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  1. #1
    EyeOfRound's Avatar
    EyeOfRound is offline Senior Member
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    I got an ice cream maker!

    Primal Blueprint Expert Certification
    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. #2
    sakura_girl's Avatar
    sakura_girl is online now Senior Member
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    » 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

  3. #3
    Goldie's Avatar
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    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!

  4. #4
    Chaohinon's Avatar
    Chaohinon is offline Senior Member
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    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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    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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    Quote 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 at 08:45 AM.

  7. #7
    Dr. Bork Bork's Avatar
    Dr. Bork Bork is offline Senior Member
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    Quote 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)
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    EyeOfRound's Avatar
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    Quote 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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    EyeOfRound's Avatar
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    Thanks, all of these sound epic.

  10. #10
    Goldie's Avatar
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    Quote 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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