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Ice Cream

Member Forum >> Recipes >> Ice Cream

Bob Niland

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Posted: 9/6/2021 9:32:24 AM
Edited: 9/6/2021 9:39:21 AM (1)
 

Here’s our recipe for the Cuisinart ICE-21 (the freezer bowl requires a fairly specific total volume). It would scale for an IC maker with a different capacity. The mix can be prepared in advance and kept in the fridge until maker-day.

If you don’t already have a maker, make sure you have freezer space to pre-chill, if not store the bowl(s) between uses, and post-chill after making. We have two, and they live in our freezer chest, in zip bags to prevent frost build-up. We also have an insulated serving container, and suitable scoops and a plastic scraper ready to promptly decant the ice cream on completion.

Amt. Ingredient Remarks
1 cup cream emulsifier & sweetener-free
2 cups 
half&half emulsifier & sweetener-free
2 tsp. vanilla extract 
for vanilla ice cream
125g 1:1 allulose sweeten to taste (1:1 blend not a requirement)

 
I’ve found that it takes about 22 minutes for a batch to churn up in this device. If any nuts or fruits are to be added, you can do so late in the make.

As Ketocook points out, the final product can be frozen for a long time without getting annoyingly hard. We usually make it the day before. Other sweeteners may result in different consistency. Erythritol also has an excess cooling sensation tendency which may be off-putting for a frozen confection.
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Proprius

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Posted: 9/6/2021 1:18:04 PM
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Ian989

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Posted: 9/6/2021 5:33:50 PM
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Would an ice cream maker like that work well for making coconut ice cream (dairy free) without too much prep, any added emulsifiers and involvement?
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Bob Niland

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Posted: 9/6/2021 6:46:48 PM
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Ian989

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Posted: 9/7/2021 2:22:04 PM
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Thanks. I might get one if the price is right. Maybe I’ll wait until Boxing Day 
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