ISO comments about ice cream appliances
- Thread starter Brenna
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I have both of those appliances, and I always grab the one that has "ice cream" in its name when I make ice cream.
Sir_Loin_of_Beef
Chef Extraordinaire
I just head over to the Cold Stone Creamery
well, we don't have "cold stone creamery" near by. I live in AK. and with $5 or more or less for 1/2 quart of ice cream, I think I can easily save on ice cream especially as people in AK eat a lot of ice cream plus, I can make it taste however I want, I can make it healthier, etc.
what kind of ice cream makers do you guys use?
what kind of ice cream makers do you guys use?
We have the Cuisinart ice cream maker and love it. Sooo easy and makes great ice cream. We liked ours so much, I bought a second one at a thrift store for $2 so we could make two kinds of ice cream at the same time.
Andy M.
Certified Pretend Chef
I have the Cuisinart as well and it makes great ice cream if you have a good recipe.
justplainbill
Executive Chef
We use a Cuisinart 2 quart machine. Given the cost of heavy cream, it's tough to economize except to the extent you are willing to use egg yolks to offset reduced heavy cream content by making a cooked custard ice cream.
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justplainbill
Executive Chef
I was just referring to the cost of the ingredients and not the machine. Namely the fat from egg yolks is less expensive than the butter fat from heavy sweet cream.
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bakechef
Executive Chef
One crazy thing that I discovered here. I can get fresh local heavy cream from Whole Foods cheaper than the mass produced stuff (store brand or name brand) in the regular grocery store, strange but it has been that way for a couple years. The local stuff is great, it has such amazing flavor.
justplainbill
Executive Chef
I seem to recall that the ingredients for $6 per pint store bought icecream runs about $3 per pint. On sale the $6 per pint is sometimes available at about $3 per pint. I make my own because I prefer less sugar than the store bought.
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justplainbill
Executive Chef
Going much below 1/2 cup of sugar per quart of ice cream mix will usually result in a less than creamy frozen desert.
That's interesting. The recipe I always use says 3T each of brown sugar and white, for 1.5 qts... and there's 8T in 1/2c, so I wonder if that is why my ice cream isn't as creamy as storebought... It's good, just not very creamy. And a PITA to scoop out of the container.
I'm going to bump up my sugar content and see what happens.
Thanks.
justplainbill
Executive Chef
You're welcome. The babe from Jersey City (Metro New York?
) was kind enough to impart that pearl of culinary wisdom. The sugar acts as a mild anti-freeze.
justplainbill
Executive Chef
Good Luck. I hate making ice cream when the humidity is high.
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