WOOHOO - Ice Cream Maker!!

[{sarah}]

We just got an ice cream maker (gotta love credit card points!) so I need your recipe ideas guys I found a great website with stacks of recipes, but would like to try some "tried & true" recipes.

[Olive]

oohhh i have a book on ice cream making and boy its good!! i make without an ice cream maker and it tastes so much better than fake icecream! i made toffee coffee the other day!
sorry sarah not much help am i!! will try find the sites i checked out ....BBL

ETA i also bought the vanilla bean paste as its cheaper than buying the vanilla beans

[Indadhanu]

I want to subscribe as I got one for Christmas and my ice-cream keeps turning out gritty so would love some tried recipes.

[Olive]

gritty as in sugar gritty?

[MistyFying]

oooo I made the best pistachio and halva icecream for christmas... but it doesn't require an ice cream maker... I'll find the recipe.

ETA here you go:

 
Halva Ice Cream
? 1 cup milk
? 1 vanilla bean
? 2 cups cream, plus 1 cup extra
? 6 yolks
? 180g caster sugar
? 1 tbsp tahini
? 180g halva, broken into small pieces
? 1/2 cup pistachio kernels, chopped

Thanks to A la Grecque restaurant for this ice-cream recipe.

Method
Boil milk, vanilla bean and 2 cups of cream together.
Whisk egg yolks, sugar and tahini. Add milk and cream mix.
Have ready beside the stove a large bowl with ice in it and a second bowl inside it to chill. Place a strainer over the bowl.
Cook custard to 83C or until it coats the back of a wooden spoon. Quickly pour custard through the strainer into the chilled bowl and allow to cool. When cool, add extra cream. Churn.
When nearly frozen, add halva and pistachios.

(Stephanie Alexander)

Perfect to go with:

Semolina and Yoghurt Cake
For the cake
? 125g unsalted butter, softened
? 230g caster sugar
? 3 eggs, separated
? 250g plain yoghurt
? 1 tbsp rose water
? 1/2 tsp lime zest
? 125g plain flour
? 2 tsp baking powder
? 55g ground almonds
? 125g semolina
For the syrup
? 300g sugar
? 1 cup water
? 1 tbsp rosewater

Method
? For the cake
? Cream butter and sugar. Whisk together yolks, yoghurt, rose water and zest, and combine with creamed butter and sugar mix.
? Sift flour and baking powder, mix with almonds and semolina, and then stir into wet mix.
? Whisk whites to soft peaks. Fold into other ingredients.
? Bake in a 30cm x 20cm tray at 180C for 35-45 minutes. Pour warm syrup over warm cake, giving cake time to absorb syrup before adding more.
? For the syrup
? Dissolve sugar in water over moderate heat. Boil for 2-3 minutes. Cool and then add rosewater. Use warm.
? Serve the cake with a couple of pieces of fresh peach and pistachio and halva ice-cream


This was so yummy and it makes heaps - fed about 20 people and they were wanting more :thumbs up:

[Indadhanu]

I'm not sure, not like sugar, it wasn't hard gritty... this is hard to explain! It was more like... it was a bit like a curdling gritty feel, except everything was great when i made it, i tried it after it had been stirred and it was smooth, put it in the freezer for a bit to harden more, and then it came out gritty.

[{sarah}]

Leash what recipe are you using? I just had some of my first batch & it was AWESOME!!! Tasted just like the stuff you buy & not gritty at all, well other than the chocolate shavings I put in it!!

Tomorrow I'm going to try a peanut butter ice cream recipe I found.

Hey Christine, what is Halva

[Janie]

Christine, that sounds devine!!!!!!

Sarah, can you please post your peanut butter recipe if it turns out well?

[Indadhanu]

LOL well I used the recipe in the book... cream, milk, vanilla, egg yolk, sugar.
Heat vanilla, cream and milk, then add beaten egg yolk and sugar and cook slowly til it thickens, then chuck it in the ice cream maker...
I think I've figured it out... I have a feeling it has to do with how long it left it in the freezer after it had been stirred. I was QUITE hard after it came out, so perhaps that it

Does that sound like your recipe Sarah? if it does its probably my bad about the grittiness LOL

[Shanti]

oohhh i have a book on ice cream making and boy its good!! i make without an ice cream maker and it tastes so much better than fake icecream! i made toffee coffee the other day!
sorry sarah not much help am i!! will try find the sites i checked out ....BBL

ETA i also bought the vanilla bean paste as its cheaper than buying the vanilla beans

AJP - where did you get your book from? I'm so interested!! Yum.

Also I loooove vanilla bean mmmm such a yummy taste!

[{sarah}]

Leash it's similar, but my recipe uses 2x whole eggs rather than just the yolk. Then it says to beat the eggs & sugar together while heating but not boiling the milk. Slowly mix those together then heat again while stirring constantly until it thickens. Let it cool to room temperature then add in the vanilla & cream. It has to be cooled in the fridge for 12 hours as well.

A thought I had was that maybe the custardy mix you made was lumpy?

And for you Janie, but I'll let you know how it goes when I make it.

Ingredients:
1/2 pint (250ml) double (heavy) cream
1/2 pint (250ml) single (light) cream
2oz (50g) sugar
1/2 cup peanut butter (chunky or smooth - you choose)
1/2 teaspoon vanilla extract

Place the cream, sugar and peanut butter into a small/medium saucepan and heat gently. Stir all the time whilst heating. When smooth and the sugar has all dissolved, remove the saucepan and leave the mixture to cool. When cool, gently stir in the vanilla extract.

Transfer the mixture into an ice cream maker and freeze following the manufacturer's instructions.

[Janie]

Thanks Sarah, DH is out and about so I've asked him to bring home some double cream I'm keen to make it, I love PB stuff! Although the only ice cream I made without egg yolks wasn't that great.......but it was a totally different recipe, so I'm holding out hope that this one works well!

[Indadhanu]

The ice-crearm was lovely, tastey and smooth, but runny, after it was mixed so
Will give yours a go.

[Olive]

ren the book i have is called 'ice cream' by joanna farrow and sara lewis, not sure where from as my mum got it but try googling it!!

[Janie]

Spewing! I can't find my instruction book, and it's been awhile since I used my machine i found a manual online for a Krups machine, but it's not exactly the same. It seems to be an updated model, so I'm going to *guess* that the instructions are almost the same

[Shanti]

Thanks AJP!! Will google it.

Thanks to you girls, im going to go and make myself a bowl of icecream!!!! (Cadbury Vanilla hehe)

[suse]

That reminds me to drag my icecream maker out. I'm shocking with recipes, I can never remember what I do because I usually just make it up or adapt a base recipe.

Normally I take a basic icecream custard (with or without vanilla depending on the flavour I'm making) or sorbet syrup or yoghurt base and add to them as takes my fancy. Some gooduns are:

- coconut and mango icecream - substitute half the cream with coconut cream, and add pureed mango and toasted desiccated coconut. May need to reduce the sugar in the custard depending on how sweet the mango is.
- chocobanana icecream - stir best quality pure cocoa (dissolved in a little boiling water) to the custard at the start of preparation, and mashed/pureed banana before refrigerating. Again, sugar content may need to be reduced.
- green tea icecream (powdered green tea from Japanese stores)
- black sesame icecream
- honey and macadamia (or macadamia and white chocolate)
- chocolate and chilli (chocolate and chilli go brilliantly together, and chilli in icecream is such an incongruous sensation)
- any berries in season (or frozen mixed berries out of season) go with anything. Even just pureed and swirled through a simple vanilla icecream.
- lemon meringue - lemon sorbet swirled with vanilla icecream
- kiwifruit sorbet
- lime and ginger sorbet (sounds weird, but is really refreshing)
- watermelon and mint sorbet

I once had a tomato and basil sorbet which was simply one of the most incredible things I've ever tasted. It was served as a palate cleanser.

ETA: Sarah, to answer your question to Christine, halva is a confectionery found throughout the middle east, india and in the mediterranean and balkans. It is generally based on either semolina or tahini. A lot of the halva obtained in Australia is of middle eastern origin and is tahini based (to my knowledge). I've got that recipe somewhere - I've been meaning to make the semolina and yoghurt cake, now I think I will LOL.

[{sarah}]

Janie how did you go with the peanut butter one?? I just did it this morning & am trying really hard not to eat the whole lot!!! Though I think it needs some chocolate so we're going to get some ice magic to put on it!! I was thinking though that it migt be cool to put choc chips or swirl some ice magic in it while it's churning.....

Leash, do you want my vanilla recipe?