Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Home Made Ice Cream (2015– )


Darienne
 Share

Recommended Posts

8 hours ago, Synerge said:

I think that none of the fruits is cooked as it loses its taste

Some fruits get more intense and less watery when cooked, which makes them better for ice cream.

 

I did that with my last batch of strawberries.

  • Like 2

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

Posted (edited)

IMG_4495.thumb.jpeg.d82041f2248a793ae7815fbaed4c15e1.jpeg

 

Back to my old fave; 2 scoops vanilla, Philadelphia-style. And lemon sorbet. Neither of these was fully hardened in the freezer; more like 2 or 3 hours at most.

 

The Whynter machine is much different than my old, beloved, passed on to a friend, Lello Gelato. The Lello, with its smaller bowl and perhaps more efficient freezer, froze stuff faster than the Whynter. And a bit more solidly, at least at the point where I think it's done.  But now I'm leaving the ice cream in the Whynter for at least 10 minutes after it's done spinning on its cold only function; seems to be a little easier to scoop out that way.

 

Both machines, by the way, are a bit of a pain in the ass to fully excise the ice cream from. Which means I spend time over the sink "cleaning" off the dasher!

Edited by weinoo (log)
  • Like 2

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

45 minutes ago, weinoo said:

Both machines, by the way, are a bit of a pain in the ass to fully excise the ice cream fun. Which means I spend time over the sink "cleaning" off the dasher!

If you had a husband you wouldn't have this "problem'.   I just put the dasher on a salad plate and it comes back squeaky clean.   But I'm sure your way works equally well.

  • Like 1

eGullet member #80.

Link to comment
Share on other sites

1 hour ago, Kerry Beal said:

I think it's time I figured out where I have buried my little ice cream machine. I think it might be in Fibber Magee's closet. 

 

It's calling you (and mad at the Ooni).

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

33 minutes ago, Kerry Beal said:

God knows what else I might find in there

 

Gear up properly before you open that door – – hardhat and steel-toed boots, please. 

  • Like 3
  • Haha 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

3 minutes ago, Kerry Beal said:

IMG_3499.thumb.JPG.35e4abf5acaf7286de33e55645685dce.JPG

 

Found it! Now I need to remember how to use it - high proof alcohol I believe goes below the bowl. 

What is the brand on that? Any thoughts on approximate age? Google images failed me. I do recognize the lid on the floor to the right 😂.

Link to comment
Share on other sites

36 minutes ago, DesertTinker said:

What is the brand on that? Any thoughts on approximate age? Google images failed me. I do recognize the lid on the floor to the right 😂.

Viva by Ariete - aka Viva Gelatiera Compact. 

 

Italian made - not sure of age - I think maybe 70's? Here is an article LA times from 1987.

 

 

Edited by Kerry Beal (log)
  • Like 1
Link to comment
Share on other sites

18 minutes ago, Kerry Beal said:

Viva by Ariete - aka Viva Gelatiera Compact. 

 

Italian made - not sure of age - I think maybe 70's? Here is an article LA times from 1987.

 

 

You found the same reference! Wasn’t sure if it would be available to you with all the country and regional restrictions on content. I was leaning toward 80’s. They say salt, but high proof alcohol would surely be better!

Link to comment
Share on other sites

23 minutes ago, DesertTinker said:

You found the same reference! Wasn’t sure if it would be available to you with all the country and regional restrictions on content. I was leaning toward 80’s. They say salt, but high proof alcohol would surely be better!

Here is the manual for the Williams Sonoma version. Talks about the brine. 

  • Like 1
Link to comment
Share on other sites

Staying with machines that require a pre-frozen inner container, we have a mini-collection of Donviers.    I keep three one quart inserts in the freezer.    (I have bought these at garage sales and flea markets anytime they are under $5, and have given away probably half a dozen.   I am really an advocate of these simple machines.)    The Donvier is idiot proof as long as you make sure the freezing unit has been solidly frozen; 48 hours is good.    Ice cream, sorbets, sweet and savory, all 20 minutes away from the idea, itch.    Firm soft serve product that improves with an hour ripening in the freezer.   

  • Like 1

eGullet member #80.

Link to comment
Share on other sites

1 minute ago, Margaret Pilgrim said:

Staying with machines that require a pre-frozen inner container, we have a mini-collection of Donviers.    I keep three one quart inserts in the freezer.    (I have bought these at garage sales and flea markets anytime they are under $5, and have given away probably half a dozen.   I am really an advocate of these simple machines.)    The Donvier is idiot proof as long as you make sure the freezing unit has been solidly frozen; 48 hours is good.    Ice cream, sorbets, sweet and savory, all 20 minutes away from the idea, itch.    Firm soft serve product that improves with an hour ripening in the freezer.   

I used to use the Donviers to transport ice cream I made in the compressor machines

  • Like 2
Link to comment
Share on other sites

Ive used Donviers for a few years

 

in UpState NY while visiting.  Creamery 

 

almost within walking distance.

 

they D's worked fine

 

after the first attempt I left the ice cream too long in the D.

 

needed a chisel to get it out.

 

IO should be pleased that was about 4 times a year

 

the fat content of that cream was remarkable.

 

you almost had to reserve it in advance.

 

which i did.

  • Like 1
Link to comment
Share on other sites

16 minutes ago, Kerry Beal said:

I used to use the Donviers to transport ice cream I made in the compressor machines

We keep one of these beasts in the country.    Weighs a ton, but works a charm.    I bought it at a garage sale from a bitter ex-partner.    $35.  

  • Like 1

eGullet member #80.

Link to comment
Share on other sites

11 hours ago, Margaret Pilgrim said:

We keep one of these beasts in the country.    Weighs a ton, but works a charm.    I bought it at a garage sale from a bitter ex-partner.    $35.  

Got rid of the Simac I had - weighed too much to move around and owned too much counter space.

 

 

  • Like 2
Link to comment
Share on other sites

I think the Italian machines (Lello, Simac, Viva by Ariete) were/maybe still are the best. (I also think Lello Simac is one company, at least now).

 

That Viva machine sure had a lot of parts; they simplified things as time went on.

 

Don't think for a minute I didn't have one of these...

 

IMG_4534.thumb.jpeg.c2e51020bc7812d382f018362896fc62.jpeg\\

 

It was always annoying, too much work, not enough freezer space. It was an intro, however.

Edited by weinoo (log)
  • Like 1

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

2 minutes ago, weinoo said:

I think the Italian machines (Lello, Simac, Viva by Ariete) were/maybe still are the best. (I aslso think Lello Simac is one company, at least now).

 

That Viva machine sure had a lot of parts; they simplified things as time went on.

 

Don't think for a minute I didn't have one of these...

 

IMG_4534.thumb.jpeg.c2e51020bc7812d382f018362896fc62.jpeg\\

 

It was always annoying, too much work, not enough freezer space. It was an intro, however.

Exactly - gateway tool

  • Like 1
Link to comment
Share on other sites

37 minutes ago, Kerry Beal said:

Got rid of the Simac I had - weighed too much to move around and owned too much counter space.

 

 

Exactly.   That's why it lives in the country, plugged in on a counter in the summer kitchen.    I stopped lugging it around a few years ago but enjoy using it during fruit seasons.  

eGullet member #80.

Link to comment
Share on other sites

38 minutes ago, weinoo said:

IMG_4534.thumb.jpeg.c2e51020bc7812d382f018362896fc62.jpeg\\

 

It was always annoying, too much work, not enough freezer space. It was an intro, however.

These still work well for us.   The key, for me, was to leave them in the freezer so that they are always at maximum chill.   I don't have any issues using them, and altho instructions warn against doing so, I store small, i.e., pint, containers inside each so there is minimum lost freezer space.   

eGullet member #80.

Link to comment
Share on other sites

On 7/9/2021 at 10:06 AM, weinoo said:

IMG_4495.thumb.jpeg.d82041f2248a793ae7815fbaed4c15e1.jpeg

 

Back to my old fave; 2 scoops vanilla, Philadelphia-style. And lemon sorbet. Neither of these was fully hardened in the freezer; more like 2 or 3 hours at most.

 

The Whynter machine is much different than my old, beloved, passed on to a friend, Lello Gelato. The Lello, with its smaller bowl and perhaps more efficient freezer, froze stuff faster than the Whynter. And a bit more solidly, at least at the point where I think it's done.  But now I'm leaving the ice cream in the Whynter for at least 10 minutes after it's done spinning on its cold only function; seems to be a little easier to scoop out that way.

 

Both machines, by the way, are a bit of a pain in the ass to fully excise the ice cream from. Which means I spend time over the sink "cleaning" off the dasher!

 

What Whynter do you have? 15 or 200?

They are indeed quite underpowered, all of them. 130, 160w is not enough. Not for cooling, and not for churning. Most as soon as it gets a little hard, it just stops, cannot churn further due lack of power. They are obviously slow aswell, the fastest one I believe is the musso with 65rpm. The whynter 15 has 55rpm and the whynter 200 is really slow with 28rpm

 

About leaving the ice cream in the machine, just getting it cold. I tried it the last time. The problem is that the ice cream that is in contact with the bowl freezes really fast and gets to a really good texture, but blocks/isolates the cold from the rest of the ice cream that is in the middle. Even if you mix it manually, it freezes again quite fast, and its quite hard to do it due to the design of the bowl, that has a hole in the middle.

About the extracting and cleaning, what I do is when its finished, I remove only the dasher without turning off the machine, remove all the ice cream in it and throw it to the sink. Then I extract the bowl from the machine and turn it over to the recipient I will use. At least mine is not sticky at all, and gets warm quite fast, so its not hard to remove. Obviously not even close to a professional machine that literally comes out by itself through a hole, but well. About the dasher, its incredible that it gets greasy from the cream fat, but the rest doesn't. You just need to use hot water and it cleans extremely easy, don't use cold water because it doesn't remove grease

 

Eating the ice cream as soon as it leaves the machine is quite hard, as its extremely soft, even for me that I leave the machine doing the full process. But with some hours of freezer its ready. The other day I set the freezer way too high, and when I wanted to eat the ice cream, it was completely frozen solid, I couldn't even insert the spoon at all, so I had to wait at least 5 to 10 minutes. The temperature was -28º C xD. When it reached -15º it become good enough, and on -12 it was perfect. But that obviously had to do with the PAC I choose for my recipe

Link to comment
Share on other sites

This is the one I have...https://www.whynter.com/product/whynter-2-1-quart-upright-ice-cream-maker-stainless-steel-bowl-black/

 

It's 180 watts, but I don't think that's as important as maybe the design, etc.

 

From the specs, it gets cold enough, but I'm no engineer so I have no idea how that translates to the spinning power of the dasher.  

 

Makes delicious ice cream, and like most kitchen appliances, as one learns how to get the most out of a product, it becomes easier and more friendly to use.

  • Like 5

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

 Share

  • Similar Content

    • By ShylahSinger
      Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. 
      I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
    • By Darienne
      In hopes of sleeping better, etc, etc, I have currently given up gluten, dairy and now sugar.  The gluten and dairy pose no problems...the sugar does.  I am not happy using mannitol or erythritol or any of those artificial sweeteners...they give me severe digestive problems.   But I can tolerate stevia very nicely.  The only problem is that there doesn't seem to be much sweetened with this ingredient.
       
      I do have a carob/coconut oil/peanut butter/stevia candy of sorts.  I don't really like it all that much, but it does work.  That's about it.
       
      Has anyone any recipes for desserts using stevia?  Thanks.
    • By Janet Taylor
      Ever since Todd talked making cupcakes I have been cupcake crazy. Although, I am not a cake maker but more of a pie person.
      My first dessert that I love that I make is my Coconut Cream Pie w/heavy whipped cream. I don't use low fat anything and probably angioplasties is necessary after this baby.
      My second is Peach Cobbler w/rich vanilla ice cream. I never met a cobbler that I didn't like, but peach is my favorite.
      I don't make these often because I wouldn't be able to get through the front door if I did.
      How about yours?
      .....Janet
    • By amyneill
      Hi all!! 
      I work at an amazing little New Zealand Style ice cream shop in the beautiful Denver Colorado. I was hoping to get a little help on the subject of adding fruit into ice cream after extracting it and ensuring that, when the ice cream is frozen, the fruity bits don't turn into rock hard shards. I am planning on doing a cherry chocolate ice cream and I was going to soak some dried cherries that we're no longer using for something else. I was planning on using some brandy and a ton of sugar, but I was really hoping someone had a tried and true method they could send my way so that I KNOW that the fruit will be luscious as it's frozen. If you have a certain sugar ratio. I know there is the brix test, but to be honest it's been many years since pastry school and I am very rusty. Would love to hear from some of my fellow sugar-heads. 
      Thank you!
      Amy
       
    • By MightyD
      cakes, cookies, pies, that makes you smile!!!!
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...