[ARCHIVED THREAD] - Homemade Ice Cream (Page 1 of 2)
Posted: 7/27/2017 12:54:02 AM EDT
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Does anybody here still make ice cream from scratch?
When I was a kid, having homemade ice cream was a big deal during the summer. Especially, while visiting our family in Wisconsin. |
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I used to more than I do now, but it still gets requested any time we have a family get-together.
I use a 3-2-1 recipe. 3/4c sugar 2 cups of cream 1 cup whole milk add vanilla to taste (1-2 cap fulls) Makes storebought stuff taste like trash My in laws got me a Cuisinart (sp?) on a whim and I love it. Toss all the ingredients in a blender then pour it into the "tub" which has some kinda of supercool liquid in the lining (youll have to place this in your freezer beforehand) and its done churning in under 20 minutes. Scoop it out into a storage bowl of your choice and let it set. |
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Quoted:
I used to more than I do now, but it still gets requested any time we have a family get-together. I use a 3-2-1 recipe. 3/4c sugar 2 cups of cream 1 cup whole milk add vanilla to taste (1-2 cap fulls) Makes storebought stuff taste like trash My in laws got me a Cuisinart (sp?) on a whim and I love it. Toss all the ingredients in a blender then pour it into the "tub" which has some kinda of supercool liquid in the lining (youll have to place this in your freezer beforehand) and its done churning in under 20 minutes. Scoop it out into a storage bowl of your choice and let it set. 
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Quoted:
I used to more than I do now, but it still gets requested any time we have a family get-together. I use a 3-2-1 recipe. 3/4c sugar 2 cups of cream 1 cup whole milk add vanilla to taste (1-2 cap fulls) Makes storebought stuff taste like trash My in laws got me a Cuisinart (sp?) on a whim and I love it. Toss all the ingredients in a blender then pour it into the "tub" which has some kinda of supercool liquid in the lining (youll have to place this in your freezer beforehand) and its done churning in under 20 minutes. Scoop it out into a storage bowl of your choice and let it set. |
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We had a manual ice cream maker when I was a kid, the kind with a hand crank. I would always tire out too quickly and just eat the rock salt. Now I have the electric one and never use it cause it makes so much. |
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I have the kitchenaid ice cream mixer attachment. I haven't used it for a couple years, but just followed their vanilla ice cream recipe and added fresh fruit. Black cherry was outstanding. So much better than any store bought ice cream, even Penn State Creamery ice cream.
The only negative is you buy stuff like heavy cream and half/half, and since I drink no coffee, the recipe leave a little less than what comes in the carton to make another batch. |
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Yep, I make it often.
In fact since it's my birthday today I'm going to make a batch here shortly for desert tonight - I'm thinking Mint Chocolate Chip!!! I always make mine with eggs and cook the mixture first for a custard (merely for those who are afraid of eating raw eggs). |
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Roasted-strawberry and buttermilk.
Blueberry and cream cheese. Rainier cherry and goats milk. Pecan and bourbon sweet cream. Maple-vanilla. Peach melba. Bananas foster. Tequila and lime sherbet. Sangria sherbet. My wife and I make pretty much all of our own ice cream. During fruit season here we're constantly trying to find ways to use up all of the excess fruit and dairy we produce. |
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I bought a machine a couple months ago, but haven't used it yet. I wonder if you can use some unsalted butter instead of cream to increase the fat content. Anyone tried it? |
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I purchased 2 White Mountain wooden bucket churns last year planning for a family reunion where the theme was "How we did it back in the day". Reunion was this past June, it was a hoot to see the eyes light up from the senior citizens of the family when I pulled out those wooden buckets and handles, the "kids" for the most part had no idea what they were...
I sat them side by side and had a little completion to see who could make the ice cream the quickest starting with my 84 year old and 74 year old aunts on the churns, the kids (those 40 and younger) had never hand churned ice cream and for the most part had never even seen a bucket churn in operation. I think my Aunts enjoyed it more than anyone and some of us old folks told stories of going down to the swimming hole and making ice cream (no electricity at the river) and boiling peanuts while floating watermelons down the river to cool them off. I used a non-custard recipe from White Mountain (Their Classic Vanilla) and it makes a really good texture and flavored vanilla and of course you can add mix ins or change the flavors pretty easily. I swear the wooden bucket churn (hand or electric mode) makes a better texture and faster ice cream than my plastic tub electrics does, maybe the dasher design or wood insulation has something to do with it. White Mountain Recipe Page I use the solar rock salt from my water softener instead of buying Ice Cream Salt, we also make a churn or two for our church's High School Senior graduation celebration each year. |
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Chocolate ice cream
270g 64% chocolate 1/2L cream .75L milk 225g sugar 180g yolks 120g bourbon Follow this method Though to mix in the chocolate take maybe say 1/8 of the milk & cream mix before you add the eggs and mix the chocolate into that bit. Add the chocolate (now ganache) to the mix once you've got the eggs in. |
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Quoted:
We had a manual ice cream maker when I was a kid, the kind with a hand crank. I would always tire out too quickly and just eat the rock salt. It was always the best though. |
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Quoted:
I used to more than I do now, but it still gets requested any time we have a family get-together. I use a 3-2-1 recipe. 3/4c sugar 2 cups of cream 1 cup whole milk add vanilla to taste (1-2 cap fulls) Makes storebought stuff taste like trash My in laws got me a Cuisinart (sp?) on a whim and I love it. Toss all the ingredients in a blender then pour it into the "tub" which has some kinda of supercool liquid in the lining (youll have to place this in your freezer beforehand) and its done churning in under 20 minutes. Scoop it out into a storage bowl of your choice and let it set. |
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I have the OLD white mountain hand crank model my grandparents used. It is 6 qt and we have used it twice this year. We just make the brats take turns cranking and keep an eye on the ice.
We also found the original recipe pamphlet that came with it. Pretty cool. Our recipe is 6 eggs 6 cups of sugar 5 tbs and 1 tsp vanilla 8 rennet tablets carton of cream milk |
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I swear the wooden bucket churn (hand or electric mode) makes a better texture and faster ice cream than my plastic tub electrics does, maybe the dasher design or wood insulation has something to do with it. Their theory was that the wood kept the ice from spinning with the container. |
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Love the stuff, but its been a few years since we had it. It was a big part of summer family get togethers. Hand crank of course. Have you seen the price of a White Mountain hand crank lately, though? Ouch!
http://www.whitemountainproducts.com/ice-cream-makers/white-mountain-6-quart-hand-crank-ice-cream-maker/PBWMIMH612.html |
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I'd like to see more family recipes if you all want to share. LARRYS MODIFIED STYLE FOR 1 GALLON 4 EGGS 2 1/14 CUPS SUGAR 1 TEASPOON + VANILA 3 CUPS HEAVY WHIPPING CREAM 1 QT HALF & HALF Separate eggs Beat egg whites until stiff Whip the cream until stiff Mix the egg yolks, sugar, vanilla & half & half in large bowl FOLD in whipped cream and egg whites Pour into freezer and enjoy in about 45 minutes. 1.Chill or freeze all bowls prior to mixing 2.Thoroughly chill egg whites and whipping cream before mixing 3.Keep top of barrel covered in ice and salt while churning 4.After motor stops remove dasher and cover in ice and salt for 1 hour or so covered with towel 5.Remove and pack into containers of choice My father (Dean) passed in January just after I got him to write down the recipe. I changed it to increase the cream content. It is rich but DAM good. Still have 1 glad tub in the freezer from the 4TH. |
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Quoted:
I used to more than I do now, but it still gets requested any time we have a family get-together. I use a 3-2-1 recipe. 3/4c sugar 2 cups of cream 1 cup whole milk add vanilla to taste (1-2 cap fulls) Makes storebought stuff taste like trash My in laws got me a Cuisinart (sp?) on a whim and I love it. Toss all the ingredients in a blender then pour it into the "tub" which has some kinda of supercool liquid in the lining (youll have to place this in your freezer beforehand) and its done churning in under 20 minutes. Scoop it out into a storage bowl of your choice and let it set. |