I have an ice cream maker, different brand, but same type - keep the tub and paddle in the freezer, then always ready to make ice cream whenever the mood strikes. You can make ice cream, sorbet, frozen yogurt. Been using mine for about 20 years. Buttermilk cinnamon ice cream, peach and bourbon ice cream, frozen blackberry and frozen mango yogurts are favorites. Most of my recipes are made up. My tub takes about 3 1/2 cups mixture, It will expand some when it freezes. I don't use a cooked base, too much trouble. Make sure that all ingredients are chilled before pouring in the tub.

About 2 cups milk, 1 cup cream, about 1/2 to 3/4 cup sugar, vanilla, these are the starters. You can use eagle brand milk, no sugar then, makes a nice creamy mixture. Also use Dulce de Leche. I puree my fruit, like blackberries or raspberries and strain and chill the mixture.

If I have, crumbled cookie, toasted coconut or broken candy bar, add right at the end, I can tell by the sound of machine when the mixture is thick and almost done, then add the extras, just churn a minute or so or will stick to the paddle.

Don't be afraid to experiment, it's lots of fun and remember - with milk, cream and sugar, its got to taste good.

Paladin

(28,246 posts)

2. Many thanks for the helpful hints. (nt)

Reply to dem in texas (Reply #1)

Thu Dec 27, 2018, 01:25 PM

Dec 2018

dem in texas

(2,674 posts)

3. here's one recipe that I found in my files

Reply to Paladin (Original post)

Thu Dec 27, 2018, 08:50 PM

Dec 2018

Dulce de Leche Ice Cream (Caramel Ice Cream)

1 - 7.6 oz can Nestle's Crema Media (table cream or half and half)
1 -13.4 oz can Nestle's La Lechera Dulce de Leche (Caramel or Cajeta)
1 ½ cups milk
½ cup buttermilk or Plain Yogurt
1 teaspoon vanilla

The crema media and dulce de leche are found in the Mexican food section of the supermarket.

Mix all ingredients in bowl, stirring well to insure all the dulce de leche is dissolved. Chill mixture several hours.
or
Pour chilled mixture into tub of ice cream maker. Run according to maker's instruction, usually about 20 minutes.

Last summer or the summer before, the New York times had an article on ice cream making which featured a basic recipe for an uncooked mixture (no eggs) and then ways you could vary the recipe by adding different ingredients. The basic recipe was almost the same as mine.

dem in texas

(2,674 posts)

4. more recipes from my files

Reply to Paladin (Original post)

Thu Dec 27, 2018, 09:02 PM

Dec 2018

These recipes for ice cream and frozen yogurt are developed for a small (1 to 1 ½ quart) ice cream maker. The ice cream is made with an uncooked base, this is called Philadelphia style ice cream.
Ice cream makers are simple gadgets and easy to use. There are 4 parts to the ice cream maker: the base, cover, tub and dasher. The base has an motor with an off and on switch. The cover has an opening on top for adding ingredients to the ice cream while it is making. The tub has a liquid in its walls and must be frozen before ice cream can be made. The dasher or (paddle) is placed inside the tub and churns the ice cream while it is making.

Make sure the tub of the ice cream maker is frozen at least 24 hours in advance of making ice cream. Also freeze the dasher, this helps speed up the freezing process when the ice cream is making. Store the base and cover in a dry place.
When the ice cream is made, it is soft. For a solid ice cream, it must be frozen after making.

Frozen Blackberry Yogurt

Deep purple color and wonderful flavor

1 bag of frozen blackberries (frozen raspberries or strawberries can be used, too).
1 1/4 cup sugar
2 cups plain, non-fat yogurt
1/2 cup milk
Place blackberries and sugar in a sauce pan and cook on medium heat until the juice is extracted from the berries, about 10 to 15 minutes. Remove from heat and let cool a few minutes, then push the berries through a sieve or strainer to extract the juice. Discard the seeds and pulp.
Mix the blackberry juice, non-fat yogurt and milk in a glass bowl. Stir or whisk the mixture to thoroughly incorporate the yogurt into the blackberry juice. Taste and add more sugar if needed. Place in refrigerator to chill.
To make the frozen yogurt, place mixture in the frozen tub of an ice cream maker and process about 20 minutes or according to manufacturer's instructions.
For a totally low-fat dessert, serve with Angel Food Cake slices

Butter Pecan Ice Cream
Home made version of this Texas Favorite

1 cup brown sugar
2 tablespoons butter
1 1/2 cup half and half
2 cups heavy cream
1 teaspoon vanilla
1/2 cup chopped, toasted pecans
Melt butter in sauce pan on low heat, add brown sugar, half and half. Stir until the sugar is dissolved. Remove from heat and cool
When cool, add vanilla and heavy cream. Pour mixture into glass bowl and chill in refrigerator.
Toast pecans in 325 degree oven for 10 to 12 minutes, stirring to prevent burning.
To make the ice cream, pour mixture into ice cream maker bowl and freeze according to manufacturer's directions. Add pecans after ice cream begins to thicken. Makes about a quart of ice cream.

Mango Frozen Yogurt
Mangoes are at the peak of their season in early summer.

Make sure you select soft mangoes that are gold tinged with red

2 large ripe mangoes
2 tablespoons lemon juice
1 cup sugar
2 cups non-fat plain yogurt
1 teaspoon almond extract
Peel mango and cut fruit away from seed. Place mango fruit in food processor with all other ingredients and process until smooth. Pour into glass bowl and chill until ready to make the frozen yogurt.
To make, pour the chilled mixture into the ice cream maker's bowl and freeze according to the manufacturer's directions.
Note: Substitute heavy cream for the non-fat yogurt for Mango Ice Cream

Vanilla Ice Cream
You can add crushed candy, cookies, toasted nuts, ripe fruit or liqueurs during the last few minutes of the freezing process.

2 cups milk
2 cups heavy cream
1 cup sugar
½ teaspoon salt
2 teaspoons vanilla
Mix milk, sugar and salt, stirring until sugar is dissolved. Add cream and vanilla, stirring to blend. Cover and place in the refrigerator to chill thoroughly before using.
To make the ice cream, pour the mixture into the bowl of the ice cream maker and freeze according to the manufacture's instructions.

Toasted Coconut Ice Cream

1 1/2 cups milk
2 cups heavy whipping cream
3/4 cups sugar
2 teaspoons vanilla
1 1/4 to 1 1/2 cups toasted coconut (extra for garnish)

Pour milk and sugar in glass bowl and stir until sugar is dissolved. Add whipping cream, stirring well. Cover bowl and place refrigerator to chill thoroughly. Place toasted coconut in small dish and chill until ready to make ice cream

When ready to made the ice cream, pour chilled mixture in frozen tub of ice cream maker. Follow the ice cream maker's instructions. The ice cream should make in about 20 minutes. After about 15 minutes, add the toasted coconut and continue the processing for about 5 minutes more.

To Toast Coconut

Place coconut on shallow baking pan and bake in 325 degree oven, 12 to 15 minutes, stirring often to prevent burning.

Cinnamon Buttermilk Ice Cream

Mix in large bowl:

1 cup sugar
½ teaspoon salt
2 teaspoons cinnamon
2 teaspoons vanilla
2 cups buttermilk
2 cups whipping cream

Stir until sugar is dissolved. Cover bowl and chill in refrigerator until ready to make ice cream.

To make ice cream, pour liquid in frozen tub. Place tub on ice cream maker stand, add dasher, then place cover on top. Process according to ice cream maker's instructions, usually takes 15 to 20 minutes.