As my daughter is lactose intolerant I started to make cashew based ice cream. Now, we only eat homemade and I think it tastes better than any store bought. I still try to improve, and was wondering if there are any homemade ice cream makers here?
No, but I spent a few years working at a mom & pop ice cream place, and that ruined store bought for me for awhile. It tastes oddly waxy compared to homemade.
Some flavors I remember were coffee made with cold brew, honey + sunflower seeds, and lavender. Lavender was surprisingly good, made by steeping lavender in milk like you would a tea.
Lavender sounds cool! I love lavender tea, so think that will be nice. Cinnamon basil is also a favourite of ours.
And yes, it ruins storebought. Even expensive ice cream no longer tastes as good.
Yes. We just had a scoop of homemade coconut sorbet tonight, super simple to make:
- 1 cup of water
- 1 cup of sugar
- 1 can of unsweetened coconut cream
- 1 can of unsweetened coconut milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Bring the water and sugar to a boil, lower the heat to medium, and let it simmer for 10 minutes to make a simple syrup. Let the syrup cool to room temperature, then mix all the ingredients together in a blender briefly, then pour into your ice cream maker and freeze. Set the sorbet into the freezer for at least 2 hours to finish the freezing.
If you can’t find coconut cream, you can just use 2 cans of full fat coconut milk, but it will be icier.
Nice! I’m using a similar recipe as basis for fruit based ice creams. So about half coconut cream and half fruit. I use xanthan and guar to make it less icy, and maltodextrin to make it creamier.
All the time! 4 eggs, a cup of milk, a cup of cream, some sugar. Actually according to my calculations an all ice cream diet would be cheaper than our current grocery bill (we have cows and chickens) and not that much less healthy.
I don’t think all that sugar is healthy :)
Yeah, ir has a little too much sugar and fat to be, like, health food. But not as much as you’d think; you don’t need nearly so much as commercial ice cream has. Maybe still better than your average american diet?
Yes! I mostly do store bought, but found a recipe based on a vegan cream which was too delicious.
It’s become the go-to dessert for me to make for events.
Vegan cream, maple syrup, peanut butter, salt, chocolate sauce, caramel sauce, and salted peanuts. A wonderful snickers-like ice-cream.
If you can get your hands on “Dole Whip Powder” it’s a great lactose free alternative that you can mix with water and make in a home churn.
Yes, I make ice cream at home as well. l For me a game changer was to add an emulsifier (I use lecithin) and some stabilizers (I use guar and xathan)
Yes I want lecithin but it’s very hard to find here in New Zealand. And, I bought granules once, but after a month or so they had gone bad and became a big clump. Do you use granules or powder? And guessing you use soy lecithin?
I also use Guar + Xanthan. Makes a difference. Also I use Maltodextrin in low fat ice creams to increase smoothness, that really helps!
I use sunflower lecithin, but I don’t think it matters. Was easy to find here in the Netherlands (ordered it online).
I haven’t made any this year, but I have in the past. My favorite flavor I’ve made is a chai ice cream (just brew the tea in the ice cream base).
Interesting. I had a green ice tea once in a restaurant which was awful. Chai is probably better indeed.
Man, I havent made one in a long time. My uncle would make it frequently though. Even started selling it. But he did it old school, churning in a big garbage bin full of ice and his tub of ice cream in it.
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Tonka beans are illegal to sell in food, but you can get them shipped online and use them in your home kitchen. I’m in the US and I have some in my pantry right now. I’ve tried them in cookies but I’ll try them in ice cream too, thanks for the tip!
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Nice :) thanks for sharing!
I have upgraded to a compressor which is nice!
I am not a fan of custard base, plus it’s too much work for me haha. All my dairy ice creams are phily style and we’re loving it.
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Sorry, meant ‘philadelphia style ice cream’. Means without eggs.
