounds.

For chocolate, add 2 squares baking chocolate with 1/4 cup water with the milk.  Stir until well melted.

For peppermint, add 1/4 pound crushed peppermint candies with the milk. 

For peach or strawberry - add 1 1/4 cups crushed fresh fruit sweetened with 1/2 cup sugar to the milk.

This should keep you busy for a while.  Wink



« Reply #5 on: April 06, 2011, 04:16:25 pm »

Thanks fancydude Cheers; can't wait to try this.


« Reply #6 on: April 07, 2011, 02:50:34 am »

Perhaps there's something in the additives that go into the commercial ice cream that increase its freezing point? Similar to the difference between putting a glass of salt water and a glass of fresh water into the freezer. Perhaps the lack of such an additive in the home made ice cream naturally have a higher freezing point than the commercial stuff, therefore making it hard as a brick by comparison to commercial ice cream in the same freezer?

Remark: I've spent waaaaay too much time in a chemistry lab.

The only difference between martyrdom and suicide is press coverage!

"Education is all we have left when we have forgotten everything we learned in school." -- Albert Einstein

« Reply #7 on: April 08, 2011, 02:43:42 am »

So, Knoghoti, which variation are you trying first (or is it French Vanilla?)


« Reply #8 on: April 08, 2011, 07:26:54 am »

I will probably do the French Vanilla, but I do have two questions:

Since this recipe is from the 50s,
is it necessary to scald milk these days since it is pasteurized, or
do you think it will taste different if I don't scald it; and

Is Rich Milk another way of saying "half and half" or evaporated milk?
I don't have access to milk straight from the cow. Smiley

I was planning on using "half and half."

I'm not trying to cut corners, I was just curious.


« Reply #9 on: April 08, 2011, 05:18:22 pm »

I will ask my grandmother about "Rich Milk" from the 1950's in case my answer is wrong, and I what I know about the 50's is what I read, same as you.  Milk men used to deliver dairy products to the home and there were several different grades of milk. Rich milk was not half and half or evaporated, it was just the richest offered by the dairy. So to duplicate that I think I would just put 1/4 cup half and half and 3/4 cup regular, whole milk.

Yes, you still scald the milk.   Pasteurization is a very gentle process compared to BOILING!   It changes the taste for sure.  Just to be sure, scalding means bringing the milk to a boil over medium heat.  You don't leave it boiling, but it should definitely foam up for a few seconds.  Stir constantly when it starts to get hot too.

You must write again after you make it to let me know how it turned out AND if it is hard as a brick the next day, assuming there are any leftovers!  Well one day, you'll make enough to store and let me know.

Definitely keep posting here, but if you need a quick answer, PM me - sometimes I don't visit for several days.


« Reply #10 on: May 06, 2011, 11:19:45 pm »

Well I am waiting for the "egg mixture" to cool, and it looks like corn meal mush at the moment, I hope that's what it's supposed to look like LOL.


« Reply #11 on: June 09, 2011, 07:45:28 am »

For the record, most industrial freezers are way cooler than the home freezers. This quickly freezes the cream in place so it prevents enough time for the water crystals to separate from the fat in the cream. It is the collection of these water that freeze that make your ice cream super hard. Silly as it may be, but I use to put my ice cream machine completely in the freezer as it is turning the cream so that it can freeze more quickly after it's done.

If you've ever had DippinDots in the mall, the pebble like "ice cream", they taste very rich in cream and melt like chocalate truffles. Part of the reason why they are expensive is because they're freezing process involves blasting dripping cream with liquid nitrogen which instantly freezes the cream and prevent nearly no water separation.

A quick way to see if your freezer is fast (or optimal temperature) is to freeze a banana. If it turns black, then it's not fast enough. Freezing bananas in industrial freezers actually don't make it turn black and freshness of fruits are preserved after thawing.

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