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re: Let's discuss Homemade Ice Cream.....
Posted on 6/24/14 at 3:52 pm to BlackenedOut
Posted on 6/24/14 at 3:52 pm to BlackenedOut
quote:
The key is to cool the base before churning. I rest my best overnight and then dont over churn
I leave my base in the freezer for at least 3 days before using it. This last batch I let it churn for about 20-25. I don't know whether or not if that's too long or not long enough.
I've read online that to use a little be of vodka to help with the over freezing issue. I haven't tried that yet.
Care to share some of your recipes?
3
Posted on 6/24/14 at 4:25 pm to Hammond Tiger Fan
quote:
I leave my base in the freezer for at least 3 days before using it.
Are you talking about the base of the machine or the liquid base you put in the mixer? Why would you FREEZE the mix before making ice cream?
Posted on 6/24/14 at 4:32 pm to Hammond Tiger Fan
Vodka or any booze, will help by changing the freeze point. What are you are really seeking to avoid is the "deep freeze".
For the record, I am not talking about the base of your ice cream maker (the cylinder) but your ice cream base (the creme anglaise or gelato, etc...) Let me pull the corn starch recipe from the Gramercy Tavern cookbook, but you should be able to google it as well.
For the record, I am not talking about the base of your ice cream maker (the cylinder) but your ice cream base (the creme anglaise or gelato, etc...) Let me pull the corn starch recipe from the Gramercy Tavern cookbook, but you should be able to google it as well.
Posted on 6/24/14 at 6:07 pm to Hammond Tiger Fan
I use a slightly modified version of Alton Brown's vanilla bean recipe (egg free) and it is great every time. I cut the sugar by 1/4 and let the mix sit in the frige overnight to deepen the flavors. Related topic... I sure do not miss the hand crank freezers!
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