Can you recommend an ice cream maker? - Page 2

Poodlepet2 · ‎03-09-2010

@spent2much, I have a VM and during the summer, we entertain a lot on weekends. I love the idea of freezing a "base" in ice cube trays and adding flavors-whatever on demand.

You might like these Roku freezer cups because you could take your soft serve VM ice cream and instantly harden it....

I really need to do that-today!

Poodlepet2

sweetee2 · ‎06-21-2015

I just mix the ingredients and put it a stainless bowl in my freezer overnight.

noodleann · ‎06-10-2015

@spent2much wrote:
I make ice cream in my Vitamix!

I do, too. I have an old model and it still cranks it out.

And now I want peach ice cream, darn it.

Bluffbaker · ‎03-19-2011

Many, many years ago, I bought a Deni scoop ice cream maker from the Q. It still works great! The cannister isn't big so I bought a second one. The cannister goes in the freezer overnight and then you pour the ice cream mixture in and let the machine do the work. No ice or salt needed. The texture is more like a soft serve ice cream so I put the finished product in a bowl and freeze it overnight. You have to plan in advance with a unit like this -- mix up the ice cream mixture and let it get cold overnight in the fridge and freeze the bowl -- but I think it is so much easier than fooling with rock salt and ice.

Poodlepet2 · ‎03-09-2010

Hi @Bluffbaker! That seems to be the story for most ice creams: chill in fridge overnight.

We have a Den I-and it's holding up just fine. The canister just takes up so much room.

I think the old fashioned crank machines are great for space limitations-especially the one with the motorized cranks!

I love both Den I and Cuisinart ice cream cookbooks!

Poodlepet2

chickenbutt · ‎03-09-2010

Bluffbaker wrote:
Many, many years ago, I bought a Deni scoop ice cream maker from the Q. It still works great! The cannister isn't big so I bought a second one. The cannister goes in the freezer overnight and then you pour the ice cream mixture in and let the machine do the work. No ice or salt needed. The texture is more like a soft serve ice cream so I put the finished product in a bowl and freeze it overnight. You have to plan in advance with a unit like this -- mix up the ice cream mixture and let it get cold overnight in the fridge and freeze the bowl -- but I think it is so much easier than fooling with rock salt and ice.

I remember those Deni machines. They looked familiar to my old Cuisinart. But with mine, I didn't have to let part of the mixture cool overnight - just for an hour or so, IIRC.

But, yeah, I wouldn't want to do the rock salt/ice thing, either. That's why these new-fangled machines are so nice. Freeze the canister overnight, mix some ingredients in the food processor or blender, add rest, cool for an hour or so, then 20-25 minutes in the machine and you have soft serve.

Once you have it in the freezer for a while it hardens up.

My husband's fav is one I make that's just chocolate ice cream with coconut in it (no eggs in mine either). Super easy - just make the chocolate ice cream from some old recipe I got from Cuisinart and then, toward the end, start putting coconut in there and let the machine fold it in.

sfnative · ‎03-10-2010

@VaBelle35 wrote:
I have the attachment to the Kitchen Aid stand mixer.

@VaBelle35

Thank you so much for bringing this to my attention! Since I have 2 Kitchen Aid Stand Mixers, I must look into this.

KatieB · ‎03-10-2010

White Mountain is the best and it will last forever....

sfnative · ‎03-10-2010

@Poodlepet2 wrote:
Great to be back on a happier topic with you @sfnative!

Rivals are easy to find and inexpensive and last forever-I don't think you could go wrong.

My favorite machine was a gift from hubs ten years ago: I asked for it because room for a canister in our primary res is...I just don't know what happens there!
King Arthur now sells these: it's a one at self contained ice cream machine: there is no canister to freeze. You plug it in, and the self contained freezing element turns on instantly.

You pour in your mixture and let it go....

I have been trying to crack the code for non-dairy ice cream that is not laden with sugar or is sugar free. I think coconut cream and glucomannon is going to get me where I want to go: I have to figure out proportions!

Every now and then, we have discussions about vanilla: I love it and have a wide variety. My favorite is a King A vanilla bean paste-and it's to die for! I could eat it right out of the bottle.

I found vanilla bean powder by the pound on Amazon: dry and organic-various price points but all under $20. I am uber excited!

We discussed Mexican vanilla and very few seemed to like it-but I would still love to try it...

Are thete any regional favorites in Oregon-like wild blueberry?

I will be following this discussion: I'm sure there will be a lot of input...
Hugs,
Poodlepet2

@Poodlepet2

Thank you for the multiple recommendations. You must have been crazy pleased with the $500 ice cream maker! One costing even half that much is out of my ballpark now that we're both retired. I'll be looking for something dependable and cost-effective. You're so fortunate to have two homes to enjoy!

With regard to non-dairy that's not laden with sugar, I'm really surprised someone has yet to hit that one out of the park. Since hemp milk is low in carbs and inherently a bit sweet, I'll be attacking a new combo, once I have a maker and am comfortable with the process.

My husband and granddaughter love vanilla, too. And, I want badly to learn to use vanilla paste in baking, as Mary Berry uses it quite a bit in her baking. Need to learn to translate use of that product to my U.S. recipes, once I get a better hold on her U.K. recipes.

Mexican origin vanilla, etc.: I just don't go there any longer, after having had poor experiences with several products, which ended up having visible insect parts in it. This included bulk Mexican chocolate. The ewwwww factor is just too prevelant. I question the level of QA which exists.

Regional favorites in Oregon: By far the highest rated is microbrewed beer and Pinot Noir Wine. Beyond that, I was really surprised at the change I saw in produce: California vice Oregon. In the midst of summer in California, very little fruit comes to market ripe, plus 80% never truly rippens. And prices are right up there - rather high. Conversely, in Oregon, just about everything is locally sourced, so fruit and vegetables, pretty much come to market shortly after being harvested. These are ripe or nearly so and the prices and low by California standards. The Marionberry is an Oregon berry and finds it way onto many restaurant dessert menus when in season. We have a berry stand just down a major boulevard from us that sells them, along with strawberries and blueberries at rock bottom prices. When they open in June, there will be quite a waiting line, starting at 8 in the morning. We are also considered part of apple country, so have fall apple festivals and enjoy many varities.

XXX