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ice cream making - Page 3

post #31 of 43
5/31/10 at 1:44am
Quote:
Originally Posted by iammatt View Post
We only use ours to make beer ice cream. which is pretty much the best thing in the world.

recipe, please?
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post #32 of 43
5/31/10 at 6:57pm
Quote:
Originally Posted by iammatt View Post
We only use ours to make beer ice cream. which is pretty much the best thing in the world.

+1.
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post #33 of 43
5/31/10 at 10:49pm
Quote:
Originally Posted by lawyerdad View Post
recipe, please?

It's super easy. Take 4 egg yolks and beat together with 100g sugar. Bring a cup of beer and a cup of cream to a boil, pour over the sugar/yolk mixture, put on a low fire and heat until it thickens, like you would a creme anglaise or regular ice cream base. Then let it cool and put it in the ice cream maker.

We use Alsatian beer because we first had the dish at a restaurant in Alsace. I suppose any beer would work, and the different beers would provide different flavors.

Quote:
Originally Posted by kwilkinson View Post
+1.

We made it for you once, right?
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post #34 of 43
5/31/10 at 10:54pm
Quote:
Originally Posted by iammatt View Post
It's super easy. Take 4 egg yolks and beat together with 100g sugar. Bring a cup of beer and a cup of cream to a boil, pour over the sugar/yolk mixture, put on a low fire and heat until it thickens, like you would a creme anglaise or regular ice cream base. Then let it cool and put it in the ice cream maker.

We use Alsatian beer because we first had the dish at a restaurant in Alsace. I suppose any beer would work, and the different beers would provide different flavors.

Gracias.
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post #35 of 43
5/31/10 at 11:02pm
Quote:
Originally Posted by iammatt View Post
We made it for you once, right?
Indeed. And I loved it. I've used your recipe several times since then.
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post #36 of 43
6/1/10 at 4:17pm
I have the donvier machine and it works quite well. It is fully manual but it only requires you to crank it 2-3 times every 2-3 minutes (although I usually do more). It has a sleeve that you put in the freezer so you don't have to mess with ice and salt. I don't use it as much as I would like (the sleeve is never frozen when I want it to be...and then I put it in the freezer and forget about it for a few weeks) but it can turn out pretty well.

Last weekend I made honey-sunflower after my mother mentioned trying it at the MN state fair (you basically have to eat it right away or the sunflower seeds go soggy).
I have done olive oil before which was pretty good...there is a gelato place in my neighborhood that does black pepper-olive oil and it is amazing so I will have to try modifying my recipe.

Basic fruits are always good and easy...I personally enjoy fresh peach quite a bit.

Quote:
Originally Posted by iammatt View Post
We only use ours to make beer ice cream. which is pretty much the best thing in the world.

sounds excellent...I am not familiar with the beer you mentioned though. Any recs on something similar that would also taste good?
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post #37 of 43
6/2/10 at 4:21am
Quote:
Originally Posted by lawyerdad View Post
recipe, please?
Susan Goin has a recipe for guinnes stout ice cream in her cookbook Sunday Suppers at Lucques. I think that's been one of the best cookbooks in the last decade, and everything I've cooked so far from it has been really yummy. http://www.post-gazette.com/pg/07200/802571-34.stm
Quote:
I assume grocery ice cream is made with loads more sugar, flavors that come in powder form and lower standard milk, hence my interest in home made ice cream.
Whenever you chill or freeze something, you dampen the flavors and need to increase the sugar to compensate for that. And, more importantly, you need to add lots of sugar for the texture of the ice cream because it lowers the freezing point of the ice cream. That's why even home made ice is going to use a lot of sugar. If you're that concerned about high amounts of sugar, then it's probably be best to avoid ice cream, home-made or store bought.
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post #38 of 43
7/1/10 at 5:49pm
Pretty interesting article about Humphry Slocombe in SF. Curious what the SF crowd thinks of his ice cream.....

http://www.nytimes.com/2010/07/04/ma...r=1&ref=dining
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post #39 of 43
7/1/10 at 6:54pm
Quote:
Originally Posted by Axelman 17 View Post
Pretty interesting article about Humphry Slocombe in SF. Curious what the SF crowd thinks of his ice cream.....

http://www.nytimes.com/2010/07/04/ma...r=1&ref=dining

Very interesting article. Thanks for posting that.
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post #40 of 43
7/1/10 at 10:37pm
I agree on the Cuisinart. My signature flavor is roasted yellow pepper. As far as booze goes, soju makes an interesting ice cream.
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post #41 of 43
7/3/10 at 11:44pm
I have the Kitchenaid attachment. It's fantastic. Cinnamon oreo ice cream is particularly delightful. Made the following just yesterday: 1/3c grated ginger .5c sugar few tbsp water ...bring to boil add 2c half-and-half ...simmer drizzle into four beaten egg yolks while whisking strain into large bowl, add 1tsp vanilla extract and 2c heavy cream ...cool ...churn. Ginger ice cream on a hot day FTW.
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post #42 of 43
7/5/10 at 9:13pm
Thread Starter 
so ended up getting the cuisinart. not a bad machine. going to try ginger ice cream for sure. what's your cinammon oreo recipe? anyone care to share other non-alcohol flavors?
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post #43 of 43
7/6/10 at 11:43am
I googled cinnamon ice cream, made the first returned link, and with five minutes left in the churning process I added a proportionate amount of quartered Oreo cookies. Tough to screw up.
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