The homemade ice cream thread

[Donuthole]

I've found that eating it all in one sitting seems to take care of the problem.

Exactly. If there is any left over, you're making it wrong.

[TripletDaddy]

Exactly. If there is any left over, you're making it wrong.

I see, so the amount remaining after everyone has eaten is dictated by the process by which the ice cream is made.

Thanksgiving dinner...you are making it wrong!

[Lost Student]

does it get rock hard once you put it in the freezer or does it stay soft like regular ice cream?

I've found that eating it all in one sitting seems to take care of the problem.

This was going to be my answer as well. Store-bought ice cream has "gums and preservatives" (according to my Cuisinart manual) that alter the consistency. My guess is that if you are using only fresh ingredients, you will not be able to achieve the creamy consistency we are all accustomed to from store-bought.

[Donuthole]

I see, so the amount remaining after everyone has eaten is dictated by the process by which the ice cream is made.

Correct!

Thanksgiving dinner...you are making it wrong!

Wrong! This only applies to homemade ice cream and possibly moonshine.

[Jacob]

This was going to be my answer as well. Store-bought ice cream has "gums and preservatives" (according to my Cuisinart manual) that alter the consistency. My guess is that if you are using only fresh ingredients, you will not be able to achieve the creamy consistency we are all accustomed to from store-bought.

The lard content of the ice cream has a lot to do with its consistency and how it melts. The bets ice creams, that melt the best (slowly) and have the best consistency have the highest lard content.

Cold Stone ice cream is especially high in lard.

[falafel]

The lard content of the ice cream has a lot to do with its consistency and how it melts. The bets ice creams, that melt the best (slowly) and have the best consistency have the highest lard content.

Cold Stone ice cream is especially high in lard.

Is that also what makes Cold Stone's consistency like bubble gum?

[hostile]

Here's a modern ice cream maker:

Amazon.com: Donvier 1-Quart Ice Cream Maker: Home & GardenLooks interesting, and not too expensive. It's a far cry from the old wooden bucket we had when I was a kid.

We have a plastic one with a motor. It works great, but it's in the garage and I can't remember what kind it is.

My wife and I have had one of these for over 14 years. We don't use it often but it still works well. It only makes a small batch of ice-cream, but then you don't have the above mentioned problems associated w/ leftovers.

[cougswin]

We started doing Fatter Day Saints every Sunday night. We have done all sorts of ice cream. The standard, rasp., straw, peach. But then we did cookies and cream, cherry chocolate chip, can't remember all the different kinds we've ended up doing.

[falafel]

We started doing Fatter Day Saints every Sunday night. We have done all sorts of ice cream. The standard, rasp., straw, peach. But then we did cookies and cream, cherry chocolate chip, can't remember all the different kinds we've ended up doing.

Post the recipes (assuming they were actually good)!

[beelzebabette]

I see, so the amount remaining after everyone has eaten is dictated by the process by which the ice cream is made.

Thanksgiving dinner...you are making it wrong!

I'm with Donut. The whole point of homemade ice cream is eating it fresh out of the ice cream freezer. I don't cook a batch of salmon expecting to eat it for dinner for the next three days.

I have, on rare occasion, had leftovers when making it for a really large group (like a ward party). I don't recall having the rock-hard problem with leftovers, though. I'd be interested in hearing what your process/recipe is for mixing before adding it to the freezer. However you're making it sounds like it's the common approach if others are making it this way as well.

[beelzebabette]

While I'm visiting this thread, I'd like to submit a request for a good chocolate ice cream recipe. I've never made chocolate ice cream that I'm satisfied with.

[TripletDaddy]

I'm with Donut. The whole point of homemade ice cream is eating it fresh out of the ice cream freezer. I don't cook a batch of salmon expecting to eat it for dinner for the next three days.

I have, on rare occasion, had leftovers when making it for a really large group (like a ward party). I don't recall having the rock-hard problem with leftovers, though. I'd be interested in hearing what your process/recipe is for mixing before adding it to the freezer. However you're making it sounds like it's the common approach if others are making it this way as well.

I'll check out our recipe. As far as the yield goes, we do nothing special. Maybe we have a big ice cream maker? It makes way too much to eat all in one sitting, at least from my recollection. I need to check it out.

[mUUser]

Malted Milk Ice Cream

Ingredients:
1 cup half-and-half
3/4 cup sugar
Pinch of salt
2 cups heavy cream
1/4 teaspoon vanilla extract
2/3 cup malt powder
6 large egg yolks
2 cps malted milk balls, coarsely chopped

So what I'd really like to see is a recipe for a really good "base" ice cream -- vanilla or cream. From there, I can piddle with other add-ins.

If I remove the malt powder and milk balls -- will I have an awesome base ice cream?

[BigPiney]

After Finderson suggested banana icecream, we tried one adn it was great.

Banana Ice Cream
2 cups half and half
1 cup cream
1 can sweetened condensed milk
1 tsp vanillla
mix all and chill well
freeze according to maker instructions
add 2 ripe bananas smashed with 1 tsp lemon juice when almost completely frozen.

you can use the same recipe with 1 cup smashed strwberries and the lemonjuice. This make a nice strawberries nad cream icecream.

[Lost Student]

So what I'd really like to see is a recipe for a really good "base" ice cream -- vanilla or cream. From there, I can piddle with other add-ins.

If I remove the malt powder and milk balls -- will I have an awesome base ice cream?

Piddling in your ice cream is NOT recommended, for starters.