Ice cream makers
Discussion
My partner has expressed an interest in wanting one so I’m pre planning for christmas/birthday.
Looking at ones that actively freeze rather than the kinds with the bowl you have to freeze first.
Does anyone have one that’s good? Am I being stupid to discount the simpler ones? Just seems like an extra bit of faff to me.
Looking at ones that actively freeze rather than the kinds with the bowl you have to freeze first.
Does anyone have one that’s good? Am I being stupid to discount the simpler ones? Just seems like an extra bit of faff to me.
Are you sure it wouldn’t be more appreciated in the summer, rather than waiting until the winter?
Just putting it out there…
I’d like a Kitchen Aid mixer later this year and may pick up the ice cream attachment for that, but I’ll only wait until Black Friday due to a price drop and being semi-retired.
Just putting it out there…
I’d like a Kitchen Aid mixer later this year and may pick up the ice cream attachment for that, but I’ll only wait until Black Friday due to a price drop and being semi-retired.
I had (might even still have somewher ein the loft) a Cuisinart ones but it took forever to make the icre cream and couldn;t keep up with demand, still worked best if you pre chilled everything in the buckets before churning.
I would be tempted to look at the Ninja Creami thing, basically the same idea as a pacojet. 3 buckets so you can make stuff up in advance and chuck it in the freezer ready for when you want it.
I would be tempted to look at the Ninja Creami thing, basically the same idea as a pacojet. 3 buckets so you can make stuff up in advance and chuck it in the freezer ready for when you want it.
You don't need an ice cream maker to make ice cream. Google the 'no churn' method. No messing around with custards, the results are rich and decadent. Embarrassingly simple.
In essence this is 500ml double cream, and one 397ml can sweetened condensed milk. Beat together, add whichever flavourings you like and freeze for an hour. Give it a good stir, and freeze again. It's quite hard, so remove to the fridge an hour before serving.
To this recipe I have added:
- Amarena cherries with a bit of the syrup, crushed amaretti biscuits, Saronno liqueur
- Baileys and melted white chocolate, grated dark chocolate stirred in
- Chocolate Baileys and dark cocoa, melted milk chocolate, grated dark chocolate stirred in
- Peach purée, raspberry coulis with Chambord stirred in.
- A teaspoon of vanilla paste plus 50g melted milk Callebaut 823 is an absolute winner with a dark chocolate brownie
All extremely well received.
In essence this is 500ml double cream, and one 397ml can sweetened condensed milk. Beat together, add whichever flavourings you like and freeze for an hour. Give it a good stir, and freeze again. It's quite hard, so remove to the fridge an hour before serving.
To this recipe I have added:
- Amarena cherries with a bit of the syrup, crushed amaretti biscuits, Saronno liqueur
- Baileys and melted white chocolate, grated dark chocolate stirred in
- Chocolate Baileys and dark cocoa, melted milk chocolate, grated dark chocolate stirred in
- Peach purée, raspberry coulis with Chambord stirred in.
- A teaspoon of vanilla paste plus 50g melted milk Callebaut 823 is an absolute winner with a dark chocolate brownie
All extremely well received.
Don't get one of the freeze the bowl jobbies - they are s
t
The ones which freeze are quite big so will take up space on work top or cupboard.
No churn method above is good.
Sorbets can be made fairly easily in a bowl taking out of the freezer to whisk every half hour or so. Using a meringue mix (egg white and icing sugar) as the way of adding sugar to a sorbet/ice cream gives you a 'no churn' sorbet and a soft scoop no churn ice cream.
The other thing you can do with MCs method is freeze in a loaf tin to get fancy slices
tThe ones which freeze are quite big so will take up space on work top or cupboard.
No churn method above is good.
Sorbets can be made fairly easily in a bowl taking out of the freezer to whisk every half hour or so. Using a meringue mix (egg white and icing sugar) as the way of adding sugar to a sorbet/ice cream gives you a 'no churn' sorbet and a soft scoop no churn ice cream.
The other thing you can do with MCs method is freeze in a loaf tin to get fancy slices
Edited by oddman on Monday 1st August 08:03
Mobile Chicane said:
You don't need an ice cream maker to make ice cream. Google the 'no churn' method. No messing around with custards, the results are rich and decadent. Embarrassingly simple.
In essence this is 500ml double cream, and one 397ml can sweetened condensed milk. Beat together, add whichever flavourings you like and freeze for an hour. Give it a good stir, and freeze again. It's quite hard, so remove to the fridge an hour before serving.
To this recipe I have added:
- Amarena cherries with a bit of the syrup, crushed amaretti biscuits, Saronno liqueur
- Baileys and melted white chocolate, grated dark chocolate stirred in
- Chocolate Baileys and dark cocoa, melted milk chocolate, grated dark chocolate stirred in
- Peach purée, raspberry coulis with Chambord stirred in.
- A teaspoon of vanilla paste plus 50g melted milk Callebaut 823 is an absolute winner with a dark chocolate brownie
All extremely well received.
+1 Crushed crunchies is also good, or maltesers. Meant to do mint choc chip after someone brought some matchmakers round, but we ate them. In essence this is 500ml double cream, and one 397ml can sweetened condensed milk. Beat together, add whichever flavourings you like and freeze for an hour. Give it a good stir, and freeze again. It's quite hard, so remove to the fridge an hour before serving.
To this recipe I have added:
- Amarena cherries with a bit of the syrup, crushed amaretti biscuits, Saronno liqueur
- Baileys and melted white chocolate, grated dark chocolate stirred in
- Chocolate Baileys and dark cocoa, melted milk chocolate, grated dark chocolate stirred in
- Peach purée, raspberry coulis with Chambord stirred in.
- A teaspoon of vanilla paste plus 50g melted milk Callebaut 823 is an absolute winner with a dark chocolate brownie
All extremely well received.
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