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Old 05-19-2007, 06:40 PM   #11
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Quote:
Originally Posted by TATTRAT
Have an electric at the shop. I prefer making sorbets more then Ice Creams, but there is nothing quite like a good homemade Ice Cream.

I can get the recipes for ya if you want but here are some faves.
Oatmeal, rum raisin, caramel sweet cream, great with bananas.
White chocolate, toasted macadamia nut, and honey ice cream.
Oven roasted strawberry and dark chocolate ice cream.
Lavender and lemon zest ice cream.
Green tea, pineapple sorbet.
Green Apple sorbet. Drizzle with a little vodka table side.
Red Beet sorbet. Sounds odd, but pairs GREAT with dark chocolate.
lemon Thyme sorbet.
Rosemary and Orange sorbet.
Blood orange sorbet.
Carrot and ginger sorbet. With candied cilantro.
Mango Sorbet.
Grapefruit sorbet with pink salt.

I guess I like sorbets more because they are so easy, and not as rich as ice cream. Some sorbets make awesome intermezzos as well.
Wow! That's a mouthful, Tatt! I like sorbet, as well.

Don't have an ice cream maker yet, but this looks so good - Soy Sauce Sorbet (the sweet & salty flavors together). The sorbet is made with Vodka (and served with ginger carrot cake). Here is a look. (Scroll down the page):

Su Good Eats » Asian Influences

Until I get an ice cream maker, I may play around with a watermelon granita & chocolate chip recipe I came across, this summer.
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Old 06-27-2009, 07:09 PM   #12
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I'm resurrecting this great ice cream thread

I just bought a 1 1/2 qt. Cuisinart electric ice cream maker and we love it!

I'd appreciate some tips on adding chocolate chunks, etc., to the ice cream. I bought dark chocolate Hershey bars, broke them into small pieces and added about 5 minutes before the ice cream was done. The chocolate was very hard. We love vanilla and chocolate - but I'd like to jazz it up once in a while with fruit and chocolate. What am I doing wrong?
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Old 06-27-2009, 07:16 PM   #13
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We have an electric ice cream churn, then I have one of those that the cylinder goes in the freezer and you have to turn the handle every couple of minutes, then we have an electric ice cream maker (don't remember the name) that I don't think we've ever used. I suppose the idea of homemade is much better than my follow thru. I'm going to try them all this summer and compare the results.
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Old 06-27-2009, 07:30 PM   #14
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Originally Posted by Licia
then I have one of those that the cylinder goes in the freezer and you have to turn the handle every couple of minutes,
I have one of those.. Ran across it today....Gave it to my Grand-Mother many moons ago...She never used it. Then my Mother had it...never used it. They are both gone now.. so I have it back...I'm thinking I'll give it a go...Soon!!!
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Old 06-27-2009, 07:39 PM   #15
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is this cosmic or what? I was just eating a bowl of chocolate ice cream that I made yesterday....I am still using my accidental technique, which is to make about 1/3 more custard than a recipe would call for, for your size machine. I still use only whole milk, no added cream...and here is the recipe I used for yesterdays ice cream;

2 cups cocoa, I used Penzeys natural cocoa
3 3/4 cups sugar
9 eggs
6 cups milk

3 cups milk
2 T. vanilla
dash salt

Mix cocoa and sugar, stir in 9 eggs until a paste is formed. Add 6 cups milk and cook over med heat stirring constantly. Heat to 150F*. Cool and refrigerate.

Next day, add vanilla and milk and freeze as directed.

This is so easy, no tempering the eggs, no heating until near boiling.....and it tastes incredible..
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Old 06-27-2009, 07:54 PM   #16
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I love Dorie Greenspan's Chocolate Ganache Ice Cream (I use a few tweaks). Intensely deep chocolatey and creamy.

David Lebovitz's Vietnamese Coffee Ice Cream is great also.

The Chocolate Gelato recipe from Hotel Cipriani in Venice is the best I've had.
http://www.epicurious.com/recipes/fo...Cipriani-14183
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Old 06-27-2009, 09:18 PM   #17
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Quote:
Originally Posted by callie View Post
I'm resurrecting this great ice cream thread

I just bought a 1 1/2 qt. Cuisinart electric ice cream maker and we love it!

I'd appreciate some tips on adding chocolate chunks, etc., to the ice cream. I bought dark chocolate Hershey bars, broke them into small pieces and added about 5 minutes before the ice cream was done. The chocolate was very hard. We love vanilla and chocolate - but I'd like to jazz it up once in a while with fruit and chocolate. What am I doing wrong?
I could start a new thread with my question...but wanted to bring this one back instead.

When I've tried to add chocolate pieces to my ice cream they are very hard. Not like commercial ice cream. Advice, please?
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Old 06-27-2009, 09:25 PM   #18
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Miss Callie....The chocolate chunks/bits in the commercial ice cream...they are soft like the ice cream????? I'm guessing here--- but maybe it's the chocolate they use...Different than the chocolate in a candy bar, chocolate chips etc.
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Old 06-27-2009, 10:28 PM   #19
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I dunno, Uncle B...I made a lovely vanilla ice cream...added a dash of cherry flavoring, some macerated chunked fresh cherries and pieces of Hershey dark chocolate bars. The cherries were fine - but the chocolate was too hard. I've had lots of different store-bought ice creams with big chocolate chunks in them...while they weren't "mushy" soft...they weren't "tooth-breaking" hard lol.

I just wonder if I'm missing a home made ice cream secret
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Old 06-28-2009, 06:40 AM   #20
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I've got two very nice e-books on this subject, but, as usual, they are too large for DC's parameters............. anyone who might want copies, PM me an E-mail addyand I'll fire them off to you.......
LT
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