Operation Ice Cream Maker

Posted 15 September, 2012 by Trish in In the Kitchen / 29 Comments

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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 Recipe Sources: The Perfect Scoop by David Lebovitz; Recipe of the Week: Ice Cream by Sally Sampson (these are indiebound affiliate links)

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.

Happy cooking!!

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!

29 Responses to “Operation Ice Cream Maker”

  1. It sounds like this operation was a success. I’ve never longed for an ice cream maker because I don’t care for ice cream. Carl can’t eat it now so it’s never in our freezer. No need to enter me in the contest.

  2. I’ll be in the contest! we have an ice cream maker but all the recipes are so expensive that I’d just as soon buy ice cream at the store. Your last one there seems reasonable though.

  3. Love this “operation” and wish I used my ice cream maker more often. I’d LOVE to win the cookbook (BFish dot Reads at gmail dot com). I’ve had mixed results with homemade ice cream, and definitely need to practice. Coffee is almost always my flavor of choice. (boring, I guess)

  4. Yum! Great plan for a Texas summer! I don’t have an ice cream maker, but have thought about getting one. Think it’s worth it? Better than Blue Bell?

    • Laura–one of the recipes we made was just as tasty as the Vanilla Bean from Blue Bell. Actually–I think I need to make it again so that I can have a taste comparison. ;)

  5. I just love my ice-cream maker. Like you, I had an initial stage of difficulties, but once you’re over them, you can enjoy all the flavours you mention and even more!!!

  6. I really really really want an ice cream maker, but it’s all autumny now, so… Maybe next year. But these look amaaazing :)

  7. I can’t have an ice cream maker, I can’t imagine what size I would be. You are amazing with your challenges. I like to make meatloaf in a bundt pan, it looks nice enough for company. You can fill the hole with yummy stuff, like sautéed mushrooms, or salsa, and it looks really nice. I’m going to try to do my turkey stuffing in it next.

  8. I’m not sure I know what a bundt pan is – is that the one with a hole in the middle?

    I have an ice cream maker but have never used it. And now that summer is over I guess I won’t for a while still!

  9. Number 2 looks like my favorite from this list! So fun! And we didn’t make any ice cream AT ALL this summer. Dang.

    I second the Linda comment just above me here… I use my bundt pan for monkey bread too, and oh, we’ve made flan in it before! :)

    When you do fondu, I might have to join you…..

  10. I would call that challenge a total success (just my two cents), and I think all of those experiments looks delicious. *grin* Glad you figured out the perfect custard base!

    As for bundt pans, I use them for cake, and my mother has used them for jello moulds. Good luck with that challenge!

  11. Luckily it is still winter here in my part of the world or else I would have been seriously tempted to dive into a bowl of ice cream! Looks like you had a lot of fun. Have a great weekend

  12. That looks delicious but I would be in serious trouble if I had an ice-cream maker! My parents used to have one of the old-fashioned crank ones when I was a kid, and it was such a treat to have homemade ice-cream(and so much more delicious than store-bought). My favorite was always peach.

  13. I’d call that a successful challenge, too!

    We used our Bundt pan a few times to make figgy pudding. We liked it but couldn’t get others on board and so let the tradition slide.

  14. There was a double chocolate (or some such) that we used to buy that I’ve been mourning the discontinuation of for YEARS now. If I could re-create that … (wordlily AT gmail DOT com).

    And now that you’re not afraid of making custard, creme brulee is right up ahead?

  15. Yum, yum, and yum, yum, yum! I think I need to get my ice cream maker out today! I see that you managed to avoid that fondue pot!

  16. It’s a good thing I don’t have one of these at home. HB and I both love ice cream, but the kinds with 10 thousand bad things added to it. So really, we just like candy with some ice cream swirled in.

  17. I have an ice cream maker, but don’t really use it. Maybe I’ll dust it off and try a few. My hangup is that I’ve never found a homemade ice cream that I prefer to the really good store bought brands. After all the effort, there wasn’t really that payoff. Fun to see the things you tried and whether or not they worked.

  18. Les

    You are the queen of kitchen appliance operations! Nice job! I’ll bet that French Vanilla was fantastic. No need to enter me in the contest. I’m too lazy to make my own ice cream and honestly, I love Blue Bunny’s “Bunny Tracks” far too much and need to refrain from walking down the frozen food aisle until I lose the weight I gained this summer (from eating too much ice cream with the granddaughter!).

    I have a few recipes for a Bundt pan, but they’re all for cakes. Let me know if you change your mind and need one or two of those.

  19. Kudos to you for such a job well done on Operation Ice Cream Maker. I had so much fun chatting with you on twitter about making homemade ice cream this summer, even if I only made it ONCE. hahaha!

    Hmm.. I don’t think the process of making homemade ice cream is particularly long. We have an extra freezer in our basement, so I keep the ice cream maker bowl in there all the time. I could see it taking up too much room in a standard freezer, though. I think the time issue also depends on the recipe. Some really basic recipes–I think there’s one that comes with the ice cream maker that you just mix cream, milk, sugar and vanilla extract and start churning right away without making a custard. Soft serve ice cream in just 25 minutes. Four hours till it’s firm for scooping. The recipe I used for my Operation Ice Cream post did require some stovetop cooking (no eggs, though..) but only 10 minutes or so and then it only needed to be cooled in an ice water bath for 30 minutes after that. So yeah.. it did take a little over an hour to get from mixing the ingredients to soft serve ice cream, but a cake would take at least that much, too, right? Then again I’m ga-ga over ice cream, so I don’t care how long it takes to get to ice cream just gimme some! LOL!

    Please don’t enter me in the giveaway. I’ve got several ice cream cookbooks already.

    p.s. All these commenters implying ice cream is just for the summer months? ARE YOU GUYS SERIOUS?!!?
    Although, maybe that’s my problem.. ;)

    Can’t wait to see what you do with your bundt pan! Especially non-cake related..

    • Christine – Yes–I know you’re right about the time commitment and making ice cream is definitely not DIFFICULT. The time consuming ones I was referring to were the custard based ones where I had to slowly make the base and then allow to cool to room temperature. Really not sure if it would make a difference if I just stuck it in the fridge to cool? Directions said room temperature and then in the fridge to 40 degrees–so all in all half a day. Great if I start first thing in the morning…but… ;)

      Though last night we had the last of the frozen yogurt (which took no time other than freezing) and it was wonderful. With some fresh strawberries? Mmmm!!

  20. Trish, I am so disappointed that you never tried the beer ice cream we talked about ;) But these flavours are not bad either. I’m now looking at my freezer and feeling very sad about the lack of ice cream.

    • Chinoiseries There are actually several ice cream and sorbet recipes in the Jeni’s Splendid Ice Creams cookbook that call for beer! Or stouts, actually.. but those are beers, right? It sounds peculiar and not so appealing, but I trust Jeni. If she says it works, it must! I’ll let you all know if I get up the nerve to try one of the recipes. :)