"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Frozen Desserts & Ice Creams
Reply
 
Thread Tools Display Modes
 
Old 04-19-2008, 04:23 PM   #11
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
Uses for ice cream maker...

Thanks for the tips Andy, I will definitely use them next time I make ice cream. Anything that makes it better is good in my book!

Suzi,
But, but... I need to get back in her good graces!! (and quiting is harder than heck!!).
I know, not heart healthy (neither is the Brown Cow ice cream parlor and she promised to take me there next week! LOL. Last week she had a coupon for Baskin Robins so she took me there... uh.. that makes her guilty too!!)

But, here is a good use for the ice cream maker (From 2003, so I need to get it out and get some new pics!):
Attached Thumbnails
Click image for larger version

Name:	060803IceCream 004.jpg
Views:	128
Size:	77.4 KB
ID:	3782   Click image for larger version

Name:	060803IceCream 008.jpg
Views:	130
Size:	76.6 KB
ID:	3783  

__________________

__________________
Maverick2272 is offline   Reply With Quote
Old 04-19-2008, 04:29 PM   #12
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Cute pics Buddy - but yes time for new ones - lol !!!
__________________

__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 04-19-2008, 06:09 PM   #13
Executive Chef
 
miniman's Avatar
 
Join Date: Aug 2006
Location: Basingstoke, England
Posts: 4,687
We splashed out and got one with a built in freezer unit so it freezes as it churns & we don't have to prechill.
__________________
miniman is offline   Reply With Quote
Old 04-19-2008, 06:55 PM   #14
Senior Cook
 
Join Date: Apr 2008
Location: yokohama, japan
Posts: 187
Quote:
Originally Posted by Andy M. View Post
Churning the mix longer is not a good solution as you can actually churn the cream into butter and that results in a greasy ice cream texture.
.

That's REALLY interesting. Could I really make butter if I used it when it was room temp? You see, it's IMPOSSIBLE to find realy buttermilk where I live AND butter is outragously expensive (7-10 USD for four sticks) and sometimes out of stock.
__________________
whole milk is offline   Reply With Quote
Old 04-19-2008, 06:59 PM   #15
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
Quote:
Originally Posted by whole milk View Post
That's REALLY interesting. Could I really make butter if I used it when it was room temp? You see, it's IMPOSSIBLE to find realy buttermilk where I live AND butter is outragously expensive (7-10 USD for four sticks) and sometimes out of stock.
I think that would only give you butter, if you could churn it long enough. I thought buttermilk was slightly sour thickened milk? DW says you can make it at home just like you can make yogurt, but she isn't sure how.
I want to try some southern fried chicken again hoping I can get it right this time, and for some strange reason buttermilk can be hard to find around here. Making it at home, like the yogurt, would be cool. Gee think of the money saved making your own ice cream, yogurt, and buttermilk! LOL.
__________________
Maverick2272 is offline   Reply With Quote
Old 04-19-2008, 07:01 PM   #16
Executive Chef
 
miniman's Avatar
 
Join Date: Aug 2006
Location: Basingstoke, England
Posts: 4,687
I always thought buttermilk was the liquid left over when you have made the butter.
__________________
miniman is offline   Reply With Quote
Old 04-19-2008, 07:08 PM   #17
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
I had to look it up, I found this recipe and it seems easy enough:
Buttermilk Recipe - How To Make Buttermilk - How To Prepare Buttermilk Recipe
Basically, a chemical reaction that makes it curdle, then you stir it up and they say to use it right away.
__________________
Maverick2272 is offline   Reply With Quote
Old 04-19-2008, 08:40 PM   #18
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
Quote:
Originally Posted by whole milk View Post
That's REALLY interesting. Could I really make butter if I used it when it was room temp? You see, it's IMPOSSIBLE to find realy buttermilk where I live AND butter is outragously expensive (7-10 USD for four sticks) and sometimes out of stock.

In order to get buttermilk, you have to start with unpasteurized milk. If you churn regular milk, you'll get butter and a liquid.

Store bought buttermilk is made by adding enzymes to skim milk. The recipe of adding lemon juice, cream of tartar or vinegar to milk is an alternative you can use when buttermilk is not available.

If you want to make butter at home, start with heavy cream and use your electric mixer to churn it, that works much better. Then you have to rinse it and knead it and rinse to get out the liquid that can collect in pockets in the butter. Salt can be added for flavor.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-19-2008, 09:37 PM   #19
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
Quote:
Originally Posted by Andy M. View Post
In order to get buttermilk, you have to start with unpasteurized milk. If you churn regular milk, you'll get butter and a liquid.

Store bought buttermilk is made by adding enzymes to skim milk. The recipe of adding lemon juice, cream of tartar or vinegar to milk is an alternative you can use when buttermilk is not available.

If you want to make butter at home, start with heavy cream and use your electric mixer to churn it, that works much better. Then you have to rinse it and knead it and rinse to get out the liquid that can collect in pockets in the butter. Salt can be added for flavor.
I can get unpasteurized milk during the summer at the farmers market so might be worth getting just on occasion instead of hunting around for the buttermilk, which boggles my mind that it is not readily found here except in the higher end stores and very expensive for me.
Might be fun to have the kids churn some butter just for kicks, so thanks for the tips on getting the liquid out.
__________________
Maverick2272 is offline   Reply With Quote
Old 04-19-2008, 09:40 PM   #20
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
ditto that Andy, my 8 yr old asked the other day if we could try making butter...
I remember sitting in a big circle in Kindergarten all taking turns shaking a jar of cream til we had butter. That was fun!!
__________________

__________________
Not that there's anything wrong with that.....
suziquzie 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 07:45 AM.


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