Ice Cream Makers - talk to me...

oHUTCHYo · 27 Dec 2013 at 19:08

Since my absolute fave haagen dazs is seemingly no longer available (mint), Im considering trying to make my own.

How does the homemade stuff compare to the bought stuff? Does it resemble the creaminess of haagen or the icy-watery supermarket own crap?

Any suggestions?

Raymond Lin · 27 Dec 2013 at 19:17

Creaminess of the ice cream is to do with water crystal, or lack of.

You also need to cool the ice cream while it is moving. Those are the 2 key points in ice cream making. To make really creamy ice cream, use full fat milk, use double cream.

oHUTCHYo · 27 Dec 2013 at 19:38

Quite an expensive proposition I guess? Unless I make a boat load

Anyone have any experiences with the gadgets?

Raymond Lin · 27 Dec 2013 at 20:11

I have a Gaggia one

http://www.amazon.co.uk/Gaggia-RI91...OST4/ref=sr_1_1?ie=UTF8&qid=1309568004&sr=8-1

And have a read of this thread.

http://forums.overclockers.co.uk/showthread.php?t=18291787&highlight=ice+cream

PlacidCasual · 27 Dec 2013 at 20:42

I have a basic ice cream maker with a bucket which you refridgerate and an electirc stirrer, The ice cream it makes is frankly amazing, far better than shop bought.

glitch · 27 Dec 2013 at 20:43

oHUTCHYo said:
Anyone have any experiences with the gadgets?

For small quantities, and presuming you have plenty of time to wait between batches, the smaller 'pre-freeze' units are actually more effective.

They allow you to get the mixture down to temperature a lot faster than the refrigerated units, like Raymond's Gaggia, but they can be a bit pickier about the way your base is constructed and they can be a bit of a bugger to work with.

But at under £25 for a good unit, it's a worthwhile investment to see just how much ice cream you actually do get through.

I tend to use mine mainly for savoury ice cream and gelato these days, but a year on and it's still as good as it ever was. I'd buy another one before a refrigerated unit.

Buffman · 27 Dec 2013 at 22:32

This is the single best ice cream I've had: http://www.bbc.co.uk/food/recipes/superrichchocolateic_14295

Andrew james ice cream maker I have. (If I recall correctly)

D.P. · 28 Dec 2013 at 06:38

The Craig said:
This is the single best ice cream I've had: http://www.bbc.co.uk/food/recipes/superrichchocolateic_14295

Andrew james ice cream maker I have. (If I recall correctly)

What I do is makes custard base, lots of egg yolks mixed with caster sugar. To which I add double cream and then then the flavorings, typically vanilla beans as with a regular custard.

Avoiding milk helps avoid water crystals by reducing water content and increasing fat. Small amounts of butter helps, as does adding even more egg yolks.

molinari · 28 Dec 2013 at 16:56

glitch said:
But at under £25 for a good unit, it's a worthwhile investment to see just how much ice cream you actually do get through.

I've got one of these (although not branded Kenwood) and it is great. I've made plenty of ice cream over the last 3 years and I've never made a bad lot (flavour or because of water crystals). I always use a custard base, add then add the flavours and chill, then churn. My recent batch of passion fruit ice cream was amazing

.

Raymond Lin · 28 Dec 2013 at 19:24

D.P. said:
What I do is makes custard base, lots of egg yolks mixed with caster sugar. To which I add double cream and then then the flavorings, typically vanilla beans as with a regular custard.

Avoiding milk helps avoid water crystals by reducing water content and increasing fat. Small amounts of butter helps, as does adding even more egg yolks.

I use 1 egg per 750ml of ice cream, basically the least I can get away with.

It's ice cream, not iced egg yolk

.