Melba's Jammin' wrote on 08 Jun 2006 in rec.food.cooking
When making ice cream for Sunday I start Saturday. My ice cream maker Bowl lives in the freezer. So if friday night I decide to make ice cream on saturday, sunday I can eat it. I put the completed custard and buttorted ice cream beaters and other bits in the fridge to chill over night saturday morning. So everything is cold or at least well chilled.
I buttemble the freezer cold ice cream maker bowl and chilled bits, pour in the chilled over night in the fridge custard...And have at it for around 20-30 minutes. Listen to the motor when it is really straining and changing directions a lot...Scrape almost solidified ice cream into another container to completely set in the freeze till used (ready to eat in about 1 hr). Wash out the ice cream maker bowl and put it back in the freezer Sunday morning.
It takes prep and chilling time about 1.25 days to make...and about 30 seconds to eat. Most of that time is just chilling time.
Chinese knife 2511Good catch, Andy. I purposely didn't use the term "cleaver" as it's a misnomer. A cleaver is a very specific purpose knife in both Chinese and French cooking. It's to...
The whole idea is to get everything as cold as possible to get better ice cream. The ice cream maker only ensures the proper blending and thickening of the ingredients. So it doesn't freeze on the outside and stay liquid on the inside or seperate or whatever. To get the best texture more 'cold' is required then the ice cream maker can provide, unless it is a expensive job with a refridgeration coil built in.
-- -Alan
