I think I might have gotten a little carried away with Operation Use My Ice Cream Maker. Not because it was so successful but because at first it was quite the struggle. The first couple of ice cream recipes I tried didn’t work out the way I would have liked and it took about five attempts before I found something that knocked my socks off. And now that my socks are knocked off I want to keep going and going. But, I’ve got to end the challenge somewhere!
Some things that I learned the past two months about making homemade ice cream:
- Freezer temperatures are colder than the ideal temperature to freeze ice cream which means that homemade ice cream becomes rock hard in the freezer. Luckily setting the ice cream out before serving (or popping in microwave for a few—or 30—seconds helps soften).
- One must exhibit patience when making ice cream as the process is long. As in plan on 24 hours long. Freeze the maker. Make the custard. Let the custard cool to room temperature. Let the custard cool in fridge to mixing temperature. Process. Freeze. Then…enjoy.
- Making custard really isn’t as difficult as I thought it was. Must work slowly though!
- I prefer the ice creams that have a custard base. Although the yogurt based ice creams were delicious, too! The ice creams without dairy were too icy for my taste.
- The amounts yielded were not enough. Or too much. Not enough to share at work (sorry coworkers), but too much to be at home and remain dangerous.
My Ice Cream Maker: Cuisinart Pure Indulgence 2 Qt.
The Flavors: (top to bottom, left to right)
1. Orange Pineapple Coconut Sorbet – orange juice, pineapple juice, and coconut milk. Unfortunately needed a bit more sugar/sweetener.
2. Brownie, Coconut, Chocolate Chip, Marshmallow. Yes, it was that good.
3. Chocolate Sorbet. Tasted like frozen chocolate syrup. No, not good.
4. Blueberry Frozen Yogurt. Yogurt, blueberries, and sugar. Yum!
5. Rhubarberry Ice Cream – Tangy!
6. Sweet Cream – Tasted like frozen whipped cream. Wasn’t my favorite
7. French Vanilla. ZOMG.
8. Vanilla Frozen Yogurt (picture below)
Vanilla Frozen Yogurt (from The Perfect Scoop)
3 cups plain yogurt (I used whole milk)
1 cup sugar (next time I’ll use a little less)
1 tsp vanilla extract
Mix all three ingredients and chill for an hour. Process in ice cream maker according to directions. Enjoy. Tangy and refreshing and yum yum yum.
Where do I go from here?
There was so much more I wanted to do for this challenge. I wanted to make sorbet, granita, and sherbet. I wanted to make an adult beverage. I wanted to make ice cream sandwiches. I also wanted to try to make ice cream without my ice cream maker to give you kiddos tips on how well that worked but then I decided that defeated the purpose of Operation Ice Cream Maker. I did find this post about making ice cream without a maker that you should check out. I might try it for October’s #PinItDoIt.
But in the end, even though I feel like this challenge wasn’t as awesome as I hoped it would be, I’m still calling it a success because I learned the basics of making custard and thus the base to really yummy ice creams. Ice creams that Scott raved about. And he doesn’t rave. So, win for me. And guess who else used her Ice Cream Maker this past month? Hop on over to Christine of The Happily Ever After as she shares her ice cream making adventures.
Now…no one would sponsor an Ice Cream Maker Giveaway (hello universe, not too late!), but I did pick up an extra copy of Recipe of the Week: Ice Cream and would love to pass it on to someone else. The book contains 52 recipes and while some of the ones I tried didn’t work out, many of them did and there are so many more I’m dying to try including Triple Coconut, Burned Caramel Gelato, Lemon Vanilla with Raspberry Sauce, and many more. If you’re interested, please let me know in the comments by providing your email address and your dream ice cream flavor.
What’s next?! I have fondue maker, bundt pan, and trifle left on my to do list for the year. And…BUNDT PAN is the winner! I’d love to hear if you have any favorite bundt pan recipes, especially if they are non-cakey.
Every weekend, Beth Fish Reads hosts Weekend Cooking. “Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.” Hope you’ll join the fun!