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Home Made Ice Cream (2015– )

Darienne

By Darienne
in Pastry & Baking

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Smithy

Smithy

Posted
Posted
9 minutes ago, ElsieD said:

I did end up making Rose's Perfect Peach Ice Cream.  I tastes really really good but until I have a proper sized portion, the jury is out on whether it was worth the work.  I will say that it is very scoopable, which is always big in my book.   I didn't use the Ninja Creami but churned it in my electric Breville.  I still have 6 peaches left and am going to try your recipe.  Am I correct in thinking that I can scale it to however much puree I get from those 6 peaches?  How well does it scoop? 

 

Yes, you can scale it accordingly. I find it very scoopable when it's first churned. The leftovers do tend to set to a hard state. I wouldn't call them icy but they get firm. 

 

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Nancy Smith, aka "Smithy"
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Smithy

Smithy

Posted
Posted
2 hours ago, weinoo said:

Isn't this sherbet?

 

Not with dairy, as I understand it. Is there too little cream / milk to qualify as ice cream? 

Nancy Smith, aka "Smithy"
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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
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weinoo

weinoo

Posted
Posted
6 hours ago, Smithy said:

Not with dairy, as I understand it. Is there too little cream / milk to qualify as ice cream? 

 

It seems as if (from the recipe) it's fruit puree with an addition of milk (or cream), as opposed to milk (or cream) with the addition of fruit.  The first would be sherbet, and the latter would be ice cream (I think).  I guess the Rose's recipe falls in the middle...not quite ice cream, not quite sherbet?

 

https://www.masterclass.com/articles/ice-cream-vs-gelato-vs-sherbet-vs-sorbet

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Mitch Weinstein aka "weinoo"

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Smithy

Smithy

Posted
Posted
1 hour ago, weinoo said:

 

It seems as if (from the recipe) it's fruit puree with an addition of milk (or cream), as opposed to milk (or cream) with the addition of fruit.  The first would be sherbet, and the latter would be ice cream (I think).  I guess the Rose's recipe falls in the middle...not quite ice cream, not quite sherbet?

 

https://www.masterclass.com/articles/ice-cream-vs-gelato-vs-sherbet-vs-sorbet

 

That's a nice reference. Thank you! It does look as though our recipe is sherbet, or possibly gelato depending on which particular dairy I use. 

Nancy Smith, aka "Smithy"
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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

ElsieD

ElsieD

Posted
Posted

I made both and gave this bowl to my neighbour.  It contains a scoop each of Rose's recipe, and a scoop of @Smithy's, the lighter colored one.  They are both delicious, but Rose's was easier to scoop.  I'll let you know what the neighbour has to say.  I did add some glucose to @Smithy's recipe, 5% by weight but I don't think it did anything for scoopability, however, the result was smooth and not iciy.

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  • 9 months later...
RWood

RWood

Posted
Posted

Strawberry ice cream using the strawberries that we got at the farm. Used Serious Eats recipe. It’s really good and strawberry-y for sure. I think these berries were so sweet, I could have used less sugar. 

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ElsieD

ElsieD

Posted
Posted (edited)
23 hours ago, RWood said:

Strawberry ice cream using the strawberries that we got at the farm. Used Serious Eats recipe. It’s really good and strawberry-y for sure. I think these berries were so sweet, I could have used less sugar. 

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We have the same ice cream maker!  My only quibble with it is that it's a pain getting the ice cream out of it before it starts to melt.

 

I love strawberry ice cream.  Our berries aren't out yet but I'm going to find the serious Eats recipe and make it when the berries are out.

 

Edited to add:  they have several recipes on their site.  Which one did you use?

Edited by ElsieD (log)
RWood

RWood

Posted
Posted
48 minutes ago, ElsieD said:

We have the same ice cream maker!  My only quibble with it is that it's a pain getting the ice cream out of it before it starts to melt.

 

I love strawberry ice cream.  Our berries aren't out yet but I'm going to find the serious Eats recipe and make it when the berries are out.

 

Edited to add:  they have several recipes on their site.  Which one did you use?

Yeah, I agree. It's not the easiest to scrape out. 

 

Strawberry Ice Cream  this one

 

RWood

RWood

Posted
Posted
55 minutes ago, ElsieD said:

Thank you, @RWood.  I have printed the recipe.  Is it white or golden corn syrup that you use?

I used white.

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  • 7 months later...
SLB

SLB

Posted
Posted (edited)

The Kitchenaid ice cream attachment.  I have been dying to make ice cream, even though I eat sweets at home like once a year anymore.  

 

However.  However.  A dear friend, who's old and no kids or wife or anything, has started to love ice cream and eat it every day.  A DEDICATED EATER!!!  Between him and my 2025 resolution to start having people over again for dinner, I think this could be a lot of fun.

 

I'm starting out with apple something.  Because I have a lot of apples.    

 

<Edited for a loud typo>

Edited by SLB (log)
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Tropicalsenior

Tropicalsenior

Posted
Posted (edited)
5 hours ago, SLB said:

The Kitchenaid ice cream attachment

That really sounds great. My housemate, Carlos, can't eat ice cream because of the lactose in it and I would love to be able to make it with non lactose milk. However... I just priced it at our KA supplier here and it is about $170 compared to $99 up there. I won't be going there very soon.

So, when you live in a third world country sometimes you have to be happy with the little things. My grandson came down yesterday and brought me quite a few things that I needed and the things that I am happiest with are some spices that he brought me.

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These are yellow mustard seeds, black mustard seeds, and mustard powder. He also brought me some curing salt and smoked paprika that I can no longer find here.

Then today he went into San Jose and while he was there he went to our local kitchen and restaurant supply and bought me some things that I needed.20250103_164228.thumb.jpg.4c8b7eb7bd5afa2c6e7718f397eea9dc.jpg

An instant thermometer, an oven thermometer and a marinade syringe. I'm really happy with the syringe because now I can go back to making corned beef and Ham.

I guess I'm just a cheap date because little things make me happy.

Edited by Tropicalsenior (log)
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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

Tropicalsenior

Tropicalsenior

Posted
Posted
On 1/3/2025 at 12:00 PM, SLB said:

The Kitchenaid ice cream attachment. 

Ever since you mentioned this I have been absolutely dying for one but living in Costa Rica I figured that it was a total impossibility. However, my grandson is here visiting and we checked the internet. It is available in Costa Rica. Today he went into San Jose and he bought me one. I am in 7th Heaven. At least I am right now. I'm still going to have to verify that will work on my machine. It says it will but I don't trust it. I have to see for myself.

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Yesterday in preparation we defrosted one freezer and rearranged two others so that I now have a dedicated spot just for it, ready to freeze the bowl and make ice cream tomorrow.

Now I have to locate all those great EG threads on making ice cream.

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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

Tropicalsenior

Tropicalsenior

Posted
Posted

Just tried everything and it fits. Ice cream reports coming up.

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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

SLB

SLB

Posted
Posted

Me too!  Be warned -- those ice cream threads are dizzying in eGullet's Very.Best.Way.

 

I am starting with the (possibly overly) simple recipes from the Chez Panisse Desserts book.  They seem to all involve the fruit of the moment (the current moment in NYC is apples and pears); all and only heavy cream; a custard assessed without even thinking about using a thermometer; and some kind of booze.  

 

On revisiting those threads, this seems like . . . some instructions might be missing.  

 

But my bowl is in my freezer too.  Looking forward to seeing what we come up with!

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Tropicalsenior

Tropicalsenior

Posted
Posted (edited)
1 hour ago, SLB said:

I am starting with the (possibly overly) simple recipes from the Chez Panisse Desserts book. 

I'm going to start out with just some simple recipes. I used to have some Donvier freezers and I had a Hamilton Beach electric freezer for a while. So I made quite a bit of ice cream in them and they are the same principle as this one.

I have some passion fruit nectar in the refrigerator so that will be my ice cream for tomorrow.

I read a lot of the reviews on the KitchenAid website and most of them were very positive. The most negative review was about the piece that slides on to the head of the mixer. They warned that because it is made of plastic it is a little more fragile and, according to them, they don't have replacement parts for that yet.

Edited by Tropicalsenior (log)
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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

SLB

SLB

Posted
Posted

Got it.  Thank you!  I'm a total neophyte at ice cream making, the last time I even observed such a thing, it involved rock salt, a wooden bucket-thingy on the back porch, and the men in the house taking turns cranking seemingly forever.   

Tropicalsenior

Tropicalsenior

Posted
Posted (edited)
33 minutes ago, SLB said:

I'm a total neophyte at ice cream making

I just made my first batch and it is so easy. You are going to love this thing. The ice cream is so smooth and probably the best ice cream that I have had in years. I made passion fruit ice cream which is one of my favorites.

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I made the Custard in the microwave the night before as I have always done when I use the other type of ice cream makers. My custard was a bit thicker than it should have been but it still turned out perfectly. I do think though that if it had been a bit thinner it would have aerated more and I would have gotten more yield. As it was I got about a quart and a half.

I'm going to start posting about this on a topic that I found here about the KitchenAid ice cream accessory. Seems that it was started in 2004. I had no idea that they had an ice cream maker. I don't understand why it isn't more popular because I think everybody that owns a KitchenAid should have one. You and I might be the the only ones posting on it but maybe we can become enablers.

https://youtube.com/shorts/O_Ga2S8ZB5o?si=8EW-2mXwRVg7d-nl

 

Edited by Tropicalsenior (log)
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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

SLB

SLB

Posted
Posted (edited)

So, I'm attempting ice cream this new year; I noted in the kitchen consumer thread that I bought myself the KA attachment.  

 

My first effort, an attempt to follow a recipe for apple ice cream from Chez Panisse Desserts, was a total fail.  I think everything was just too thick going into the frozen bowl, you wouldn't call it a "batter", more of a porridge.  Good God did that porridge taste divine, however.  

 

But on initial dump it blew the dasher off of the drive assembly, and the porridge promptly froze solid. 

 

One problem that, uh, may not have a solution, is that I am not using the KA attachment with an actual KitchenAid.  Rather, I am using the KA attachment with an old Hobart N50.  According to the internets, it's supposed to work; but these reports are very, very old.  

 

I'm made the base for my second effort, also from the Chez Panisse Dessert book, which involves overripe pears, warmed, pureed and duly strained.  It's chilling now, and went into the fridge in a condition that would be uncontrovertibly described as "pourable".  

 

I am brand new at this, so most of my questions may well need moving to the "stupidest questions on earth" thread.  It won't hurt my feelings.  

 

Anyway, I am very excited about everthing except all of these egg whites.  I make frittatas flotsam-n-jetsam literally every week; but I have no words for how much I hate eating egg whites sans yolks.  

Edited by SLB (log)
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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
3 hours ago, SLB said:

Anyway, I am very excited about everthing except all of these egg whites.  I make frittatas flotsam-n-jetsam literally every week; but I have no words for how much I hate eating egg whites sans yolks.  

 

Munavalgekook

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
On 1/9/2025 at 12:17 PM, Tropicalsenior said:

I just made my first batch and it is so easy. You are going to love this thing. The ice cream is so smooth and probably the best ice cream that I have had in years. I made passion fruit ice cream which is one of my favorites.

20250109_095331.thumb.jpg.cef1c25b2195a1adea5df99606f48817.jpg

I made the Custard in the microwave the night before as I have always done when I use the other type of ice cream makers. My custard was a bit thicker than it should have been but it still turned out perfectly. I do think though that if it had been a bit thinner it would have aerated more and I would have gotten more yield. As it was I got about a quart and a half.

I'm going to start posting about this on a topic that I found here about the KitchenAid ice cream accessory. Seems that it was started in 2004. I had no idea that they had an ice cream maker. I don't understand why it isn't more popular because I think everybody that owns a KitchenAid should have one. You and I might be the the only ones posting on it but maybe we can become enablers.

https://youtube.com/shorts/O_Ga2S8ZB5o?si=8EW-2mXwRVg7d-nl

 

 

Waiting with bated breath.  I find my Creami wonderful for some lower fat recipes such as mango ice cream, the recipe for which I had posted somewhere previously.  But full egg and milkfat ice cream comes out somewhat chalky from the Creami.  I have a Cuisinart ICE-100 compressor unit but no room for it on the counter.  It was replaced by an excellent ice machine that I use practically every day or two.

 

I wonder if your new KitchenAid works as well or better than the Cuisinart ICE-100?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Tropicalsenior

Tropicalsenior

Posted
Posted (edited)
8 hours ago, JoNorvelleWalker said:

I wonder if your new KitchenAid works as well or better than the Cuisinart ICE-100?

I don't have any experience with this model of ice cream maker but I did Google it and it sounds excellent. I like the idea that it has its own compressor but it seems like it would be too large for my for me to handle. I need something that I can carry and put away.

Mine has the same capacity as the Cuisinart and I like the idea that it is an accessory to my KA and not just a one use machine.

It says that mine will also make gelato but I have my doubts. I'll try it and let you know but once you put the ice cream in the freezer, it freezes rock hard which defeats the purpose of gelato.

I've made two batches of ice cream so far and I've been completely happy with them. I'm still working on my base recipe to see if I can get it to aerate just a bit more. I'll keep you posted.

Edited by Tropicalsenior (log)
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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

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