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lindag

Ice Cream!

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So, on a whim I bought a new ice cream machine and I want to make some different flavors.

Yesterday I tried my hand with a recipe for Strawberry Ice Cream from the Cusinart recipe booklet that came with the machine,

Sadly, the strawberries had little flavor.  I'm sure that as the berry season progresses the outcome will be better.

Next I want to try to make an Orange Creamsicle ice cream...I remember how good those creamsicles were when I was a kid.

Any one have a recipe for this that tastes like the real thing?

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I'm curious - which model of the Cuusinart did you buy?

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8 minutes ago, ElsieD said:

I'm curious - which model of the Cuusinart did you buy?

I got the Cuisinart ICE-100 so I wouldn't have to pre-freeze each bowl.

I tried it out yesterday for the first time with the strawberry recipe.

It churns for quite a long time....the booklet says approx. 50 minutes.  It's kind of loud, like I think all of the machines are.  I've been checking various sites on the web for different recipes but I'm stuck on wanting to make creamsicle flavor.

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34 minutes ago, lindag said:

Unfortunately, there's a paywall to get to the recipe.

 

@lindag  check your PM.

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48 minutes ago, lindag said:

I got the Cuisinart ICE-100 so I wouldn't have to pre-freeze each bowl.

I tried it out yesterday for the first time with the strawberry recipe.

It churns for quite a long time....the booklet says approx. 50 minutes.  It's kind of loud, like I think all of the machines are.  I've been checking various sites on the web for different recipes but I'm stuck on wanting to make creamsicle flavor.

 

I have the ICE50, the earlier version.  I would like a new one and keep dithering between the ICE 100 and the Breville one.  Did you do any comparison between them?

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26 minutes ago, ElsieD said:

 

I have the ICE50, the earlier version.  I would like a new one and keep dithering between the ICE 100 and the Breville one.  Did you do any comparison between them?

I read the Amazon reviews which led me to the Cuisinart.  There were actually some who had compared both and preferred the Cuisinart.  I only ever had the small Cusinart ICE-21  about 10 years ago and didn't care for it and gave it away.

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I have and recommend the ICE-100.  My advice is to use only about 800 g of mix per batch and to spin for 15 minutes, 20 minutes

maximum.  I get better results with the ice cream paddle rather than with the gelato paddle.  The gelato paddle is supposed to reduce overrun.  Don't forget to run the machine for about 15 minutes to precool before adding the mix.  See the other ice cream threads -- of which there are about four or five going at the moment.

 

 

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18 minutes ago, JoNorvelleWalker said:

I have and recommend the ICE-100.  My advice is to use only about 800 g of mix per batch and to spin for 15 minutes, 20 minutes

maximum.  I get better results with the ice cream paddle rather than with the gelato paddle.  The gelato paddle is supposed to reduce overrun.  Don't forget to run the machine for about 15 minutes to precool before adding the mix.  See the other ice cream threads -- of which there are about four or five going at the moment.

 

 

Thanks for the tip about pre-cooling time, I must have missed that when I didn’t read the instructions 😁

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On 4/18/2019 at 10:05 AM, lindag said:

So, on a whim I bought a new ice cream machine and I want to make some different flavors.

Yesterday I tried my hand with a recipe for Strawberry Ice Cream from the Cusinart recipe booklet that came with the machine,

Sadly, the strawberries had little flavor.  I'm sure that as the berry season progresses the outcome will be better.

Next I want to try to make an Orange Creamsicle ice cream...I remember how good those creamsicles were when I was a kid.

Any one have a recipe for this that tastes like the real thing?

 

In reference to the strawberries, I find most all the strawberries  in my markets, Florida  or from California are tasteless.  

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Have you thought about pulverizing some freeze dried strawberries to bump up the flavor? (of course it will affect the color, so blah blah blah etc) 

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Actually, yes, I have.  My favorite source for dried fruits and veg. happens to be sold out of strawberries at the moment..

But I will definitely order some when they're back in stock.

North Bay.

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I don't know that you're looking for different ice cream recipes, but I thought I'd share this one:

 

Buttered Popcorn Ice Cream

 

My mom introduced me to it and it's a big time favorite of ours.  I've never tried it with the Cracker Jacks.

 

 

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48 minutes ago, Shelby said:

 

 

I don't know that you're looking for different ice cream recipes, but I thought I'd share this one:

 

Buttered Popcorn Ice Cream

 

My mom introduced me to it and it's a big time favorite of ours.  I've never tried it with the Cracker Jacks.

 

 

 

I have made this recipe too.  It is really good.

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With cracker Jacks it would be off the hook delicious 

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Regarding strawberry ice cream, I wouldn't recommend putting in any chunks of strawberry. The chunks turn into veritable ice cubes during the freezing process...not fun to eat! :shock:


 

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

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When we used to make ice cream and use any kind of fruit -- watermelon, peaches, strawberries, cherries, what-have-you -- we'd always puree the fruit first. I am personally a major fan of fresh peach ice cream.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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On 4/22/2019 at 2:28 PM, kayb said:

I am personally a major fan of fresh peach ice cream.

 

That's my favorite, too! Give me peaches, or nectarines, and the fixings for ice cream and I'm a happy woman.

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"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

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@lindag  is the recipe you used on page 6 of the manual?  If yes, what was the texture like?  

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Posted (edited)
46 minutes ago, ElsieD said:

@lindag  is the recipe you used on page 6 of the manual?  If yes, what was the texture like?  

 

Yes I used that recipe.

The texture was good although it freezes really hard.  I think I read somewhere that if you add alcohol to the recipe it helps keep it from being quite so hard.  I will try that next time.


Edited by lindag (log)

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1 hour ago, lindag said:

 

Yes I used that recipe.

The texture was good although it freezes really hard.  I think I read somewhere that if you add alcohol to the recipe it helps keep it from being quite so hard.  I will try that next time.

 

 

I just made the custard.  I am using two recipes, the strawberry part is from the NYT Cooking site.  I pureed the berries with corn syrup instead of sugar and added balsamic vinegar.  The custard has some balsamic as well.  I was going to put some stabilizer in it but it needs to be mixed with the sugar to avoid clumping and I forgot.  I wanted the stabilizer in there because I'm worried about the ice cream turning out rock hard.  The corn syrup apparently helps with that and tomorrow when it goes into the machine I'll add some liquor of some sort, probably Chambord.  If you are interested, ii'll report back.

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I haven't had the best luck with strawberries this season either. I've used Driscols (first from Mexico, then California) and then ones from the local farmer's market (mostly New Jersey and Long Island). The local berries haven't been better than the Californian, but to be fair I haven't tried in the last two weeks. I've measured the berries with a brix hydrometer at 8 to 9 (which translates to fair-to-middling). 

 

These have still made some pretty good strawberry ice creams and sorbets. I've come up with formulas that use a ton of fruit ... 40% in the ice cream, 75% in the sorbet. I compensate for the lower brix readings with some added sugar, but still go for lower sweetness than commercial ice cream. The biggest issue is that the bitter background flavor you sometimes get from less sweet strawberries is pretty pronounced. Not enough that I find it unpleasant, but it definitely gets your attention. 


Notes from the underbelly

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Mine turned out really well, although a bit harder than I might have liked.  In the end, I realized I had forgotten to add the liquor, which would have helped.  Our local strawberries are really good right now and I pureed them and added the puree to the custard.  So, there were no frozen bits of strawberries.  And since the pure was not cooked, it the freshness of the berries came through.  Since the recipe was a hybrid of two others, I have written it up to include the stabilizer so I don't forget next time.

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