My thanks to *charlie* and Pat in NoCA for reminding me just how much I wanted a *real*

M

marilynfl

Moderator
ice cream machine.

I happened to be searching for one of charlie's cookie recipes and saw an old post where I asked him about his ice cream maker and then I searched and found a bunch of his recipes that I wanted to try. Then sweet Pat wrote that she was quite happy with hers, even if it wasn't used all the time.

To that end, I went ahead and bought the Cuisinart electric machine (there went half of my gift card, but I'm saving the rest for smaller things for me). So far I've made Buttermilk (very good...thanks to Traca for mentioning that one a while back), then peanut butter blended with Nutella, then pistachio, and now fresh strawberry (but actually raspberry with strawberry pieces).

WOW.

I am seriously happy with this decision. So is Larry, so is the mail man who gets a cold treat in our 95 degree weather and our neighbors.

For twenty years I had a Donvier hand crank with the canister that has to chill in the freezer for 24 hours. It NEVER, and I mean NEVER, made ice cream as good as this. That puppy went to Cor Meth Thrift Shop and was sold by the next day.

I'm enjoying small ice cream cones and that seems to satisfy me.

Buttermilk and peanut butter recipes were from the Cuisinart cookbook (I added some cream cheese to the buttermilk version). The pistachio was from Bon Appetite and the fresh strawberry was from Serious Eats. He makes a puree and then adds chopped fresh strawberries that were soaked in booze and sugar at the end. I already had raspberry puree in the freezer so that went into the base along with the fresh strawberry compote. I have to say, it's some of the best strawberry/raspberry ice cream I've ever had.

 
No Maria. This has an electric compressor. Takes 50 minutes starting with

a cold base, but then it's perfect. Some have been slightly soft right out of the machine, but after ripening in the freezer, they're perfect for scooping. The strawberry/raspberry is outstanding. The pistachio would have been perfect if I would have strained out the pistachio meal and just added whole pieces at the end. Flavor is wonderful, but texture is gritty.

I had the base all chilled and waiting for that Amazon Prime delivery and DAMN...wouldn't you know it. Since the mechanism has coolant, it has to sit in an upright position for 24 hours before using.

It has an ice cream dasher AND a gelato dasher. I made the pistachio as a gelato and honestly can't tell the difference at this point.

The only thing I'm finding weird is--toward the last 10 minutes--the churned ice cream hits the lid. Now I would have thought that the people who DESIGNED the machine would develop RECIPES that fit exactly to the canister they've made!

https://www.amazon.com/exec/obidos/ASIN/B006UKLUFS/ezicecreammakers-20

 
Good for you Marilyn! I have this machine too. I love it. Do yourself a favor

and use some of your Amazon credit left to buy "The Perfect Scoop," by David Leibovitz. Worth the spend. DH was laughing looking at the book on the counter, as it must have 25 post-it notes sticking out of it.
Jeni's ice cream book is good too, you may want to test drive it from the library first.
Also, this pistachio paste is smooth and phenomenal to use in pistachio ice cream I just made it yesterday for company. "Crema di Pistacchio, Oro Verde by FIasconaro." Purchased in local Italian store.

I prefer egg-less recipes, (Philadelphia style) vs custard.

A tip I picked up along the way is to add a tablespoon of vodka or corresponding liquor to the mix so it doesn't freeze rock-hard. I typically use the cheesecake ice cream recipe as my preferred base

Cream Cheese Ice cream
1 block cream cheese (I use reduced fat)
1/2 cup sour cream (also lite)
1/2 cup half and half
1 lemon (only if I'm making a fruit recipe)
2/3 cup sugar (I use 1/3 c Zing)
pinch salt

cut the cream cheese in small pieces. Zest the lemon into the FP or blender. Then add the rest of the ingredients in the order listed. Puree til smooth. Chill the base a few hours.

David L. The Perfect Scoop

The Vietnamese coffee, Roasted banana, peanut butter ice creams are all awesome.

This chocolate gelato recipe from Epi is really good, glossy and delish. Most times I am lazy and want more instant gratification, so not having to make a custard base first is great.

Chocolate Gelato

There are no eggs in this recipe — it's the cornstarch that gives the gelato a smooth, silky texture. Fine-quality chocolate provides its rich flavor.

Active time: 20 min Start to finish: 5 hr (includes chilling and freezing)

Makes about 1 qt.


3 cups whole milk
1/4 cup sugar
3 tablespoons cornstarch
Scant 1/4 teaspoon salt
7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
Special equipment: an ice cream maker


Bring 2 1/4 cups milk just to a boil in a 4-quart heavy saucepan over moderate heat. While milk is heating, whisk together sugar, cornstarch, salt, and 1/4 cup (cold) milk in a bowl until smooth, then whisk into boiling milk and bring to a boil over moderate heat, whisking. Boil, whisking frequently, 3 minutes (mixture will be very thick). Remove from heat.
Bring remaining 1/2 cup (cold) milk just to a boil in a 1-quart heavy saucepan over moderate heat. Pour hot milk over chocolate in a bowl and let stand until chocolate is melted, about 1 minute, then whisk until smooth. Stir into cornstarch-milk mixture and force through a fine-mesh sieve into a bowl. Cool slightly, stirring frequently to prevent a skin from forming, then cover surface with wax paper and chill until cold, at least 1 1/2 hours.

Freeze mixture in ice cream maker, then transfer to an airtight container and freeze until hardened, about 3 hours. Let soften 5 minutes before serving.

Cooks' note:
• Gelato keeps 1 week.

 
Thanks, Mo. I already own Jeni's book and am still researching which chocolate recipe I want to use

David's is HIGH on the list.

 
Have you tried Aint Tee's Luscious Lemon Ice Cream posted by Traca?

Verrry good.

Aint Tee's Luscious Lemon Ice Cream

3 egg yolks
2 cups sugar
1 tablespoon cornstarch
1 cup milk
1/2 cup fresh lemon juice
2 cups heavy cream
1/2 tablespoon grated lemon zest

In a large, heavy saucepan whisk together the egg yolks, sugar, cornstarch, milk, and lemon juice. Cook the mixture over medium heat, whisking constantly until a candy thermometer reaches 175 degrees, about 15 minutes. Do not allow to boil.

Strain the mixture through a sieve into a bowl and cool in the refrigerator for at least 3 hours.

Add the cream and the lemon zest to the cooked canister of a 2 quart ice cream maker and freeze according to the manufacturer's instructions.

Makes about 1-1/2 quarts.
Source: From the book "Sweets: Soul Food Desserts & Memories".

Note from the book: "Aint Tee" was what we called My sister, Laura. Aint Tee wasn't too quick to give out her recipes...not even to family. In fact, if she agreed to give you a recipe, you had to agree to give her one back. Aint Tee traded recipes the way we children traded paper dolls and marbles. This ice cream has a soft, smooth texture and it tastes lemony delicious. I like to fix myself a heaping bowl covered in raspberry sauce.

Traca said: Luscious Lemon Ice Cream - a real showstopper! I took the rest of the batch to work and everyone raved. This is my new favorite ice cream.

Pat’s note: Delicious...the lemony flavor is just right to me and the texture is wonderfully creamy.

More Pat’s notes: One time I didn’t have time to refrigerate the strained mixture 3 hours so I set the hot pan in an ice bath in the sink and whisked occasionally until the mixture was cold, then strained and returning the mixture to the pan, sitting it back in the ice bath, then added the cream and allowed it to chill there another 5 minutes or so before churning. The finished ice cream from the machine was not as "soft-serve" as other ice creams I’ve made but after spending the night in the freezer the texture was creamy and perfect. Definitely my new favorite ice cream. Also, I thought the finished ice cream straight from being churned was a tad too sweet but it was fine after it froze overnight.

 
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