I recently purchased a Cuisinart "Pure Indulgence" ice cream maker. I
had been thinking about this for years; I grew up in a large family, and
we kids always had to take turns hand-cranking the ice cream maker,
ending up with blisters on our hands, and our clothes, skin, and hair
coated in a slush of ice and salt, while the adults sat around drinking
beer and "supervising".

The idea of not having to hand-crank seemed sinful to me. I also was
unconvinced that the frozen fluid in the mixing bowl would be up to the
task of actually freezing the ice cream. But, oh well, I took the plunge.

The SO graciously agreed to come off her low-carb diet for just this
occasion, as long as it was to be orange sherbet. I admire her for her
sacrifice. I found the recipe below on the net; I like Alton Brown, and
I have found his recipes to generally be good ones, and so I set to it.

The only changes I made were to use bottled lemon juice and orange juice
from a carton, and to use regular table salt. I did use orange zest,
although closer to a tablespoon

It came out great. I tasted it before freezing, and thought that it was
too sweet and too salty. However, I forged ahead, and to my surprise the
final product was almost perfect. The SO loved it as well.

> http://www.foodnetwork.com/recipes/a...et-recipe.html
>
> Orange Sherbet
>
> Recipe courtesy Alton Brown, 2009
>
> SHOW:
> Good Eats
> EPISODE:
> Orange Aid
>
> Orange Sherbet
>
> Yield:
> about 1 quart
>
> Ingredients
>
> 7 ounces sugar
> 1 1/2 tablespoons finely grated orange zest
> 1/4 teaspoon kosher salt
> 2 cups freshly squeezed orange juice,
> approximately 2 to 3 pounds oranges
> 1 tablespoon freshly squeezed lemon juice
> 1 teaspoon vanilla extract
> 1 1/2 cups very cold whole milk
>
> Directions
>
> In the bowl of a food processor combine all of the
> ingredients except the milk and process until the
> sugar is dissolved, approximately 1 minute. Transfer
? the mixture to a mixing bowl and whisk in the milk.
> Cover the bowl and place in the refrigerator until
> the mixture reaches 40 degrees F or below,
> approximately 1 hour.
>
> Pour the mixture into an ice cream maker and process until
> it is the consistency of soft serve ice cream. You may
> serve now or transfer to a lidded container and place
> in freezer until firm, approximately 3 hours.

On Fri, 23 May 2014 23:42:41 -0400, Travis McGee
> wrote:

> I recently purchased a Cuisinart "Pure Indulgence" ice cream maker.

I googled (not extensively) and couldn't tell if this is the type
where you have to freeze the bowl first or if it's self-contained. If
it's the self-contained type, what a deal! They cost a lot more
(triple) when I was looking at ice cream makers.


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Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
> On Fri, 23 May 2014 23:42:41 -0400, Travis McGee
> > wrote:
>
>> I recently purchased a Cuisinart "Pure Indulgence" ice cream maker.
>
> I googled (not extensively) and couldn't tell if this is the type
> where you have to freeze the bowl first or if it's self-contained. If
> it's the self-contained type, what a deal! They cost a lot more
> (triple) when I was looking at ice cream makers.
>
I was gifted with a freeze the bowl type and it was a PITA. Took a good 3
days in the freezer before I could use it. Took up valuable room in the
freezer and in the end, the ice cream was never very good. The only recipe
that I tried that they liked was the banana. Probably because you can make
banana "ice cream" without adding anything but the bananas.

On 5/24/2014 1:50 AM, sf wrote:
> On Fri, 23 May 2014 23:42:41 -0400, Travis McGee
> > wrote:
>
>> I recently purchased a Cuisinart "Pure Indulgence" ice cream maker.
>
> I googled (not extensively) and couldn't tell if this is the type
> where you have to freeze the bowl first or if it's self-contained. If
> it's the self-contained type, what a deal! They cost a lot more
> (triple) when I was looking at ice cream makers.
>
>

You have to freeze the bowl first. The self-contained versions that I
looked at were $200+, too rich for me, although I do lust after them.
Still, at $75 or so, I felt that this was worth a try.

I have grown very disillusioned with store-bought ice cream, even the
premium versions; it has so many thickeners that you can let it thaw in
a bowl and it looks like it is still frozen, and eating it feels like
eating a mouthful of plaster of Paris. With this, I can make stuff that
can't be found at the store, and with no thickeners.

I want to experiment with low-carb recipes so the GF can enjoy ice cream
and such as well. The low-carb stuff that is readily available is not
great, and is limited to just a few flavors.

On 5/24/2014 2:19 AM, Julie Bove wrote:
>
> "sf" > wrote in message
> ...
>> On Fri, 23 May 2014 23:42:41 -0400, Travis McGee
>> > wrote:
>>
>>> I recently purchased a Cuisinart "Pure Indulgence" ice cream maker.
>>
>> I googled (not extensively) and couldn't tell if this is the type
>> where you have to freeze the bowl first or if it's self-contained. If
>> it's the self-contained type, what a deal! They cost a lot more
>> (triple) when I was looking at ice cream makers.
>>
> I was gifted with a freeze the bowl type and it was a PITA. Took a good
> 3 days in the freezer before I could use it. Took up valuable room in
> the freezer and in the end, the ice cream was never very good. The only
> recipe that I tried that they liked was the banana. Probably because
> you can make banana "ice cream" without adding anything but the bananas.

I left the bowl in the freezer for 24 hrs, which is what the
instructions recommended. The end result was pretty much what the
instructions forecast: it had the consistency of soft-serve ice cream. I
put it into the freezer for another few hours, and it ended up similar
to store-bought consistency. Ironically, the GF said that she would have
preferred it at the soft-serve consistency. Wimmen...

The Alton Brown recipe had a step that I did not see in the Cuisinart
cookbook: after the mix is prepared, put it into the fridge until it
gets below 40 degrees. This takes the burden off of the bowl to get the
mix down to freezing, and lets it do nothing but freeze.

I also keep my fridge and freezer at as low a temp as possible, mainly
to keep spoilage at a low rate. This may have had something to do with
my success. Of course, it may well be that the Cuisinart bowl is better
engineered than some others. I have no way to judge this at this time.

"Travis McGee" > wrote in message
...
> On 5/24/2014 2:19 AM, Julie Bove wrote:
>>
>> "sf" > wrote in message
>> ...
>>> On Fri, 23 May 2014 23:42:41 -0400, Travis McGee
>>> > wrote:
>>>
>>>> I recently purchased a Cuisinart "Pure Indulgence" ice cream maker.
>>>
>>> I googled (not extensively) and couldn't tell if this is the type
>>> where you have to freeze the bowl first or if it's self-contained. If
>>> it's the self-contained type, what a deal! They cost a lot more
>>> (triple) when I was looking at ice cream makers.
>>>
>> I was gifted with a freeze the bowl type and it was a PITA. Took a good
>> 3 days in the freezer before I could use it. Took up valuable room in
>> the freezer and in the end, the ice cream was never very good. The only
>> recipe that I tried that they liked was the banana. Probably because
>> you can make banana "ice cream" without adding anything but the bananas.
>
> I left the bowl in the freezer for 24 hrs, which is what the instructions
> recommended. The end result was pretty much what the instructions
> forecast: it had the consistency of soft-serve ice cream. I put it into
> the freezer for another few hours, and it ended up similar to store-bought
> consistency. Ironically, the GF said that she would have preferred it at
> the soft-serve consistency. Wimmen...
>
> The Alton Brown recipe had a step that I did not see in the Cuisinart
> cookbook: after the mix is prepared, put it into the fridge until it gets
> below 40 degrees. This takes the burden off of the bowl to get the mix
> down to freezing, and lets it do nothing but freeze.
>
> I also keep my fridge and freezer at as low a temp as possible, mainly to
> keep spoilage at a low rate. This may have had something to do with my
> success. Of course, it may well be that the Cuisinart bowl is better
> engineered than some others. I have no way to judge this at this time.

Yours must have been better than mine! Granted I got it over 10 years ago.
It said to freeze for 48 hours but I found that it didn't work at all when I
did that. Somebody here told me to try one more day. I did and then it
sort of worked.

On 5/24/2014 2:40 AM, Travis McGee wrote:

>
> I left the bowl in the freezer for 24 hrs, which is what the
> instructions recommended. The end result was pretty much what the
> instructions forecast: it had the consistency of soft-serve ice cream. I
> put it into the freezer for another few hours, and it ended up similar
> to store-bought consistency. Ironically, the GF said that she would have
> preferred it at the soft-serve consistency. Wimmen...
>
> The Alton Brown recipe had a step that I did not see in the Cuisinart
> cookbook: after the mix is prepared, put it into the fridge until it
> gets below 40 degrees. This takes the burden off of the bowl to get the
> mix down to freezing, and lets it do nothing but freeze.

Never checked the temperature, but I do chill the ingredients for at
least a few hours and it makes a difference. Most ice cream I make is
fruit based so I mix up the fruit and sugar and chill it. It also
allows the fruit chunks to absorb some sugar so they do not freeze solid
like an ice cube. Strawberry and peach are my favorite when they are in
season.

On Sat, 24 May 2014 11:48:45 -0400, Ed Pawlowski > wrote:

> On 5/24/2014 2:40 AM, Travis McGee wrote:
>
> >
> > I left the bowl in the freezer for 24 hrs, which is what the
> > instructions recommended. The end result was pretty much what the
> > instructions forecast: it had the consistency of soft-serve ice cream. I
> > put it into the freezer for another few hours, and it ended up similar
> > to store-bought consistency. Ironically, the GF said that she would have
> > preferred it at the soft-serve consistency. Wimmen...
> >
> > The Alton Brown recipe had a step that I did not see in the Cuisinart
> > cookbook: after the mix is prepared, put it into the fridge until it
> > gets below 40 degrees. This takes the burden off of the bowl to get the
> > mix down to freezing, and lets it do nothing but freeze.
>
> Never checked the temperature, but I do chill the ingredients for at
> least a few hours and it makes a difference. Most ice cream I make is
> fruit based so I mix up the fruit and sugar and chill it. It also
> allows the fruit chunks to absorb some sugar so they do not freeze solid
> like an ice cube. Strawberry and peach are my favorite when they are in
> season.

I just checked a few of my ice cream recipes and all had words to the
effect of "Pour chilled cream mixture into freezer container ".


--

Good Food.
Good Friends.
Good Memories.

On 2014-05-24 01:50, sf wrote:
> On Fri, 23 May 2014 23:42:41 -0400, Travis McGee
> > wrote:
>
>> I recently purchased a Cuisinart "Pure Indulgence" ice cream maker.
>
> I googled (not extensively) and couldn't tell if this is the type
> where you have to freeze the bowl first or if it's self-contained. If
> it's the self-contained type, what a deal! They cost a lot more
> (triple) when I was looking at ice cream makers.
>
>
It looks like mine. The bowl does have to be frozen. Not a problem. Just
throw it in the freezer for a couple days and then start thinking about
what you want to make. Cook up the base, let it cool, stick it in the
fridge, and the bowl should be ready to go.

As for the price, keep an eye out for deals at garage sales. I imagine
that ice cream makers are like bread makers and waffle irons, the sort
of things that people buy or get as gifts and never use, so they end up
selling them.

On Sat, 24 May 2014 20:52:36 -0400, Dave Smith
> wrote:

> As for the price, keep an eye out for deals at garage sales. I imagine
> that ice cream makers are like bread makers and waffle irons, the sort
> of things that people buy or get as gifts and never use, so they end up
> selling them.

Finding things like that doesn't happen around here. You won't even
find them in second hand stores. They are sold on Craig's List.


--

Good Food.
Good Friends.
Good Memories.