Sale: If you're really, really into ice cream....
cloudy_christine
3 years ago
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foodonastump
3 years agolast modified: 3 years agofoodonastump
3 years agoRelated Discussions
Can you make ice cream without an ice cream maker?
Comments (8)You can also do it the really old fashioned way -- the same method that has long been used to make sorbet. Just pour the mixture into a baking dish, and set that into your freezer. Also, you will need a heavy glass or metal bowl, an electric hand mixer, and a bowl of ice big enough for the first bowl to sit in. Put the heavy glass or metal bowl and the beater attachments for the hand mixer into the freezer at the same time as the ice cream mix to chill them. When its almost but not quite fully frozen, use a fork to break it up into small lumps about the size of a nickle or a little less. Then put it back into the freezer about 10 minutes to set up a bit again. Now, working as quickly as possible, take the pre-chilled heavy bowl out of the freezer,and set it in a bath of ice cubes in the 2nd larger bowl. Quickly transfer the ice cream mixture into the chilled bowl, and beat it as much as possible with the electric mixer ONLY until the lumps are broken up, and it begins to whip up a bit. Then, back into the freezer for another 15 to 30 minutes, until its not at all "melty" but still a little soft. Repeat the beating/whipping process several times -- the idea is to whip as much air into it to make it creamy and fluffy as possible, without melting it too much at each whipping. The chilled bowl, the ice bath, and the chilled beaters help, but beware that the very act of beating it creates friction between the bowl and beaters, which makes heat, so this process is a balancing act between beating in air and melting the ice cream. Done right, which isn't at all hard to do with just a little practice, this method does work, albeit it will never be quite as fluffy as commercial ice creams you are used to, which not only incorporate a large volume of air into the mix using specialized equipment, but which also generally use gums and stabilizers which prevents the product from melting and turning liquid as fast as a pure, cream and milk only product will. Good luck....See MoreHeavy 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 MoreDo you like ginger? I mean really, really like ginger?
Comments (42)I absolutely love ginger, but I wasn't able to post to this before. I also love ginger flowers and have several types of ginger in my yard now. The blue ginger is blooming right now (see link below), but I also have red and white gingers, none of which are edible, but some of the flowers have very nice fragrances that are quite unique. As for edible ginger, I keep a jar of ginger paste (from an Indian market) that I use in soups, marinades, and stir fries, but not desserts. For desserts, I use ginger that I keep in the freezer. I should probably grow edible ginger. I bought ginger snaps at TJ's last week-end (along with some other more decadent cookies), but I think I should have made them myself. They were good but not quite gingery enough. I don't have any dried ginger. Lars Here is a link that might be useful:...See MoreIce Cream Maker - Good Sale!!!
Comments (9)You're welcome, bbabers! Oh--the sale only lasts through tomorrow and if you use your Kohl's credit card you can get an extra 10% off. You can go to the Cooking forum and see the details. Veta, yes it comes with a recipe book. Very easy to use. Freeze the bowl (preferably overnight) and dump in the ingredients. In 20 or 25 minutes, it's done. The mixture is thin so I put it in a big glass bowl that has a tight lid and stick it in the freezer. I know the girls wouldn't use it or I'd get them one. Sure would make a nice wedding gift....See Morecloudy_christine
3 years agoLars
3 years agonancyofnc
3 years agoannie1992
3 years ago2ManyDiversions
3 years ago
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