Home Made Ice Cream (2015– )

[Smithy]

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. 

 

[weinoo]

Isn't this sherbet?

[Smithy]

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? 

[weinoo]

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

[Smithy]

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. 

[ElsieD]

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.

[RWood]

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. 

[ElsieD]

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. 

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 May 29, 2024 by ElsieD (log)

[RWood]

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

 

[ElsieD]

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

[RWood]

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.

[SLB]

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 2 hours ago by SLB (log)