Post by terrypogue on Jul 12, 2017 13:26:31 GMT -5
I thought I'd offer some tips on those of you who are new to using an ice cream churn with a compressor. I've had two, over the years. A Cuisinart and the one I use now a Breville Smart Scoop. Since I am using the Breville now I'm addressing my remarks with that machine in mind but they likely apply to other brands as well.
Extras you need.
Most I've cream recipes make more than one quart. In liquid form it may be one quart but it churns to more frozen ice cream. Count on at least 1 quart plus 1 pint and it can be even more. So it will not fit in the machine canister.
Buy an extra canister (container). You can not just wash out the first one you have used and dry it off. You cannot get it dry enough even if you think you have. What happens if you put the rest of your liquid into this used washed container into the machine it will churn fine but it will freeze to the machine and you will be unable to get it out of the machine until it thaws. Then you are back to liquid ice cream.
To Start your Ice Cream
Take your container out of the machine and put it on your counter or island. Put the dasher in place. The add the liquid ice cream. Pick that up by the handle and place it in the machine, turning while pushing down until it drops down about 1/2 inch. It's then in place. The lid goes one by aligning the arrows and turning the top to LOCK. If you lid doesn't go on, remove the container and try placing it again. The container is not down far enough. When the lid locks.
Hit the Power button and On. I press the keep cool button until it's red. Set the hardness you want following the manual that came with your machine. I use the most hard.
My additions to all my ice cream bases for extra creamy texture.
To approximately 1 quart of liquid I use 2 or 3 Tablespoons of dry milk.
1/4 to 1/2 teaspoon of Avacream. Avacream is a mix of stabilisers. Or you can use 1/4 teaspoon of Xanthan Gum instead.
When I want I add a liquor. 1 tablespoon of Kalùa to my Espresso Kalùa ice cream.
Keep the alcohol low or it won't freeze.
1 T of Rum to one quart of base for example.
“Do all the good you can. By all the means you can. In all the ways you can."
Extras you need.
Most I've cream recipes make more than one quart. In liquid form it may be one quart but it churns to more frozen ice cream. Count on at least 1 quart plus 1 pint and it can be even more. So it will not fit in the machine canister.
Buy an extra canister (container). You can not just wash out the first one you have used and dry it off. You cannot get it dry enough even if you think you have. What happens if you put the rest of your liquid into this used washed container into the machine it will churn fine but it will freeze to the machine and you will be unable to get it out of the machine until it thaws. Then you are back to liquid ice cream.
To Start your Ice Cream
Take your container out of the machine and put it on your counter or island. Put the dasher in place. The add the liquid ice cream. Pick that up by the handle and place it in the machine, turning while pushing down until it drops down about 1/2 inch. It's then in place. The lid goes one by aligning the arrows and turning the top to LOCK. If you lid doesn't go on, remove the container and try placing it again. The container is not down far enough. When the lid locks.
Hit the Power button and On. I press the keep cool button until it's red. Set the hardness you want following the manual that came with your machine. I use the most hard.
My additions to all my ice cream bases for extra creamy texture.
To approximately 1 quart of liquid I use 2 or 3 Tablespoons of dry milk.
1/4 to 1/2 teaspoon of Avacream. Avacream is a mix of stabilisers. Or you can use 1/4 teaspoon of Xanthan Gum instead.
When I want I add a liquor. 1 tablespoon of Kalùa to my Espresso Kalùa ice cream.
Keep the alcohol low or it won't freeze.
1 T of Rum to one quart of base for example.
“Do all the good you can. By all the means you can. In all the ways you can."
