homemade ice cream?

[SpanishCastleAle]

FWIW, my plain ole chocolate turned out too dense. It may just have been the cocoa butter in the chocolate I used. I plan to try again with just cocoa powder. The flavor was really good just too dense and didn't look like enough air in it.

I did buy the Cuisinart 1.5 qt machine with the frozen bowl. It seemed to work well but I'm not entirely sure if the density of my batch was due to the cocoa butter or if my freezer (i.e. the frozen bowl) was too cold or something else. It churned for a while (around 20 minutes) and then stopped 'turning over' so that's when I shut it off. The 1.5 qt model will not fit a whole batch the size of the AB recipe posted earlier itt, seems a batch half that size would be about right.

 

[HokieBrewer]

That happens with mine too. What I do is scrape down the sides really well with a rubber spatula and let it churn some more. The sides freeze while the majority isn't quite ready, resulting in poor texture.

Question for audience - If you swung by an ice cream store, would you be interested in tasting single hop sorbets? I'm planning on making a few flavors such as grapefruit/centennial, blood orange/cascade, tangerine/amarillo, and passionfruit/citra.

 

[HokieBrewer]

Recent flavors:
Espresso Fudge Chunk
Oatmeal Praline
Goat Cheese/Cherry

 

[SpanishCastleAle]

Recent flavors:
Espresso Fudge Chunk
Oatmeal Praline
Goat Cheese/Cherry

Sounds good. Just happen to have chocolate custard in the fridge right now for batch #2. Might stop and get some walnuts or pecans. Do you normally roast nuts in the oven first?

 

[HokieBrewer]

I toast them in a dry skillet until they start to get fragrant. Usually 3-4 minutes.

 

[Mischief_Brewing]

Question for audience - If you swung by an ice cream store, would you be interested in tasting single hop sorbets? I'm planning on making a few flavors such as grapefruit/centennial, blood orange/cascade, tangerine/amarillo, and passionfruit/citra.

I'd sample all of the above. Sounds insanely awesome!

 

[HokieBrewer]

Thanks! I'm working on opening up an ice cream shop in a city that has a great brewery and an even greater beer festival, so beer related flavors are a must.

 

[HokieBrewer]

Flavor of the weekend: Salty Chocolate Coconut

 

[yummybeer]

Flavor of the weekend: Salty Chocolate Coconut

mmm...sounds good!!

 

[sacrifice]

Anybody have an ice cream maker recommendation?

I have three ice cream makers. Two of the Cuisinart 1.5 quart freezers, and my favorite maker which is a White Mountain 6 quart. I prefer doing ice cream in the White Mountain and only use the Cuisinart when I want some ice cream for the family. I grew up hand cranking an ice cream maker, and still feel that the canister freezer, adding salt and ice, produces a better ice cream that you actually have to know something about in order to make.

Favorite ice cream is an extremely old (family) vanilla ice cream recipe, with a butter-pecan in second, followed by strawberry, and of course chocolate in the form of rocky-road.

Pair the vanilla up with a Sheath Cake or an Eggless-Milkless-Butterless Cake, and the world becomes a wonderful place.

 

[HokieBrewer]

Recent flavors:
Butternut Squash with Cheesecake swirl
Maple Walnut - Rosemary
Fresh mint and dark chocolate

 

[yummybeer]

well, it's been about 3-4 years since i last made homemade ice cream, but i finally made some earlier tonight. just a regular vanilla. might make some more later this week.

 

[siobhan]

Dreamsicle Ice Cream

1 pint of heavy cream
1 cup of milk (any kind)
2 eggs
3/4 cup granulated sugar

Scald the milk and cream (heat gently til a skin forms). Mix the eggs and sugar in some kind of a large heatproof bowl (mine is a metal mixing bowl). Stir the hot cream very gradually into the eggs and sugar so they don't scramble.

Put the heatproof bowl with the mixture over a sauce pan with simmering water. Stir constantly until the mixture is steaming and you feel reasonably certain that raw egg problems have been averted. Somebody probably knows what temperature this has to reach; if you're that kind, look it up. Chill this base mixture til cold. If it got lumpy in spite of all your efforts, strain it.

For the Dreamsicle (orange vanilla) flavor, stir in 6 ounces of orange juice concentrate and 1 tsp vanilla. Freeze per your mixer's directions.

This is also most excellent with pineapple juice concentrate. I plan to try it soon with limeade for a Green River Vanilla.

The only reason to scald the milk/cream (in case you're interested) is that it cuts 15 or more minutes off the cooking and stirring time for the custard. And if you're not worried about raw eggs, you don't have to cook it at all. But it does make for a nice silky texture.

 

[onipar]

Yes! I've been making ice cream for years and have tried everything from frozen custard to Philadelphia style.

Some of my favorite flavors are Pumpkin Pie, Pistachio, Strawberry Cream, and Nutella Gelato (*amazing,* but you can really only eat a small scoop at a time.)

My currrent favorite is a throwback to my childhood in Brooklyn. It's called Creamalata (not sure if that's spelled right). There are two versions. The first makes something more akin to an Italian Ice:

5 cups almond milk
3/4 to 1 cup of sugar (to taste)
1 egg yolk
pinch of salt
1-2 tsp Almond extract (to taste).

Heat to the almond milk and sugar. Temper in the egg (custard style, though don't expect this to become a custard. It won't.) Take off heat and refrigerate over night. Next day add extracts and pinch of salt. Freeze in your ice cream maker.

The other version is a creamier one, and it is more like ice cream, however a tiny bit icy (which is preferred). This is the version most of my family prefers.

3 cups almond milk
2 cups heavy cream
3/4 to 1 cup of sugar (to taste)
1-2 tsp Almond extract (to taste)
1/2 tsp of vanilla extract (to bring out other flavors)
pinch of salt

Whisk almond milk and sugar together until sugar dissolves. (Alternately, you can heat it like previous recipe, but then you have to refrigerate over night). Add cream, extracts, and salt. Freeze in ice cream maker.

I like to make candied almonds to put in the ice cream. you can make your favorite recipe of candied almonds, though I'd suggest only putting slivered *in* the ice cream, and save whole almonds to put on top. I also prefer the larger amount of almond extract, and sometimes even go as high as 3 tsp. I do somewhere in between 3/4 and 1 cup of sugar.