ISO: iso Traca. Thank you for posting Good Ol' Fashioned Strawberry Ice Cream

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ann

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I just purchased a Lello ice cream maker. The Good Ol' Fashioned Strawberry Ice Cream recipe makes 4 quarts, so I made 2 batches. The second one is churning right now.

This is so delicious. I thought the sweetened condensed milk might make it overly sweet, but no. It's perfect.

I made Aunt Tee's Luscious Lemon Ice Cream and loved the mixture better before it was frozen. My kids weren't very impressed. So, I can't wait to share the strawberry tonight.

Thanks for sharing!

Ann

P.S. I've read that cleaning this machine can be a pain, but I think it's super easy.

 
Good! I'm glad you enjoyed it. smileys/smile.gif I'm curious...

how old are your kids? Was the lemon too lemony or not lemony enough? I was just reading another recipe that used crushed lemon drops to make the ice cream "lemon chip." That might add some kid appeal...

 
My youngest is 14 and loves key lime pie and strawberry-banana frozen yogurt

So..naturally I thought he'd really love lemon. I'll definitely try it again.

Lemon Chip ice cream. This sounds intriguing. I could see lemon "drop" chips/slivers.

I still have some lemon ice cream left, but it was my first attempt at making homemade ice cream in 20+ years and that was with a Donvier.

I also didn't completely chill the lemon mixture for the full 3 hours, and the Lello I.C. maker directions say to set the timer for 30 minutes. Forty-five minutes was ideal. The lemon ice cream didn't get the volume the strawberry ice cream did. I couldn't believe I made this from scratch, and my whole family loved it. It reminded me of strawberry shortcake.

Thanks again Traca.

Sincerely,
Ann

 
Chilling the base properly is an important step. According to Shirley Corriher

(the food scientist that Alton Brown consults on his show), you'll want to let ice cream "age" for 4-24 hours before churning. This helps improve body and texture of the ice cream.

Also, when churning the ice cream, rarely do I find mine sets up in 30 minutes (I think that's a bit of marketing...people are okay with 30 minutes, but if you said 45...they might be reluctant.) For my machine, 45 is more like it, depending on the base I'm churning. I've made so much ice cream over the past couple years, I can tell when it's ready just by the sound my machine makes.

I'm a big fan of pumpkin and pumpkin pie and I adore the pumpkin ice cream from Saveur. The texture is just lovely.

Glad you're having fun with your machine. I can't wait to hear what other recipes you try!

http://www.saveur.com/article/Food/Pumpkin-Ice-Cream

 
Traca, do you find that how long you churn has an effect on the texture of..

the ice cream. I have noticed that if I let the mix get past the soft stage it gets a bit granier.

 
My guess is that depends on a number of factors....

The water content in the recipe, the temperature, etc. I'd be willing to say that effect varies by recipe.

From my own experience, if I don't let it churn long enough in my machine, once I freeze it, it doesn't work as well.

Though, I've come to think that the best ice cream is straight out of the machine. smileys/smile.gif One book I'm reading on entertaining, the woman says that she sets her machine churning when she and her guests first sit down for dinner. Then by the time they're ready for dessert, she serves freshly churned ice cream. I love that idea.

 
That's what I'll be doing on Sunday with the strawberry ice cream posted here. I got

hold of some "everlasting" berries that are locally grown (even this late in the season) and will be using those.

 
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