“ Brand: Cuisinart / Type: Ice Cream Maker „
I'm wonder at times how I survived my childhood! I love spice in my food and my mother just about manages to use salt and pepper. The look of disgust on her face if I came home with any sort of take-away was worth it for the giggle but I knew I'd be eating on the porch. One thing we agreed on was how a desert should taste. My mother had an ice cream maker that I never really learnt to use but I remember seeing her lug it up from the cellar and then there was no escaping the noise. She would make all sorts of ice creams and yogurts which were great and lasted for a while.
I was out with a friend a few months ago when I spotted a Cuisinart ice cream maker at a car boot sale. The lady said it had been a gift for her wedding but she has never plugged it in nor does she foresee it getting great use. She only wanted £50 for it! I knew in store this would probably go for a £150 so I was tempted. I asked if she would take £40 and suddenly the ice cream maker was mine. Nerves shot through me handing over the money as I didn't know if it even worked. Was her story of it true or just a tale to offload the product??? Oh well it was too late now as she had my money and I had an ice cream maker. My friend had looked on Amazon quickly on her phone and found it being sold for £195 and we both decided that if it worked we'd managed a great bargain and if not then oh well at least I hadn't spent more.
I was very eager to use the machine when I got home but I couldn't abandon the children at school so it would have to wait. Before leaving to get the little ones I went to put the bowl into the freezer to prepare for ice cream making like my mother always had only to find things have moved on and the Cuisinart bowl is self freezing. There was no instruction leaflet with the machine typically but I found lots on information on the internet about how to fill the 1.5 litre bowl and to be honest there isn't too much more to figure out as the machine is automatic and has the ice cream ready for you to serve in 35-60 minutes.
I decided to take the children to the grocery store on the way home from school to grab some necessities. My children seemed as eager as I was. One thing I always loved my mother making was a kiwi sorbet and I was determined that was going to be the first thing made. Only problem was I picked up some kiwis and wasn't sure what else I needed. Out came the phone and dialled mother (I'm sure she secretly loves it when I call and ask how to cook something). It turned out all I would need is ripe kiwis and sugar. I peeled the kiwis and then the kids chopped them up and added them to the ½ cup of sugar waiting in the food processor. They took turns pressing the buttons to pulse it all together. My next instruction was to chill the mixture in the fridge for an hour but I can't help but think I could have done this step in the ice cream maker. After the hour was up the mixture was frozen in the ice cream maker and then yay! It was ready. I had been told to let it rest and firm up in the freezer but I didn't. Too eager to taste it. I'm not sure either of my children have eaten a kiwi since they were babies and they loved it. We just about managed to save some for my husband.
225ml whole milk
175g granulated sugar
450ml double cream
1-2 tsp vanilla extract
225ml whole milk
100g granulated sugar
200g milk chocolate, broken into 1cm pieces
450ml double cream
1 tsp vanilla extract
Worth giving blueberry ice cream a go too as very tasty. Only trouble we had was we kept eating the blueberries! My next step is to try mixtures of different fruits. I made a mulled wine sorbet last year and it worked really well. Sadly I didn't write the recipe down as I was making it up as I went along but hopefully I can recreate it this December.
Crème Brulee ice cream:
I found this one online and it is soooooo lovely. I made it when we had friends coming over and it went down really well.
http://www.ice-cream-recipes.com <-- fabulous site!
5 egg yolks (beaten)
375ml full cream milk
375ml double cream
1 vanilla pod (scored down the middle)
Method for the ice cream:
Pour the milk into a saucepan and bring slowly up to boiling point but DO NOT LET IT BOIL. Place the vanilla pod into it and leave to infuse for about 20 minutes. In a bowl, beat and mix together the egg yolks and sugar (and cornflour if using it) until thick. Pour the milk into the mixture of egg yolks and sugar whilst stirring and carefully remove the vanilla pod from the mixture. Scrape out the seeds into the mixture then pour it back into the pan. Heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool. When the custard base is cold stir in the cream and transfer to a chilled bowl. For best results refrigerate the mix for at least 3 hours (overnight if you have the time). Transfer the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Serves 8-10.
To serve I sprinkled some brown sugar over the top and lightly brushed with a cook's blow torch. I found if I started to heat the sugar a little in a small pan first it worked better then having the blow torch over the ice cream for a longer time (for obvious reasons).
This machine has been great fun and gets the kids involved too. I like that I can dictate how firm the ice cream is. My youngest finds it hard to eat ice cream when it's super frozen and prefers a smoother texture.
Frozen fruit works too if you can't get out to the shops for some fresh. It's amazing how easy using this machine is. Thankfully we have storage space in our kitchen. If I were still living at our old house this would have probably been stored under the dining room table. It's not enormous but still a larger bit of kitchen kit. Usually I would buy things like a bread maker and such to save money on buying from the store but I have a feeling that buying ice cream and making it work out about the same but the machine has the fun factor.
After going on and on about what can be made I have neglected to tell you all a lot about the machine itself. The shiny stainless steel machine and bowl are easy to clean which is always good as I like things to look nice but can't be bothered with hours of cleaning. The dial offers a maximum freezing time of 60 minutes. Most of my recipes go into the ice cream maker for 30-35 minutes and then into the freezer or straight into a bowl. Always nice when something has just one dial or button! As for the noise I'm not going to complain as the one we had growing up was like we were under attack but it's not quiet. One of those things you wouldn't turn on if the baby is taking a nap or you're on a phone call.
Oioiyou © 2012
This stylish stainless steel Cuisinart Ice Cream Professional is extremely easy to use / The professional compressor system means there is n o need to pre-freeze the bowl creating delicious gourmet quality ice cream frozen yoghurts and refreshing sorbets / Fully automatic simply fill the bowl and switch on! The unit will turn itself off when the cycle is complete / The open window allows ingredients to be added while in motion such as fesh fruit or chocolate chips / With the Ice Cream Professional you will be able to create amazing frozen deserts with healty and fresh ingredients / Short name: Cuisinart ICE50BCU