Posted on 09/30/2021 2:03:41 PM PDT by Jamestown1630
My husband grew up with lots of siblings, which came in handy for the annual tomato sauce making. But even when they were all quite young, it was useful for making ice cream in their father’s old wooden crank gizmo. The youngest would start out (and tire pretty quickly) and then the others would take over like stair-steps; until finally my husband, the oldest, finished it off.
I liked ice cream a lot when I was a kid (these days I prefer fruit sherbet); and while it may be one of those things that are never as good later in life as they were in one’s early years, the supermarket ice cream doesn’t seem to be what it once was.
Since I’m not in the Pelosi tax-bracket, I’ve been thinking of trying to squeeze one more gadget into my little kitchen, and enjoy home-made ice cream. (If anyone has a smaller electric ice cream maker that they like, please let me know.)
A chef I’ve enjoyed watching on YouTube, Greg Easter, offers this recipe for a chocolate gelato-type ice cream that is made without any machine:
https://www.youtube.com/watch?v=wDuSk0GVq8I
The image at top comes from oldapplianceads.com – lots of fun and interesting stuff there. And you can still buy many non-electric household/farm/homesteading items at Lehman’s, which was founded to serve the Amish community in Ohio. (But if you’re looking for an old-fashioned ice cream freezer, you’ll drop a lot of cash there – they seem to deal in the highest quality ones):
https://www.youtube.com/watch?v=Jq7XeDvPnwg
-JT
This month, we’ve had a Freeper suggest that we do a thread on Ice Cream.
(If you would like to be on or off of this monthly cooking thread ping-list, please send a private message.)
-JT
Store Ice cream isnt the same recipe that you remember. Back then ice cream HAD to have real cream in a certain percentage. Now it is a chemical stew
I live in a small town that everyone has fruit trees. The local store rarely has vanilla ice cream. What up wi dat?
“these days I prefer fruit sherbet”
I eat quite a bit of orange sherbet. Sometimes I’ll have a bowl with both vanilla ice cream and orange sherbet. For me, it’s a nice treat.
Lately, I’ve been enjoying sorbet. I’m hooked on the raspberry sorbet from Kroger.
I’ve been thinking about getting an electric ice cream machine and checked out a few on Amazon, but I have too many appliances, many still in their boxes. Unfortunately, I’ve become quite a hoarder in my old age. It’s so bad, I’m seriously considering getting professional help.
https://www.americastestkitchen.com/articles/3370-recipe-no-churn-blender-ice-cream
I recall churning ice cream on the porch of my grandparents house in Knobel AR back in the 50’s. That was the best ice cream ever.
I have the Kitchenaid ice cream attachment but it’s not the same as those hot Arkansas days, firefly nights and cousins taking turn with the crank.
The so-called “super premium” ice creams are still made with real ingredients, but they come with a super premium pricetag. You’re right about the cheapo ice creams. They’re chemical stews; most contain propylene glycol — antifreeze — to ensure a decent consistency. A huge tub of crappy ice cream costs less than a pint of the prenium stuff.
We’ve got an ice cream maker attachment for our Oster Kitchen Center but have never used it. Need to find a source for crushed ice as cubes won’t fit.
Thank you. I hadn’t even thought of the blender.
LOL! I have a brand new fancy food processor, bought months ago, that I’ve never even used once, yet. (Not to mention my first ever new Singer sewing machine - everyone I’ve had before was used...)
Covid lockdown, working from home have turned me into a really boring cook/homemaker.
(I like the raspberry sherbet, too.)
Everything is chemicals.
There is good natural “chemicals” you can use in ice cream when you do home made are either nutritional supplements (lecithin... why you use yolks in mayo), ground beans (guar gum), microbe poop (xantham gum... like alcohol is yeast poop), carageenan gum (ground sea weed), gelatin, pectin, etc.
There are also a variety of things that are commonly sold as laxatives or probiotics and weird sugars that dont digest like the inulin. (inulin: the farty stuff from jerusalem artichokes, methylcelulose: Dulcolax, Sucralose: causes the runs in quantity, etc.)
The first list I think are fine to use. The second list are just gross IMHO.
The things on the first list can kick your ice cream, gelato, sorbets and sherbets up to better than anything you have ever tasted.
We used to get something called ‘checkerboard’, with vanilla and orange sherbet together. I haven’t seen that in ages.
(Orange creamsicles were good, too.)
I assume (and hope) that every generation winds up with some memories like that, no matter how things change.
I am using a tablet right now, which is why I didn’t post a proper live link, but when I get to my computer I can probably post any flavor ice cream recipe that interests you. The have at least a dozen that are as easy as the vanilla one.
The Cuisinart ICE-21 is relatively cheap ($70 new and $20 to 30 if you pick one up at a garage sale/thrift) and makes great ice cream, gelato and sorbets. 1.5 quart but dont make a full load since the quality isn’t near as good. The problem is you need to either store the bowl level in the freezer in a plastic bag or throw it in at least 24 hrs before.
You can make the same quality stuff that the very expensive high end compressor models can.
Fresh Lemon Ice Cream
Ingredients
1 cup whole/heavy cream
1 cup sugar (fine/caster)
¼ cup fresh lemon juice (strained)
1 cup half and half
Instructions
In a large bowl gently stir together with a whisk the cream and sugar until the sugar dissolves, approximately 10-15 minutes.
Gradually stir in the lemon juice and whisk to combine, then add the half and half combine well.
Pour the mixture into a loaf pan (8 inch/ 20 cm), cover with plastic wrap and freeze until firm 3-4 hours or over night. Scoop and serve. Enjoy!
Notes
What is Caster/fine sugar – is slightly finer and dissolves more easily than regular granulated sugar. You can make your own fine sugar just by blending granulated sugar until fine, but not powdery.
You can make your own half and half but combining 1/2 cup of milk and 1/2 cup of cream, mix to combine.
https://anitalianinmykitchen.com/lemon-ice-cream/
Homemade Coffee Ice Cream
Ingredients
2 ½ cups (600 ml) whole milk
1 ½ cups (300 g) granulated sugar
? teaspoon salt
2 tablespoons instant decaffeinated coffee granules*
6 egg yolks
2 ¼ cups (540 ml) heavy cream
1 ½ teaspoons vanilla extract
Instructions
In a medium saucepan combine the milk, sugar, salt, and coffee granules. Cook over medium heat stirring occasionally until steaming. Reduce the heat to low.
Lightly beat the egg yolks in a small bowl. Slowly pour half the hot milk into the eggs while whisking continuously. Return the mixture to the pot and cook over medium heat, stirring occasionally, until thickened, about 5 minutes.
Strain the custard through a fine-mesh sieve set over a medium bowl. Cover it with plastic wrap, allowing it to touch the surface of the custard to prevent a skin from forming. Refrigerate until cold.
When ready to make the ice cream, whisk the cream and vanilla into the custard until smooth. Churn in an ice cream maker according to the manufacturer’s instructions.
Enjoy right away or transfer to a freezer-safe container. The ice cream will keep for up to 2 weeks.
Notes
Double the recipe for a larger batch.
*Caffeinated coffee can be used if desired.
*½ cup of regular, strong brewed coffee can be used instead of instant coffee granules. Omit ½ cup of the milk.
https://www.bakedbyanintrovert.com/homemade-coffee-ice-cream/
Baileys Ice Cream with Baileys Hot Fudge Sauce
Ingredients
1 ½ cups whole milk
¾ cup granulated sugar
¼ tsp salt
4 large egg yolks
2 cups heavy cream
1/3 cup Baileys Irish Cream
Baileys Hot Fudge Sauce
½ cup heavy cream
3 Tbsp light corn syrup
2 Tbsp cocoa powder
¼ tsp salt
4 oz. semisweet or milk chocolate bar, roughly chopped (or chocolate chips), divided
2 Tbsp Baileys Irish Cream
1 Tbsp unsalted butter
Instructions
Heat milk, sugar, and salt in a medium saucepan over medium heat. Stir constantly, until the mixture just reaches the point of simmer. Do not let boil.
In a separate medium bowl, lightly whisk egg yolks. Pour about half of the warm milk into the bowl with the egg yolks, whisking while you do so. Pour the egg/milk mixture back into the saucepan with the rest of the milk.
Cook mixture over low heat, stirring constantly, until it thickens enough to coat the back of the spoon and/or reaches 160 degrees.
Pour the heavy cream into a separate large bowl. Strain the egg/milk mixture into the heavy cream and stir to combine. Stir in Baileys Irish Cream. Cover with plastic wrap and place in the fridge for at least 4 hours.
Once mixture has been sufficiently chilled, process in ice cream maker according to manufacturer’s directions.
Scoop ice cream in airtight containers and place in the freezer for another 4+ hours, but ideally overnight.
Baileys Hot Fudge Sauce
Add cream, corn syrup, cocoa powder, salt, and half of the chopped chocolate to a medium saucepan over medium heat and bring to a boil.
Lower heat to a simmer and cook for about 5 minutes, stirring occasionally.
Remove saucepan from heat and stir in the remaining chopped chocolate, Baileys, and butter, until smooth. Transfer fudge sauce to jar or heat-proof bowl and let cool for about 20 minutes, so it can thicken more.
If making ahead of time, store fudge sauce in the fridge until ready to use. If it is too thick to pour, you can heat briefly in microwave.
https://wearenotmartha.com/baileys-ice-cream-with-baileys-hot-fudge-sauce
Homemade Small Batch Ice Cream Recipes
https://www.chocolatemoosey.com/2018/07/15/homemade-small-batch-ice-cream-recipes/
Send me a Butter Pecan :-)
Oh my...the lemon ice cream recipe looks like something I should try!
Thank you!
https://icecreamcalc.com/download/latest-version/
Control your ice cream like a boss. You don’t have to rely on other peoples recipes.
POD and PAC calcs along with the freezing curve... literally everything to do with ice cream, gelato, sorbet.
Full access to the USDA database so pulling in ingredients is a no brainer.
Reverse engineer premium stuff from the nutritional label and ingredients with a button push.
I will post a cpl of my recipes.
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