"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 01-04-2009, 02:03 PM   #11
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by Maverick2272 View Post
One of the reasons I also went to cooked is because of advice from other members on here with more experience. They suggested I cook up the mixture then put in the fridge along with the mixing bowl to chill. Once both were chilled, you then poured it into the mixing bowl, put them into the ice cream maker, and churned it up. This helped produce a much much creamier ice cream.
But, if you want quick... the mixes you buy in the store work just as well if mixed with a good quality heavy cream as the uncooked recipes do.
Buddy, the mixes you buy in the store all have some form of corn syrup in them. If that's not an issue for you or any of the people you feed, some of them are pretty good. Not, imho, ever as good as what you can make. They all have additives in them.
__________________

__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 01-04-2009, 04:01 PM   #12
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
I haven't made a non-cooked ice cream in over a decade. I always cook my mix into a custard, then freeze. I find that this helps to stablize the product, as well as makes it easier to emulsify the mix and mix in air bubbles. The air bubbles are what makes the frozen product easy to scoop.

I've also found that be varying the ratio of milk to heavy cream, as well as how many eggs are in the mix, you can adjust the texture of the finished product. My very first attempt use a mix that was mostly heavy cream and LOTS of eggs, and yielded a product that was pretty much like a gelato.

Also, if you buy some commercial ice cream, and let it melt, you will notice that the melted mixture is still thick and creamy. If you look at the ingredients, you will notice things like carageenan (seaweed extract), xantham gum, gaur gum, etc. These are all emulsifiers and stabilizers, which help to incorporate more air into the mixture as it's being frozen.

All that aside, I may have to make ChefJune's recipe and see what it tastes like.
__________________

__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 01-04-2009, 05:43 PM   #13
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
Quote:
Originally Posted by ChefJune View Post
Buddy, the mixes you buy in the store all have some form of corn syrup in them. If that's not an issue for you or any of the people you feed, some of them are pretty good. Not, imho, ever as good as what you can make. They all have additives in them.
Oh I completely agree, the OP just mentioned 'quick' and they are quick to make. Myself I prefer the cooked as well (and your recipe sounds great!), but sometimes if it is a last minute decision the choices are uncooked, mix, or go buy it LOL. Between those choices, I would rather use the mix than uncooked, and don't think the mix is any worse than what you get in the store.
Corn syrup, like sugar, is just fine in moderation. The problems come in when you are making a lot of stuff from boxes and mixes etc and find out they all have some form of sugar or corn syrup in them (not to mention in juices). Then you end up having way too much of it.
Like sugar, or most everything out there, practice moderation and you should be just fine (excepting food allergies or something but that is another story LOL).
__________________
Maverick2272 is offline   Reply With Quote
Old 01-11-2009, 06:06 PM   #14
Sous Chef
 
RobsanX's Avatar
 
Join Date: Nov 2008
Location: Wisconsin, USA
Posts: 526
OK, I made the French Vanilla recipe (cooked) from JOC, and it's outside chilling right now. After dinner I'll throw it in the ice cream maker, and let you know how it turns out...
__________________

__________________
I ain't got no sprinkle cheese. All I got's this here Velveeta cheese...
RobsanX is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:28 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.