I made some vanilla and then chocolate today, both by recipes (modified)
from the little manual with the freezer.

I am looking for an authentic old style home made icecream recipe..

Ours was durn good though.!!!!

Sabrina

Sabrina R wrote:

> I made some vanilla and then chocolate today, both by recipes (modified)
> from the little manual with the freezer.
>
> I am looking for an authentic old style home made icecream recipe..
>
> Ours was durn good though.!!!!
>
> Sabrina
>
>
>
> ------------------------------------------------------------------------
>
There are recipes for a frozen custard called refrigerator ice cream
that does not require a machine to churn it. It can be quite good and
exotic in flavours.

Let me know if you would like a sample of these recipes.
---
JL

Yes! JL please!!!

Yogi Gupta wrote:

> Yes! JL please!!!
>
at one point or another i have posted 6 - 8 rather complex refrigerator
ice cream recipes to RFC and AC-C i will re post them as i find them in
google.

here's the first i found


Maple walnut ice cream
----------------------

1 cup real maple syrup
[won't be as well flavoured with imitation maple syrup]

3 egg yolks, beaten

1/4 tsp. salt

1 tsp. vanilla extract.

3 egg white, stiffly beaten

1 cup whipping cream, beaten to a thickened "custard" like consistency

1/2 cup skinned, chopped walnuts.

Place maple syrup in upper part of a double boiler, and heat, but do not
boil, over hot water.

Then, stir in the lightly beaten egg yolk with salt until well
blended.

Cook, stirring constantly, over hot water, until mixture thickens.
Remove from water, and add vanilla extract. Chill. When cold, fold in
the stiffly beaten egg white, alternately with the cream which has been
beaten to a custard like consistency.

Freeze in a loaf pan to a mushy consistency, or until a layer is frozen
1 inch from side of pan. Remove from freezer and scrape and stir from
bottom and sides of pan. Then beat until smooth incorporating at the
same time the chopped, skinned walnuts. Return to freezer and freeze
for 3 hours.
---
Joseph Littleshoes

Yogi Gupta wrote:

> Yes! JL please!!!
>

Basic ice cream
---------------

10 egg yolks

10 ounces sugar

4 & 1/2 cups boiling milk

Beat the eggs and sugar over hot water until the mixture is thick enough
to leave a trail.

Add the milk very slowly and stir over gentle heat until the mixture is
thick enough to coat the back of the spoon. Be very careful the mixture
does not boil or it will curdle, stir occasionally while cooking.

Pour into mould and freeze, after 1 hour or when the ice cream is frozen
1 inch thick around the edge of the container re mix and set to freeze
again.

It may just be me but while i can heat & cook things in metal if i store
them in metal it gives them a metallic taste to me, so i use a glass
loaf pan to freeze the ice cream.


vanilla and strawberry ice cream
--------------------------------

prepare the vanilla ice cream as above and add 3/4 pints of strawberry
puree and 1/4 pint cream. Freeze in the usual way.

Some times various fruit flavoured liquors, like cherry brandy are used
to 'macreate' the fresh fruit to flavour the ice creams.

Chocolate ice cream
-------------------

prepare a chocolate sauce and add to the partly frozen vanilla ice cream.

The flavourings are endless, coffee, tea, asparagus, garlic, violet,
rose, mint chcolate chip etc. etc.

Biscoti or other cookies are often soaked in various liquors and added
to the ice cream.
---
JL

"jacqui{JB}" > wrote in message
. dk...
> "Joseph Littleshoes" > wrote in message
> . com...
>
> [piggybacking due to propagation issues related to the OP's use of HTML --
> please don't use your HTML sig when posting toUsenet. ]
>
>> Sabrina R wrote:
>> > I made some vanilla and then chocolate today,
>> > both by recipes (modified) from the little manual
>> > with the freezer.
>> >
>> > I am looking for an authentic old style home made
>> > icecream recipe..
>
> What do you consider to be "authentic old style [and] home made"?
>
> Since I don't know your definition of the above, I can only recommend the
> following books which I've found helpful in finding what I consider to be
> the "ultimate" in ice creams:
>
> Ben & Jerry's Homemade Ice Cream & Dessert Book by Ben Cohen & Jerry
> Greenfield (ISBN 0-89480-312-3)
> The Ultimate Ice Cream Book by Bruce Weinstein (ISBN 0-688-16149-9
>
> Good luck in your quest.
> -j

I'm considering buying the book, The Ultimate Ice Cream Book by Bruce
Weinstein (ISBN 0-688-16149-9) as I checked it out from the library and it
looks more 'standard' to me.

Have you made anything from it, and what is the one that you like or
recommend?
Thanks,
Dee Dee

Joseph Littleshoes wrote:
> Yogi Gupta wrote:
>
> > Yes! JL please!!!
> >
> at one point or another i have posted 6 - 8 rather complex refrigerator
> ice cream recipes to RFC and AC-C i will re post them as i find them in
> google.
>
> here's the first i found
>
>
> Maple walnut ice cream
> ----------------------
>
> 1 cup real maple syrup
> [won't be as well flavoured with imitation maple syrup]
>
> 3 egg yolks, beaten
>
> 1/4 tsp. salt
>
> 1 tsp. vanilla extract.
>
> 3 egg white, stiffly beaten
>
> 1 cup whipping cream, beaten to a thickened "custard" like consistency
>
> 1/2 cup skinned, chopped walnuts.
>
> Place maple syrup in upper part of a double boiler, and heat, but do not
> boil, over hot water.
>
> Then, stir in the lightly beaten egg yolk with salt until well
> blended.
>
> Cook, stirring constantly, over hot water, until mixture thickens.
> Remove from water, and add vanilla extract. Chill. When cold, fold in
> the stiffly beaten egg white, alternately with the cream which has been
> beaten to a custard like consistency.
>
> Freeze in a loaf pan to a mushy consistency, or until a layer is frozen
> 1 inch from side of pan. Remove from freezer and scrape and stir from
> bottom and sides of pan. Then beat until smooth incorporating at the
> same time the chopped, skinned walnuts. Return to freezer and freeze
> for 3 hours.

The ONE ingredient in this recipe that SHOULD be cooked, is the one
that is not. Raw egg WHITE is nasty. There has to be a better way to
beat in air than that.

> ---
> Joseph Littleshoes

--Bryan

"Dee Randall" > wrote in message
...

> I'm considering buying the book, The Ultimate Ice
> Cream Book by Bruce Weinstein (ISBN 0-688-16149-9)
> as I checked it out from the library and it looks more
> 'standard' to me.
>
> Have you made anything from it, and what is the one
> that you like or recommend?

I made one of the chocolate ice creams a couple of years ago, which was when
I discovered that my ice cream maker wasn't working anymore. The
mixture was great, even though it never got properly frozen. I haven't
tried anything else, 'cause I'm still debating the relative merits of
replacement machines. The most commonly available machines here have either
a bowl which has to be kept in the freezer or a tablet which sits in the
bottom of the bowl which needs to go into the freezer before it can be
used -- neither of which have a particularly large capacity, perhaps a
quart. Another option is to spring the big bucks for a self-contained unit,
but the capacity in those is ridiculously small -- about a pint -- which
makes the output disproportionately expensive.

I was looking at White Mountain ice cream freezers this morning --
http://www.brm-icecream.com/index.htm -- and wondering if I could get my mom
in California to accept delivery and then forward it on to me here in DK. A
four-quart, electric machine would be just about right. I have a step-down
converter to handle the voltage issues, so I'd just have to come up with a
source for ice (which might also be a problem, since I've never seen ice in
bags here ...).

Trials and tribulations of living in a "furrin" place, I tell you. I'm only
slightly bitter.

But I ramble. Yes, I recommend the Ultimate Ice Cream Book. Many of the
recipes sound really good. And I'm a big fan of the Ben & Jerry's book,
too.

-j

"jacqui{JB}" > wrote in message
. dk...
> "Dee Randall" > wrote in message
> ...
>
>> I'm considering buying the book, The Ultimate Ice
>> Cream Book by Bruce Weinstein (ISBN 0-688-16149-9)
>> as I checked it out from the library and it looks more
>> 'standard' to me.
>>
>> Have you made anything from it, and what is the one
>> that you like or recommend?
>
> I made one of the chocolate ice creams a couple of years ago, which was
> when
> I discovered that my ice cream maker wasn't working anymore. The
> mixture was great, even though it never got properly frozen. I haven't
> tried anything else, 'cause I'm still debating the relative merits of
> replacement machines. The most commonly available machines here have
> either
> a bowl which has to be kept in the freezer or a tablet which sits in the
> bottom of the bowl which needs to go into the freezer before it can be
> used -- neither of which have a particularly large capacity, perhaps a
> quart. Another option is to spring the big bucks for a self-contained
> unit,
> but the capacity in those is ridiculously small -- about a pint -- which
> makes the output disproportionately expensive.
>
> I was looking at White Mountain ice cream freezers this morning --
> http://www.brm-icecream.com/index.htm -- and wondering if I could get my
> mom
> in California to accept delivery and then forward it on to me here in DK.
> A
> four-quart, electric machine would be just about right. I have a
> step-down
> converter to handle the voltage issues, so I'd just have to come up with a
> source for ice (which might also be a problem, since I've never seen ice
> in
> bags here ...).
>
> Trials and tribulations of living in a "furrin" place, I tell you. I'm
> only
> slightly bitter.
>
> But I ramble. Yes, I recommend the Ultimate Ice Cream Book. Many of the
> recipes sound really good. And I'm a big fan of the Ben & Jerry's book,
> too.
>
> -j
>
I have a new Cuisinart ice cream maker, but will bring it out this summer to
begin to make a few ice creams, as I will have available proper cream/milk
for it (unpasteurized). I will probably buy the Ultimate book, maybe this
week.
I had the White Mountain years ago. For some reason I hated spending time
getting the salt ready, buying it, all that money for salt, etc., then I
bought the Donvier, which I hated. Actually I'm not expecting anything out
of the Cuisinart that I didn't get from the Donvier except with the Donvier
I had to hand-crank it.
All the caveats of making ice cream, to me, are a bore. Eventually I'll
probably break down and spend the big bucks for a good ice cream maker if
the new cream/milk works out for us. I don't expect to do anything too soon
tho.
Thanks for the chat.
PS, I think the White Mountain price is a little high priced. I think the
wooden (or is it plastic now) bucket is for nostalgic reasons; makes you
think you're in Vermont? I think this thing could be priced more
realistically at $89-99, but that's just me; and you'd probably never find
it. By the time you pay shipping a couple of times, you're talking money.
Dee Dee

On Thu 25 May 2006 08:23:10a, Thus Spake Zarathustra, or was it Dee
Randall?

>
> "jacqui{JB}" > wrote in message
> . dk...
>> "Dee Randall" > wrote in message
>> ...
>>
>>> I'm considering buying the book, The Ultimate Ice
>>> Cream Book by Bruce Weinstein (ISBN 0-688-16149-9)
>>> as I checked it out from the library and it looks more
>>> 'standard' to me.
>>>
>>> Have you made anything from it, and what is the one that you like or
>>> recommend?
>>
>> I made one of the chocolate ice creams a couple of years ago, which was
>> when I discovered that my ice cream maker wasn't working anymore.
>> The mixture was great, even though it never got properly frozen. I
>> haven't tried anything else, 'cause I'm still debating the relative
>> merits of replacement machines. The most commonly available machines
>> here have either a bowl which has to be kept in the freezer or a tablet
>> which sits in the bottom of the bowl which needs to go into the freezer
>> before it can be used -- neither of which have a particularly large
>> capacity, perhaps a quart. Another option is to spring the big bucks
>> for a self-contained unit, but the capacity in those is ridiculously
>> small -- about a pint -- which makes the output disproportionately
>> expensive.
>>
>> I was looking at White Mountain ice cream freezers this morning --
>> http://www.brm-icecream.com/index.htm -- and wondering if I could get
>> my mom in California to accept delivery and then forward it on to me
>> here in DK. A
>> four-quart, electric machine would be just about right. I have a
>> step-down converter to handle the voltage issues, so I'd just have to
>> come up with a source for ice (which might also be a problem, since
>> I've never seen ice in bags here ...).
>>
>> Trials and tribulations of living in a "furrin" place, I tell you. I'm
>> only slightly bitter.
>>
>> But I ramble. Yes, I recommend the Ultimate Ice Cream Book. Many of
>> the recipes sound really good. And I'm a big fan of the Ben & Jerry's
>> book, too.
>>
>> -j
>>
> I have a new Cuisinart ice cream maker, but will bring it out this
> summer to begin to make a few ice creams, as I will have available
> proper cream/milk for it (unpasteurized). I will probably buy the
> Ultimate book, maybe this week.
> I had the White Mountain years ago. For some reason I hated spending
> time getting the salt ready, buying it, all that money for salt, etc.,
> then I bought the Donvier, which I hated. Actually I'm not expecting
> anything out of the Cuisinart that I didn't get from the Donvier except
> with the Donvier I had to hand-crank it.
> All the caveats of making ice cream, to me, are a bore. Eventually I'll
> probably break down and spend the big bucks for a good ice cream maker
> if the new cream/milk works out for us. I don't expect to do anything
> too soon tho.
> Thanks for the chat.
> PS, I think the White Mountain price is a little high priced. I think
> the wooden (or is it plastic now) bucket is for nostalgic reasons; makes
> you think you're in Vermont? I think this thing could be priced more
> realistically at $89-99, but that's just me; and you'd probably never
> find it. By the time you pay shipping a couple of times, you're talking
> money. Dee Dee

I have a White Mountain w/motor that I rarely use because it's too large
for my needs (6 qts). I also have a Simac Il Gelataio with compressor that
makes 1-1/2 qts. It makes perfect ice cream quickly and in the right
quantity for us. I tried one of the units where you freeze the cyliner,
but absolutely hated it. Even though I kept the cylinder in my deep freeze
at -10 degrees, the damned thing never froze the ice cream as firmly as I
wanted.

--
Wayne Boatwright @¿@¬
_____________________

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> On Thu 25 May 2006 08:23:10a, Thus Spake Zarathustra, or was it Dee
> Randall?
>
>>
>> "jacqui{JB}" > wrote in message
>> . dk...
>>> "Dee Randall" > wrote in message
>>> ...
>>>
>>>> I'm considering buying the book, The Ultimate Ice
>>>> Cream Book by Bruce Weinstein (ISBN 0-688-16149-9)
>>>> as I checked it out from the library and it looks more
>>>> 'standard' to me.
>>>>
>>>> Have you made anything from it, and what is the one that you like or
>>>> recommend?
>>>
>>> I made one of the chocolate ice creams a couple of years ago, which was
>>> when I discovered that my ice cream maker wasn't working anymore.
>>> The mixture was great, even though it never got properly frozen. I
>>> haven't tried anything else, 'cause I'm still debating the relative
>>> merits of replacement machines. The most commonly available machines
>>> here have either a bowl which has to be kept in the freezer or a tablet
>>> which sits in the bottom of the bowl which needs to go into the freezer
>>> before it can be used -- neither of which have a particularly large
>>> capacity, perhaps a quart. Another option is to spring the big bucks
>>> for a self-contained unit, but the capacity in those is ridiculously
>>> small -- about a pint -- which makes the output disproportionately
>>> expensive.
>>>
>>> I was looking at White Mountain ice cream freezers this morning --
>>> http://www.brm-icecream.com/index.htm -- and wondering if I could get
>>> my mom in California to accept delivery and then forward it on to me
>>> here in DK. A
>>> four-quart, electric machine would be just about right. I have a
>>> step-down converter to handle the voltage issues, so I'd just have to
>>> come up with a source for ice (which might also be a problem, since
>>> I've never seen ice in bags here ...).
>>>
>>> Trials and tribulations of living in a "furrin" place, I tell you. I'm
>>> only slightly bitter.
>>>
>>> But I ramble. Yes, I recommend the Ultimate Ice Cream Book. Many of
>>> the recipes sound really good. And I'm a big fan of the Ben & Jerry's
>>> book, too.
>>>
>>> -j
>>>
>> I have a new Cuisinart ice cream maker, but will bring it out this
>> summer to begin to make a few ice creams, as I will have available
>> proper cream/milk for it (unpasteurized). I will probably buy the
>> Ultimate book, maybe this week.
>> I had the White Mountain years ago. For some reason I hated spending
>> time getting the salt ready, buying it, all that money for salt, etc.,
>> then I bought the Donvier, which I hated. Actually I'm not expecting
>> anything out of the Cuisinart that I didn't get from the Donvier except
>> with the Donvier I had to hand-crank it.
>> All the caveats of making ice cream, to me, are a bore. Eventually I'll
>> probably break down and spend the big bucks for a good ice cream maker
>> if the new cream/milk works out for us. I don't expect to do anything
>> too soon tho.
>> Thanks for the chat.
>> PS, I think the White Mountain price is a little high priced. I think
>> the wooden (or is it plastic now) bucket is for nostalgic reasons; makes
>> you think you're in Vermont? I think this thing could be priced more
>> realistically at $89-99, but that's just me; and you'd probably never
>> find it. By the time you pay shipping a couple of times, you're talking
>> money. Dee Dee
>
> I have a White Mountain w/motor that I rarely use because it's too large
> for my needs (6 qts). I also have a Simac Il Gelataio with compressor
> that
> makes 1-1/2 qts. It makes perfect ice cream quickly and in the right
> quantity for us. I tried one of the units where you freeze the cyliner,
> but absolutely hated it. Even though I kept the cylinder in my deep
> freeze
> at -10 degrees, the damned thing never froze the ice cream as firmly as I
> wanted.
>
> --
> Wayne Boatwright @¿@¬


Yeah, I think I'm going to hate my Cuisinart (cylinder type, too). It's
wishful thinking that this is going to work.

But I've read that even with the units similar to your Simac, (is there a
generic name for them?) that once the ice cream is finished and the unit
turns off, that you do have to pack it in a container and let it sit inside
the freezer for a couple of hours to firm up. Unless you want soft-serve.
True/false?
Thanks, Wayne,
Dee Dee

On Thu 25 May 2006 09:37:16a, Thus Spake Zarathustra, or was it Dee
Randall?

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> On Thu 25 May 2006 08:23:10a, Thus Spake Zarathustra, or was it Dee
>> Randall?
>>
>>>
>>> "jacqui{JB}" > wrote in message
>>> . dk...
>>>> "Dee Randall" > wrote in message
>>>> ...
>>>>
>>>>> I'm considering buying the book, The Ultimate Ice
>>>>> Cream Book by Bruce Weinstein (ISBN 0-688-16149-9)
>>>>> as I checked it out from the library and it looks more
>>>>> 'standard' to me.
>>>>>
>>>>> Have you made anything from it, and what is the one that you like or
>>>>> recommend?
>>>>
>>>> I made one of the chocolate ice creams a couple of years ago, which
>>>> was when I discovered that my ice cream maker wasn't working anymore.
>>>> The mixture was great, even though it never got properly frozen.
>>>> I haven't tried anything else, 'cause I'm still debating the relative
>>>> merits of replacement machines. The most commonly available machines
>>>> here have either a bowl which has to be kept in the freezer or a
>>>> tablet which sits in the bottom of the bowl which needs to go into
>>>> the freezer before it can be used -- neither of which have a
>>>> particularly large capacity, perhaps a quart. Another option is to
>>>> spring the big bucks for a self-contained unit, but the capacity in
>>>> those is ridiculously small -- about a pint -- which makes the output
>>>> disproportionately expensive.
>>>>
>>>> I was looking at White Mountain ice cream freezers this morning --
>>>> http://www.brm-icecream.com/index.htm -- and wondering if I could get
>>>> my mom in California to accept delivery and then forward it on to me
>>>> here in DK. A
>>>> four-quart, electric machine would be just about right. I have a
>>>> step-down converter to handle the voltage issues, so I'd just have to
>>>> come up with a source for ice (which might also be a problem, since
>>>> I've never seen ice in bags here ...).
>>>>
>>>> Trials and tribulations of living in a "furrin" place, I tell you.
>>>> I'm only slightly bitter.
>>>>
>>>> But I ramble. Yes, I recommend the Ultimate Ice Cream Book. Many of
>>>> the recipes sound really good. And I'm a big fan of the Ben &
>>>> Jerry's book, too.
>>>>
>>>> -j
>>>>
>>> I have a new Cuisinart ice cream maker, but will bring it out this
>>> summer to begin to make a few ice creams, as I will have available
>>> proper cream/milk for it (unpasteurized). I will probably buy the
>>> Ultimate book, maybe this week.
>>> I had the White Mountain years ago. For some reason I hated spending
>>> time getting the salt ready, buying it, all that money for salt,
>>> etc., then I bought the Donvier, which I hated. Actually I'm not
>>> expecting anything out of the Cuisinart that I didn't get from the
>>> Donvier except with the Donvier I had to hand-crank it.
>>> All the caveats of making ice cream, to me, are a bore. Eventually
>>> I'll probably break down and spend the big bucks for a good ice cream
>>> maker if the new cream/milk works out for us. I don't expect to do
>>> anything too soon tho.
>>> Thanks for the chat.
>>> PS, I think the White Mountain price is a little high priced. I think
>>> the wooden (or is it plastic now) bucket is for nostalgic reasons;
>>> makes you think you're in Vermont? I think this thing could be priced
>>> more realistically at $89-99, but that's just me; and you'd probably
>>> never find it. By the time you pay shipping a couple of times, you're
>>> talking money. Dee Dee
>>
>> I have a White Mountain w/motor that I rarely use because it's too
>> large for my needs (6 qts). I also have a Simac Il Gelataio with
>> compressor that makes 1-1/2 qts. It makes perfect ice cream quickly
>> and in the right quantity for us. I tried one of the units where you
>> freeze the cyliner, but absolutely hated it. Even though I kept the
>> cylinder in my deep freeze at -10 degrees, the damned thing never
>> froze the ice cream as firmly as I wanted.
>>
>> --
>> Wayne Boatwright @¿@¬
>
>
> Yeah, I think I'm going to hate my Cuisinart (cylinder type, too). It's
> wishful thinking that this is going to work.

Mebbe not. I'm sure some are better than others.

> But I've read that even with the units similar to your Simac, (is there
> a generic name for them?) that once the ice cream is finished and the
> unit turns off, that you do have to pack it in a container and let it
> sit inside the freezer for a couple of hours to firm up. Unless you
> want soft-serve. True/false?

True and false. One can remove the paddle and pack down the ice cream,
leaving it in the machine for a period of time to further firm up -or-
scoop it into a container and put in the freezer for like time. However,
the machine does make a much firmer product than the cylinder type.
Regardless of method, ice cream improves in both flavor and texture if
allowed to "mellow" a while after churning.

Even in the old fashioned style of bucket freezers, traditionally the
dasher was removed, the ice cream packed down and covered, the the freezer
was repacked with ice and salt to allow the ice cream to mellow. As a kid
I remember this as an interminable wait for that delicious first bowl. :-)

Commercially, all ice creams (even the best of them) are put into their
containers in a semi-solid state, then into a super cold freezer.

--
Wayne Boatwright @¿@¬
_____________________

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> On Thu 25 May 2006 09:37:16a, Thus Spake Zarathustra, or was it Dee
> Randall?
>
>>
>> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
>> 28.19...
>>> On Thu 25 May 2006 08:23:10a, Thus Spake Zarathustra, or was it Dee
>>> Randall?
>>>
>>>>
>>>> "jacqui{JB}" > wrote in message
>>>> . dk...
>>>>> "Dee Randall" > wrote in message
>>>>> ...
>>>>>
>>>>>> I'm considering buying the book, The Ultimate Ice
>>>>>> Cream Book by Bruce Weinstein (ISBN 0-688-16149-9)
>>>>>> as I checked it out from the library and it looks more
>>>>>> 'standard' to me.
>>>>>>
>>>>>> Have you made anything from it, and what is the one that you like or
>>>>>> recommend?
>>>>>
>>>>> I made one of the chocolate ice creams a couple of years ago, which
>>>>> was when I discovered that my ice cream maker wasn't working anymore.
>>>>> The mixture was great, even though it never got properly frozen.
>>>>> I haven't tried anything else, 'cause I'm still debating the relative
>>>>> merits of replacement machines. The most commonly available machines
>>>>> here have either a bowl which has to be kept in the freezer or a
>>>>> tablet which sits in the bottom of the bowl which needs to go into
>>>>> the freezer before it can be used -- neither of which have a
>>>>> particularly large capacity, perhaps a quart. Another option is to
>>>>> spring the big bucks for a self-contained unit, but the capacity in
>>>>> those is ridiculously small -- about a pint -- which makes the output
>>>>> disproportionately expensive.
>>>>>
>>>>> I was looking at White Mountain ice cream freezers this morning --
>>>>> http://www.brm-icecream.com/index.htm -- and wondering if I could get
>>>>> my mom in California to accept delivery and then forward it on to me
>>>>> here in DK. A
>>>>> four-quart, electric machine would be just about right. I have a
>>>>> step-down converter to handle the voltage issues, so I'd just have to
>>>>> come up with a source for ice (which might also be a problem, since
>>>>> I've never seen ice in bags here ...).
>>>>>
>>>>> Trials and tribulations of living in a "furrin" place, I tell you.
>>>>> I'm only slightly bitter.
>>>>>
>>>>> But I ramble. Yes, I recommend the Ultimate Ice Cream Book. Many of
>>>>> the recipes sound really good. And I'm a big fan of the Ben &
>>>>> Jerry's book, too.
>>>>>
>>>>> -j
>>>>>
>>>> I have a new Cuisinart ice cream maker, but will bring it out this
>>>> summer to begin to make a few ice creams, as I will have available
>>>> proper cream/milk for it (unpasteurized). I will probably buy the
>>>> Ultimate book, maybe this week.
>>>> I had the White Mountain years ago. For some reason I hated spending
>>>> time getting the salt ready, buying it, all that money for salt,
>>>> etc., then I bought the Donvier, which I hated. Actually I'm not
>>>> expecting anything out of the Cuisinart that I didn't get from the
>>>> Donvier except with the Donvier I had to hand-crank it.
>>>> All the caveats of making ice cream, to me, are a bore. Eventually
>>>> I'll probably break down and spend the big bucks for a good ice cream
>>>> maker if the new cream/milk works out for us. I don't expect to do
>>>> anything too soon tho.
>>>> Thanks for the chat.
>>>> PS, I think the White Mountain price is a little high priced. I think
>>>> the wooden (or is it plastic now) bucket is for nostalgic reasons;
>>>> makes you think you're in Vermont? I think this thing could be priced
>>>> more realistically at $89-99, but that's just me; and you'd probably
>>>> never find it. By the time you pay shipping a couple of times, you're
>>>> talking money. Dee Dee
>>>
>>> I have a White Mountain w/motor that I rarely use because it's too
>>> large for my needs (6 qts). I also have a Simac Il Gelataio with
>>> compressor that makes 1-1/2 qts. It makes perfect ice cream quickly
>>> and in the right quantity for us. I tried one of the units where you
>>> freeze the cyliner, but absolutely hated it. Even though I kept the
>>> cylinder in my deep freeze at -10 degrees, the damned thing never
>>> froze the ice cream as firmly as I wanted.
>>>
>>> --
>>> Wayne Boatwright @¿@¬
>>
>>
>> Yeah, I think I'm going to hate my Cuisinart (cylinder type, too). It's
>> wishful thinking that this is going to work.
>
> Mebbe not. I'm sure some are better than others.
>
>> But I've read that even with the units similar to your Simac, (is there
>> a generic name for them?) that once the ice cream is finished and the
>> unit turns off, that you do have to pack it in a container and let it
>> sit inside the freezer for a couple of hours to firm up. Unless you
>> want soft-serve. True/false?
>
> True and false. One can remove the paddle and pack down the ice cream,
> leaving it in the machine for a period of time to further firm up -or-
> scoop it into a container and put in the freezer for like time. However,
> the machine does make a much firmer product than the cylinder type.
> Regardless of method, ice cream improves in both flavor and texture if
> allowed to "mellow" a while after churning.
>
> Even in the old fashioned style of bucket freezers, traditionally the
> dasher was removed, the ice cream packed down and covered, the the freezer
> was repacked with ice and salt to allow the ice cream to mellow. As a kid
> I remember this as an interminable wait for that delicious first bowl. :-)
>
> Commercially, all ice creams (even the best of them) are put into their
> containers in a semi-solid state, then into a super cold freezer.
>
> --
> Wayne Boatwright @¿@¬
> _____________________

Thanks for taking the time, Wayne, to give me this information. I remember
that interminable wait as a kid, but I can't remember my White Mountain
waiting (selective long-term memory loss). At any rate, the White Mountain
ice cream was not too pleasant a memory for me as an adult.

Re your
>One can remove the paddle and pack down the ice cream,
> leaving it in the machine for a period of time to further firm up -or-
> scoop it into a container and put in the freezer for like time.

I suppose the time element (company, left-over's, etc.) dictates
whether/which you do/did in your Simac - pack it down or scoop it into a
container.

Does your machine remain cold on its own from the ice cream, or does it have
a feature that continues to freeze for a certain period of time while it is
firming up? I realize that different machines must have different
features, but I'm wondering about yours and how it works/worked and if you
preferred that feature.

Thanks again,
Dee Dee

Hey Sabrina,
I have a bunch of old style ice cream recipes, back from the 50's 60's.
My grandmother in-law passed them down to me before she passed 12 yrs
ago... I'll put some together and send them tomorrow. (at work)

On Thu 25 May 2006 10:51:51a, Thus Spake Zarathustra, or was it Dee
Randall?

> Thanks for taking the time, Wayne, to give me this information. I
> remember that interminable wait as a kid, but I can't remember my White
> Mountain waiting (selective long-term memory loss). At any rate, the
> White Mountain ice cream was not too pleasant a memory for me as an
> adult.

What happened with your White Mountain that was unpleasant? Apart from the
nuisance factor of dealing with the ice and salt, I think it makes
wonderful ice cream. Of course, the "ceremony" of making ice cream in an
old fashioned tub-style freezer has it's charm, too, if you make an
occasion of it.

> Re your
>>One can remove the paddle and pack down the ice cream, leaving it in
>>the machine for a period of time to further firm up -or- scoop it into
>>a container and put in the freezer for like time.
>
> I suppose the time element (company, left-over's, etc.) dictates
> whether/which you do/did in your Simac - pack it down or scoop it into a
> container.

Yes, it varies by need.

> Does your machine remain cold on its own from the ice cream, or does it
> have a feature that continues to freeze for a certain period of time
> while it is firming up? I realize that different machines must have
> different features, but I'm wondering about yours and how it
> works/worked and if you preferred that feature.

The Simac has a refrigeration compressor just like a household freezer. If
you leave the ice cream in it, it will become rock hard. I think most of
the machines that have compressors will do this. Most of the time I leave
the ice cream in the machine until it's quite firm, but still soft enough
to dip. Then I transfer it to a container for the freezer. If you're
making successive batches, of course, you would remove it sooner and move
on to the next batch. I've been very happy with this unit, and I've had it
nearly 30 years. Mine is quite similar to this one, but much older...

http://www.italiankitchenaids.com/pr...p?prod=aic5000

--
Wayne Boatwright @¿@¬
_____________________

Wow!
Thats expensive.. How about the Cuisinart about half the price, it has
a built-in compressor? It makes only about 1.5 quarts but thats good
enough for me. I am sure there are other Ice cream makers with
compressors on the market for about $150.00.

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> On Thu 25 May 2006 10:51:51a, Thus Spake Zarathustra, or was it Dee
> Randall?
>
>> Thanks for taking the time, Wayne, to give me this information. I
>> remember that interminable wait as a kid, but I can't remember my White
>> Mountain waiting (selective long-term memory loss). At any rate, the
>> White Mountain ice cream was not too pleasant a memory for me as an
>> adult.
>
> What happened with your White Mountain that was unpleasant? Apart from
> the
> nuisance factor of dealing with the ice and salt, I think it makes
> wonderful ice cream. Of course, the "ceremony" of making ice cream in an
> old fashioned tub-style freezer has it's charm, too, if you make an
> occasion of it.



>
>> Re your
>>>One can remove the paddle and pack down the ice cream, leaving it in
>>>the machine for a period of time to further firm up -or- scoop it into
>>>a container and put in the freezer for like time.
>>
>> I suppose the time element (company, left-over's, etc.) dictates
>> whether/which you do/did in your Simac - pack it down or scoop it into a
>> container.
>
> Yes, it varies by need.
>
>> Does your machine remain cold on its own from the ice cream, or does it
>> have a feature that continues to freeze for a certain period of time
>> while it is firming up? I realize that different machines must have
>> different features, but I'm wondering about yours and how it
>> works/worked and if you preferred that feature.
>
> The Simac has a refrigeration compressor just like a household freezer.
> If
> you leave the ice cream in it, it will become rock hard. I think most of
> the machines that have compressors will do this. Most of the time I leave
> the ice cream in the machine until it's quite firm, but still soft enough
> to dip. Then I transfer it to a container for the freezer. If you're
> making successive batches, of course, you would remove it sooner and move
> on to the next batch. I've been very happy with this unit, and I've had
> it
> nearly 30 years. Mine is quite similar to this one, but much older...
>
> http://www.italiankitchenaids.com/pr...p?prod=aic5000
>
> --
> Wayne Boatwright @¿@¬
> _____________________

It was just that the White Mountain was a nuisance factor for me. I
recorded Tyler doing ice cream in a White Mountain and my feelings haven't
changed. Simac is my style!

Crimeanentlies! I think the price is coming down -- considering inflation,
even more. They were probably around $500, weren't they - years ago?

I'll bet yours was made in Italy. I would only buy this type of machine if
it were made in Italy. (Well, I say that now -- but one can change one's
mind). Hopefully they'll still be made in Italy when I get ready to think
about it.
Thanks again.
Your information and link saved.
Dee Dee

On Thu 25 May 2006 01:38:13p, Thus Spake Zarathustra, or was it Yogi Gupta?

> Wow!
> Thats expensive.. How about the Cuisinart about half the price, it has
> a built-in compressor? It makes only about 1.5 quarts but thats good
> enough for me. I am sure there are other Ice cream makers with
> compressors on the market for about $150.00.
>

The uisinart is probably a good choice. When I bought mine in the mid-1970s,
it was the only game in town.

--
Wayne Boatwright @¿@¬
_____________________

On Thu 25 May 2006 01:52:57p, Thus Spake Zarathustra, or was it Dee
Randall?

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> On Thu 25 May 2006 10:51:51a, Thus Spake Zarathustra, or was it Dee
>> Randall?
>>
>>> Thanks for taking the time, Wayne, to give me this information. I
>>> remember that interminable wait as a kid, but I can't remember my
>>> White Mountain waiting (selective long-term memory loss). At any
>>> rate, the White Mountain ice cream was not too pleasant a memory for
>>> me as an adult.
>>
>> What happened with your White Mountain that was unpleasant? Apart from
>> the nuisance factor of dealing with the ice and salt, I think it makes
>> wonderful ice cream. Of course, the "ceremony" of making ice cream in
>> an old fashioned tub-style freezer has it's charm, too, if you make an
>> occasion of it.
>
>
>
>>
>>> Re your
>>>>One can remove the paddle and pack down the ice cream, leaving it in
>>>>the machine for a period of time to further firm up -or- scoop it into
>>>>a container and put in the freezer for like time.
>>>
>>> I suppose the time element (company, left-over's, etc.) dictates
>>> whether/which you do/did in your Simac - pack it down or scoop it into
>>> a container.
>>
>> Yes, it varies by need.
>>
>>> Does your machine remain cold on its own from the ice cream, or does
>>> it have a feature that continues to freeze for a certain period of
>>> time while it is firming up? I realize that different machines must
>>> have different features, but I'm wondering about yours and how it
>>> works/worked and if you preferred that feature.
>>
>> The Simac has a refrigeration compressor just like a household freezer.
>> If
>> you leave the ice cream in it, it will become rock hard. I think most
>> of the machines that have compressors will do this. Most of the time I
>> leave the ice cream in the machine until it's quite firm, but still
>> soft enough to dip. Then I transfer it to a container for the freezer.
>> If you're making successive batches, of course, you would remove it
>> sooner and move on to the next batch. I've been very happy with this
>> unit, and I've had it nearly 30 years. Mine is quite similar to this
>> one, but much older...
>>
>> http://www.italiankitchenaids.com/pr...p?prod=aic5000
>>
>> --
>> Wayne Boatwright @¿@¬ _____________________
>
> It was just that the White Mountain was a nuisance factor for me. I
> recorded Tyler doing ice cream in a White Mountain and my feelings
> haven't changed. Simac is my style!

Right, the White Mountain is not something I'd want to use frequently.
Perhaps a couple of times a year.

> Crimeanentlies! I think the price is coming down -- considering
> inflation, even more. They were probably around $500, weren't they -
> years ago?

IIRC, I paid about $450 back then, but back then that was a small fortune.

> I'll bet yours was made in Italy. I would only buy this type of machine
> if it were made in Italy. (Well, I say that now -- but one can change
> one's mind). Hopefully they'll still be made in Italy when I get ready
> to think about it.
> Thanks again.

Yes, made in Italy. At the time I think it was one of the few being made
and I believe the couple of others were also being made in Italy. Those
Italians know their ice cvream, uh, gelato. :-)

--
Wayne Boatwright @¿@¬
_____________________

I just Googled.. The prices range between 150 to 250. I know you can
buy ICE50 much cheaper.. Summer time for.. Mango Icecream...


http://www.bizrate.com/icecreammakers/pid359720904/

On Thu 25 May 2006 04:08:12p, Thus Spake Zarathustra, or was it Yogi Gupta?

> I just Googled.. The prices range between 150 to 250. I know you can
> buy ICE50 much cheaper.. Summer time for.. Mango Icecream...
>
>
> http://www.bizrate.com/icecreammakers/pid359720904/
>
>

Be aware that some are not made well and have reported early failures. Some
things are best not bought cheaply.

--
Wayne Boatwright @¿@¬
_____________________

"Dee Randall" > wrote in message
...

> I have a new Cuisinart ice cream maker, but will
> bring it out this summer to begin to make a few ice
> creams, as I will have available proper cream/milk
> for it (unpasteurized). I will probably buy the
> Ultimate book, maybe this week.

That sounds interesting. Have you acquired a milk cow? In my citified,
hyper-idealized way (read: no spiders or other creepy things), I've always
thought it would be nifty to have a small holding in the country, with a few
animals.

> I had the White Mountain years ago. For some
> reason I hated spending time getting the salt ready,
> buying it, all that money for salt, etc., then I bought
> the Donvier, which I hated. Actually I'm not
> expecting anything out of the Cuisinart that I didn't
> get from the Donvier except with the Donvier
> I had to hand-crank it.

Some processes are more bothersome than others. If I were to buy a
White Mountain, I'd have to find some supplier for ice, since it's not
readily available in stores here and I shudder at the thought of making
enough ice cubes in trays to finish the process. I noted with some
bemusement that Antony Worrall Thompson (a british celebrity chef) markets
an ice machine. It's not horribly expensive and it makes 15kg of ice in 24
hours:

http://www.amazon.co.uk/exec/obidos/...kh_13/202-9244
390-9223036

I don't suppose I'll buy one, but it's tempting ...

> All the caveats of making ice cream, to me, are a bore.
> Eventually I'll probably break down and spend the big
> bucks for a good ice cream maker if the new cream/milk
> works out for us. I don't expect to do anything too soon
> tho.

*nodnodnod* I probably wouldn't consider going through all this silliness
if I didn't despise Danish ice cream so much. Even the Ben & Jerry's sold
here is disappointing.

> PS, I think the White Mountain price is a little high priced.
> I think the wooden (or is it plastic now) bucket is for
> nostalgic reasons; makes you think you're in Vermont?
> I think this thing could be priced more realistically at
> $89-99, but that's just me; and you'd probably never find
> it. By the time you pay shipping a couple of times, you're
> talking money.

Happily, the bucket's still made of white pine. You're right about the
cost, though (although I was pleased to see that it's well under $200 -- I
was misremembering the price from the last time I looked at them and
thinking they were $350 or so. I feel quite relieved. You're right
about the shipping, though. And I'll prolly get dinged 25% for VAT when the
unit comes into the country, even if Mom ships it to me marked "gift" (and
don't get me started on the custom of charging VAT on the shipping cost, as
well as the value of the item(s) in question; that just makes *no* sense to
me).

Huh, rambling again.

Good luck with your milk/cream source.
-j

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...

> I have a White Mountain w/motor that I rarely use
> because it's too large for my needs (6 qts).

Hm. I'm tempted to ask if you want to sell it. OTOH, six quarts is *HUGE*.
Heck, *four* quarts is probably too big for my needs; two would be better.

> I also have a Simac Il Gelataio with compressor
> that makes 1-1/2 qts. It makes perfect ice cream
> quickly and in the right quantity for us.

Now that sounds interesting. How long have you had it and was it
grotesquely expensive? I haven't found any units with a compressor that
have any sort of capacity at all. I'll be damned if I'll pay 300 Euro for a
unit that only gives me a pint of ice cream at a time. :P

> I tried one of the units where you freeze the cyliner,
> but absolutely hated it. Even though I kept the cylinder
> in my deep freeze at -10 degrees, the damned thing
> never froze the ice cream as firmly as I wanted.

I expect I'd hate it, as well, plus I resent giving up the freezer space for
something like that (besides, the freezer's mostly for booze and home-made
stock). One of the things I acquired when I got married was a little
Phillips ice cream maker, but without the freezer tablet that goes in it.
The tablet had, apparently, sprung a leak at some point. We still have the
unit, but I have so far successfully resisted all efforts to resurrect the
thing. *WHY* would I want a unit with a known flaw? Plus the fact that the
tablet just sits *in* the bottom of the bowl. Ew, just ew.

-j

"jacqui{JB}" > wrote in message
. dk...
> "Dee Randall" > wrote in message
> ...
>
>> I have a new Cuisinart ice cream maker, but will
>> bring it out this summer to begin to make a few ice
>> creams, as I will have available proper cream/milk
>> for it (unpasteurized). I will probably buy the
>> Ultimate book, maybe this week.
>
> That sounds interesting. Have you acquired a milk cow? In my citified,
> hyper-idealized way (read: no spiders or other creepy things), I've always
> thought it would be nifty to have a small holding in the country, with a
> few
> animals.
>
>> I had the White Mountain years ago. For some
>> reason I hated spending time getting the salt ready,
>> buying it, all that money for salt, etc., then I bought
>> the Donvier, which I hated. Actually I'm not
>> expecting anything out of the Cuisinart that I didn't
>> get from the Donvier except with the Donvier
>> I had to hand-crank it.
>
> Some processes are more bothersome than others. If I were to buy a
> White Mountain, I'd have to find some supplier for ice, since it's not
> readily available in stores here and I shudder at the thought of making
> enough ice cubes in trays to finish the process. I noted with some
> bemusement that Antony Worrall Thompson (a british celebrity chef) markets
> an ice machine. It's not horribly expensive and it makes 15kg of ice in
> 24
> hours:
>
> http://www.amazon.co.uk/exec/obidos/...kh_13/202-9244
> 390-9223036
>
> I don't suppose I'll buy one, but it's tempting ...
>
>> All the caveats of making ice cream, to me, are a bore.
>> Eventually I'll probably break down and spend the big
>> bucks for a good ice cream maker if the new cream/milk
>> works out for us. I don't expect to do anything too soon
>> tho.
>
> *nodnodnod* I probably wouldn't consider going through all this silliness
> if I didn't despise Danish ice cream so much. Even the Ben & Jerry's sold
> here is disappointing.
>
>> PS, I think the White Mountain price is a little high priced.
>> I think the wooden (or is it plastic now) bucket is for
>> nostalgic reasons; makes you think you're in Vermont?
>> I think this thing could be priced more realistically at
>> $89-99, but that's just me; and you'd probably never find
>> it. By the time you pay shipping a couple of times, you're
>> talking money.
>
> Happily, the bucket's still made of white pine. You're right about the
> cost, though (although I was pleased to see that it's well under $200 -- I
> was misremembering the price from the last time I looked at them and
> thinking they were $350 or so. I feel quite relieved. You're right
> about the shipping, though. And I'll prolly get dinged 25% for VAT when
> the
> unit comes into the country, even if Mom ships it to me marked "gift" (and
> don't get me started on the custom of charging VAT on the shipping cost,
> as
> well as the value of the item(s) in question; that just makes *no* sense
> to
> me).
>
> Huh, rambling again.
>
> Good luck with your milk/cream source.
> -j
>
I bought a SHARE in a cow. Funny I know, but legally in Virginia (USA) this
is the only way we can buy unpasteurized mik. It is not that expensive to
do. We do have enough land to have some chickens and perhaps a cow (we have
7.5 acres), but I was raised on a farm, and well, you know the rest; it's a
commitment.

I'm not afraid of animals (just snakes -- tee hee), but I didn't like it
this afternoon that when I reached down on my bed to pick up a garment, a
spider when a skittering across my hand. But this is everywhere.
Dee Dee

On Thu 25 May 2006 10:13:29p, Thus Spake Zarathustra, or was it jacqui{JB}?

> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>
>> http://www.italiankitchenaids.com/pr...p?prod=aic5000
>
> Hm. Now how many birthday and christmas gifts ahead do I need to pledge to
> give up to get this unit?

Probably depends on how muct the giftor likes ice cream. :-)

--
Wayne Boatwright @¿@¬
_____________________