We love ours. We've only used it a few times, but we love it. The last batch we made was Cinnamon-Pear Frozen Yogurt (from allrecipes.com) and it was awesome. Tasted like the holidays, sort of.
Now I'm on a mission to make chocolate for my DD's first birthday. The only issue I have with our ice cream is that after being in the freezer for awhile, it's rock hard and practically impossible to scoop. Oh well, must experiment a bit, I guess!
Great topic! I love our ice cream maker but don't use it very often.
I made the YUMMIEST homemade ice cream last week! The buttermilk makes it taste just like frozen cheesecake. Mmmm. I served it with mixed-berry cobbler.
BUTTERMILK ICE CREAM
1 cup whipping cream
6 large egg yolks
1/2 cup sugar
1 cup cold buttermilk
Bring whipping cream to simmer in heavy medium saucepan. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot cream into egg yolk mixture. Return mixture to saucepan and stir over medium heat until custard thickens slightly, about 6 minutes (do not boil). Strain into bowl. Stir in 1 cup cold buttermilk. Refrigerate custard until cold, about 2 hours. Process in ice cream maker according to manufacturer's instructions. (Can be prepared up to 5 days ahead. Freeze in covered container.)
Here's a delish chocolate gelato recipe - it is eggless if you are wanting to avoid giving your DD egg whites.
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)
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.
These are great recipes! We got an ice-cream maker as a wedding present, but so far all we've managed to make is chocolate chip and raspberry chocolate chip. I need to get more creative!
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Do any of you ladies have a problem getting the consistency of your ice cream right? My sorbets turn out great, but my ice creams never seem to get that that thick and creamy consistency that I love. I'd love any words of wisdom you gals have to offer.
My favorites last summer were mint chocolate chip ice cream, raspberry sorbet and lemon sorbet. Yum!
Mine always come out OK from the maker, but when I freeze them they're rock hard and practically impossible to scoop. I don't know if it's because I use low-fat ingredients or what.
1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
2/3 cup cake mix
10 1/2 cup servings
Place freezer bowl of ice cream maker into the freezer. It is better to keep it in there 24/7 that way it is always ready.
In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
Stir in the heavy cream and vanilla to taste.
Stir in cake mix, making sure there are no lumps.
Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).
Remove ice cream from freezer bowl and place into a separate container.
Place freezer bowl and the ice cream into the freezer to further harden.
Homemade Ice Cream
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