Hi

I'm looking for assistant in making delicious creamy home made
icecream. I received an icecream maker for Christmas and have made
several varieties - vanilla, mango and peach & passionfruit. All have
been yummy but most have had an icy feel to them rather than a creamy
feel.

I churn each batch for 30 minutes (the manufacturer recommends 30 - 40
minutes).

Any help to obtain the creamy icecream we're expecting would be most
welcome.

Cheers

Jane

Hi Jane
I'm on the Gold Coast and make ice creams and sorbets alot in my
Sunbeam 'Ice Cream Factory' machine. I need more information from you
as to the recipes you are using. Some have egg custard bases and
others cream and milk.
If it is a bench top model you should be able to serve straight from
the churn (if the weather is not super hot),
Tell us more!
Cheers
Bronwyn

Search wrote:
> Hi
>
> I'm looking for assistant in making delicious creamy home made
> icecream. I received an icecream maker for Christmas and have made
> several varieties - vanilla, mango and peach & passionfruit. All have
> been yummy but most have had an icy feel to them rather than a creamy
> feel.
>
> I churn each batch for 30 minutes (the manufacturer recommends 30 - 40
> minutes).
>
> Any help to obtain the creamy icecream we're expecting would be most
> welcome.
>
> Cheers
>
> Jane
>

Monika and Boron, where are you? Jane, both of them make ice creams
"to die for", just ask them for advise and help.

Search wrote:

>
> I'm looking for assistant in making delicious creamy home made
> icecream. I received an icecream maker for Christmas and have made
> several varieties - vanilla, mango and peach & passionfruit. All have
> been yummy but most have had an icy feel to them rather than a creamy
> feel.
>
> I churn each batch for 30 minutes (the manufacturer recommends 30 - 40
> minutes).
>
> Any help to obtain the creamy icecream we're expecting would be most
> welcome.

If it is icy the custard probably has not been properly frozen. From my
experience with the Cuisinart, after 20-25 minutes the ice cream is
setting up and freezing and is starting to pop out through the top.

You can't be compulsive about making ice cream. You have to have
everything prepared ahead of time. The freezer unit has to be properly
frozen and the custard has to be made and then cooled off.

If you have a Cusinart machine like mine, the freezer bowl must be in the
deep freeze for at least two full days before making a batch. The step
where you beat the egg yolks, sugar and vanilla seems to be important,
because the more I whip that up, the thicker the custard sets up and the
better the texture of the ice cream. Cook the custard slowly and make
sure it thickens. Then let it cool off and stick it in the fridge
overnight. It also helps to set it in an ice batch before putting it in
the machine. The while idea is to take the cooked custard and to freeze
it as quickly as possible, but keep churning it so it doesn't ice up or
freeze to the sides. So everything has to be cold, cold, cold.

If it's hot where you are, save it for a cooler day. A few degrees can
make a difference.

"Search" > wrote in message
ups.com...

> Any help to obtain the creamy icecream we're
> expecting would be most welcome.

I've always had good results with the recipes from "Ben & Jerry's
Homemade Ice Cream & Dessert Book" and "The Ultimate Ice Cream Book."
Picking up one of them may be just what you need.
-j

Hi

I'm from beautiful Perth Western Australia so I'd probably have a bit
of trouble getting the books you mention - I'll have a look on Amazon.

The previous poster talked about making the custard thick enough -
perhaps I'll make a richer custard last time.

I'm very conscious of keeping everything cold (I keep the chiller bowl
in the freezer all the time and I chill everything for at least 2 hours
before using).

I've had good results with this recipe:

1 cup milk (I have used both full cream and hi-lo milk)
1 cup cream
1 x 60g egg
1 cup mashed bananas (you might want to add a bit of sqeezed lemon to
stop them discolouring) / whizzed up mango / fruit of your choice
1/2 cup caster sugar (although I have used normal sugar with good
results. I usually put in just less that 1/2 a cup)
1/2 teaspoon vanilla.

Process all ingredients in a food processor or blender on low speed
until the mixture is smooth and the sugar dissolves.

Place mixture into a pouring jug or a bowl, cover and refrigerate for
1-2 hours / freeze for 20-30 minutes or until completely chilled
(better to refrigerate so you don't end up with icy mix).

Stir mixture before pouring into rotating Freezer Bowl. Process until
desired consistency is achieved (30 - 40 minutes).

FYI I have a Breville Scoop Factory.

Cheers

Jane
jacqui{JB} wrote:
> "Search" > wrote in message
> ups.com...
>
> > Any help to obtain the creamy icecream we're
> > expecting would be most welcome.
>
> I've always had good results with the recipes from "Ben & Jerry's
> Homemade Ice Cream & Dessert Book" and "The Ultimate Ice Cream Book."
> Picking up one of them may be just what you need.
> -j