My favorite recent flavor was strawberries soaked in balsamic and honey then macerated and strained to get all the seeds out. I used basil sugar instead of regular sugar (just put a crap load of basil from my garden in a blender with sugar and let it sit for a few hours). I also cut up about 3-4 strawberries into little pieces and put them in while it was churning. It was magic.
I really love the cuisinart recipe for vanilla ice cream. It's not fancy or elaborate, it's easy to make, and it's really really good vanilla ice cream.
I really love the cuisinart recipe for vanilla ice cream. It's not fancy or elaborate, it's easy to make, and it's really really good vanilla ice cream.
I assume this is the one in the book that comes with the machine? I bought a cuisenart.
Post by berrysweet on Jul 13, 2017 20:24:01 GMT -5
This is my favorite recipe (we've made it with and without the meyer lemon). I have an egg allergy, so a lot of the usual recipes that require cooking are a no-go for me.
I really love the cuisinart recipe for vanilla ice cream. It's not fancy or elaborate, it's easy to make, and it's really really good vanilla ice cream.
I assume this is the one in the book that comes with the machine? I bought a cuisenart.
Yes, I think so. I have the cuisinart one too. You can also download it as a PDF to your phone lol. It's seriously so easy but you can't skimp on the ingredients. Like if it says whole milk, use it. Or heavy cream etc. don't be like "I'll just do all whole milk!" Or whatever.
But I think you are better at following a recipe than I am lol.
Post by unclejesse on Jul 13, 2017 22:04:08 GMT -5
There's a new ice cream book out, called "Hi My Name is Ice Cream". It gets deep into the science of it but I've made a few of the recipes with my home machine and they are great.
There's a new ice cream book out, called "Hi My Name is Ice Cream". It gets deep into the science of it but I've made a few of the recipes with my home machine and they are great.
I nerd out to the science in this book.
However, question, what stabilizer do you use? I haven't had any luck with Avocream stabilizer and have had to play around and adjust a lot.
My favorite go to book is Bi Rite creamery, but their percentages are off the charts for butterfat, though they seem to use markedly less sugar than most other brands. I make 1-3 flavors of ice cream a week and tend to give a lot away as I figure out my own base.
I'm working on a fig bourbon with candied ginger right now and need to make another batch of peanut butter with fudge ripple.
One of my favorite chocolate recipes. It tastes good either with natural cocoa powder (milk chocolate flavor) or Dutch process (more dark chocolate flavor).