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Friday, June 15, 2012

friday favourites: my ice cream maker

For my birthday this year I finally received my long awaited ice cream maker.

I did lots of research and lots of debating on which ice cream maker would be best.
In the end the Kitchen Aid ice cream attachment won-

 simply because unless I bought one with its own compressor I would still have to put the bowl into the freezer and I would have another appliance taking up space in my cupboard.
Because I already owned a Kitchen Aid, I just needed to buy the bowl- I keep it in the freezer at all times- so it doesn't take up any extra space.

I am really happy with it.
If you are after an ice cream maker and you don't have a Kitchen Aid I have heard that Cuisinart are the best.
I must tell you before we go any further ice cream is one of my most favourite things in the world to eat!
I just love it and can't get enough ice cream - ever, even in winter I still love ice cream!!!
Now being sugar free and at times dairy free means I can make an ice cream that I can enjoy guilt free.
Since I got my ice cream maker I have made ice cream at least once a week for our Sundaes on Sunday. Some weeks I have made more- like when we have been having guests or for a birthday or something.
It is just so yummy.
I use dextrose instead of sugar and no-one can even tell the difference!
Not one visitor has been able to tell that there is no sugar in the ice cream!

A family favourite and one that is requested most is chocolate peppermint ice cream.
It is very yummy- who can resist that fresh peppermint flavour with choc chips mixed through!

The basic ice cream recipe I have been using is from
I usually make this and then add the flavourings to suit.
If you eat sugar just replace the dextrose in the recipe with sugar.

Old Fashioned Vanilla Ice Cream
1 C dextrose
pinch salt
1 3/4 C whole milk
2 large eggs beaten in a large bowl
1 1/2C thickened cream
vanilla pod (I don't add this if I am flavouring it)

1. Mix dextrose, salt and milk and a vanilla pod in a saucepan and heat until steaming- do not boil
2. Whisk the hot mixture into the beaten eggs in the bowl, then return mixture to the saucepan.
3. Heat the mixture for 3 minutes at a low-medium heat, stirring with a wooden spoon, until the mixture thickens. Don't let it boil as this will curdle the mixture.
 this whole process takes about 5 minutes- too easy!
4. Pour mixture back into the bowl (I use a Pyrex glass jug) and refrigerate until cold(1-2hrs)
5. When it is cold add the cream and strain out the vanilla pod.
6. Churn in your ice cream maker according to your manufacturer's instructions.
Place in a container and freeze for a couple of hours until firm.

To make strawberry: cook some frozen strawberries (I think I used about a cup) or other berry of choice over low heat until soft and mushy, process until smooth and then strain out seeds, add to the custard before churning- if you want it a pinker colour add a few drops of cochineal.

To make chocolate: Add 100g (you could add up to 200g if you like it really rich) 70-85% dark chocolate at the beginning when you are heating the milk stir until melted.

To make chocolate chip: finely chop 100g of 70-85% dark chocolate add towards the end of the churning time.

To make passionfruit: add some passionfruit pulp (about 2) to the cold custard

To make old fashioned coconut- like I used to buy at the corner store on a Sunday afternoon when I was a kid, add 1/2 cup coconut, 1-2 teaspoons coconut extract and a couple drops of cochineal for that slight pink colour.

To make peppermint choc chip: add some peppermint essence (to taste) and if you want it green a few drops of green food colouring, churn, add about 100g finely chopped chocolate (I use my food processor to chop it) towards the end of churning.

 Once you have a base recipe it is really only up to your imagination what flavours you want to create.

 B1 loves Cherry Ripes so I thought I would have a go at a cherry ripe ice cream.
I am still deciding how to go about it- do I make a chocolate ice cream and then add some cherries and coconut or do I make a cherry ice cream and then add coconut and dark choc chips or do I make a coconut ice cream and swirl cherries and chocolate through it or maybe I could make it with just coconut and cherries and then top if with chocolate ganache or a crackle top.

Hmmmm- what do you think, how would you go about it?

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  1. I don't know if you have ever used almond flavoring, but it tastes like cherries. I had an ice cream once that had vanilla ice cream, almond flavoring, cherries, almonds, and a chocolate fudge swirl, it was fantastic!!! We love to make homemade ice cream. I have two ice cream makers, one is a White Mountain hand crank, which makes amazing ice cream, the other is a small electric maker that is just enough for our family. Sounds like our ice cream makers are a little different than yours. The hand crank requires ice and rock salt placed around the cylinder of ice cream, the crank is connected to a paddle that spins the ice cream. You keep adding salt and ice and cranking and after an 30-60 minutes you have ice cream. When that is all done we pull out the paddle and add the lid, then more ice and salt on top. The cream hardens up and is awesome! Thanks for sharing your recipe!

    1. I haven't used it though I do have some almond essence in my pantry- I will give it a go.
      I don't think I have ever seen a hand crank ice cream maker in Australia- although they must have had them before electric ones.

  2. I have the Cuisinart 2 litre ice cream and sorbet maker and it is great. I got it a couple of years ago and I only got my Kitchen-aid last Christmas. I LOVE home made ice-cream, unfortunately it looks like I need to join the dairy-free population, so last week I made lime sorbet instead. It's great but of course, has a lot of sugar. Where do you buy dextrose?

    1. Hi Kylie,
      Have a look at my recipes- there are a few dairy free ice cream options there. I have also made ice cream with coconut milk instead of cream/milk- it is quite nice. You can buy dextrose at the supermarket and Big W in the home brew section, I now actually get mine from VCH who runs a rural produce store and they sell it there.

  3. Ooh, this looks good! We have an ice-cream maker and are also sugar-free but I never tried making these recipes in the Sweet Poison book. We'll have to try them. Do you make the cakes and biscuits, too? I wonder if you have any favourites?

    Thanks for sharing, Deanne:-)

    1. Love the Anzac bikkies- make at least one batch a week- I did a post on them here

      I have also made the cupcakes but made them chocolate and they were delicious!

  4. You are so clever.

    Have a great weekend

  5. Homemade ice cream sounds delicious Deanne. I wouldn't be able to keep up with the demand so won't start....we keep ice cream to a sometimes treat in summer only.

    1. We only have it once a week and a batch is usually enough to feed us, with maybe a little left over for a middle of the week mummy snack- if someone else doesn't get it first!

  6. Deanne, you're a legend and a freak! In a good way!
    I'm saving for a Kitchenaid so I'll be looking to make these recipes......Yum!!!
    Have a great day!!!
    Tania xx

  7. Hi Deanne...I was just on pinterest pinning an ice cream recipe!

    Thanks so much for the note, xxx

  8. I've never made ice cream but mint is my absolute favorite flavor! Looks absolutely amazing!

    And I want your red KitchenAid - it matches my stove!!

  9. Thank you so much for sharing your wonderful ice cream recipes at our Summer BBQ Bash! You're totally right. I have an ice cream maker and it takes up way too much space in my kitchen. I wish I would have just gone with the KitchenAid attachment! Looks fab!


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