Making ice cream...
I still haven't taken the plunge - the (big!) ice cream maker is sitting there, mocking me.
I have two recipes from their (Gelato by Lello) book that I will be trying, but I was looking through my condensed milk book and there is a recipe that calls for 'coffee cream'.
Is 'coffee cream' half and half? I have never seen this before.
Also, does anyone have any 'Ice Cream For Dummies' recipes they can share?
Italian Ice is the absolute easiest. Pardon the "semi-homemadeness" of this recipe, but it is super easy. And by the way, start with sorbettos and ices, I find they are easier than cream/egg based, and will help you conquer your fear.
One package of non-sweetened Kool Aid
One small package of Jello
One quart of water (measure your canister before you boil to make sure you make the right amount of liquid)
One cup of sugar (or to taste)
Boil the water. Dissolve the sugar. Mix in the powders. Let cool (or, use half the amount of boiling water and cool the mixture by pouring over 2 cups of ice cubes, a la the Jello fast recipe). Put in the mixer for the time recommended (keep in mind- this can be as much as 30 minutes. Took me a bit to figure that out.) You will know it's done mixing when it is the consistancy of a 7-11 slushee. Pour into freezer safe container, close, cover in foil to prevent ice crystals, and freeze. Ready in a few hours. Oh- and keep that ice cream maker canister in the freezer if you have the space. Mine takes more than a day to freeze and I found that by that time I had either forgotten I wanted ice cream or ran out of free time.
Thanks, julietq, now that sounds like something I can make!
Yes, all the recipes say 25-35 minutes, which sounds like a lot. But given that after 35 minutes I should, presumably, have 2 quarts of a frozen treat, I would say that 2 quarts an hour would give me 16 quarts in an average day? :O)
I'm kidding, but I have a feeling this new toy is going to get me in a lot of trouble!
You can also make palate cleansing, less sweet versions. Like lemon and rosemary, which is lemon juice, sugar, water, and rosemary brought to a boil and left to steep a bit (remove the spring before going into the cooler). Wows a dinner party!
Oh- and once you make your first batch, the mixer is too warm to make another, and you'll have to freeze it again overnight!
Coffee cream has more milk fat than half & half does. Half & half is usually about 10% milk fat, and coffee cream is about 18%. I understand milk fat percentages do vary by region, as does the label applied to them, but I would look for cream at about 18% to follow your recipe.
Good luck! Let us know what your end results are.
Dolores, I would highly recommend The Perfect Scoop by David Lebovitz. It's an incredible ice cream book with detailed directions; making ice cream is almost foolproof! I have really enjoyed the Vietnamese coffee ice cream and the butter pecan ice cream.
If you don't want to spring for the book just yet, many recipes are posted at his site: http://www.davidlebovitz.com/
I have a Cuisinart quart sized ice cream machine, and honestly, it couldn't be simpler. The easiest thing I've made was, I poured about 3 1/2 cups of cranberry juice into the bowl, and froze it-- that's it, nothing else. Yum. You want something with a strong flavor. I bought some frozen juice concentrates-- passionfruit being my favorite-- mixed in a bit of sugar water and a bit of lemon-- and froze it.
Don't ask about the most complicated thing I made! Boy was it weird! I told my brother about making sorbets, and he made a comment about wanting to try sweet red pepper sorbet, so I made it for him. Too weird for words.
I made coffee ice cream using the recipe booklet that came with my machine-- lots of heavy cream-- to die for, literally.
I bought my Cuisinart ice cream maker this summer thinking oh, I'll make sorbets. Well I used the recipe book that came w/ the Cuisinart, then bought Ben & Jerry's ice cream book, and my ice cream maker has only seen heavy cream to date!
Simple is best to start with, IMHO. Vanilla being the measure of all ice creams!
I've had trouble using fruit such as strawberries which (due to the high moisture content?) were rocks among my creamy smooth ice cream.