akh

ice cream machine

In tool on June 1, 2011 at 12:25 am

okay okay. i know i have a ton of kitchen gadgets and a reeaallly small kitchen, but i have wanted an ice cream machine for years (nay, decades!!) and finally i got one! just in time for summer.

it is the cuisinart 1.5 quart frozen yogurt, ice cream and sorbet maker and i love it.

my first batch was cherry-chocolate chunk, and it turned out… alright. since then, i have made strawberry-rhubarb, toasted coconut sorbet, mango-lemongrass, and mexican hot chocolate (with cinnamon and cayenne).

but before i get to all that, you need to see my first whack at it…

because there were definitely some kinks and things i needed to learn. at the time, you should know i was pretty pleased with the result. but now that i know what i do, i’ll never go back.

i started by draining a can of unsweetened cherry pie filling. i wanted to use a jar of sour cherries, but couldn’t find them anywhere.

per the instruction booklet, you start by mixing your liquidy stuff together. i used 2 cups half and half and 1 cup milk, plus a tablespoon of (good quality) vanilla and a pinch of salt. i opted to leave out the sugar, which ended up being fine for me, but is totally up to your taste.

the amount of fatty ingredients is up to you, too. you can use any combination of heavy cream, half and half, whole milk or regular milk that adds up to 3 cups, but each will, of course, change the texture of the final product.

pour it into the pre-frozen machine (this is key – the mixing bowl has to be frozen for 24 hours before you can make it. now i just leave it in the freezer so it’s ready whenever i have the urge!) and mix for 15-20 minutes.

while this was happening, i chopped my cherries and chocolate. i used bittersweet chocolate, but next time i’ll use something sweeter (especially since i didn’t add sugar to the base).

then add to the machine in the last 5 minutes or so.

you can serve right away – although it was a little softer than regular ice cream – or pack into a container and freeze a little longer.

throughout the mixing process, the machine didn’t seem to be churning the ingredients as well as i thought it should be. when i scooped it all out, i discovered this was because a huge chunk of frozen milk-mixture was stuck at the bottom, presumably blocking the movement of the mixer. in later tests, i made sure the mixture kept moving as it was supposed to.

also in later tests, i got fancy by making egg custard bases and adding xantham gum. wait til you see…!!

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  1. You’re so fancy!! I can’t wait to see the other flavors…or visit for that matter :)

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