homemade ice cream recipe question

[VOW]

@salinqmind

Be very careful if you are heating up eggs to use in ice cream. They should be ‘tempered’ in. Not only can they scramble, if you cook them too long it gives the ice cream a scorched taste. I usually make Philadelphia style ice cream, no-egg, using milk sugar cream vanilla and adding berries or other flavorings. And often cocoa and/or espresso powder. Now here’s a question, the last batch I made, I made with heavy cream and milk, but somewhere along the way, the ice cream came out with a peculiar mouth feel of ‘butter’ - I think somehow it did transform itself into butter! Did I mix the milk/cream/sugar/vanilla too much, trying to get the sugar to dissolve, is that why there are butter flecks in it? (I know, I should have made a sugar syrup to dissolve it, but I was in a hurry.)

If you use cream for ANYTHING, and mix it too long, you’ll make butter. Because ice cream is essentially churned, if you began with butter flecks, you’ll only make it worse.

You cannot homogenize the butter flecks back into the mixture.

Your milk, sugar, and vanilla can be blended with a mixer or blender or any other appliance, but the cream should be gently stirred in with the fruit.
~VOW

[Sudden_Kestrel]

@salinqmind

Now here’s a question, the last batch I made, I made with heavy cream and milk, but somewhere along the way, the ice cream came out with a peculiar mouth feel of ‘butter’ - I think somehow it did transform itself into butter! Did I mix the milk/cream/sugar/vanilla too much, trying to get the sugar to dissolve, is that why there are butter flecks in it? (I know, I should have made a sugar syrup to dissolve it, but I was in a hurry.)

I read a warning somewhere about just that problem, so I whisk the sugar and milk together first and make sure the sugar is completely dissolved before I add the cream. Once the cream is added I just stir it gently together with whatever else I’m adding before putting it in the machine.

[salinqmind]

I’ll make a notation about stirring in the cream last thing, on my recipe, for next time.

[Left_Hand_of_Dorkness]

I made this banana ice cream recently. I also made a batch of caramel sauce from Joy of Cooking, and I toasted some chopped pecans, and I made a sundae. It was no lie the best thing ever in history.

Edit: I realize that last sentence could be taken the wrong way. I don’t mean to imply that in prehistoric times there was ever anything better. I should perhaps say it was the best thing since the dawn of time, allowing for some sort of Lovecraftian pre-chronic sundae that pleased the elder gods’ sanity-shattering senses better. But honestly, I doubt it.

[MsRobyn]

@Baker

Nobody has yet posted a RECIPE? Ok, here is the Kasson family recipe, handed down for umpteen years. The metric measurements are my own addition.

9 eggs
3 cups sugar(21-1/4 ounces)(600 grams)

Beat together thoroughly, making sure the sugar is dissolved. Beat in 4 Tablespoons(60 ml) vanilla, Mexican if you can get it.

1 quart half and half(light cream)(950 ml)

Add half and half to egg/sugar mix and mix thoroughly. Then beat in

4-3/4 cups whole milk.(1125 ml)

Pour ice cream mix into container. It shouldn’t be more than 2/3 of the way to the top. Freeze as directed.

If you wish to make this recipe even richer, substitute heavy cream for the light, and use light cream for the whole milk.

This sounds phenomenal. About how many half-cup servings does this make, and can I get away with substituting Splenda for sugar, Egg Beaters for the eggs, and fat-free half and half for the real stuff? I promise to dump in a crap-ton of good vanilla (because life is too short not to) and keep the whole milk.

[MsRobyn]

Alternatively, does anyone know of a good ice cream recipe that is sugar-free and reasonably fat-free or low-fat? The banana-chocolate chip frozen yogurt sounds really good, but rum and chocolate are off the table.

[salinqmind]

Sugar free or low-fat? I don’t have a recipe but I can tell you I’ve experimented and the results are nothing to brag about. I can tell you using milk instead of cream results in a different texture, hard and icy, flecks of ice. If anyone HAS made s/f or low fat, I myself would like to know if it came out good.

[Inter_Alia]

MsRobyn, the rum is just to keep it from freezing rock solid. As far as I can tell, it doesn’t add anything to the flavor. And you can use strawberries or raspberries or whatever you want in place of the chocolate chips. You could also leave out the honey and sweeten it with Splenda. I use the yogurt + banana combo as a jumping off point for all kinds of variations.

[Enright3]

Yum. I’d say it was a success. I’ll post the recipe when I’m not at work.
All in all, I had a cooking extravaganza yesterday.
I grilled chicken, grilled corn in their husks (a first for me), made my mom’s recipe for German potato salad, made two lemon meringue pies (mom’s recipe, first time I’ve made them), home made ice cream (again, first time for me, mom’s recipe)

I miss you mom. We ate well yesterday because of you! I’d give it all up in a second to be able to taste it as made from your hands. I miss you.

[Baker]

MsRobyn, I don’t know if you can substitute Splenda in the recipe I gave. In my family the point of making ice cream is to get something rich. But I have a low fat recipe in a book. It’s titled The Great American Ice Cream Book, and the author is a Paul Dickson. I’ve never made this recipe but you still might want to try it, as it’s low fat.

Low-Fat Vanilla Ice Milk(Adapted fro the University of Illinois College of Agriculture formula)

2 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 quarts skim milk
3 eggs, beaten
1/2 cup water
1 tablespoon unflavored gelatin
1-1/2 tablespoons vanilla

Mix sugar, cornstarch, and salt in a heavy pan. Gradually add 1 quart of milk. Cook over low heat, stirring constantly, until mixture is thickened(about 15 minutes). Stir a little of the hot cornstarch mixture into the beaten eggs; then stir the eggs into the remaining cornstarch mixture. Cook over low heat, stirring constantly, for 4 to 5 minutes. Soften gelatin in 1/2 cup of water for 5 minutes. Stir into hot mixture. Chill. Stir in vanilla and remaining quart of milk before freezing.

If you try this, let me know what you think of it.

[Labrador_Deceiver]

@MsRobyn

This sounds phenomenal. About how many half-cup servings does this make, and can I get away with substituting Splenda for sugar, Egg Beaters for the eggs, and fat-free half and half for the real stuff? I promise to dump in a crap-ton of good vanilla (because life is too short not to) and keep the whole milk.

I don’t think that will work at all. Sugar is pretty crucial to texture.

[Baker]

I googled the terms “ice cream” “recipes” and “Splenda” and got a whole page of links to recipe websites. Maybe, MsRobyn, you can try those.

[MrDibble]

I generally use Jamie Oliver’s recipe for Hazelnut Praline semifreddo, which uses separated raw eggs. It is awesome. Here’s a link, the praline recipe is at the top and the actual semifreddo recipe is at the bottom, separated by other possible “fillings”