On Sat 28 Jan 2006 06:05:12a, Thus Spake Zarathustra, or was it Bill?
> On Fri, 27 Jan 2006 03:53:26 GMT, Ve La > wrote:
>
>>Howdy.
>>
>>Somehow, I have convinced myself that it is time to dabble in making
>>homemade ice cream. So, I am shopping around for an ice cream machine.
>>So far, I know that I don't want one of the really old fashioned models
>>that need ice and salt. The most common ones I have seen seem to be made
>>by Cuisinart. Anyway, I would appreciate your thoughts on models of ice
>>cream makers - issues with cleaning? Type of product you get (I'd like
>>one that can make fluffy lemon ice if possible), other considerations?
>>Thanks.
>>
>>I am even fantasizing about the Gelato Chef 2200.
>>
>>Anyone used one before? Or can talk about some place that has reviewed
>>ice cream machines?
>>
>>Thanks all!
>
> are you ready to achieve Nirvana? climb to the mountaintop of ice
> cream making? Is making ice cream what you really want to do?
> Then here it is...
> http://www.taylor-company.com/product/combination.htm
>
> don't screw around...go for the best of the best...99 out of 100 ice
> cream makers agree...Taylor makes it best!
Oh, puleez! If I wanted Dairy Queen, I'd go to Dairy Queen. I have an ice
cream freezer with a self-contained refrigeration/freezing unit, but it
makes traditional ice cream, etc., not that soft-serve slop. Mine is one
of the first generation Il Getaio machines that cost around $300 at the
time, and has seen at least monthly if not more frequent use since 1976,
thirty years! Here's a site that sells a variety of similar tabaletop
machines, some of which are restaurant grade, but all are quite capable of
home production.
Here's a pretty good site that is all about ice cream and a bit about
equipment.
http://www.cgl.uwaterloo.ca/~smann/IceCream/
This site has plenty of recipes for ice cream and other frozen concoctions.
The ones I've tried are excellent.
http://www.cgl.uwaterloo.ca/~smann/IceCream/index.html
This recipe is from Ben and Jerry's Homemade Ice Cream and Dessert book. A
good basic French vanilla.
2 large eggs
3/4 cup sugar
2 cups whipping cream
1 cup milk
2 teaspoons vanilla extract
1 Quart
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
Whisk in the sugar, a little at a time, then continue whisking until
completely blended, about 1 minute more.
Pour in the cream, milk, and vanilla and whisk to blend. Transfer the
mixture to an ice cream maker and freeze following the manufacturer's
instructions.
--
Wayne Boatwright ożo
____________________
BIOYA