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  • I got an ice cream maker!

    I'm pretty sure Christmas is early in this house, because I acquired a dehydrator AND an ice cream maker yesterday (well, truth be told, they were both on a 30% off sale, that's why). I've never used an ice cream maker before, but I find most commercial ice creams too sweet, so I figured this would be a good way to make stuff that's not too sweet and made with organic/farm-sourced eggs and cream. Any good recipes? Does using less sugar or other sweeteners e.g. honey or maple syrup make a drastic difference in how the ice cream turns out?

  • #2
    » Recipe: Creamy Coconut “Get Some” Ice Cream (Paleo friendly) The Bulletproof Executive

    Was always curious about this one. I hear good things.

    Congrats on your purchase! When I finally settle at a certain home long-term, those kitchen tools are definitely next on my list to get
    My chocolatey Primal journey

    Unusual food recipes (plus chocolate) blog

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    • #3
      I make semi-primal ice cream this way:

      Fruit ice cream:
      1 can coconut milk (full fat kind)
      2 tsp. pure vanilla extract
      1/4 c. honey
      1/4 c. vodka (helps prevent it from getting too hard)
      1 c. mashed fruit (even frozen and finely chopped works great)
      Combine it all in your ice cream maker and let it go to work.

      Chocolate swirl ice cream:
      1 can coconut milk (full fat kind) (reserve about 1-2 Tbl.)
      2 tsp. pure vanilla extract
      1/4 c. honey
      1/4 c. vodka (helps prevent it from getting too hard)
      Combine it all in your ice cream maker and let it go to work.
      Melt about 4 oz. dark chocolate or unsweetened hard chocolate. Stir in the reserved coconut milk so the mixture is like thick chocolate syrup, and let it cool. When the ice cream maker is done doing its job, gently fold the chocolate mixture into the soft ice cream to make chocolate swirl, and freeze it that way. Sometimes when I fold in the chocolate mixture, it turns into little flakes, like chips.
      Variation: add 1 tsp. mint extract to the basic recipe instead of 1 tsp. vanilla extract. Then you'll get chocolate-mint swirl!

      Nutty ice cream:
      1 can coconut milk (full fat kind)
      2 tsp. pure vanilla extract
      1/4 c. maple syrup (or honey)
      1 c. ground nuts (small pieces), about half of it finely ground
      --Use walnuts if you want maple-walnut ice cream; but macadamias are great, too!
      The finely ground nuts help prevent the ice cream from getting too hard, so you don't need the vodka.
      Combine it all in your ice cream maker and let it go to work.

      You can easily double the recipe if you want, I just make one batch at a time so we can have frequent changes of flavor. Hubby eats a lot more of this than I do. He's lactose intolerant, so this recipe is perfect for him.

      I've seen a lot of ice cream recipes that looked kind of complicated. I wanted a recipe that was quick and easy to prepare, so I did a lot of experimentation. Good thing hubby didn't mind eating the experiments!

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      • #4
        Get yourself this stuff: Pure Matcha, Premium Rooibos Powder: Amazon.com: Grocery & Gourmet Food

        My greatest achievement so far was a rooibos-chai-vanilla bean ice cream with liberal amounts of the red matcha. That, and a mayan mocha ice cream - pumpkin pie spice, cayenne, fresh black pepper, cocoa vanilla, and instant coffee.

        I don't use recipes. Just start with a traditional custard base, sub honey for sugar if you want, and add any other flavorings to taste.
        “The whole concept of a macronutrient, like that of a calorie, is determining our language game in such a way that the conversation is not making sense." - Dr. Kurt Harris

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        • #5
          Got a Cuisinart and follow the basic recipe (milk, heavy cream, sugar, vanilla) but reduce the sugar - you can cut it way down no prob. Add in fresh fruit or whatever your heart desires towards the end. I probably halve the sugar.

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          • #6
            Originally posted by Chaohinon View Post
            Get yourself this stuff: Pure Matcha, Premium Rooibos Powder: Amazon.com: Grocery & Gourmet Food

            My greatest achievement so far was a rooibos-chai-vanilla bean ice cream with liberal amounts of the red matcha. That, and a mayan mocha ice cream - pumpkin pie spice, cayenne, fresh black pepper, cocoa vanilla, and instant coffee.

            I don't use recipes. Just start with a traditional custard base, sub honey for sugar if you want, and add any other flavorings to taste.
            Both sound great, but I am digging the hell outta that pumpkin pie spice with cayenne idea...
            Last edited by Finnegans Wake; 11-09-2012, 09:45 AM.

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            • #7
              Originally posted by Chaohinon View Post
              Get yourself this stuff: Pure Matcha, Premium Rooibos Powder: Amazon.com: Grocery & Gourmet Food

              My greatest achievement so far was a rooibos-chai-vanilla bean ice cream with liberal amounts of the red matcha. That, and a mayan mocha ice cream - pumpkin pie spice, cayenne, fresh black pepper, cocoa vanilla, and instant coffee.

              I don't use recipes. Just start with a traditional custard base, sub honey for sugar if you want, and add any other flavorings to taste.
              I've done a couple of tea based ice creams, too. They're fun!
              The Primal Junk Foodie: Red Velvet Rooibos Ice Cream
              The Primal Junk Foodie: Mate Chocolatte FroYo
              --Trish (Bork)
              TROPICAL TRADITIONS REFERRAL # 7625207
              http://pregnantdiabetic.blogspot.com
              FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

              Comment


              • #8
                Originally posted by Goldie View Post
                1/4 c. vodka (helps prevent it from getting too hard)
                I like where this is going already!

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                • #9
                  Thanks, all of these sound epic.

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                  • #10
                    Originally posted by EyeOfRound View Post
                    I like where this is going already!
                    You can easily use any other sort of alcohol... for instance, if you want to make rum raisin ice cream...

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                    • #11
                      I also bought an ice cream maker a couple of months back :-). Here are my creations so far:

                      Goat's cheese, fig and honey iced yoghurt

                      150 g soft goat's cheese
                      10 soft dried figs finely chopped
                      8 teaspoons of honey
                      450 g goat's yoghurt

                      Blend and freeze.


                      Banana ice-cream

                      3 bananas sliced in half and fried in butter
                      3 measures of dark rum
                      150 g clotted cream
                      450 g goat's yoghurt

                      Blend and freeze.
                      F 5 ft 3. HW: 196 lbs. Primal SW (May 2011): 182 lbs (42% BF)... W June '12: 160 lbs (29% BF) (UK size 12, US size 8). GW: ~24% BF - have ditched the scales til I fit into a pair of UK size 10 bootcut jeans. Currently aligning towards 'The Perfect Health Diet' having swapped some fat for potatoes.

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                      • #12
                        Originally posted by paleo-bunny View Post
                        Goat's cheese, fig and honey iced yoghurt

                        150 g soft goat's cheese
                        10 soft dried figs finely chopped
                        8 teaspoons of honey
                        450 g goat's yoghurt

                        Blend and freeze.
                        Omg that sounds divine. When I went to Italy, my favorite house blend at my favorite gelato place was a marscapone, fig, and honey combination.

                        I want an ice cream maker now...
                        My chocolatey Primal journey

                        Unusual food recipes (plus chocolate) blog

                        Comment


                        • #13
                          Yes, when I googled it I soon discovered that this was not an original combo!

                          Go treat youself to an ice-cream maker. I had to because I believe in the healing powers of ice cream but am intolerant to cow's casein.
                          F 5 ft 3. HW: 196 lbs. Primal SW (May 2011): 182 lbs (42% BF)... W June '12: 160 lbs (29% BF) (UK size 12, US size 8). GW: ~24% BF - have ditched the scales til I fit into a pair of UK size 10 bootcut jeans. Currently aligning towards 'The Perfect Health Diet' having swapped some fat for potatoes.

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                          • #14
                            +1 on goat's cheese ice cream. Jeni's Splendid Ice Cream does an unreal goat cheese cherry ice cream that tastes like the most amazing cheesecake you've ever had!
                            Just wish it wasn't $13 per pint. The other part of me is glad that it is or I'd be eating their ice cream ALL. THE. TIME!

                            Jeni's Splendid Ice Cream
                            Last edited by Dr. Bork Bork; 11-10-2012, 03:44 PM.
                            --Trish (Bork)
                            TROPICAL TRADITIONS REFERRAL # 7625207
                            http://pregnantdiabetic.blogspot.com
                            FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

                            Comment


                            • #15
                              Originally posted by paleo-bunny View Post
                              I also bought an ice cream maker a couple of months back :-). Here are my creations so far:

                              Goat's cheese, fig and honey iced yoghurt

                              150 g soft goat's cheese
                              10 soft dried figs finely chopped
                              8 teaspoons of honey
                              450 g goat's yoghurt

                              Blend and freeze.


                              Banana ice-cream

                              3 bananas sliced in half and fried in butter
                              3 measures of dark rum
                              150 g clotted cream
                              450 g goat's yoghurt

                              Blend and freeze.
                              Oh boy!

                              Comment

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