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Old 10-31-2010, 04:43 PM   #1
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Squeezing 2.5 quarts out of 2 quart Cuisinart

Squeezing 2 ˝ quarts (10 cups) out of the Cuisinart 2 quart ice cream machine:

A cooked custard mix made from 4 whole eggs, 3 egg yolks, 1 cup sugar, 1 tablespoon of flour, 2 tablespoons of vanilla extract, ˝ teaspoon of salt, and 3 cups each of whole milk and heavy cream can be used to make about 10 cups of ice cream. This can be done by churning ˝ of the mix in the Cuisinart for 30 minutes, quickly removing 4 cups of the churned product, adding the balance of the custard mix, churning for another 30 minutes and then remove for final freezing what should be some 6 cups of soft ice cream.
If you get your eggs for ‘free’, you can make a reduced sugar Haagen Dazs type quality ice cream for about $1 per pint.

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Old 10-31-2010, 08:09 PM   #2
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That's a good tip. I have a Cuisinart ice cream maker.

Why do you put flour in ice cream?
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Old 11-01-2010, 08:37 AM   #3
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I saw flour in one of the Fannie Farmer cooked custard recipes. It seems to add some body and smoothness and offset some of the greasiness of a high fat (7 egg yolks + 3 cups heavy cream) ice cream.
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Old 11-01-2010, 10:02 AM   #4
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That's interesting. I've not heard of that before. Have you tried it without the flour and found it objectionable?
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Old 11-01-2010, 10:24 AM   #5
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Not objectionable, just not as 'good'; but I also like sausages that contain a little rusk.
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Old 11-01-2010, 10:27 AM   #6
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OK. Maybe I should give it a try. I Make a quart at a time. Three cups h. cream, one of whole milk, 8 yolks, a cup of sugar and less vanilla than you use.
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Old 11-01-2010, 10:35 AM   #7
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Eight yolks and 1 cup sugar in 1 quart of ice cream?
Sounds like a tasty, very rich mix; highly nutritional, but for me, a tad too sweet and heavy on the fat. It's difficult for me to restrict my daily consumption to 1/2 cup or less.
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Old 11-01-2010, 12:28 PM   #8
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Quote:
Originally Posted by justplainbill View Post
Eight yolks and 1 cup sugar in 1 quart of ice cream?
Sounds like a tasty, very rich mix; highly nutritional, but for me, a tad too sweet and heavy on the fat. It's difficult for me to restrict my daily consumption to 1/2 cup or less.

Fair enough. However, I never looked to ice cream as a nutritional supplement. Maybe I should try to sell it that way!
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Squeezing 2.5 quarts out of 2 quart Cuisinart Squeezing 2 ˝ quarts (10 cups) out of the Cuisinart 2 quart ice cream machine: A cooked custard mix made from 4 whole eggs, 3 egg yolks, 1 cup sugar, 1 tablespoon of flour, 2 tablespoons of vanilla extract, ˝ teaspoon of salt, and 3 cups each of whole milk and heavy cream can be used to make about 10 cups of ice cream. This can be done by churning ˝ of the mix in the Cuisinart for 30 minutes, quickly removing 4 cups of the churned product, adding the balance of the custard mix, churning for another 30 minutes and then remove for final freezing what should be some 6 cups of soft ice cream. If you get your eggs for ‘free’, you can make a reduced sugar Haagen Dazs type quality ice cream for about $1 per pint. 3 stars 1 reviews
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