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Old 09-06-2018, 05:05 PM
 
Location: northern New England
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anyone else have a Donvier type ice cream maker that you put in the freezer? What do you make for ice cream? I have found that adding some booze to the mix keeps it from getting rock-hard if you have leftovers (I am only one person so I have leftovers). However too much booze and it wont freeze enough. I am still working out the right proportions.


I usually take some half & half, add espresso powder, coffee syrup, chocolate syrup, coffee liqueur, and Heath toffee bits, for coffee toffee ice cream.
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Old 09-06-2018, 05:08 PM
 
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I have a Kitchenaid ice cream attachment. I find that a perfect 50:50 ratio of heavy cream and whole milk leaves the final product always soft/scoopable but just slightly more firm than "soft serve". More fat = less hard in the freezer, no alcohol needed.


I do all sorts of different mixes depending on what mood I'm in.
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Old 09-06-2018, 06:37 PM
 
Location: South Bay Native
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Back in 1986, when my mom bought a Donvier hand-crank ice cream maker after much begging, she also got the recipe book Donvier released as written by Irena Chalmers. We tried just about every recipe in there - and there were some boozy ones too! You can probably find one on eBay or other online retailers. My favorite was called Aunt Alice's strawberry cheesecake ice cream.

My mom also got us the waffle cone maker - God, such great childhood memories.
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Old 09-07-2018, 05:29 AM
 
Location: northern New England
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Quote:
Originally Posted by Brian_M View Post
I have a Kitchenaid ice cream attachment. I find that a perfect 50:50 ratio of heavy cream and whole milk leaves the final product always soft/scoopable but just slightly more firm than "soft serve". More fat = less hard in the freezer, no alcohol needed.


I do all sorts of different mixes depending on what mood I'm in.



Ah, that explains my last batch, which was mostly heavy cream PLUS booze. I guess I'll HAVE to finish it though...


I once had some of those Starbucks Frappucinos in the glass bottles and found them too rich to drink, but they made wonderful ice cream. Not really cost-effective though.
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Old 09-07-2018, 11:19 AM
 
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Alginate, xanthan gum, gum arabic, and gelatin can be used in place of alcohol to maintain "softness".
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Old 09-07-2018, 11:25 AM
 
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Quote:
Originally Posted by atlguy44 View Post
Alginate, xanthan gum, gum arabic, and gelatin can be used in place of alcohol to maintain "softness".

Yuck! I cook at home to keep that kind of junk OUT of my food and my body. When you can simply adjust the fat content to create your unique preference of "soft", why not do that? Nothing extra needed to buy, store or have complications with.



again, yuck. Why would anyone WANT to add that stuff when it's not needed.
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Old 09-07-2018, 12:08 PM
 
486 posts, read 185,351 times
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Quote:
Originally Posted by Brian_M View Post
Yuck! I cook at home to keep that kind of junk OUT of my food and my body. When you can simply adjust the fat content to create your unique preference of "soft", why not do that? Nothing extra needed to buy, store or have complications with.



again, yuck. Why would anyone WANT to add that stuff when it's not needed.
Because some people are intolerant of large amounts of fat in food. This allows them to enjoy ice cream without a fat high content but with a good texture and mouth feel. These substances are in pretty much everything, and some have been around for hundreds of years. Gum arabic is often used to treat intestinal conditions. The only one with potentially unpleasant side effects is xanthan, which I don't use but people who make gluten free breads and pastries, do.
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Old 09-07-2018, 01:15 PM
 
Location: S. FL (hell for me-wife loves it)
2,982 posts, read 1,708,068 times
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I love the soft serve stuff, so we bought a Mix-It-In Soft-Serve Ice Cream Maker by Cuisinart.
The recipes do call for large amounts of heavy cream, just as Brian mentioned. I read up on this beforehand, and heavy cream does tend to keep the ice cream softer.
Below is a sample recipe from the manual/recipe book.




Yes, alcohol doesn't freeze, so that makes sense VT. I'll have to try that with some Baileys Irish Cream in the
Coffee Ice cream recipe
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