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Thread: Recipes for ice cream made in the Cusinart Ice Cream maker

  1. #1
    Junior Member Pam1111's Avatar
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    Looking for some healthier ways to make home made ice cream in the Cusinart Ice Cream maker! Most recipes call for heavy whipping cream which I have used and it is wonderful, BUT 5g of fat per tablespoon, Yikes! The recipe calls for two cups.

    I know you are thinking this is Fall and ice cream is a summer food but here in Fl ice cream anytime works for me!!

  2. #2
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    I've used yogurt. However, whatever ingredients I use, the ice-cream is good when first made but becomes very hard in the freezer and doesn't soften up well at all when I need to use it. Tried adding lo-fat cream cheese recently but no luck. I do use Splenda instead of sugar.

  3. #3
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    Have you tried low fat yoghurt?

  4. #4
    Junior Member Pam1111's Avatar
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    No I have not but will certainly give it a try. Thanks

  5. #5
    BMP
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    I have one too and havent found anything yet..above post is right it gets really hard if you freeze it. I try to make small batches so it gets used at one time.

  6. #6
    Senior Member LindaJ's Avatar
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    Don't they sell fat free cream? I am sure it is still full of calories but maybe not so much fat.

  7. #7
    Senior Member bobbie1's Avatar
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    I don't have a recipe but am interested in replies also. Thanks for starting this link.

  8. #8
    Senior Member arimuse's Avatar
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    can't believe you posted this! I just now started making ice creams/ sherbets in an icream maker I have. (you freeze the container then put it together , turn it on, and in @ half an hr have your ice cream)

    Have made 2 batches of sherbet. For lime use 3 limes, save the zest, squeeze the juice out, measure it and add water to make a total of 2 cups. add to pan with 1 cup real sugar, heat to just boiling, stirrng, add zest, cook to clear about 6 min. Cool to cold in fridge, stir in 1 lightly beat egg white, put in freezer, make.

    so, the generic formula is:
    fruit juice + water to make 2 cups total
    1 cup white sugar (must be real, this is what keeps your sherbet from freezing into an ice cube - just like antifreeze, sugar doesnt freeze.)
    zest from any citrus fruits added to pot
    heat to boil, then cook about 6 min. Chill this to cold
    1 egg white, lightly beaten to just a foam, stir into chilled liquid, pour all into ice cream maker. (egg white helps keep the sherbet from getting grainy)

    You can make any flavor sherbet from any fruit you can get liquid from. I made orange last night from some orange juice I had in the fridge. Once the icecream maker is done you need to scrape the stuff into a container and put in freezer to harden off.
    this is delicious and has no weird ingredients, just fruit juice, water and sugar and eggwhite. sharet

  9. #9
    Junior Member Pam1111's Avatar
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    Here is the recipe for generic vanilla ice cream and you can add strawberries, crushed pineapple, chocolate chips, pecans, and walnuts to create various wonderful flavors!

    2 cups heavy whipping cream
    1 cup milk
    Pinch of salt
    Vanilla extract
    1/2 cup sugar

    Mix all together and pour into the frozen Cusinart bowl. Mix for 20 mins and at the last 5 mins add any thing you want to change the flavor!

    Very easy but thebheavy whipping cream is 5 grams of fat per tablespoon. It is definitely delicious. I think I will try the sherbet by Arimuse.

  10. #10
    Junior Member Pam1111's Avatar
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    Here is the recipe for generic vanilla ice cream and you can add strawberries, crushed pineapple, chocolate chips, pecans, and walnuts to create various wonderful flavors!

    2 cups heavy whipping cream
    1 cup milk
    Pinch of salt
    Vanilla extract
    1/2 cup sugar

    Mix all together and pour into the frozen Cusinart bowl. Mix for 20 mins and at the last 5 mins add any thing you want to change the flavor!

    Very easy but thebheavy whipping cream is 5 grams of fat per tablespoon. It is definitely delicious. I think I will try the sherbet by Arimuse.

  11. #11
    Super Member meanmom's Avatar
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    We had a bumper crop of raspberries this year and I started substituting FF half and half for the heavy cream. I t was pretty good. It gets hard if you store it but is good when it is fresh

  12. #12
    Senior Member arimuse's Avatar
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    Quote Originally Posted by Pam1111
    Here is the recipe for generic vanilla ice cream and you can add strawberries, crushed pineapple, chocolate chips, pecans, and walnuts to create various wonderful flavors!

    2 cups heavy whipping cream
    1 cup milk
    Pinch of salt
    Vanilla extract
    1/2 cup sugar

    Mix all together and pour into the frozen Cusinart bowl. Mix for 20 mins and at the last 5 mins add any thing you want to change the flavor!

    Very easy but thebheavy whipping cream is 5 grams of fat per tablespoon. It is definitely delicious. I think I will try the sherbet by Arimuse.
    oh, the sherbet is soooo easy. I meant to say: WHEN you use citrus fruit, add the zest to the syrup - you dont need to add it to any other fruit. I bought 10 limes for 1$, and the recipe was 3 limes, and 2 lemons, but didnt have lemons so used 5 limes (made about 1 cup of lime juice) WOW - even with 1 cup of sugar it was tart! so I think 3 limes would be fine. I have 5 limes left and bought 1 lemon, will squeeze all and make a double batch and freeze in 2 parts.
    The orange was about 1 cup oj, some orange zest (I really tried to squeeze 1 fresh orange, but they're so danged expensive I ate it! lol)
    What I think I'll do is test some batches by using less and less sugar. I dont mind a real tart flavor with citrus and other fruits may not be so tart. I just need enough sugar to keep the stuff from turning into ice cubes. They say splenda works like sugar so maybe it keeps things from freezing too hard, also. If I read some lowcalorie cartons at the store, if they list splenda as an ingredient, it might work fine.
    I also bought a grapefruit, cus I love them, and I bet that would taste great as a sherbet. This comes out so creamy due to the egg white its almost liike icecream. I did make some ice cream before this; it took cream, it was very rich. Tasted great, but just way too rich for me - this sherbet is just perfect for its taste and "richness" sharet (oh, I want to make mango,watermelon and cantaloupe, too)

  13. #13
    Member lynnefaye's Avatar
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    I bought the Cusinart also as have to make my own dairy free ice cream. I use canned coconut milk instead of any dairy. The secret I have found to keep the ice cream from being icy solid is to add about 3/4 teaspoon of sea salt when I give it the last turn in the blender before freezing it. There is no salty taste, to me anyway. Butter Pecan is my favorite but like the fruit types, too.

  14. #14
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    I use evaporated milk instead of cream and I have even mixed up powered milk really strong, and use it in place of cream. I have not used cream in years. I make icecream a lot, and always use evaporated milk and powered milk, a mixture of the two of them, I never measure how much powered milk, I just pour it into a bowl and add water to make the amount that I want. My icecream always comes out extra smooth and creamy

  15. #15
    SEW
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    I think I will drag my cusinart out of storage and try my hand at making ice cream again...you have inspired me!

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