Recipes for ice cream that don't require ice cream maker?
I simply do not have the space to justify adding one more appliance to my already overcrowded kitchen, but with this oppressve heat, I'm just dying to make ice cream! I've tried the one ingredient banana trick, which is terrific -- adding a Tbs of peanut butter or Nutella amps it up even further, but last week I spotted a recipe on one of my regular food blogs for a coconut ice cream made by freezing Coco Lopez and a few other ingredients then whipping them in a stand mixer, or something like that. There may have been some mango nectar involved. I was in a hurry and failed to make a note of it, and now that I am obsessing over it, I simply can'rtfind it anywhere!!! Does this ring a bell for anyone? Or does anyone have anything remotely similar?
Thanks in advance for any assistance!!
The problem is that freezing ice cream without the agitation provided by a "maker" is that it will freeze icy and solid. Many years ago living in South America with a primitive kitchen we used to freeze ice cream solid and hard in ice cube trays (which is all we had) then scrape, scrape, scrape it with a big spoon to create an ice cream-oid product. I wonder now if you might get the same effect by freezing hard, smacking it into chunks, and processing it in a Cuisinart or blender---something like soft-serve. Variously, here's a cop-out: buy commercial vanilla,, soften it slightly, customize it, then re-freeze. I have done this wonderfully using rum, nutmeg, and whipped cream.
Do you have a coffee can laying around? You can always do this: http://www.ehow.com/how_5018351_make-.... Ice cream can also be made in a couple of ziplock bags, one slightly smaller than the other. Google will help you with finding specific recipes for bases and such.
The food processor method here is one of the best things I've learned in my years on CH:
I generally use some sweetened condensed milk in the mix, and keep an unopened can in the freezer for it. You can also freeze canned fruit in anticipation of making ice cream but drain the syrup first and keep it in the fridge, adding it back if the texture can take it.
this one is stupid easy, and involves only a couple of ingredients: heavy cream, sweetened condensed milk and vanilla.
the basic method is simple: beat the heavy cream until soft peaks form, then, with the mixer at medium, stream in the condensed milk. raise the mixer to high to fully incorporate. stir in vanilla, transfer to container and freeze for several hours (overnight if possible).
what i've been playing with is the ratio. the original recipe was 1 cup of cream to 1 14-ounce can of condensed milk. i found that too sweet, and increased the ratio. my latest attempt was 4 cups cream per can, which i love, and makes about 3 quarts.
My favorite methods have in common that they actually achieve a smooth ice cream texture (in fact, one that many people have a hard time getting with a home ice cream maker).
1. Make a pate a bombe. http://www.joepastry.com/category/pas...
Mix it with equal parts whipped cream. Then freeze.
You can flavor this type of ice cream easily with extracts and concentrated liquid. Flavoring with large amounts of liquid is problematic (just like regular ice cream). You can also use many types of purees to flavor this ice cream. I've done it with pumpkin puree, banana puree. If you make the pate a bombe correctly, it's pretty hard to screw up.
2. Dry ice (surprisingly easy to get).
Make an ice cream base. Refrigerate it until cool.
Keeping the dry ice in a bag, crush it as fine as you can. Leave no big chunks (by which I mean pea-sized or larger).
In a stand mixer or even just whisking by hand in a metal bowl, add bits of dry ice at a time. Keep whisking and adding small amounts of dry ice until the mixture freezes fully (however, it should stay soft).
Put it in the freezer. If you're really confident about how well you crushed the dry ice, you can eat the ice cream in maybe 15 minutes. If you're less than confident give it several hours - any unmelted chunk of dry ice can burn your tongue.
This creates a very strange and (IMO) delightful effect where the ice cream actually gets carbonated - fizzy. Because of this effect, I especially like ice creams with a little tartness to them when made this way. Also, you can play off of the fizziness - make a champagne ice cream, or a root beer float without the float, etc.
I find that just about any frozen fruit makes a decent facsimile of ice cream if whizzed in a blender while frozen. I use a frozen banana to add some creaminess and just enough liquid (mango nectar, fruit juice, whatever) to get the blender going, then add frozen strawberries, peaches or other fruit. I imagine it would work well with Coco Lopez added as well.
I made this lemon ice cream a couple of times while I was between ice cream makers. I replaced the milk with buttermilk for the extra tang and it was delicious. Not quite as creamy as when you use a machine, but it was a fine substitute.
I didn't do it the way they suggest though. I chilled a large glass bowl in the freezer and poured the ice cream mix in, making sure to slosh it up the sides. Then I put the whole thing back in the freezer and let it sit for a while. I checked it every 10-20 minutes and scraped the frozen stuff off the sides, making sure to slosh up a new layer after every stir. It worked well, but their food processor method might work well too. I've never tried it.
I also made a sour cream mango version using this method that was quite good.