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Cuisinart Ice Cream maker

post #1 of 8
Thread Starter 
I just got it for Christmas/Birthday from my uncle/aunt...yes, I got it 4 months late!

My first attempt turned out awesome using a basic recipe.

1 cup whole milk
3/4 cup sugar
2 cups heavy cream
vanilla to taste

Whisk the whole milk with sugar till disolved or roughly 2mins. Stir in cream and vanilla. I added to this 2 shots esspreso and 2 shots of bailey's then let the machine do it's thing. I decided to stick with flavors I was comfortable with for my first attempt. I'm thinking of branching out a little during the summer with my new toy like maybe doing an Apple Martini sorbet or a Ginger and Lemon ice cream. Does anyone know of a good book or website that does some unusal flavors for ice creams? Or should I just stick with playing around with different flavors?

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post #2 of 8
Here's one to try. (Ice cream & Sherbet)glaces et sorbets
just an old guy learning to live off his own cooking
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just an old guy learning to live off his own cooking
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post #3 of 8
Thread Starter 
Olive Oil ice cream...ooooohhh I luv it! Thanks skilletlicker.
post #4 of 8
There is a lot you can do with it. Checkout the manual its got some good recipes in it. I have one,have had it for about 7 years they are great machines...
post #5 of 8
I saved that link about a year ago, but haven't really gotten back to it. I usually stick to a custard based vanilla. The custard based recipes always have eggs or yolks. The confusing part to me was the "coat the spoon" business. I was going for a heavy winter coat, but I think they really mean a light spring jacket. Now I cook with a spoon in one hand, a thermometer in the other and pull it off the heat at 165F.

If you make that Olive Oil ice cream, be sure to let us know how it turned out.
just an old guy learning to live off his own cooking
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just an old guy learning to live off his own cooking
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post #6 of 8
Buy the Ben & Jerry's Recipe Book - excellent stuff.

--

Chris Ward
 
http://eatsleepcookschool.wordpress.com - The true story of the year I spent learning how to be a professional cook at catering school in Avignon, Provence, while working as a dishwasher.
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--

Chris Ward
 
http://eatsleepcookschool.wordpress.com - The true story of the year I spent learning how to be a professional cook at catering school in Avignon, Provence, while working as a dishwasher.
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post #7 of 8
Williams-Sonoma's Ice Creams & Sorbets

Sorbets & Ice Creams by Lou Seibert Pappas

The Ultimate Ice Cream Book by Bruce Weinstein (lots of variations on basic recipes)
post #8 of 8
I dare you to try this one! It's the recipe I concocted for the Hagen-Dasz "Dream Ice Cream" flavor contest on Food TV. I didn't win, but I did make it and it was good- I thought.

Coconut Mango Curry Ice Cream- a Mezzaluna original recipe

1.5 cups milk (fat content of your choice)
1 cup light coconut milk
1 cup sugar
1 teaspoon curry powder (I used Penzey's)
Dash of salt
2 eggs
1 cup mango cut in small dice
3/4 cup shredded sweetened coconut

Toast the curry powder briefly in a hot skillet. Cool and combine with the milk, coconut milk, coconut, sugar and salt in a 3 quart saucepan.

Beat eggs and stir into the pan. Simmer until thick. Strain into a bowl.

Pour the mixture into ice cream maker (I use a Donvier hand-crank maker). When the mixture is done churning, stir in the mango pieces. Cover tightly and freeze until firm. Allow to cure in the freezer for a day or more before serving.
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