Ice Cream
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Biggest problem is finding a good electric ice cream maker without breaking the bank
Every one I looked at has a dasher which doesn’t touch the sides of the can
This causes an ice buildup on the can sides which in turn insulates the rest of the mix
Figured this out after churning for over an hour and ice cream still not ready -
The August/September 2019 issue of Cook’s Country had a great bit on “no churn” ice cream (“no churn” is in quotes because you still whip it up in a blender). We made the dark chocolate version, and it was quite good, although too sweet for my tastes, so much so that the sweetness got in the way of the chocolate. Personally, I would cut the sugar back to just 1 tbsp, but I’ve copied the recipe faithfully from the magazine.
Vanilla “No Churn” Ice Cream (and Dark Chocolate variation)
2 cups heavy cream, chilled
1 cup sweetened condensed milk
1/4 cup light corn syrup
2 tbsp sugar (consider cutting it back to only 1 tbsp)
1 tbsp vanilla extract
1/4 tsp table salt (we used a heaping 1/4 tsp of Morton’s kosher salt)-
Process heavy cream in a blender until you get soft peaks (probably about 20-30 seconds). Scrape down the sides and process to get stiff peaks (about another 10 seconds). Stir in the remaining ingredients and process until everything is thoroughly incorporated. (The recipe states to use a rubber spatula to stir in the ingredients, but I haven’t the slightest idea what makes a rubber spatula so special.)
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Dump everything into a loaf pan, smooth out the top, press plastic wrap directly onto the surface of the mixture, and freeze for at least 6 hours.
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For the Dark Chocolate variation: Reduce the vanilla extract to 1 tsp. Add 6 oz. of melted bittersweet chocolate and 1/2 tsp of instant espresso powder (add everything with the condensed milk mixture).
That’s it. Freezing for 6 hours resulted in firm but scoopable ice cream. After another day in the freezer, the ice cream was too hard to scoop initially, but it softened up quite nicely after only 5 or 10 minutes.
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The August/September 2019 issue of Cook’s Country had a great bit on “no churn” ice cream (“no churn” is in quotes because you still whip it up in a blender). We made the dark chocolate version, and it was quite good, although too sweet for my tastes, so much so that the sweetness got in the way of the chocolate. Personally, I would cut the sugar back to just 1 tbsp, but I’ve copied the recipe faithfully from the magazine.
Vanilla “No Churn” Ice Cream (and Dark Chocolate variation)
2 cups heavy cream, chilled
1 cup sweetened condensed milk
1/4 cup light corn syrup
2 tbsp sugar (consider cutting it back to only 1 tbsp)
1 tbsp vanilla extract
1/4 tsp table salt (we used a heaping 1/4 tsp of Morton’s kosher salt)-
Process heavy cream in a blender until you get soft peaks (probably about 20-30 seconds). Scrape down the sides and process to get stiff peaks (about another 10 seconds). Stir in the remaining ingredients and process until everything is thoroughly incorporated. (The recipe states to use a rubber spatula to stir in the ingredients, but I haven’t the slightest idea what makes a rubber spatula so special.)
-
Dump everything into a loaf pan, smooth out the top, press plastic wrap directly onto the surface of the mixture, and freeze for at least 6 hours.
-
For the Dark Chocolate variation: Reduce the vanilla extract to 1 tsp. Add 6 oz. of melted bittersweet chocolate and 1/2 tsp of instant espresso powder (add everything with the condensed milk mixture).
That’s it. Freezing for 6 hours resulted in firm but scoopable ice cream. After another day in the freezer, the ice cream was too hard to scoop initially, but it softened up quite nicely after only 5 or 10 minutes.
TexLaw Wow, that does look like a sweetness bomb!
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glen Yeah, between the condensed milk, the corn syrup, and 2 tablespoons of sugar, it makes my teeth hurt just thinking about it. I am most certainly halving that sugar the next time we make it and see how that goes. I wouldn’t be surprised if we end up cutting the sugar back even more (or just cutting it out altogether).
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glen Yeah, between the condensed milk, the corn syrup, and 2 tablespoons of sugar, it makes my teeth hurt just thinking about it. I am most certainly halving that sugar the next time we make it and see how that goes. I wouldn’t be surprised if we end up cutting the sugar back even more (or just cutting it out altogether).
TexLaw I made a test batch the other day using Monk Fruit Sweetener instead of sugar and it turned out great. The drawback is that it is pretty expensive stuff. I made an “Irish Coffee” ice cream. Standard Coffee Ice Cream recipe with a touch of whiskey! Alcohol is also said to aid in a creamy texture.
Better Living Through BBQ!
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TexLaw I made a test batch the other day using Monk Fruit Sweetener instead of sugar and it turned out great. The drawback is that it is pretty expensive stuff. I made an “Irish Coffee” ice cream. Standard Coffee Ice Cream recipe with a touch of whiskey! Alcohol is also said to aid in a creamy texture.
I made an “Irish Coffee” ice cream. Standard Coffee Ice Cream recipe with a touch of whiskey!
That sounds terrific. I love coffee ice cream, and that touch of whiskey could be a lot of fun.
It reminds me of a Chimney Sweep. That a dessert where you take top vanilla ice cream with Scotch (preferably a smoky Islay one) and a healthy sprinkle of ground espresso or instant espresso (preferably the former). I love those things.
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It will sound crazy but the smoked ice cream we did was actually really good! We both cold smoked it and put in some hickory smoke powder. I think I liked the smoke powder version a little better but honestly, both were delicious! Video here for anyone interested https://meatgistics.waltonsinc.com/topic/496/ice-cream-will-it-bbq
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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It will sound crazy but the smoked ice cream we did was actually really good! We both cold smoked it and put in some hickory smoke powder. I think I liked the smoke powder version a little better but honestly, both were delicious! Video here for anyone interested https://meatgistics.waltonsinc.com/topic/496/ice-cream-will-it-bbq
Jonathon That is beautifully wacky. I love the idea of adding the smoke powder for consistency and final quality. Ice cream just isn’t the same if you try to refreeze it after even just a little bit. That powder can be mixed in at the very beginning.
My mind is going a little crazy, now. Fun!
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Here’s another
4 cups milk
4cups heavy cream ( 2 cans Eagle brand condensed milk)
2 tbs vanilla extract
1/2 tsp salt
1 vanilla bean (optional) -
Tex_77 I just received this book last night. Looking forward to diving right into a new hobby!
Joe Hell Nice! I have a few old ice cream cookbooks I’ve found, but nothing that looks that serious.
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Joe Hell My god, do you need another hobby?! There is video games and movies and bars joe, bars where they have tasty tasty alcohols!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon Are you a gamer?
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Joe Hell My god, do you need another hobby?! There is video games and movies and bars joe, bars where they have tasty tasty alcohols!
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Jonathon I haven’t been to a bar or restaurant in months and I don’t miss it a bit! I do miss phase 1 however. So quiet and relaxing.
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Chef I agree! Also…I can afford much higher end spirits when imbibing at home. Weller Antique for example goes for $30 for a 750ml bottle (when I’m lucky enough to find it) vs. $14 per shot at the bar. The $50 Antique is $18.
I picked up another Ice Cream book today. This one is called ‘Salt & Straw’ which is a popular chain of shops in the Portland, OR. area. There are some basic recipes and truly bizarre. The “Grandma Dracula’s Blood Pudding” ice cream calls for pigs blood. Um, no.
Better Living Through BBQ!
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Chef I agree! Also…I can afford much higher end spirits when imbibing at home. Weller Antique for example goes for $30 for a 750ml bottle (when I’m lucky enough to find it) vs. $14 per shot at the bar. The $50 Antique is $18.
I picked up another Ice Cream book today. This one is called ‘Salt & Straw’ which is a popular chain of shops in the Portland, OR. area. There are some basic recipes and truly bizarre. The “Grandma Dracula’s Blood Pudding” ice cream calls for pigs blood. Um, no.
Joe Hell I agree, I would have to say no to ice cream that calls for pigs blood. I fact, I think that anyone who would come up with a recipe like that needs a lot of examination i.e. mental health evaluation. LOL
Would take Weller any day over blood.
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Joe Hell I agree, I would have to say no to ice cream that calls for pigs blood. I fact, I think that anyone who would come up with a recipe like that needs a lot of examination i.e. mental health evaluation. LOL
Would take Weller any day over blood.
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Joe Hell I’m just going to have to pass on this one…
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