Home made Ice cream

[WorldsBestMom]

Does anyone know how to make home made ice cream. Care to share with me. I would love to try it.

[cristeen]

These are my two favorite recipes - I use them as the base for any flavor I may want to make, depending on which sweetener I want to use.
Honey Lavender
Maple Butter Pecan

[Smokering]

We got an ice cream maker for Christmas. I HIGHLY recommend one. I've made ice cream by the freeze-take-out-and-beat method, which is laborious and tends to result in a rock-hard, unfluffy ice cream. My Cuisinart, on the other hand - delicious! The texture is like gourmet bought ice cream (although some recipes will need to sit for a few minutes before scooping, depending on sugar/alcohol content and so on).

In terms of recipes? David Lebovitz. The Perfect Scoop. Amazing. His chocolate ice cream sends DH, usually laconic about desserts, into raptures. A batch of white chocolate ice cream is currently chilling in my freezer, shortly to send me into raptures. His French vanilla ice cream with crushed homemade ginger cookies folded in? Sublime. Unfortunately his recipes are expensive to make - most of them take 5 or 6 egg yolks and two cups of cream, let alone fancy chocolate or Rocquefort or vanilla beans or basil (yes, some of his recipes are a little odd). Worth it, though. Once you've had Lebovitz ice cream all other recipes just don't cut it. I'm planning to adapt his French vanilla as needed to make any future flavours that occur to me, rather than looking online. But his book has a wide variety anyway, as well as a yummy section of mix-ins (biscuit dough, praline, fudge etc), sauces, cookies and tuiles to eat the ice cream in.... Good stuff, I tell you! I should really get his book out of the library again.

[mamadelbosque]

Anybody have the attatchment for their kitchenaid?? I've been looking at that for a year or so now, but just haven't gotten around to picking it up yet, partially as the reviews on amazon are really varied....

[Arduinna]

I dont have the kitchen aid attachment, we used the cuisinart one for years but switched to a White Mountain traditonal ice cream maker and it freezes so much better. It's faster and freezes harder and the ice cream is much better do to that.

[AllisonR]

You can make Kulfi, indian ice cream, without an ice cream maker. It is dense, not fluffy and airy like traditional ice cream, but it's delicious.

KULFI
8 cups whole fat, unhomogenized milk
1/2 c sugar
2-3 tbsp crushed pistachio nuts
2 tbsp almonds crushed
pinch saffron * tip, crush saffron in a mortar with a tiny bit granulated sugar and it will break it into tiny pieces, thus increasing surface area and therefore releasing more fragrance

Boil milk, stirring VERY OFTEN with a rubber spatula, to prevent milk from burning and turning into brown bits on the bottom and sides of the pan. Boil about 45 min, until milk reduced to about 2 cups, or starts turning light golden brown color. emove from heat and stir in all other ingredients. Cool. Put in small serviing cups or bowls and freeze. Delicious.

Alternate
instead of nuts and saffron, you can use some shredded fresh ginger, and a pinch of cardamon. this is very refreshing. You can also add some honey to this to make it more tangy/sweet ginger.

[BedHead]

I like to whip my raw cream into whipped cream, add some sweetener and cocoa and real vanilla, and freeze that. We also have an ice cream maker, and we tend to try different recipes with it all the time. I find I like it best when it's made from all cream and no milk.

[hildare]

Originally Posted by mamadelbosque

Anybody have the attatchment for their kitchenaid?? I've been looking at that for a year or so now, but just haven't gotten around to picking it up yet, partially as the reviews on amazon are really varied....

we do! it's awesome! nothing bad to say about it whatsoever. our KA is even a very old model but it works out just the same.

DH has his own experimental way of making the ice cream, he's in charge of that job. he said that if you freeze the batter prior to whipping it, it results in a much better texture. same with adding a tiny bit of vodka (not enough to taste or have fun ice cream).. it changes the freezing temperature. depending upon his mood he will use a combination of real cream (or none) and sweetened condensed milk or local whole milk. he's even made vegan batches with alternative milk and newman 0's. pretty much your flavoring is secondary compared to the texture and desired fat content. i believe also that he watched the alton brown churn baby churn episode which enlightened him to the whole process.

[Smokering]

The thing about fat content is that you want a rich, emulsified mixture so it'll freeze up fluffy and not icy, but you don't want a greasy mouth feel. A lot of ice creams made with all cream kind of coat the mouth in an unpleasant way. The way around this is using part milk, part cream and a lot of egg yolks. Egg yolks up the richness without giving the ice cream that coated feeling.

Of course, if you really don't want much cream or egg yolk in the mixture you can make sorbet, gelato, frozen yoghurt etc.

[WorldsBestMom]

Wow loads of information guys thanks for the input.

[Magelet]

I'm planning on making creme fraiche ice cream, raw molasses ice "milk/cream", and strawberry rhubarb sorbet for my birthday, I'll let you know how it goes and if it's good I'll share the recipes. (I'm making a version where the cultures are still active in the creme fraiche. I saw a lot where you used the creme fraiche to make a custard. I am using a little milk to make a custard and then cooling it, and adding the creme fraiche so the wee buggies are still alive.)

I picked up a donvier little 1 pint hand cranked ice cream maker at the thrift store for three bucks and I love it. It's easy, and it's plenty of ice cream.