Posted: 6/30/2008 7:56:52 AM EDT
I managed to get one of these at a decent price. My son assures me that he'll be able to turn the crank on it. Got any recipes for good ice cream you'd care to share? 
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From Foodtv.com / Alton Brown: Serious Vanilla Ice Cream Recipe courtesy Alton Brown 2 cups half-and-half 1 cup whipping cream 1 cup minus 2 tablespoons sugar 2 tablespoons peach preserves (not jelly) 1 vanilla bean, split and scraped Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture. Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving. NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil. @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ Chocolate Ice Cream Recipe courtesy Alton Brown, 2005 1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup 3 cups half-and-half 1 cup heavy cream 8 large egg yolks 9 ounces sugar 2 teaspoons pure vanilla extract Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below. Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden. @@@@@@@@@@@@@@@@@@@@@@@@@@@@2 Mint Chip Ice Cream Recipe courtesy Alton Brown, 2005 3 cups half-and-half 1 cup heavy cream 8 large egg yolks 9 ounces sugar 1 teaspoon peppermint oil 3 ounces chocolate-mint candies, coarsely chopped Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Add the peppermint oil and stir to combine. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until it reaches 40 degrees F or below. Pour the mixture into an ice cream maker; add the chopped candies and process according to the manufacturers directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden. @@@@@@@@@@@@@@@@@ Key Lime Sorbet Recipe courtesy Alton Brown 1 cup sugar 1 cup key lime preserves 1 lemon, zested and juiced 1 lime, zested and juiced 4 cups lime flavored club soda or seltzer Kosher salt Combine sugar, preserves and 1 cup of the soda in a medium saucepan and stir over low heat until sugar and preserves are melted. Add citrus juice and zest. Stir in the remaining soda, move to a clean, lidded container and chill thoroughly, 2 to 3 hours. Turn mixture in ice cream maker per maker's instructions or until mixture reaches the consistency of a firm slush. Return mixture to lidded container and harden in freezer 1 hour before serving. If sorbet is to be held frozen for longer than 2 hours, move from freezer to refrigerator for about half an hour before serving. If you'd like a more assertive sorbet, double the amount of citrus zest. |
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thats right Feral,,make the little monster EARN that ice cream... hell,.,if tis was the way we got all our treats maybe obesity wouldnt be an issue in 2008 best IC you can have is hand made, hand cranked.. Remember Dreamcicles??? Orane Ice Cream Sorbet 1 12 oz. can Minute Maid frozen orange concentrate 1 1/2 cans (18 oz.) cold water 3/4 cup heavy cream 4 tablespoons honey (or to taste) 1 scant tablespoon pure vanilla extract Combine all ingredients in an ice cream maker. Freeze according to manufacturer's instructions. Serve immediately when mixture begins to mound on a spoon, or place in the freezer compartment of the refrigerator and scoop out and serve as you would use sherbet. This mixture may also be poured into freezer pop molds before it has frozen solid for creamsicle-like treats on a stick. |
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Stir together: 6 eggs 2+3/4 cups sugar 1 Tablespoon vanilla (real) 1 quart heavy whipping cream add above to freezer can and fill container to line with whole milk ************* My favorite is to add 2 cups of blackberry juice (seeds removed) before adding the milk but since I get chiggers when picking blackberries, and since it is a pain to sieve the seeds: just add a jar of blackberry jelly! (cut back to 1/2 the vanilla and use less sugar- adjust to your taste |
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I made this last week and I think you folks will like it , it's the best ice cream I have ever made ! Key Lime Pie Ice Cream |
OK, made this recipe yesterday. All I can really say is........  The only change I made in the recipe was to add a shy handful of chocolate chips when we put the ice cream mixture in the freezer. Phenomenally good stuff.....thanks for posting it.
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