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Post by beckyh on May 1, 2007 23:40:01 GMT -5
We just got one and are attempting to use it for the first time (not working as planned...) Anyone else have one? Recipes? Tips?
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Post by AREA666 on May 1, 2007 23:55:55 GMT -5
I have one, an Oster brand one. I love making my own ice cream. I am not sure how yours is built but for mine there is a metal cylinder that goes into a larger plastic one. The ingredient go into the metal one and that spins around inside the plastic one. The space in between the plastic one is where you put all the ice and salt (I have used normal table salt, sea salt, and rock salt for driveways, and all work just fine). Mine never gets frozen enough to eat out of the canister, but once it starts to freeze to the mixer inside I know its ready to be put into the freezer. Recipe wise I recommend cinnamon. I assume you will like it from putting it into you cookie recipe. The one I use is...
Basic Vanilla 2 cups whipping cream (I like the ultra heavy) 2 cups half and half 1 cup sugar 1.5 tsp vanilla extract (I like to overflow this to almost double, but I do that with all things that require vanilla extract)
then just add 1 tbsp ground cinnamon to make it cinnamon.
I bet Deon will have some interesting recipe actually (maybe lanzone flavor for griff), hopefully he posts something tonight.
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Post by beckyh on May 2, 2007 0:04:13 GMT -5
Oh god. Lanzone flavored ice cream... I'll never hear the end of it.
We made cookie dough with just a basic vanilla recipe and chunks of store bought cookie dough. I think we have the same type you do, maybe the process just takes longer than I think and I'm super impatient.
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Post by AREA666 on May 2, 2007 0:08:32 GMT -5
Yeah, my goal was for him to bother you on making his lanzone flavor. I never made cookie dough ice cream, so maybe it takes even longer to freeze because of the dough in it. But it does take a long time to freeze. Like about 30 minutes of mixing, and then 6 hours or so in the freezer, although after about 4 I normally get tired of waiting and have a milkshake.
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Post by beckyh on May 2, 2007 0:11:17 GMT -5
So like mix it until it looks kinda sorta milkshakey and then freeze?
Did you scald the milk before you started? My recipe told me to do it, but frankly I have no idea why and it made it hot and therefore took longer to freeze.
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Post by AREA666 on May 2, 2007 0:13:48 GMT -5
Well if your mixer has a stationary piece that attaches to the top and the metal part spins, then wait till it starts to clump on that, but I would think in general a milkshake like appearance would be good, although even then its probably not as hard as it looks. No recipe I have ever made of ice cream uses milk, and none of the things I use are heated. The only thing I can think of for why you would do that would be to get the sugar to mix better, like I know in mine it can be gritty sometimes.
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Post by beckyh on May 2, 2007 0:25:01 GMT -5
I learned my lesson...I don't know who thought of that dumb idea when trying to make something frozen.
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Post by AREA666 on May 2, 2007 0:33:30 GMT -5
I just find it weird to use milk in it, unless you are using a more ice milk recipe? Or maybe something weird happens to the milk with the other ingredients, like some chemical reaction that, if not heated before, will make the ice cream turn into a giant ball of death vapors and napalm.
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Post by beckyh on May 2, 2007 0:37:11 GMT -5
Napalm=not a good ice cream flavor. You have provided a sufficient reason for me to never use milk in ice cream again.
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Post by griffman on May 2, 2007 0:38:44 GMT -5
Is your ice cream really thick then if there is no milk in it?
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Post by AREA666 on May 2, 2007 0:43:20 GMT -5
Well I would assume it is thicker since I use the whipping cream, but then again I do not know what the milk has substituted in yours. I would think that using the milk would make yours freeze to be really hard, where as the ice cream I make is only marginally hard, but it also melts very fast, so maybe the milk helps with that.
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Post by griffman on May 2, 2007 0:44:27 GMT -5
We used 6 cups heavy whipping cream, 2.5 cups milk, 2.5 cups half & half... It made a gallon of ice cream.
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Post by AREA666 on May 2, 2007 0:56:05 GMT -5
hhhhmm, since you still used all that were in mine I can only think that it would just make your ice cream more healthy in the long run, and probably a little less thick since milk, as compared to the smaller half and half ratio is basically just a watered down much healthier verision of the half and half which is essentially just ultra whole milk.
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Post by AREA666 on May 2, 2007 9:30:05 GMT -5
So how did this all turn out then? Is it safe for human consumption?
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Post by beckyh on May 2, 2007 10:15:07 GMT -5
Quite edible actually... It just took longer than I hoped.
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