My garden...well, in a city not having your own yard kinda way

Greek Oregano
Chocolate Mint
Rosemary
there will hopefully be strawberries here soon
teeny tomatoes
Lavender buds
Basil

My Review of Automatic Frozen Yogurt-Ice Cream & Sorbet Maker in White

Originally submitted at CSN Stores

Whatever your style, the Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker will help make a delicious frozen dessert to match it! Make fat-free sorbets, low-fat frozen yogurts and rich ice creams up to 1-1/2 quarts, quick and easy!

Features:

Automatic Frozen Yogurt-Ice Cream & Sorbet Maker in White

Excellent ice cream maker

By ChefAsh from NY on 7/12/2010

 

5out of 5

Pros: Compact Size, Easy to Use, Quick

Best Uses: Custom Flavors, Frozen Lattes, Sorbets

Describe Yourself: Avid Cook

This is a very versatile ice cream maker, it's very easy to make your mixture and go with it. the internal freezer is easy to clean and does a good job freezing the ice cream during the cycle. You will, however end up with a mixture that is very close to soft serve when the 30 minute cycle is done, so if you're looking for a more solid ice cream factor in at least an additional 2-3 hours to let the ice cream harden up.

All in all, it's a great product. I love having the ability to make ice cream on a whim and try different flavors with fresh ingredients.

(legalese)

Ice cream making tips

Whole milk makes the creamiest ice cream.

If you want to use low fat (not fat free) milk add 1 package unflavored gelatin to 1 cup of the milk that has been heated, let it dissolve for at least one minute and add that to the remaining milk mixture before adding to the ice cream maker.

Make sure that your ice cream maker is chilled (if you have one with an insert like mine)

If you're using pure vanilla extract in your ice cream be careful how much you add, too much will inhibit the ice cream from freezing properly (Trust me on this one, I learned the hard way with a batch that nearly refused to freeze)

Always store your ice cream in an airtight container.

I haven't moved onto custard ice creams yet (cooked base made with eggs) when I so I'm sure I will have more to add to this list.

Rocky Road Ice Cream

This was really easy to make and OMG is is delicious! I wanted to make this sooner, but with this crazy NY heatwave and no Air conditioning in my apartment ice cream wasn't going to come together too easily, especially when it's warmer inside sometimes than it is outside. Yesterday it was overcast and cooler than it's been in a while so I decided it was as good a time as any to get moving on this ice cream idea that's been in my head for over a week.

Rocky Road Ice Cream

3 Cups Milk
1 Cup heavy cream
1 1/2 Cup sugar
1 1/2 tsp. Vanilla
1/4 cup cocoa powder
1/2 cup mini marshmallows
1/4 cup chocolate covered peanuts

warm 1 1/2 cups milk in a medium bowl on high heat in the microwave for 45 seconds.
Add remaining milk and cream to bowl and stir well.
Stir in vanilla
Pour mixture into ice cream maker.

Watch your time carefully and add the marshmallows and peanuts in the last 5 minutes of the ice cream cycle, slowly so they don't clump together and become evenly incorporated into the ice cream.

Pour ice cream into covered, air tight container and freeze for 3-4 hours until set.


This was the ice cream straight out of the ice cream maker.. it barely made it into the freezer, lol.

My Friend Natali is a Dork with a dream...