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
Scratch the lactose free milk and just do whole milk for the recipe above. I use its values to balance the sugars in freezing temp calculations.
I thought your coffee ice cream looked interesting. I ran it through the ice cream software. Looks very nice hitting all the ranges very well except the “Non Fat Milk Solids” content is a bit low which will lead to larger ice crystals and so grainier mouth feel.
The numbers dont exactly match since these are based on your cup / spoon measurements and not grams but it is what those weigh unrounded.
Ingredient Weight (g)
Whole milk US 591.50
Heavy Cream 532.30
Sugar 319.40
Egg yolk 114.00
Salt 2.10
Vanilla extract 7.40
Coffee, instant, not reconstituted 29.60
MSNF/Water content: 8.7% with the ideal target range being 15 to 18%
This formulation only adds non-fat milk powder and tweaks the quantities a bit. 1 sleeve powder for 1 qt milk. It hits every single one of the ranges almost exactly in the middle and should yield something with much smaller ice crystals so slower melting and smoother creamier mouth feel.
Ingredient Weight (g)
Whole milk US 502.80 (2 1/8th cup)
Heavy Cream 591.50 (2 1/2 cup)
Skim milk powder 84.00 (1 sleeve for a quart)
Sugar 266.20 (2 1/4 cup)
Egg yolk 114.00 (6 ea)
Salt 2.10 (1/3 tsp)
Vanilla extract 7.40 (1 1/2 tsp)
Coffee, instant, not reconstituted 29.60 (2 tbs)
MSNF/Water 18% (A rich ice cream)
Per 100 gram scoop here are the nutritional values.
Fat: 16.2g
Carbs: 23.6g
Sugar: 22.1g
Protein: 5.0g
265 Calories
Physically
Freezing point 26.0F
Will be 72% frozen crystals at 7.1F (Serving temp)
Both formulations would seem to have a melting fast issue so I would bloom a full pack of gelatin (7g) into the cold milk before you start to stabilize the mix preventing drippy melting and to extend freezer life beyond 2 weeks.
If you try my tweaks let me know what you think.
Here are the ranges and where my tweaks put the values:
Butter Fat (14-19%): 14.5
Total Fat (14-19%): 16.9 (typical for the best custard bases)
Sugars (14-20%): 16.7
Milk Solids Non Fat (5-12%): 9.8
Total Solids (37-55%): 46.3
Water (45-63): 53.7
MSNF/Water (15-18%) 18.2
My guilty pleasure is Talenti Gelato Caramel Cookie Crunch. I’m in real trouble when the grocery store has them 3 for $10.
I use “Mary’s Nest” method. No machine necessary. I add a few grains of guar gum, so ice crystals don’t form.
Mary’sNest.com
NOTES
If you use a stand mixer instead of a blender to whip the cream you introduce too much air and end up with a texture similar to that of frozen whipped topping. Not bad, but it wasn’t ice cream. I’d stick with the blender, which produces whipped cream that’s not quite as fluffy—a positive here.
The sweetened condensed milk and corn syrup, both liquid sweeteners, help create a smooth texture. Two cups cream to 1 cup sweetened condensed milk and ¼ cup whole milk was the best, most consistent ratio.
This basic formula proved very adaptable. A hefty 1 tablespoon of vanilla extract and ¼ teaspoon of salt (to enhance the flavor) produced an intense vanilla ice cream with a texture that could hold a generous scoop of add-ins. Melted chocolate incorporated beautifully. Soft stir-ins such as jams and caramel took a bit more experimentation, but with some tinkering and a light hand you can find ratios that work.
With a blender, some pantry ingredients, and a little know-how, the ice cream world can be your oyster.
VANILLA NO-CHURN ICE CREAM
Serves 8 to 10 (Makes about 1 quart)
The cream mixture freezes more quickly
in a loaf pan than in a taller, narrower
container. If you don’t have a loaf pan,
use an 8-inch square baking pan.
2 cups heavy cream, chilled
1 cup sweetened condensed milk
¼ cup whole milk
¼ cup light corn syrup
2 tablespoons sugar
1 tablespoon vanilla extract
¼ teaspoon table salt
1. Process cream in blender until soft
peaks form, 20 to 30 seconds. Scrape
down sides of blender jar and continue
to process until stiff peaks form, about
10 seconds longer. Using rubber spatula,
stir in condensed milk, whole milk, corn
syrup, sugar, vanilla, and salt. Process
until thoroughly combined, about
20 seconds, scraping down sides of
blender jar as needed.
2. Pour cream mixture into 8½ by
4½-inch loaf pan. Press plastic wrap flush
against surface of cream mixture. Freeze
until firm, at least 6 hours. Serve.
BIRTHDAY CAKE
Decrease vanilla to 2 teaspoons. Add
½ cup store-bought vanilla frosting
and ⅛ teaspoon yellow food coloring
with condensed milk. After transferring
cream mixture to loaf pan, gently stir
in 2 tablespoons rainbow sprinkles
before freezing.
BANANA–WALNUT–CHOCOLATE CHUNK
Omit vanilla. Add 2 very ripe bananas
with condensed milk. After transferring
cream mixture to loaf pan, gently stir in
¼ cup chopped toasted walnuts and
¼ cup coarsely chopped bittersweet
chocolate before freezing.
MILK CHOCOLATE
Decrease vanilla to 1 teaspoon. Add
6 ounces melted milk chocolate with
condensed milk.
PEACH COBBLER
Omit sugar. Substitute bourbon for
vanilla. Add ½ cup peach preserves and
¼ teaspoon ground cinnamon with condensed
milk in step 1. After transferring
cream mixture to loaf pan, gently stir
in ½ cup coarsely chopped shortbread
cookies before freezing.
SALTED CARAMEL–COCONUT
Decrease vanilla to 1 teaspoon. Increase
salt to ½ teaspoon. Substitute caramel
sauce for corn syrup. After transferring
cream mixture to loaf pan, gently stir in
¼ cup toasted sweetened shredded coconut.
Dollop additional ⅓ cup caramel
sauce over top and swirl into cream mixture
using tines of fork before freezing.
MINT-COOKIE
Substitute ¾ teaspoon peppermint
extract for vanilla. Add ⅛ teaspoon green
food coloring with condensed milk. After
transferring cream mixture to loaf pan,
gently stir in ½ cup coarsely crushed
Oreo cookies before freezing.
KEY LIME
Omit vanilla. Substitute buttermilk
for whole milk. Add ½ cup limeade
concentrate with condensed milk. After
transferring cream mixture to loaf pan,
gently stir in ½ cup coarsely chopped
graham crackers before freezing.
DARK CHOCOLATE
Decrease vanilla to 1 teaspoon. Add
6 ounces melted bittersweet chocolate
and ½ teaspoon instant espresso powder
with condensed milk.
STRAWBERRY-BUTTERMILK
Substitute ½ cup buttermilk for whole
milk and 1 teaspoon lemon juice for
vanilla. After transferring cream mixture
to loaf pan, dollop ⅓ cup strawberry jam
over top. Swirl jam into cream mixture
using tines of fork before freezing.
PEANUT BUTTER CUP
Omit vanilla. Add ½ cup creamy peanut
butter with condensed milk. After transferring
cream mixture to loaf pan, gently
stir in ½ cup coarsely chopped peanut
butter cups before freezing.
MALTED MILK CHOCOLATE
Decrease vanilla to 1 teaspoon. Add
6 ounces melted milk chocolate and
6 tablespoons malted milk powder with
condensed milk.
For store-bought ice cream, look for a brand called “It’s Your Churn”. That’s the best ice cream I’ve found, with that rich creaminess that all ice creams used to have.
For homemade ice cream without a new gadget, look into the idea of rolled ice cream. Basically, the mix is frozen in a thin layer, then scraped up with a spatula in a way that makes it curl in itself. No churning required. All you need is a rimmed cookie sheet that won’t be damaged by the scraping, and a metal spatula.
Here’s the simplest version I’ve found: https://www.realsimple.com/food-recipes/browse-all-recipes/rolled-ice-cream-recipe
Mmmm! Gelato! Great treat, too!
Thanks as ever.
My recipe for Strawberry Ice Cream via Blender:
Ingredients:
1/8 Tsp salt
1/2 Cup Sugar
1 Tsp Vanilla Extract
3 Tbsp Honey
16 oz heavy cream
1 Tsp fresh lemon juice
16 oz Frozen Strawberries
Directions:
Whizz the sugar in the blender to make it very fine
Add other ingredients in order
Blend on medium to high, pour/scrape into a ‘Tupperware’ container and freeze to harden and store.
After hardened cover the exposed ice cream with plastic wrap (just lay it over the top) to prevent freezer burn.
Nice idea!! Happy churning everyone!!
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Lime Sherbet
Combines lime sorbet with dairy, . You get the sweet and tart flavor of sorbet w/ the smoothness of ice cream. Lime and orange are classic flavors. Try making both, swirling them together to make rainbow sherbet......very easy, great intro to making sherbet. If you can heat up water, you can make this recipe.
Ingredients 1 cup sugar 1 cup water 2/3 cup lime juice 1 tablespoon lime zest 2 cups whole milk 2 drops green food coloring, optional
Heat granulated sugar and water in a small saucepan, stirring frequently until sugar has completely dissolved. Remove pan from heat and stir in lime juice and zest. Refrigerate mixture until it is completely chilled. Stir milk and green food coloring (if using) into lime juice. Churn sherbet according to directions on ice cream freezer. Store lime sherbet in an air-tight plastic container in your freezer. Allowing it to set for at least an hour before serving will give you a firmer texture than if you serve it right out of ice cream maker.
Chocolate ice cream, with whipped cream and shaved chocolate on top.
Chocolate ice cream with a deep chocolate flavor, and a rich, creamy texture that doesn’t instantly melt into nothingness......this homemade chocolate ice cream recipe has cocoa powder, but it also has real chocolate! That real chocolate, along with the egg yolks make for a richer, thicker custard that makes a richer, fudgier, and altogether more delicious chocolate ice cream!
VARIATIONS Here are some great ideas to upgrade your classic chocolate ice cream into something ever more exciting! Simply swirl in these add-ins during the last few minutes of churning to create even more spectacular flavors!
Crushed Oreos – Chocolate cookies and cream ice cream
Chocolate chips – Double chocolate chip ice cream
Chocolate fudge sauce – Fudge swirled chocolate ice cream >Roasted hazelnuts – Hazelnut and chocolate ice cream
Raspberry coulis – Chocolate raspberry ice cream
Crushed candy bars – Chocolate candy ice cream Mini marshmallows, peanuts and raspberry jam – Rocky road ice cream
Mini marshmallows and crushed graham crackers – S’mores ice cream
Ingredients: ▢¾ cup white sugar ▢5 egg yolks add up to 2 more to make it extra fudgy ▢⅓ cup cocoa powder you can use natural cocoa powder or dutch cocoa powder (35 g) ▢½ tsp salt ▢1 tbsp vanilla extract ▢1 ½ cups milk ▢1 cup cream 35% fat content ▢4 oz semisweet chocolate chopped or chocolate chips (115 g)
Instructions: Add the 5 egg yolks into the saucepan, along with the ¾ cup (150 g) white sugar, 1 tbsp vanilla extract, ½ tsp salt and ⅓ cup cocoa powder. Whisk until you have a creamy, smooth and thick paste (with no lumps in the cocoa powder). Add about ½ cup of milk first and whisk to mix well. Add the rest of the milk and 1 cup cream and whisk to combine. Add the semisweet chocolate into the saucepan too.
Heat over medium heat while whisking frequently.
Allow the chocolate to melt in the milk while whisking. Heat the custard until the temperature registers between 165 - 170°F.
If you don’t have a thermometer, then heat the custard until it steams. This takes about 10 - 12 minutes. Do NOT let it come to a boil. Remove from the heat and let it cool down to room temperature. Whisk occasionally to prevent a skin from forming on top. Chill the custard base in the fridge for at least a few hours (or overnight) until completely chilled. Strain the custard to remove any lumps, and transfer into your ice cream maker.
Churn the ice cream in your ice cream maker according to manufacturer’s directions. Transfer the churned ice cream into a container and freeze for at least 2 - 4 hours until the ice cream is completely frozen.
We have a Cuisinart and the Jeni’s Ice Cream book. The ice cream recipes are easy and delicious! Jeni’s is one of the brands spells I had in her freezer.
Pelosi not spells, darn autocorrect.
I understood ;-)
I’ve been looking at the Cuisinart one.
That looks very refreshing.
Thank you - I had never heard of rolled ice cream.
Thank you for all of that effort.
When my husband was growing up, he was able to get some kind of just-mint ice cream - no chocolate chips or anything else. We can probably figure out how to make that from your recipes.
Ben & Jerry's is owned by Unilever.
Must save. Good recipes for D and GD.
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