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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?

Thanks all.

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  1. 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.

    2 Replies
    1. re: julietg

      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!

      1. re: dolores

        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!

    2. 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.

      1 Reply
      1. 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/

        1. 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.

          1 Reply
          1. re: Anne H

            Anne H, I imagine once I've tried it, that I'll find it isn't that difficult.

            martha, thank you, I'm off to buy the book -- there was another mentioned on this site, Big Soft Chewy Cookies, so I'll make that two. I'm a sucker for dessert books!

          2. 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.

            1 Reply
            1. re: NYchowcook

              I got a gift box with a dozen pink grapefruits in it...and finally found a way to use half of them in one shot...pink grapefruit sorbet! Yum. The hardest part was juicing the darn things.

            2. I'll be carefully reading everyone's advice on this thread. "Santa" is bringing me the ice cream maker attachment for my kitchen Aid mixer. I can't wait!

              5 Replies
              1. re: egbluesuede

                That's a great present Santa is bringing you... I used mine last night to make pumpkin ice cream... it was awesome. I'll post the recipe on a new post on the home cooking board here in a few minutes...

                1. re: adamclyde

                  Saw this recipe for Banana Ice cream on an episode of Good Eats, and was inspired to add Ice Cream maker to my wish list. I love ice cream, especially home made. http://www.foodnetwork.com/food/recip...

                  1. re: egbluesuede

                    Alton's recipe looks nice -- but if I made it I would substitue Agave Syrup for the Corn Syrup. It would be much healthier. And might even taste better.
                    Today I made an espresso ice cream with -- cream, coconut milk, fresh ground espresso, agave syrup and 1 egg. This was the one of the best ice creams I have made with the new ice cream maker. Really amazing.

                    1. re: Jill Brazil

                      You just put everything in the container thingy?

                      Can you share measurements?

                      1. re: dolores

                        Oh boy dolores -- it was one of those things this afternoon -- but I'll try.

                        8 oz Heavy Cream
                        14 fluid oz Coconut Milk
                        8 oz Milk
                        1 egg
                        2 Tbl of Espresso Coffee freshly ground (I used Illy beans dark roast)
                        1/2 Cup Agave Syrup
                        Heat All the liquid together for a few minutes -- when warm temper the beaten egg and then pour back together with the milk, cream and coconut milk. Add the agave Syrup. Let it thicken just to coat the back of a spoon -- don't let it boil. Put your coffee grounds in and stir. Let it steep with the coffee grounds for 5 minutes. Strain through a fine mesh over a container that you can put in the refrigerator until completely cooled. Once completely cooled you can put it in your ice cream maker for 25 minutes to a half hour depending on your machine.
                        This is really divine. I ate way too much today. Here's a picture:

              2. Eggnog ice cream! Buy some commercial eggnog at the grocery store, add a little sugar (maybe 2 Tbsp) and grate some fresh nutmeg. Pour into your frozen canister, turn on your machine and in about 25 minutes, you've got ice cream. The amount of eggnog you add will depend on the size of your ice cream make--mine's a 1-qt model, so I just used about 3 cups.

                Also, easy chocolate sorbet. Add 3 cups water, 1-1/4 cups sugar, 3 Tbsp light corn syrup into a saucepan and cook over low heat until sugar is dissolved. Raise heat to medium and bring mixture to boil, then cook for 2 min. Whisk in 2/3 cup unsweetened cocoa and simmer for 2 more min. Remove from heat, add 2 oz. semisweet chocolate chips and still until chocolate is melted. Cool to room temp and stir in 1 Tbsp vanilla. Chill in fridge for a couple of hours. When completely chilled, follow directions for your ice cream maker and freeze the mixture into sorbet.

                Edited addition--I should credit Bruce Weinstein's Ultimate Ice Cream Book for the sorbet recipe

                1 Reply
                1. re: nofunlatte

                  Thank Jill and nofun! Oh boy, if I'm not careful, I'm going to be in trouble!