Virgin Ice Cream Maker
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!
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.
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.
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.