I make about 10 half gallons a month. I use an ice cream maker that has its own cooling system. Bot it off of Amazon. I don’t use whipping or heavy cream. I use about 75% 1/2 &1/2 and 25% regular milk. I’m on a half-ass low fat diet.
If you overload the machine, it makes a nice soft-serve.
Dutch chocolate.
Making cookies and cream
Pumpkin
Making strawberry ice cream.
Mocha ice cream setting up in one of the freezers.
Storebought ice cream…
If you want something that tastes 75% like ice cream but 0% of the guilt, freeze bananas in chunks and put them in the food processor until blended like ice cream (takes a few minutes and you may need to stir). No other ingredients necessary and it tastes great and is very simple and fast. I also make ice cream in an ice cream maker from time to time but the amount of work, buying cream, and the health side effects have me making nanner ice cream 10x as often.
If you haven’t tried this with the red banana do it
My wife is ice cream obsessed. Do you have a link to this ice cream maker…
Consider using allulose instead of sugar. It’s expensive, but cuts most of the carbs. I use a Kitchenaid with a drum that I have to freeze.
Allulose tastes like watered down sugar. Why make the best part taste not as good.
I have a Cuisinart one that makes 2qt size batches I think. I usually make a batch with whatever is ripe (black raspberries, wineberries, blackberries). I call it backyard berry. Then I’ll get fresh farm fruit and make different kinds. It comes with a book of recipes that I use for ingredient ratios
Have you ever tried making ice “cream” in the Cuisinart using whole milk. I am curious how it would come out. We make fruit smoothies with 2% milk plus frozen fruit in the blender and it tastes fine. Thicker as ice milk would probably be great, but I don’t care to spring for an ice cream maker to experiment.
I will blend fresh bananas with some sort of nutty butter (usually almond or sunflower, PB works too) and cocoa/carob powder to them (carob is naturally sweet, I prefer the flavor to cocoa). I then freeze for around 3 hours. If frozen at the typical 0 degrees overnight it will be rock hard and require a thaw.
If you stir fresh raspberries with ice cream right before you eat it, the raspberries partly freeze and have a texture like Dippin’ Dots. The effect is most noticeable with berries that tend to fall apart into the little drupes (eg Latham).
One of the best tasting frozen desserts I’ve had was at a fruit tasting in the Fall,at One Green World.This was when they were in Molalla,Oregon.I’m not sure if they do it anymore.
It was something like a sorbet or maybe Gelato,made with Cornelian Cherries.I kept going back for more of the little paper cups.
Some day,I may get a decent machine.
I think the ratio I use is 2:1 heavy cream to milk. That has been the best imo. I’ve seen/tried different ratios but this one works well. I tried using just half and half once and I just didn’t like the consistency.
I’ve almost forgotten his recipe, but one of my veterinary mentors used to make - in one of the old-fashioned hand-cranked ice cream freezers - ice cream using something approaching this:
6 eggs, 1 cup sugar, 1 can sweetened condensed milk, 1 can evaporated milk, 1 cup of whatever fruit (peaches, strawberries, etc. ), all blended together, then q.s. to 1/2 gal. with whole milk(he used fresh goat milk from one of his does). It was RICH!
Because carbs makes you fat, and being fat kills. If I can cut most of the carbs and a large fraction of calories for 85% of the end result, I will.
I use tara gum, which lets me use just whole milk and get a pretty good product. Or use a quarter half & half.
Somewhere I have a small maker similar to this, fairly stout. Worked great for small batches of fruit sorbet and ice creams.
Carbs themselves don’t make you fat, an excess of calories does. Anyway fair enough. I still couldn’t eat sugar substituted ice cream.
Does anyone have a good recipe for pawpaw ice cream? My family have tons of pulp that takes up so much space in the freezer.
This one is from KSU.The video can be skipped to around the 5:40 mark if the pulp is already to go.
