Ensure ice cream
jojoco
13 years ago
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Comments (15)
shambo
13 years agocaliloo
13 years agoRelated Discussions
Heavy Cream, Light Cream, Ice Cream
Comments (7)Since light cream can be up to 30% fat, I would use 2/3 cream and 1/3 milk. Actually, if I were making it myself, I would decrease the milk even more, since milk upsets me more than cream. I made strawberry ice cream Tuesday using a recipe that called for light cream, and I substituted all heavy cream. I took some to work because I can't eat all of it, and I thought DB didn't want it, but then after he had some yesterday, he decided it was very good. For myself, the most milk I would put it would be about 1/8 portion. I haven't noticed a problem with using all heavy cream, except that it did get very fluffy and I was afraid it would going to climb out of my ice cream machine, and so I ate little bits of it as it was going along. The worst thing that will happen is you will have excess volume, and you might want to make sure your ice cream maker will handle it. Everyone at work loved it. Lars...See MoreSo easy Sooo good lemon ice cream
Comments (69)Just put my 2nd batch in the freezer. Changed the recipe to use 2 Tablespoons less sugar. I also combined the sugar, milk, and cream as the first step. Then I grated and squeezed the lemon. When I was ready to stir the lemon into the cream mixture, the sugar was close to being dissolved so that I had reduced the amount of stirring I had done with the first batch when I followed directions. Better method. Can't wait for it to freeze up, but it will be a couple more hours....See MoreDo you own an ice cream maker?
Comments (21)We have this one. https://www.williams-sonoma.com/products/cuisinart-ice-cream-maker-extra-freezer-bowl/?pkey=celectrics-ice-cream-makers&isx=0.0 The second freezer bowl comes in very handy with a crowd. It's also great when you want a couple of flavors to serve, since the bowls have to freeze for quite a while to work. When we use it, we tend to go on a spree for a while and that second bowl keeps DH and the kids happy. We don't have any complaints about the texture. It is loud, though. Here's a great sorbet recipe, and the reason I even entertained getting this appliance. Frozen berries work great, when strawberries aren't in season. The whole lemon is key. I have a Meyer lemon tree and the fruit doesn't have a thick rind, so it's perfect for just a hint of bitter with the sweet and sour. https://food52.com/recipes/12934-the-river-cafe-s-strawberry-sorbet. David Leibovitz's peach ice cream, from The Perfect Scoop, is out-of-this-world good. http://www.freutcake.com/in-the-kitchen/homemade-peach-ice-cream/...See MoreDeliciousness! Strawberry Sour Cream Ice Cream
Comments (15)Interesting, Sooz, about the frozen berries and color. I can imagine how that would do it. Writersblock, you've inspired me! I would want it to taste like dark brown sugar to be worth giving up pretty pink for, and I've worked enough with organic raw sugar to know it will go beige and not have enough of a punch. ... But! White sugar and just enough black molasses to give it that brown sugar taste might work. That's as a ribbon. If it stays as a ribbon, the ice cream would still be pretty pink. It might need to be reduced first. This is sounding interesting. :) Thanks, again, Sooz!...See MoreUser
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