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The Cuisinart Ice Cream Maker
Posted on 6/19/13 at 1:01 pm
Posted on 6/19/13 at 1:01 pm
Got one of these off my wedding registry and used it for the first time last night. I tried my hand at a paleo-ish ice cream using fresh strawberries, coconut milk, honey and vanilla. I don't know if our freezer wasn't cold enough or what...bowl was still a little slushy after two days in the freezer. After 30 minutes mixing, it never did really take, so we left the mixture in the freezer overnight, but the texture is a little off.
Anyone use this before? Any suggestions or recipes to make it work?
Anyone use this before? Any suggestions or recipes to make it work?
12
Posted on 6/19/13 at 1:11 pm to Queen
we got one as a wedding gift. used it a couple of times, and then retired it for good. ice cream never firmed up in the machine...you could drink it when it was supposed to be ready. we had to put it in the freezer for a bit to get it to firm up. and once you do that, the texture is usually off i find.
as for recipes, i've used a buttermilk ice cream recipe the last few times i've done homemade... ridiculously rich but really good. if you are interested, i can track it down and post.
as for recipes, i've used a buttermilk ice cream recipe the last few times i've done homemade... ridiculously rich but really good. if you are interested, i can track it down and post.
Posted on 6/19/13 at 1:12 pm to Queen
Used mine on Father's Day. Came out great.
Was your coconut milk cold?
Was your coconut milk cold?
Posted on 6/19/13 at 1:14 pm to Queen
Posted on 6/19/13 at 1:15 pm to Queen
I don't trust ice cream makers that aren't wooden buckets with a 125 dB motor.
This post was edited on 6/19/13 at 1:16 pm
Posted on 6/19/13 at 1:18 pm to Queen
Mom had one of these on Sunday for father's day. Her texture was a little off as well.
Best to stick with the old school ice and rock salt, IMO.
As a side, if you are in a hurry, you can go to the kleinpeter dairy and pick up their ice cream mix for sale. You cannot get it in stores.
Best to stick with the old school ice and rock salt, IMO.
As a side, if you are in a hurry, you can go to the kleinpeter dairy and pick up their ice cream mix for sale. You cannot get it in stores.
Posted on 6/19/13 at 1:36 pm to Winkface
quote:
Was your coconut milk cold?
No - mainly because it separates some when I put it in the fridge. Opened two brand new cans to use in the recipe. Do you find it helps to have all ingredients chilled?
quote:
Eddie Vedder
If you have the buttermilk recipe on hand, post it, I'm up for anything!
Posted on 6/19/13 at 1:37 pm to Queen
quote:definitely. Try to chill it for a few hours, at least.
Do you find it helps to have all ingredients chilled?
Posted on 6/19/13 at 1:40 pm to Queen
I had one. I never could make it work very well. The ice cream would freeze as hard as a rock against the walls of the bowl and resulted in an inconsistent and icy texture once you scoop out the contents. The last time I used it was for custard and the plastic mixer broke. I threw it away and bought one that uses ice and rock salt.
Posted on 6/19/13 at 1:41 pm to Winkface
quote:
Do you find it helps to have all ingredients chilled?
quote:
definitely. Try to chill it for a few hours, at least
Put the mixture in a bowl in the fridge for two hours beforehand.
Posted on 6/19/13 at 1:43 pm to Queen
I don't have the Cuisinart brand, I have a cheaper but similarly constructed version...a reusable chilled canister on a rotating base. It works well, but you do need to 1)make sure the chiller canister is frozen for 24 hours before you use it (I store mine in the freezer) and 2)completely chill your mixture before trying to freeze it. It needs to be at least 40 degrees or less, 'cause the chiller canister doesn't have enough thermal mass to bring the volume of liquid from 60 degrees down to freezing. It will thaw out just getting it down to about 40.
So mix the base 4-6 hours before you need it, pour it into a metal bowl (chills faster), and set it in the fridge.
IMHO, the base recipe from Jeni's Splendid Ice Creams (of Ohio) is the single best homemade ice cream I've ever tried. It's a bit fiddly, using a little cornstarch, a little cream cheese, and a bit of corn syrup, but it has fantastic texture and doesn't go all grainy like typical custard bases. See it here: LINK
So mix the base 4-6 hours before you need it, pour it into a metal bowl (chills faster), and set it in the fridge.
IMHO, the base recipe from Jeni's Splendid Ice Creams (of Ohio) is the single best homemade ice cream I've ever tried. It's a bit fiddly, using a little cornstarch, a little cream cheese, and a bit of corn syrup, but it has fantastic texture and doesn't go all grainy like typical custard bases. See it here: LINK
Posted on 6/19/13 at 1:46 pm to hungryone
quote:
completely chill your mixture before trying to freeze it. It needs to be at least 40 degrees or less, 'cause the chiller canister doesn't have enough thermal mass to bring the volume of liquid from 60 degrees down to freezing.
Good call (and to other posters who suggested the same). My recipe included pureeing the strawberries and other ingredients in a food processor, which probably warmed it up even more.
Posted on 6/19/13 at 1:52 pm to Queen
quote:
My recipe included pureeing the strawberries and other ingredients in a food processor, which probably warmed it up even more.
Simply pureeing uncooked fruit and adding to an ice cream base just doesn't work. The fruit introduces lots of water, which will dilute the base, contributing to an unpleasantly icy texture. An overly watery mixture will set up hard as a rock once the stirring stops.
You need to cook the fruit a bit with some sugar until it thickens, or to set it up using modified food starch (Instant ClearJel), or try using cooked jam instead of raw fruit.
Ice cream chemistry is quite subtle. It's not a good product for improv, as the results are far from the smooth texture of the "real" thing.
Granita, on the other hand, is easily made without a machine, with fresh fruit, and with minimal sugar. Macerate fruit w/sugar or honey, add some water, pour mixture into a jelly roll or loaf pan, and freeze until slightly set. Scrape w/a fork, return to freezer. Repeat scraping & freezing until you have a fluffy mound of granita. Serve layered in a dish w/whipped cream.....
Posted on 6/19/13 at 1:53 pm to Queen
I've had one for five or six years and I've had to replace the bowl once as it wasn't freezing, but otherwise, it's worked just fine. You do need to keep the bowl in the freezer and your base needs to be chilled. If you do those things, you should be fine.
Posted on 6/19/13 at 1:55 pm to Queen
quote:
If you have the buttermilk recipe on hand, post it, I'm up for anything!
Buttermilk Ice Cream
1 Quart Buttermilk (well-shaken)
1 pint heavy cream
1/2 cup sugar
1/2 teaspoon salt
mix ingredients and chill for 30 minutes. after chilled, just follow manufactures instructions for whatever machine you've got.
Posted on 6/19/13 at 3:59 pm to Eddie Vedder
Our's always works as it is supposed to.
Posted on 6/19/13 at 4:32 pm to TheWiz
How about the ice cream makers that you attach to kitchenaid mixers? I saw one and almost bought it but i wanted to hear some opinions on it first.
Posted on 6/19/13 at 4:42 pm to Queen
I use mine quite often and never have had a problem. I have made my own recipes, but I usually use Williams Sonoma mixes and doctor them up a bit.
Maybe your freezer is not cold enough, which would be a good thing to know.
Maybe your freezer is not cold enough, which would be a good thing to know.
Posted on 6/19/13 at 4:51 pm to Jibbajabba
quote:
How about the ice cream makers that you attach to kitchenaid mixers? I saw one and almost bought it but i wanted to hear some opinions on it first.
It is noisy as hell....do you ever run your KA mixer for the 25-40 minutes it takes to freeze ice cream? That racket would drive me out of the house.
Posted on 6/19/13 at 4:51 pm to Queen
I would still trust an old type hand cranked ice cream maker over any other types of machines.
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