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Post by legendin on Apr 20, 2013 11:12:09 GMT -5
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Post by colormist on Apr 22, 2013 10:01:02 GMT -5
I made ice cream once. I used to enjoy butter pecan ice cream back before I knew what my diagnosis was and before I knew I was walking around sick all the time. The only ice cream I ever made was with an ice cream ball ( www.amazon.com/YayLabs-Play-Freeze-Cream-Maker/dp/B000S5XYI2). It was okay, but by that time I was completely put off by anything even remotely sweet-tasting, so I didn't eat much of the ice cream and only made ice cream once. It did make ice cream, but it was a lot of work and it leaked.  |
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Post by charlie on Apr 22, 2013 10:55:29 GMT -5
Not sure where you are in the world so not sure I can help on makes although the one you linked to looks quite good. I make lots of ice cream for Megs, we have a Nuo one which is quite compact but you do need space in the freezer to keep the bowl in between making batches for at least 24 hours otherwise the ice cream doesnt' form, and you do need to take it out of the bowl quite quickly once it is ready or it sticks around the edge. But I think I can declare myself an expert ice cream maker seeing as it goes very quickly once meg has quality tested it..................
The best recipes are quite thick ones anyway and the most successful I have made in terms of scooping it have been a custard type one. Make sure the mixture is cold before using obviously................ I use cornflour and milk and make a middle thickness custard (does that make sense) with either just milk and some cream added for a richer sweeter taste, or a few drops of lemon or orange essence, or some cocoa powder for chocolate flavoured ones (that may need glucose added to take the bitterness of the cocoa out) but the others are sweet enough without. Then any extras left over I put in a separate pot and keep in the freezer for another day, just defrost slightly before serving.
Found the recipe I use:
be used as a custard pudding, or today for an experiment I put it in the ice cream maker and it made a great ice cream consistency.
1 pint milk
1 tablespoon birds custard powder or plain cornflour
1 teaspoon pure cocoa powder
1 desertspoon glucose powder.
Whisk the ingredients together and bring to the boil in a non stick pan stirring all the time, or in a microwave on full heat for 2 minutes, stir again then for further minute, stir again then one more minute if needed till thick consistency.
If using for an ice cream leave until cool then place in ice cream maker and quickly switch it on. My machine took about 20 minutes to make a lovely soft scoop ice cream.
Warning - check your cocoa powder is pure and it shouldn't contain any fructose or sucrose then. I use Green & Blacks powder in England. [/quote]
It is usually best used up straight away - a good excuse to pig out- as it does crystallize quickly if left. If the mixture is too runny I find it doesn't set well either. I think I have posted an ice cream recipe on here, or if not on the FM site. Forget trying to do ones that go in cornets as finding safe cornets - well I haven't been able to yet.
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A real magnum competitor 
A real magnum competitor 
