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Old 06-19-2015, 01:25 PM   #11
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The instructions that came with your ice cream maker will include recipes that are appropriate for that machine. Go by that volume and modify any recipes you get elsewhere to the acceptable amount of liquid.

For example, I have an ice cream maker that gives recipes that call for a total of 4 cups of cream/milk. Any recipes I use for ice cream will have no more than 4 cups of cream and milk. Flavorings and sweeteners will vary.
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Old 06-19-2015, 01:34 PM   #12
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All the recipes in the instruction booklet seem to be for 4 to 5 cups of liquid. Are you guys saying that I shouldn't try to cut that amount, even keeping the same proportions of ingredients?
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Old 06-19-2015, 01:38 PM   #13
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Here is my TNT recipe for Vanilla ice cream. I will copy and paste it for you. You will need to cut everything in half cause it makes one gallon of ice cream.


This is a recipe I developedfrom a mistake I made. Basically thisrecipe has a higher custard to milk/cream ratio than is normal. I made a custard for a 6 quart ice cream maker,only to find when it came time to cut the custard with milk/cream, I had a 4quart maker and could only add 3 cups of milk instead of the 6 cups called for in the 6 quart recipe.

Rich Vanilla Ice Cream or Peppermint yields1 gallon

In a large saucepan, Combine:

3 ½ cups Sugar

½ cup flour

¾ t. salt

Gradually stir in:

7 cups whole milk.

Cook over medium heat untilthickened, about 20 to 30 minutes, stirring constantly.

Beat 6 eggs in a mixer bowl. Gradually stir about one cup of hot mixture into the beaten eggs. Add back to remaining hot mixture, stirringconstantly. Cook one minute, remove from heat. Refrigerate at least 2 hours or overnight.


Combine:

3 cups whole milk or ½ and ½or whipping cream

3 T. vanilla

¼ t. peppermint oil(optional)

Add to chilled mixture and stir to combine

Pour into chilled canister and place in ice creammaker. Freeze as directed.

This recipe makes what Iconsider to be a French style rich vanilla custard ice cream.

For a sublime dessert, usethe peppermint-flavored ice cream and serve over a brownie. Adding a ¼ t. peppermint oil makes a lightlyflavored ice cream. You could add up toslightly less than ½ t. peppermint oil for a stronger flavored peppermint icecream.

Or make the plain vanilla icecream and serve with chocolate sauce, or butterscotch sauce. Sometimes I add 2 cups semi sweet chocolatechips to either the plain vanilla or peppermint recipe.
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Old 06-19-2015, 01:49 PM   #14
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Quote:
Originally Posted by taxlady View Post
All the recipes in the instruction booklet seem to be for 4 to 5 cups of liquid. Are you guys saying that I shouldn't try to cut that amount, even keeping the same proportions of ingredients?

No. I was actually addressing maximums. You could cut quantities back some to make smaller amounts.
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Old 06-19-2015, 02:28 PM   #15
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Quote:
Originally Posted by Andy M. View Post
No. I was actually addressing maximums. You could cut quantities back some to make smaller amounts.
The minimum amount is what I'm asking about. Do you think half would work?
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Old 06-19-2015, 02:29 PM   #16
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Thanks for the recipe Beth.
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Old 06-19-2015, 02:51 PM   #17
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The minimum amount is what I'm asking about. Do you think half would work?

Yes.
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Old 06-21-2015, 11:39 PM   #18
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Half worked wonderfully. I just made ~750 ml (~3 cups) of vanilla ice cream. Oh my, that was lovely. Next, I'll try chocolate, and then the French style vanilla, using vanilla bean.
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Old 06-21-2015, 11:41 PM   #19
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Oh I'm on my way!
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Old 06-21-2015, 11:43 PM   #20
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Oh I'm on my way!
You are welcome here. I have a guest room. If you can arrange to come for the 2nd Wednesday of the month, I will bring you to the Danish Club luncheon.
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