>> I gotta learn how to make ice cream. I love berries, and that's exactly how I'd combine them! <<
Okay, I recommend the model I have. It's affordable, easy to use, and makes great ice cream. I've only noticed one flaw: if you pour the batter in before turning on the machine, it can break the paddle. You have to remember to turn the machine on FIRST and then pour in the batter.
I have an earlier version of the recipe book, but this one still includes many recipes that use fresh ingredients.
I've also posted some of my own ice cream recipes in my blogs, just scroll back to look for them.
Helpful tips:
Macerating fruit makes it more flavorful and releases the juices. Put fruit in bowl, add a splash of lemon juice, sprinkle with sugar. Let sit at room temperature for a few hours, stirring occasionally. You can pour the juice directly into the batter, but don't add the fruit pulp until the ice cream is almost frozen.
Freezing fruit breaks the cell membranes and releases the juices. This makes it easier to mash up for your ice cream so that you are not left with little frozen rocks in it.
Use sugar and fat to taste. Often I find it needs less than the recipe calls for. If fruit is sweet or you macerated it, add sugar cautiously. Quite a nice ice milk can be made using half-and-half and whole milk, or heavy cream and 2%; use 2 teaspoons of vanilla extract instead of 1.
«the dainty cups of Queen Anne's lace nodding regally»
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dancing_serpent
Re: Thank you!
Date: 2016-06-28 07:15 am (UTC)Okay, I recommend the model I have. It's affordable, easy to use, and makes great ice cream. I've only noticed one flaw: if you pour the batter in before turning on the machine, it can break the paddle. You have to remember to turn the machine on FIRST and then pour in the batter.
I have an earlier version of the recipe book, but this one still includes many recipes that use fresh ingredients.
I've also posted some of my own ice cream recipes in my blogs, just scroll back to look for them.
Helpful tips:
Macerating fruit makes it more flavorful and releases the juices. Put fruit in bowl, add a splash of lemon juice, sprinkle with sugar. Let sit at room temperature for a few hours, stirring occasionally. You can pour the juice directly into the batter, but don't add the fruit pulp until the ice cream is almost frozen.
Freezing fruit breaks the cell membranes and releases the juices. This makes it easier to mash up for your ice cream so that you are not left with little frozen rocks in it.
Use sugar and fat to taste. Often I find it needs less than the recipe calls for. If fruit is sweet or you macerated it, add sugar cautiously. Quite a nice ice milk can be made using half-and-half and whole milk, or heavy cream and 2%; use 2 teaspoons of vanilla extract instead of 1.
«the dainty cups
of Queen Anne's lace nodding regally»
Love that.<<
Thank you!