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Old 02-12-2006, 11:17 AM   #11
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I bought a K'aid freezer bucket when they first came out, but I forgot I even had it LOL I going to have to get some cream and make some Ice Cream. The only problem with home made Ice Cream is when you freeze it after making it, gets so hard it is hard to serve. I think you could refreeze it in serving sizes to avoid this? or use a little alcohol to keep it from freezing so hard.
Like this recipe;

Bailey's Irish Cream Ice Cream

2 cups Bailey's Irish Cream liqueur
4 egg yolks
2 cups sugar
1 1/2 cups whole milk
2 cups whipping cream
1 1/2 teaspoons vanilla

1. In one small saucepan, place the Bailey's Irish Cream. In another small pan place the milk. Heat the milk to a simmer and remove from heat. Heat the Bailey's to a boil and reduce to 1 cup.
2. In a bowl, beat together the eggs and sugar. Add the milk to the sugar and egg mixture. Pour the mix back into the pan and heat to 175- 180 degrees whisking constantly. Do not heat any hotter or mixture will curdle. Remove from heat and strain through a fine strainer.
3. Cool custard for 10 minutes. Add the vanilla, cream, and Bailey's. Mix well and strain again. (The Bailey's gets a thick skin on top). Place in a covered container and chill overnight. The ice cream will be of the soft serve consistency out of the machine but will firm up beautifully in the freezer after a few hours. It will never get rock hard.




I will get it on ASAP. FYI: My self contained ice cream machine broke so I bought the ice cream attachment for my Kitchenaid. Worked great but there was a problem of the mix freezing to the paddle before I turned on the machine. When that happened, the paddle will not turn. The solution is to have your mix in a large cup with a spout and handle. Turn on the mixer before you add the mix, then slowly pour in the mix while the paddle is turning. There isn't much room for pouring so that is why you need a container with a spout. I use a large plastic measuring cup.
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Old 02-12-2006, 11:29 AM   #12
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Also, try to eat it up before it ends up being kept too long.

It starts to lose its flavor and becomes rancid from the fat in the cream. That just happened to me with the peach ice cream that I made last summer. I'm going to throw the rest of it away. Not much left now.

You should try to eat it within a few months.


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Old 02-12-2006, 04:00 PM   #13
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Hmm, our ice cream has never gotten hard - always a soft serve consistency - although it has never lasted longer than a week in our freezer. DH has made vanilla, banana, peach, chocolate - but our favorite is peppermint. I just printed out the Bailey's recipe - that may take first place - sounds real good - thanks for sharing!
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Old 02-12-2006, 06:12 PM   #14
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This is what we have and use regularly. We got lucky and got this second hand for 100, one of the best investments we have made so far!!
However in addition to having a good machine, also important is the correct proportion of each ingredients, and using a good emulsifier to create the right consistency, and of course, using quality ingredients. During the winter it remain somewhat inactive, but when the weather gets warmer they are in action almost weekly to pump out the best ice cream (or gelati) in town!!
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Old 02-13-2006, 06:20 AM   #15
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Quote:
Originally Posted by Dina
Wish I had an ice cream maker. I'm still waiting for my KitchenAid stand up mixer.
Dina, we are too peas in a pod

I don't have an ice cream mixer but haven't had a hard time making fairly decent ice cream at home without one (assuuming your freezer isn't junk, or part of a mini under the counter fridge - trust me, I speak from experience). The key I've found when you've doing it machine-less is to make sure that you take the ice cream out of the freezer at least 3 different times and stir it well before continuing on with the freezing process.

I really would like a machine, I bet they're a blast to use - hopefully one day
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Old 02-13-2006, 07:59 AM   #16
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Quote:
Originally Posted by urmaniac13
This is what we have and use regularly. We got lucky and got this second hand for 100, one of the best investments we have made so far!!
However in addition to having a good machine, also important is the correct proportion of each ingredients, and using a good emulsifier to create the right consistency, and of course, using quality ingredients. During the winter it remain somewhat inactive, but when the weather gets warmer they are in action almost weekly to pump out the best ice cream (or gelati) in town!!


Yeah, I tend to uase mine also more during the summer than in the winter.

Mainly one of those holidays, such as Memorial Day or the Fourth of July.

The good old lazy days of the hot summer, when all you want to do is lounge around with the kids, eat ice cream and have refreshing cold drinks!!
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Old 03-05-2006, 11:09 PM   #17
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Today, I made my second batch of ice cream in my new KA ice cream accessory. Two weeks ago, we made banana ice cream and today Jack Daniels chocolate ice cream. Both really are delicious. I am very pleased with this attachment. The only problem i forsee is wanting to make too many different kind of ice cream and gaining too much weight, as a result.
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Old 03-05-2006, 11:15 PM   #18
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I have a standard electric ice cream maker with the canister that gets pre-frozen in the freezer. It works well and it was a decent price.

I rarely make ice cream with it though.. I usually make fruit sorbet or coffee granita type desserts. My favourite is a nice, homemade, raspberry sorbet - it's so nice in the summer.
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Old 03-06-2006, 04:57 AM   #19
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I was going to make some Royal Vanilla Ice Cream yesterday, but just didn't have the time to do it!

I'm off from class Thusday, so I'll do it then.

I got two extra bowls for mine so that I don't have to clean & use the same bowl, which is time-consuming. I just got right to the next one. In fact, I just fill the bowls with the custrard mixture, store them in the fridge, and when the first batch of ice cream is frozen, I go to the next one until they are all processed.

I keep the machine's compressor on until the last batch is done.


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