Comments on: Homemade Ice Cream Tips and Tricks

By: einnoch

einnoch — Thu, 10 Jul 2014 19:13:34 +0000

I am curious about the effect of eggs/egg yolks in ice cream. Many recipes have them added and many recipes don’t. Some seem to have extraordinary amounts of egg yolks. So my real question is why do we add eggs to our ice cream?

By: DebbieK

DebbieK — Thu, 10 Jul 2014 18:05:24 +0000

My favorite flavor is caramel using my grandmother’s recipe. She would ‘burn’ the sugar in a cast iron skillet to make the caramel additive for the ice cream and then grandpa would hand churn the ice cream, giving us grand kids a chance at churning, making us feel as if we contributed, but knowing that we truly had him to thank for the muscle power behind the delicious ice cream.

By: Patricia @ ButterYum

Patricia @ ButterYum — Thu, 10 Jul 2014 17:17:20 +0000

I know of two recipes that call for sweetened condensed milk as the main dairy. Has anyone tried something similar?

By: ellie k

ellie k — Thu, 10 Jul 2014 16:43:14 +0000

I sometimes replace part of the half and half with flavored coffee creamer, it makes a creamy ice cream and comes in many flavors that we like.

By: C. L. Wiser ( Cheryl ) "Cheffie Cooks"

C. L. Wiser ( Cheryl ) "Cheffie Cooks" — Thu, 10 Jul 2014 16:19:03 +0000

My family and gang of friends I normally feed (large crowds) they prefer Gelato, sorbet, sherbet, or Florida Shaved Flavored Ice. Why you may ask? It is sooooo hot here 10-11 months a year in sub-tropical weather, I could not possibly keep enough ice cream around. We also use frozen Yogurt almost daily, whether in smoothies, or milkshakes. Albeit to say, I would never have time in any given day to make homemade ice cream! Our alternatives have been working out for many years. Sometimes I just let things be!!! Cheryl.

By: Patricia @ ButterYum

Patricia @ ButterYum — Wed, 09 Jul 2014 20:50:28 +0000

Lol – I love tip #4. I discovered the book Jeni’s Splendid Ice Cream at Home by Jeni Britton Bauer last summer and immediately fell in love with her somewhat non-traditional method. Most of her ice cream bases are made with a touch of cream cheese and cornstarch which make the finished product smooth as silk and they have an almost chewy quality. It’s no wonder people wait in line for hours at her shops.

By: Erika (TK)

Erika (TK) — Wed, 09 Jul 2014 15:55:08 +0000

Niss, I haven’t used goat or sheep milk but I agree with Allyn—coconut milk is a great substitute. I’ve also had ice cream (and yogurt) made with water buffalo milk and it was incredible.

By: Gidget

Gidget — Wed, 09 Jul 2014 14:57:30 +0000

I don’t have any secrets…. but I want to learn to make gelato… love that stuff!

By: niss

niss — Wed, 09 Jul 2014 14:41:49 +0000

Just wondering if anyone has used goat’s or sheep’s milk as a substitute. My son has a dairy sensitivity…we have tried coconut milk

By: Allyn

Allyn — Wed, 09 Jul 2014 14:10:17 +0000

Full fat coconut milk makes the best dairy sub for ice cream. Still nice and rich and creamy!