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Home made ice cream
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#1 Jolly Jerk

Posted 22 February 2013 - 04:26 PM

I just bought a sunbeam ice cream machine - canister goes in the freezer for 24hrs then you pour the mixture in and churn.

I first made a mix of Nutella-chocolate, which is a cooked mix.  Because it would take too long for a 4yo to wait, I put that mix in the fridge and made a vanilla no-cook mix, churned it for 40mins, emptied it in to a container, then wiped the canister and put it back in the freezer.

All this was done about midday.  The chocolate mix is ready to use.  Would the canister be frozen enough to churn the second batch?

#2 Bel Rowley

Posted 22 February 2013 - 04:32 PM

Hmm, maybe just, I'd probably leave it another hour or two if you can though.

And can I please have your nutella recipe!

#3 noi'mnot

Posted 22 February 2013 - 04:37 PM

I'd also leave it a bit longer if you can. 40 minutes is a fair bit of time to be out and it hasn't been back in for very long. And I'd also like your nutella recipe!!! original.gif

#4 Maniacal_laugh

Posted 22 February 2013 - 04:56 PM

Sadly, I've found my sunbeam needs quite a bit of refreezing time (more like 12 hours).

#5 Jolly Jerk

Posted 22 February 2013 - 05:30 PM

Thanks for the advice.  I will leave it till morning and do it with DS.

Choc Hazelnut Ice Cream
1 cup cream
1 cup milk
1/3 cup Nutella
4 egg yolks
110g caster sugar (may be too much - there was too much sugar in the vanilla icecream I made)
4 Ferrero Rocher chocolate - chilled.

1 - stir milk, cream and Nutell in a saucepoan over medium heat until the Nutella melts, increase heat and almost bring to a boil

2 - In a large bowl whisk yolks and sugar until well combined

3 - Whisk hot cream mixture into yolk mix until well combined

4 - Return mixture to a cleaned saucepan and cook over a low heat without boiling until the mixture has thickened and coats the back of a wooden spoon

5 - transfer to a bowl and allow to cool before placing in the fridge for several hours

6 - place chocolates in a small clean plastic bag and crush with a mallet or rolling pin

7 - Position the machine as directed, tune the unit on then pur the mixture through the pouring hole, sprinkle the crushed chocolates in

8 - mixture will be ready once the paddle moves backward and forwards several times.

#6 noi'mnot

Posted 22 February 2013 - 07:56 PM

Awesome recipe, thanks for that OP! That's now next on the list of icecream flavours to make! original.gif

#7 Jolly Jerk

Posted 22 February 2013 - 08:01 PM

I just looked in Stephanie Alexander's cookbook and got some more to try - Orange and Cardomon.  Mmmmm

#8 ednaboo

Posted 22 February 2013 - 08:06 PM

My Cuisinart says you have to leave it for 12 hours, never less but it may need to be as much as 24.  I have however used it to churn ice cream, given it a quick clean then put it back in the freezer for an hour or two and it was fine.  The problem with this is it's really hard to wash and dry when it is still frozen!

#9 Jolly Jerk

Posted 22 February 2013 - 08:36 PM

Another question:  Can you use low-fat milk and cream?

#10 *LucyE*

Posted 22 February 2013 - 09:03 PM

Give it a shake. Fully frozen it won't move or make a noise.

If your other mixture is really chilled (as in been in the freezer but not solid) then sometimes you can get a second softer batch out of it.




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