Do you make your own ice cream? For YOU

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Looking at ice cream makers and thinking ... yes, this year. Yes. If I'm going to eat ice cream, I want to have the good stuff. It's almost blueberry time and I was thinking homemade ice cream with blueberries I pick would be awesome. Sometimes I serve vanilla ice cream, fresh blueberries and shaved dark chocolate. Wouldn't it be wonderful to serve my own ice cream? Luscious!
If you have an ice cream maker, any suggestions? I don't want it to turn into something that just lives on the counter or in a cupboard. Although it will likely be a seasonal thing unless I make pie!
And this would likely be something for your personal use ... can you imagine serving homemade ice cream at your inns? I used to serve pie and icecream that I bought up the hill at a little ice cream shop. It wasn't made there, but they served all kinds of crazy ice cream add ins and their own baked goods and the line was out the door.
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I have the Cuisinart ice cream maker where the bowl resides in the freezer until ready to use. I've picked up two extra bowls at garage sales for larger batches. I know you can get a Kitchenaid attachment that works in much the same way. I haven't used it. I've been making ice cream and sorbets in my cuisinart for years.
 
Strongly thinking about this for this season. For us, and guests. Best commercial ice cream here is Tillamook. Yum, and fairly local, but comes in quarts. Too much. Would love to make smaller amounts with local cream and eggs. Haven't checked reviews of home ice cream freezers yet but its on the list. ideally a pint at a time would be about the right amount.
last weekend we blocked the rooms to spend some time with friends and went to a local pub. They had apple crisp with house made ice cream on the menu. You bet I tried that. Reminded me of my resolve to put this on our rotation.
If anyone has a maker/system they love, I'd love to hear about it.
 
We have a 4 qt Rival electric ice cream maker that we use when family comes to visit in the summer. I use CBI's (I know you know who they are SS) recipe for a decadent but very delicious French Vanilla ice cream. It is a bit of work because you have the make the custard ahead and chill it. But we have to fight to see who licks the canister clean! :) Let me know if you would like the recipe...it is not basic but it is not really difficult if you know how to make custard.
 
Homemade ice cream is a regular member of out 3 course meal. The Cuisinart is what we use. We had the one with two smaller tubs (which allows you to make two kinds at once and we have the larger single tub. Since we typically stick with the world's most popular flavor and our locally grown coffee ice cream, we bought a second larger one when the the two tubber conked out. Very easy to use and clean up. Reliable and durable enough to last several years.
 
During my first marriage we had a hand crank ice cream maker. The ONE thing I got from his Mother that was awesome was her ice cream recipe - and I have lost it. We made ice cream so much for us and with friends, that we broke the handle off. Twice I found electric ice cream makers at yard sales when my kids were growing up and we used them until they no longer worked. Would probably make it now if not for my permanent resident no fat/no sugar.
 
Yes, silverspoon, would love your recipe. And any others. I'm especially looking to go organic and my ice cream will for sure cost more than what I can buy nearby. (or maybe I'm wrong?)
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seashanty said:
Yes, silverspoon, would love your recipe. And any others. I'm especially looking to go organic and my ice cream will for sure cost more than what I can buy nearby. (or maybe I'm wrong?)
regular_smile.gif
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Click to expand...
This is my grandmother's recipe from 1910, Sheldon, North Dakota. I wonder if it is similar to Silverspoon's as it is a custard. And it doesn't hurt to have the cow and chickens, too. I made it lots when my kids were little. I have a 6 quart electric ice cream maker originally from Sears. 2 and 1/4 cups of milk. 3 Tablespoons flour. 1 and 1/2 cups of sugar. Mix well and put in double boiler. Then add 6 beaten eggs. Cook until thickened---about 15 or so minutes. Stir some as you cook it.. Take from stove and add 1 and 1/2 cups more sugar. Stir and add 1 and 1/2 quarts of milk and 1 and 1/2 quarts of cream, 4 Tablespoons of vanilla, and 1 teaspoon salt. Put into your ice cream container and add enough milk to fill container 3/4 full. Cool in frig until ready to make ice cream. At Christmas time we would cut back on the vanilla and add peppermint extract and lots of crushed candy canes.
Would like other recipes, too.
 
I couldn't find the other thread where we discussed honeysuckle. Remember I told you about that incredible restaurant who oddly enough the chef and head bartender were out picking them to concoct something? Here tis one.
I love these guys
 
seashanty said:
Yes, silverspoon, would love your recipe. And any others. I'm especially looking to go organic and my ice cream will for sure cost more than what I can buy nearby. (or maybe I'm wrong?)
regular_smile.gif
.
Click to expand...
This is a very special ice cream, one to be savored and used to celebrate a special occasion. One look at the ingredients will tell you why you would not want to eat this every day. But Ohhhhhh, what a treat!
French Vanilla Ice Cream (from CBI)
1 quart milk (whole milk will make the best!)
½ quart heavy cream
1 vanilla bean, split and scraped with seeds
1 cup sugar
20 egg yolks (Yes...20)
¾ cup sugar
(Sometimes I also add 4 cinnamon sticks and 8-10 whole coffee beans)
In a 5 quart pot boil the milk, cream vanilla beans with seeds and 1 cup sugar. (add cinnamon sticks and coffee beans if using.)
In a large bowl mix together the egg yols and remaining ¾ cup of sugar.
Temper the egg and sugar mixture by ladling about 3 scoops of the hot milk mixture into the egg mixture. This is done so when you combine them all together they will accept each other nicely.
Add the egg-milk mixture to the remaining hot milk mixture over heat. Stir and warm until the spatula is thinly coated (about 170-175 degrees F). Do not overcook.
Strain the mixture to remove vanilla bean, (coffee beans, if added) and any yolk that did not get mixed in.
Chill the mixture over a cool ice bath. Refrigerate overnight if desired. Once the mixture is thoroughly chilled follow the directions on your ice cream machine.
Enjoy the best homemade ice cream you have ever had!!!!
 
Silverspoon said:
seashanty said:
Yes, silverspoon, would love your recipe. And any others. I'm especially looking to go organic and my ice cream will for sure cost more than what I can buy nearby. (or maybe I'm wrong?)
regular_smile.gif
.
Click to expand...
This is a very special ice cream, one to be savored and used to celebrate a special occasion. One look at the ingredients will tell you why you would not want to eat this every day. But Ohhhhhh, what a treat!
French Vanilla Ice Cream (from CBI)
1 quart milk (whole milk will make the best!)
½ quart heavy cream
1 vanilla bean, split and scraped with seeds
1 cup sugar
20 egg yolks (Yes...20)
¾ cup sugar
(Sometimes I also add 4 cinnamon sticks and 8-10 whole coffee beans)
In a 5 quart pot boil the milk, cream vanilla beans with seeds and 1 cup sugar. (add cinnamon sticks and coffee beans if using.)
In a large bowl mix together the egg yols and remaining ¾ cup of sugar.
Temper the egg and sugar mixture by ladling about 3 scoops of the hot milk mixture into the egg mixture. This is done so when you combine them all together they will accept each other nicely.
Add the egg-milk mixture to the remaining hot milk mixture over heat. Stir and warm until the spatula is thinly coated (about 170-175 degrees F). Do not overcook.
Strain the mixture to remove vanilla bean, (coffee beans, if added) and any yolk that did not get mixed in.
Chill the mixture over a cool ice bath. Refrigerate overnight if desired. Once the mixture is thoroughly chilled follow the directions on your ice cream machine.
Enjoy the best homemade ice cream you have ever had!!!!
.
Click to expand...
Nummy, nummy. This is a side note but a long time ago a nurse friend said to me: One can eat all the butter, cream and eggs one wants if one goes out and gets it! As in the olden days families had cows and chickens to look after and therefore burned off all the fat and calories.
 
All ice cream home made for decades. Most easily used is the Donvier, e.g. http://www.cooking.com/1-qt-premier-ice-cream-maker-by-donvier_115016_11/
We do cooking classes (typically bundled with a stay for guest groups) and passing the Donvier around for everyone to crank is a staple. We use a recipe like the french vanilla (posted below), maybe substitute almond extract and freshly roasted almonds.
 
charlie may said:
seashanty said:
Yes, silverspoon, would love your recipe. And any others. I'm especially looking to go organic and my ice cream will for sure cost more than what I can buy nearby. (or maybe I'm wrong?)
regular_smile.gif
.
Click to expand...
This is my grandmother's recipe from 1910, Sheldon, North Dakota. I wonder if it is similar to Silverspoon's as it is a custard. And it doesn't hurt to have the cow and chickens, too. I made it lots when my kids were little. I have a 6 quart electric ice cream maker originally from Sears. 2 and 1/4 cups of milk. 3 Tablespoons flour. 1 and 1/2 cups of sugar. Mix well and put in double boiler. Then add 6 beaten eggs. Cook until thickened---about 15 or so minutes. Stir some as you cook it.. Take from stove and add 1 and 1/2 cups more sugar. Stir and add 1 and 1/2 quarts of milk and 1 and 1/2 quarts of cream, 4 Tablespoons of vanilla, and 1 teaspoon salt. Put into your ice cream container and add enough milk to fill container 3/4 full. Cool in frig until ready to make ice cream. At Christmas time we would cut back on the vanilla and add peppermint extract and lots of crushed candy canes.
Would like other recipes, too.
.
Click to expand...
Yes yes thanks. This one I will try. Thank you for posting!
 
Silverspoon said:
seashanty said:
Yes, silverspoon, would love your recipe. And any others. I'm especially looking to go organic and my ice cream will for sure cost more than what I can buy nearby. (or maybe I'm wrong?)
regular_smile.gif
.
Click to expand...
This is a very special ice cream, one to be savored and used to celebrate a special occasion. One look at the ingredients will tell you why you would not want to eat this every day. But Ohhhhhh, what a treat!
French Vanilla Ice Cream (from CBI)
1 quart milk (whole milk will make the best!)
½ quart heavy cream
1 vanilla bean, split and scraped with seeds
1 cup sugar
20 egg yolks (Yes...20)
¾ cup sugar
(Sometimes I also add 4 cinnamon sticks and 8-10 whole coffee beans)
In a 5 quart pot boil the milk, cream vanilla beans with seeds and 1 cup sugar. (add cinnamon sticks and coffee beans if using.)
In a large bowl mix together the egg yols and remaining ¾ cup of sugar.
Temper the egg and sugar mixture by ladling about 3 scoops of the hot milk mixture into the egg mixture. This is done so when you combine them all together they will accept each other nicely.
Add the egg-milk mixture to the remaining hot milk mixture over heat. Stir and warm until the spatula is thinly coated (about 170-175 degrees F). Do not overcook.
Strain the mixture to remove vanilla bean, (coffee beans, if added) and any yolk that did not get mixed in.
Chill the mixture over a cool ice bath. Refrigerate overnight if desired. Once the mixture is thoroughly chilled follow the directions on your ice cream machine.
Enjoy the best homemade ice cream you have ever had!!!!
.
Click to expand...
Wow. lotsa yolks. Sounds delicious. I would add to see "Estonian Egg White Cake" in the forum recipes for how to use up some of those whites.
I've saved this one too for special dinners. Can make in advance, has 'wow' factor. Lots of local eggs and milk here. Thank you!
 
seashanty said:
Lisa, would you care to share a basic vanilla recipe?.
Click to expand...
There is an Ohio based ice cream company called Jeni's. She has two great books out and her flavors are amazing. She does something I've never seen and uses a little cream cheese in her base - no eggs. Her ice cream is amazing!
Jeni's Ice Cream
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces cream cheese, softened (3 tablespoons)
1 1/4 cups heavy cream
2/3 cup sugar
1 1/2 tablespoons light corn syrup
1 vanilla bean, split and seeds scraped
1/8 teaspoon kosher salt
Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.
In a large saucepan, combine the remaining milk with the heavy cream, sugar, corn syrup and vanilla bean and seeds. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves and the vanilla flavors the milk, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
Strain the ice cream base into an ice cream maker and freeze according to the manufacturer's instructions. Pack the ice cream into a plastic container.
Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the vanilla ice cream until firm, about 4 hours.
 
Skamokawa said:
Silverspoon said:
seashanty said:
Yes, silverspoon, would love your recipe. And any others. I'm especially looking to go organic and my ice cream will for sure cost more than what I can buy nearby. (or maybe I'm wrong?)
regular_smile.gif
.
Click to expand...
This is a very special ice cream, one to be savored and used to celebrate a special occasion. One look at the ingredients will tell you why you would not want to eat this every day. But Ohhhhhh, what a treat!
French Vanilla Ice Cream (from CBI)
1 quart milk (whole milk will make the best!)
½ quart heavy cream
1 vanilla bean, split and scraped with seeds
1 cup sugar
20 egg yolks (Yes...20)
¾ cup sugar
(Sometimes I also add 4 cinnamon sticks and 8-10 whole coffee beans)
In a 5 quart pot boil the milk, cream vanilla beans with seeds and 1 cup sugar. (add cinnamon sticks and coffee beans if using.)
In a large bowl mix together the egg yols and remaining ¾ cup of sugar.
Temper the egg and sugar mixture by ladling about 3 scoops of the hot milk mixture into the egg mixture. This is done so when you combine them all together they will accept each other nicely.
Add the egg-milk mixture to the remaining hot milk mixture over heat. Stir and warm until the spatula is thinly coated (about 170-175 degrees F). Do not overcook.
Strain the mixture to remove vanilla bean, (coffee beans, if added) and any yolk that did not get mixed in.
Chill the mixture over a cool ice bath. Refrigerate overnight if desired. Once the mixture is thoroughly chilled follow the directions on your ice cream machine.
Enjoy the best homemade ice cream you have ever had!!!!
.
Click to expand...
Wow. lotsa yolks. Sounds delicious. I would add to see "Estonian Egg White Cake" in the forum recipes for how to use up some of those whites.
I've saved this one too for special dinners. Can make in advance, has 'wow' factor. Lots of local eggs and milk here. Thank you!
.
Click to expand...
Thanks for pointing out that cake recipe...will give it a try.
I use some of those egg whites for macaroon cookies, which are easy to make and freeze well. Double this recipe if you want to freeze some:
Chocolate Dipped Coconut Macaroons
325 degrees
makes about 24 cookies
2 2/3 cup flaked coconut, firmly packed (about 14 oz)
2/3 cup sugar
¼cup unbleached flour
4 egg whites, unbeaten
1 cup sliced almonds
1 tsp. vanilla extract
1 tsp almond extract
8 oz. Semi-sweet chocolate, coarsely chopped
Preheat oven to 325 degrees. Combine coconut, sugar and flour. Stir in egg whites, almonds, vanilla and almond extract. Form balls from rounded tablespoon fulls and place 2” apart on lightly greased cookie sheets. Bake 20-25 minutes until golden. Remove from pans while hot and allow to cool.
Chocolate Edge:
Melt chocolate in double boiler, stirring until 2/3 melted; remove from heat and continue stirring until completely melted. Dip one edge of each cookie into chocolate and set on wax paper to allow chocolate to set.
Recipe from Susan Branch
Christmas from the Heart of the Home
 
Lisa1958 said:
seashanty said:
Lisa, would you care to share a basic vanilla recipe?.
Click to expand...
There is an Ohio based ice cream company called Jeni's. She has two great books out and her flavors are amazing. She does something I've never seen and uses a little cream cheese in her base - no eggs. Her ice cream is amazing!
Jeni's Ice Cream
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces cream cheese, softened (3 tablespoons)
1 1/4 cups heavy cream
2/3 cup sugar
1 1/2 tablespoons light corn syrup
1 vanilla bean, split and seeds scraped
1/8 teaspoon kosher salt
Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.
In a large saucepan, combine the remaining milk with the heavy cream, sugar, corn syrup and vanilla bean and seeds. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves and the vanilla flavors the milk, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
Strain the ice cream base into an ice cream maker and freeze according to the manufacturer's instructions. Pack the ice cream into a plastic container.
Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the vanilla ice cream until firm, about 4 hours.
.
Click to expand...
Add it to the recipes section
 
Lisa1958 said:
seashanty said:
Lisa, would you care to share a basic vanilla recipe?.
Click to expand...
There is an Ohio based ice cream company called Jeni's. She has two great books out and her flavors are amazing. She does something I've never seen and uses a little cream cheese in her base - no eggs. Her ice cream is amazing!
Jeni's Ice Cream
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces cream cheese, softened (3 tablespoons)
1 1/4 cups heavy cream
2/3 cup sugar
1 1/2 tablespoons light corn syrup
1 vanilla bean, split and seeds scraped
1/8 teaspoon kosher salt
Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.
In a large saucepan, combine the remaining milk with the heavy cream, sugar, corn syrup and vanilla bean and seeds. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves and the vanilla flavors the milk, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
Strain the ice cream base into an ice cream maker and freeze according to the manufacturer's instructions. Pack the ice cream into a plastic container.
Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the vanilla ice cream until firm, about 4 hours.
.
Click to expand...
And this recipe is great for those who can not eat eggs! Sounds like a keeper.
 

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