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Ice cream recipe with no ice cream freezer?

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  • Ice cream recipe with no ice cream freezer?

    It's my daughter's birthday on Monday and I'd like to make some primal ice cream. I saw some recipes but they require an ice cream freezer which I don't have. I have never made ice cream without one, does anybody know how? Can I use the same type of recipe? I can google how to make ice cream without an ice cream freezer but I didn't know if you need to adjust the recipes.
    Uncle Dutch Farms - my bloggy home.
    My review of the Piteba oil expeller - handcranked expeller to make fresh nut oils, coconut oil, etc. Yeah, I love this thing.
    My favorite kitchen tools - The Homesteader Kitchen

  • #2
    No need to adjust the recipe. You just have to stir the freezing mixture thoroughly every 15-45 minutes (the more often you stir the creamier the result but the longer it takes).

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    • #3
      Try this:
      Knox Unflavoured Gelatine - Recipes

      you can also just throw down some coconut milk with frozen fruit. It will whip up like ice cream in a food processor. Or you can slice a banana, freeze it, then pulverize it in food processor until it reaches soft serve consistency.
      --Trish (Bork)
      TROPICAL TRADITIONS REFERRAL # 7625207
      http://pregnantdiabetic.blogspot.com
      FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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      • #4
        Thanks guys! I found this online as well - How To Make Ice Cream Without a Machine | David Lebovitz
        good instructional tutorial.

        I think I'm going to make a custard with heavy whipping cream, fresh coconut milk (I have a coconut I need to make into milk) and some bananas and strawberries. I don't think it will need sweetened that way. Also quite tempted to make a lightly sweetened dark mint ice cream as well, but we'll see if I can resist
        Uncle Dutch Farms - my bloggy home.
        My review of the Piteba oil expeller - handcranked expeller to make fresh nut oils, coconut oil, etc. Yeah, I love this thing.
        My favorite kitchen tools - The Homesteader Kitchen

        Comment


        • #5
          Go buy an ice cream freezer?
          42 yo female; 5'8"
          Oct 2009: 205 lbs
          Dec 2010: 167 lbs
          Current weight: 158 lbs (first time under 160 in 17 years!!!)
          Goal weight: 145 lbs

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          • #6
            Without sugar even heavy cream will freeze quite solid at freezer temperatures, you might want to add 1-2 tsp of brandy, liqueur or vodka to soften it a bit.

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            • #7
              Originally posted by bokbadok View Post
              Go buy an ice cream freezer?
              I thought about that. But you know... that would then become a very slippery slope. I'd almost RATHER have it be more difficult so I don't end up eating ice cream all the time. Not that it would be too bad if it isn't sweetened, but still...
              Uncle Dutch Farms - my bloggy home.
              My review of the Piteba oil expeller - handcranked expeller to make fresh nut oils, coconut oil, etc. Yeah, I love this thing.
              My favorite kitchen tools - The Homesteader Kitchen

              Comment


              • #8
                Originally posted by PatrickF View Post
                Without sugar even heavy cream will freeze quite solid at freezer temperatures, you might want to add 1-2 tsp of brandy, liqueur or vodka to soften it a bit.
                Got some homemade vanilla in coconut rum... I bet that would be good!
                Uncle Dutch Farms - my bloggy home.
                My review of the Piteba oil expeller - handcranked expeller to make fresh nut oils, coconut oil, etc. Yeah, I love this thing.
                My favorite kitchen tools - The Homesteader Kitchen

                Comment


                • #9
                  Eh, you might make it a lot at first, but after the novelty wore off, I bet you wouldn't make it excessively. And I say it's better to make it yourself than give in and buy the abominations offered by the marketplace.
                  42 yo female; 5'8"
                  Oct 2009: 205 lbs
                  Dec 2010: 167 lbs
                  Current weight: 158 lbs (first time under 160 in 17 years!!!)
                  Goal weight: 145 lbs

                  Comment


                  • #10
                    Keys to Good Cooking, Harold McGee - 9781594202681 (Ice Cream) - YouTube

                    And here's the recipe: Ice Cream in a Bag
                    "Thanks to the combination of meat, calcium-rich leaf foods, and a vigorous life, the early hunter-gatherers were robust, with strong skeletons, jaws, and teeth." - Harold McGee, On Food And Cooking: The Science and Lore of the Kitchen

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                    • #11
                      Hi Betho: I'm not sure what the video you found shows, so this may be the same method: The Food Lab: Real Ice Cream Without an Ice Cream Machine | Serious Eats: Sweets

                      Basically the trick is freezing it in an ice cube tray and then using a food processor to blitz it.

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                      • #12
                        The technique I'm using (at the moment, actually) is to have it in a metal container in the freezer and giving it a good vigorous stir every 20-30 minutes. It's taking a really long time to freeze, so I gave my kids some regular ice cream bars my folks had on hand We'll eat the ice cream tomorrow.

                        I ended up making one bigger batch of mint chocolate chip, making a custard with heavy cream, a little regular milk, honey and a pinch or two of salt. it's flavored with mint extract and a good amount of homemade dark rum vanilla, and once it gets a little more frozen I'll drizzle melted dark chocolate into it while stirring. What was really funny is that most mint ice cream recipes are either white or green, but because my mom has pastured laying hens it ended up being a pretty dark yellow color so I HAD to add blue food coloring to get an appropriate color. Orangey-yellow just didn't seem a good appropriate flavor for mint ice cream!

                        I can't wait to have some though. Next year I'm getting my own beehive but I really can't wait until we move out here and I can get my own dairy cow and have all the honey-sweetened, pastured raw cream ice cream that I want. I wouldn't worry about a slippery slope then! Of course, farm life is pretty active. Just a few more years and we'll be able to move... can't wait.
                        Last edited by Betho; 08-22-2011, 08:46 PM.
                        Uncle Dutch Farms - my bloggy home.
                        My review of the Piteba oil expeller - handcranked expeller to make fresh nut oils, coconut oil, etc. Yeah, I love this thing.
                        My favorite kitchen tools - The Homesteader Kitchen

                        Comment


                        • #13
                          Alright so the verdict? AMAZING. This stuff was phenomenal. Better than store-bought. Once again I will reiterate... I will NOT buy an ice cream freezer. I will NOT buy an ice cream freezer. I will NOT buy an ice cream freezer!

                          lol. slippery slope indeed. The texture was a tad bit icy because I had to go to bed before it was frozen enough to not be stirred anymore. I think it would have turned out really well if it hadn't have taken so long to freeze and I had to stop stirring.

                          Here's the recipe I made up/used:

                          Mint Truffle Ice Cream
                          1 1/2 cup milk
                          pinch salt
                          3/4 cup honey
                          3 cups cream
                          7 pastured yolks (you can use 5, but some of ours were small eggs)
                          blue food coloring
                          1.5 tsp dark rum vanilla
                          1 tsp mint extract
                          5oz dark chocolate
                          heavy cream

                          I heated the milk, salt, honey and cream together until reasonably hot. I then whisked together the egg yolks and gradually added the hot cream mixture just a tiny bit at a time while constantly whisking. I returned the mix to the stove and heated over medium heat until it started to thicken, then cooled it in an ice bath. Chilled it in the fridge until cold, then transferred to a metal bowl in the freezer. I stirred it every 30 minutes or so.

                          As far as the chocolate, I melted the chocolate with a splash or two of cream thinking that would thin it out. I wasn't thinking right... shoulda added coconut oil or butter even. In any case, I was going for the technique where you drizzle the melted chocolate in fine streams over the partially frozen ice cream and then stir to break it up into small pieces, but I ended up with big turd looking things. I gave up and let them sink to the bottom where they froze. Not so much a hard chocolate, but a little softer truffle filling kinda chocolate.

                          Having said that, the chocolate was really nice, adding the cream gave it a good texture for ice cream. When I was scooping it with the ice cream scoop I was able to scrape bits off the chunks so it gave it a pretty good texture in spite of my chocolate turds. Next time I think I'll still use the cream which really makes it closer to truffle texture, and then chop it manually then add it to the soft cream.
                          Uncle Dutch Farms - my bloggy home.
                          My review of the Piteba oil expeller - handcranked expeller to make fresh nut oils, coconut oil, etc. Yeah, I love this thing.
                          My favorite kitchen tools - The Homesteader Kitchen

                          Comment


                          • #14
                            You may want to give this method a shot, too.

                            How To Make Ice Cream Without a Machine | David Lebovitz
                            Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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