Electric Ice Cream Maker

[Tiger Fan]

I recently bought one of those electric counter top ice cream makers. You don't use ice or salt, just plug it in. I've followed the recipes exactly, but it's just too thin. Any ideas or any good recipes I should try? Thanks.

Lisa

 

[Tiggeroo]

I don't know how thin it is, but, you usually have to freeze homemade ice cream for a bit after. Alton Brown just did a good special on home made ice cream. Go to foodtv.com for the recipes at Good Eats.

 

[Pugsley]

My experience is that it’s fine when you first make it (the consistency of soft-serve) but then when you freeze it it gets too hard and you have to leave it out a while before you can serve it. I have a great recipe for cheesecake ice cream but I won’t be able to post it until Monday.

 

[Tiger Fan]

Thanks for these tips and I would love that cheese cake recipe.

Lisa

 

[MerryPoppins]

We sometimes make ours a little early and then freeze it for just a little while. Seems to help firm it up a little.

DH made a wonderful vanilla-cherry the other night with Mount Ranier (is that how you spell it?) yellow cherries. I'll have to remember to ask him how he made it.

 

[Pugsley]

Tiger Fan, I keep forgetting to bring that recipe in, but I promise I'll post it tomorrow!

 

[Pugsley]

Here you go....

Cream Cheese Ice Cream (from Better Homes & Gardens)…

5 cups half-and-half or light cream
2 ½ cups sugar
4 beaten eggs
3 8-ounce packages cream cheese
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
2 teaspoons vanilla
Fresh berries or fruit (optional)

In a large saucepan combine 3 cups of the half-and-half or light cream, the sugar, and eggs. Cook and stir over medium heat just until boiling. In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture. Cover and chill thoroughly.

Stir in remaining half-and-half, lemon peel, lemon juice, and vanilla. Freeze in a 4- or 5-quart ice cream freezer according to the directions. Ripen 4 hours (I don't know what that means, so whatever it is I don't do it!). Garnish each serving with choice of fresh fruit, if desired. Makes about 3 quarts.


I have to cut this recipe in half since my ice cream maker is not that large. I also use artificial sweetener in place of sugar (so it's totally legal on my low carb/no sugar diet!) It's really good -- tastes just like cheesecake!

 

[Tiger Fan]

This sounds wonderful. Thank you so much.

Lisa

 

[inky dinky doo]

Vanilla Ice Cream

Add fresh fruit, chocolate syrup, or other goodies, if desired, to this recipe for vanilla, and don't even think about the calories as you sample the richest, creamiest, easiest ice cream ever. Ben & Jerry, eat your hearts out!

2 1/2 c. sugar
2 1/2 T. all-purpose flour
1/4 t. salt
2 1/2 c. milk
5 eggs, beaten
1 pint whipping cream
1 can sweetened condensed milk
2 t. vanilla
Additional milk

In one bowl, stir together the sugar, flour, salt, 2 1/2 cups milk, and eggs. In separate bowl, stir together the whipping cream, sweetened condensed milk, and vanilla. Combine all ingredients and mix with wire whisk or with electric mixer at low speed. Pour into freezer container and fill to line with additional milk. Freeze according to manufacturer's directions. Makes 1 1/2 gallons.

 

[206bones]

Hi guys.....you want ice cream - check these out!

http://www.makeicecream.com/recformakice1.html

http://www.freerecipe.org/Dessert/Frozen/Ice_Cream/

http://www.turkeyhill.com/kitchen/icrecip.htm

http://www.essetti.com/applncs/frznrecipes.htm

http://www.ichef.com/recipe.cfm?tas...&maxrows=100000&CFID=2975005&CFTOKEN=16050782

 

[Tiger Fan]

Wow - thanks for all these links.

Lisa