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
You can actually find old ice cream makers on Facebook Marketplace or at thrift stores!!!! That way you won’t spend a lot of money for something you might just use a few times. I have purchased many vintage kitchen electrics at thrift stores- they work better than the newer ones made in China and produce a much better product for me!
We had an ice cream maker when the grandkids were small. It was so convenient because it used regular ice cubes and table salt. I think it was a Waring Ice Cream Parlor machine.
I used the simplest recipe I could find...cream, sugar, and vanilla. It only made about a half gallon, but the kids loved it.
When the granddaughter got married, I offered it to her and she was glad to get it.
My mom used to make it when we were kids. It’s almost the same recipe!
The local thrift store is one of my favorite places to shop, but I’ve never seen an old ice cream maker there.
(On the other hand, when they first started out, for several years I’d find wonderful vintage items going for almost nothing, compared with places like Ebay and Etsy; but then they seemed to get smarter about what they had, and started sending the good stuff on to higher-end antique places.)
100%. The models to look for are:
Cuisinart deals when you see one used.
Frozen bowl ones:
ICE-60 or 70 for under $50 (Better dasher)
ICE-30 for under $30 (Only diff between this and the 21’s is these are 2 qt vs 1.5 qt below)
ICE-20 or 21 for $20
Examine the freezer bowl closely. Dishwashing them ruins them. They also have a coating on the metal and that can be ruined by using metal in the bowl.
Compressor ones are going to be rare but:
Cuisinart ICE-100
Wynter ICM-200 models
Simac models
Lelo models
Remember when Nancy Pelosi showed her ice cream filled freezer with the $20 a quart super special ice cream? I’ll bet that stuff was delicious..
You’ve obviously gotten very scientifical about this...
I have... good ice cream has science as a part of it.
I have a Cuisnart one still in the box. I got it about 7 or 8 years ago and never even used it!!!
I have been using this method when dieting---to have a
no cal frozen treat in a jif. But it's good enough for guests.
Place contents of can of crushed pineapple in ziplok.Seal well, then flatten ziplok. Place on bottom of freezer for a fast freeze. Then place broken up pieces in blender. Blend smooth. Scoop into sherbet glasses. Nice served with shreds of lime zest.
Vary with other fruit......mango is good.
“The ice cream will keep for up to 2 weeks.”
Oh, you’d LIKE to think so...LOL!
Great recipes! Thanks for sharing. :)
One of our favorites is Breyer’s REAL Vanilla Ice Cream. Whenever I have leftover fruit, it’s easy to chop it up, add some sugar, heat it through on the stove and you have a lovely topping for any vanilla ice cream.
We LOVE Rhubarb Sauce in the Springtime. Such a treat.
That’s a very good idea!
I make a smoothie with a handful of frozen strawberries, a frozen banana cut up, and about 8 ounces of cold apple juice; whirr in the blender until it’s like a Slurpee. (I’d normally say ‘whiz’, but someone got after me for that, recently.)
It’s very satisfying. (There is only about 1/2 gram of fat in an average banana.)
“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.”
I usually make ice cream every summer for friends and neighbors but I just didn’t have room in my freezer this year for the drum.
I promised a friend I’d make her banana ice cream next summer. UGH!! Think I’ll go heavy on the vanilla.
My favorites are dark chocolate and black raspberry. Bet the two together would be pretty good too!
Today I made peanut butter dog biscuits for my and my neighbor’s pup. Not as much fun as ice cream!
Ingredient | Weight (g) |
|---|---|
Cream | 90.00 |
Milk, whole | 615.00 |
Skim milk powder | 110.00 |
Egg yolk | 76.00 / 4 Large |
Sugar | 145.00 |
Lactase 9000 IU tablet / ea | 4 tabs |
Stabilizer / Gelatin ½ a 7g package | 3.50 |
Name | Amount |
|---|---|
Overrun | 25 % |
Total fat | 7.42 % |
Carbohydrates | 22.61 % |
Sugar | 16.76 % |
Energy/100g | 187.72 kcal |
POD | 177.02 |
PACtot normalized | 376.5 |
Freezing point | -2.8°C, 26.9°F |
Weight | 1041.50 g |
Ice cream volume | 1.23 qt |
Serving temp | -13.3°C, 8.1°F |
This is for excellent gelato which does well with up to a tablespoon of good vanilla or peppermint or any other flavoring that is going to be extract based, with or without add ins which you add to the end of your churn.
Bloom the gelatin in your cold milk
Works well without this step but if you have anyone lactose intolerant this results in no distress. The lactase enzyme will convert the lactose to something a tiny bit sweeter but I have not noticed much of a difference.
Bring the milk, milk powder and cream up to room temp and toss in the lactaid after crushing the tablets finely, mix like crazy and then let it sit for an hour.
Mix the yolks and eggs till the yolks lighten a bit.
Combine and make your custard. (slow pot till it hits 185F/85)
Strain, stick blend longer than you think necessary and then refrigerate overnight. (The time is important.)
Add your flavor extracts, mix and then Churn. Pull when the mix hits about 21 to 23F (-6.5C) using an instant read thermometer. Throw in freezer for about 6 hrs.
Very good stuff.
You have no idea what you have missed. They are actually very good machines. You can turn stuff out superior to the B&J commies and Unilever’s Haagen And Dazs.
I’ve never liked Ben and Jerry’s much.
I do like the Dove ice cream bars - probably more for the outside chocolate than the ice cream itself.
Now we are talking!!! frozen custard. Yom!!!
Follow the directions for the Gelato I posted above. Add the preserves to the sugar/eggs.
Ingredient | Weight (g) |
|---|---|
Cream | 60.00 |
Milk, lactose free, whole | 440.00 |
Skim milk powder | 85.00 |
Egg yolk | 76.00 / 4 yolks |
Syrups, corn, light | 10.00 |
Sugar | 65.00 |
KROGER, RASPBERRY SPREADABLE FRUIT | 175.00 |
FRUIT PECTIN FREEZER JAM, FRUIT PECTIN | 2.00 |
Add-ins | Weight (g) | Info |
|---|---|---|
Melted dark chocolate | 100.00 |
Name | Amount |
|---|---|
Overrun | 25 % |
Total fat | 6.51 % |
Carbohydrates | 24.73 % |
Sugar | 18.56 % |
Energy/100g | 184.01 kcal |
POD | 193.87 |
PACtot normalized | 392.3 |
Freezing point | -2.9°C, 26.8°F |
Weight | 913.00 g |
Ice cream volume | 1.07 qt |
Serving temp | -13.6°C, 7.5°F |
The chocolate is not included in the caloric calcs.
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