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Virgin Ice Cream Maker

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This weekend I got an ice cream maker for my kitchen aid mixer and I was looking for some good recipes. Do any of you have any good ice cream/gelato books or tried and true recipes? Thanks!

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  1. I have Emily Luchetti's "Passion for Ice Cream" and just ordered one called "The Ultimate Ice Cream Book." I love my Cuisinart ice cream maker; I bought a spare freezer bowl so I don't have to wait 24 hours between batches. My general guidelines:

    1. There are two basic ice cream types--frozen flavored cream, and frozen flavored custard. Within those there are a lot of variations--ratio of milk to cream, ratio of base to flavoring, quantity of egg yolks in custard--but the main distinction is between cream-based ("Philadelphia-style") and custard-based ("French-style.")

    2. The recipes that warn you to have all ingredients really, really cold, and your freezer bowl frozen really, really solid--trust them. Make your custard base a day in advance and chill it overnight in the fridge. Keep your freezer bowl in the freezer (which should be at or near 0° F.) at least 24 hours before using.

    3. The freezer machine won't give you ready-to-serve ice cream (unless you like it very soft.) After you run it for a half hour or so, you need to pack the ice cream into a container and put it in the freezer for at least a few hours to harden. (Then, annoyingly, you should take it out of the freezer a half hour or so before serving.)

    4. This summer I've been making fruit purees--blackberry especially--and freezing them so we can enjoy fruit ice cream and sorbet during the winter.

    1. I have two books to recommend. Rose Levy Beranbaum's "Pie & Pastry Bible" has a lot of good ice cream recipes. I especially like the vanilla ice cream.

      Francois Payard's "Simply Sensational Desserts" has several top-notch recipes, and is a good place to look for sorbets. My two favorites are the chocolate ice cream, and the peach-lemon-verbena sorbet.

      2 Replies
      1. re: La Dolce Vita

        quick question in payard's chocolate recipe... what kind of chocolate does he recommend? how much? does he use any cocoa powder?

        1. re: adamclyde

          He doesn't specify which kind of bittersweet to use, he just says to use a good-quality one with 60 to 65% cocoa solids. I use Scharffenberger semi-sweet, at 62%. He also calls for alkalized cocoa powder. I use Droste brand. My variation on Payard's technique is that I dissolve the cocoa powder in enough boiling water to make a "pudding." I believe this makes the final flavor more chocolately. However much water I use, I subtract out the equivalent amount of milk. I use heavy cream or half-and-half instead of whole milk.

          I get rave reviews on this ice cream every time I make it. My children and husband are now spoiled because of it. Even the premium brands from Whole Foods don't measure up.

      2. congrats on the kitchen aid ice cream maker. I have the same model and love it.