Recipes for ice cream made in the Cusinart Ice Cream maker
10-25-2011, 05:04 AM
#1
Junior Member
Thread Starter
Join Date: Oct 2011
Location: Tampa
Posts: 235
Looking for some healthier ways to make home made ice cream in the Cusinart Ice Cream maker! Most recipes call for heavy whipping cream which I have used and it is wonderful, BUT 5g of fat per tablespoon, Yikes! The recipe calls for two cups.
I know you are thinking this is Fall and ice cream is a summer food but here in Fl ice cream anytime works for me!!
I know you are thinking this is Fall and ice cream is a summer food but here in Fl ice cream anytime works for me!!
10-26-2011, 03:40 AM
#2
Junior Member
Join Date: Jan 2011
Posts: 215
I've used yogurt. However, whatever ingredients I use, the ice-cream is good when first made but becomes very hard in the freezer and doesn't soften up well at all when I need to use it. Tried adding lo-fat cream cheese recently but no luck. I do use Splenda instead of sugar.
10-26-2011, 12:49 PM
#8
Senior Member
Join Date: Jan 2011
Posts: 697
can't believe you posted this! I just now started making ice creams/ sherbets in an icream maker I have. (you freeze the container then put it together , turn it on, and in @ half an hr have your ice cream)
Have made 2 batches of sherbet. For lime use 3 limes, save the zest, squeeze the juice out, measure it and add water to make a total of 2 cups. add to pan with 1 cup real sugar, heat to just boiling, stirrng, add zest, cook to clear about 6 min. Cool to cold in fridge, stir in 1 lightly beat egg white, put in freezer, make.
so, the generic formula is:
fruit juice + water to make 2 cups total
1 cup white sugar (must be real, this is what keeps your sherbet from freezing into an ice cube - just like antifreeze, sugar doesnt freeze.)
zest from any citrus fruits added to pot
heat to boil, then cook about 6 min. Chill this to cold
1 egg white, lightly beaten to just a foam, stir into chilled liquid, pour all into ice cream maker. (egg white helps keep the sherbet from getting grainy)
You can make any flavor sherbet from any fruit you can get liquid from. I made orange last night from some orange juice I had in the fridge. Once the icecream maker is done you need to scrape the stuff into a container and put in freezer to harden off.
this is delicious and has no weird ingredients, just fruit juice, water and sugar and eggwhite. sharet
Have made 2 batches of sherbet. For lime use 3 limes, save the zest, squeeze the juice out, measure it and add water to make a total of 2 cups. add to pan with 1 cup real sugar, heat to just boiling, stirrng, add zest, cook to clear about 6 min. Cool to cold in fridge, stir in 1 lightly beat egg white, put in freezer, make.
so, the generic formula is:
fruit juice + water to make 2 cups total
1 cup white sugar (must be real, this is what keeps your sherbet from freezing into an ice cube - just like antifreeze, sugar doesnt freeze.)
zest from any citrus fruits added to pot
heat to boil, then cook about 6 min. Chill this to cold
1 egg white, lightly beaten to just a foam, stir into chilled liquid, pour all into ice cream maker. (egg white helps keep the sherbet from getting grainy)
You can make any flavor sherbet from any fruit you can get liquid from. I made orange last night from some orange juice I had in the fridge. Once the icecream maker is done you need to scrape the stuff into a container and put in freezer to harden off.
this is delicious and has no weird ingredients, just fruit juice, water and sugar and eggwhite. sharet
10-26-2011, 01:58 PM
#9
Junior Member
Thread Starter
Join Date: Oct 2011
Location: Tampa
Posts: 235
Here is the recipe for generic vanilla ice cream and you can add strawberries, crushed pineapple, chocolate chips, pecans, and walnuts to create various wonderful flavors!
2 cups heavy whipping cream
1 cup milk
Pinch of salt
Vanilla extract
1/2 cup sugar
Mix all together and pour into the frozen Cusinart bowl. Mix for 20 mins and at the last 5 mins add any thing you want to change the flavor!
Very easy but thebheavy whipping cream is 5 grams of fat per tablespoon. It is definitely delicious. I think I will try the sherbet by Arimuse.
2 cups heavy whipping cream
1 cup milk
Pinch of salt
Vanilla extract
1/2 cup sugar
Mix all together and pour into the frozen Cusinart bowl. Mix for 20 mins and at the last 5 mins add any thing you want to change the flavor!
Very easy but thebheavy whipping cream is 5 grams of fat per tablespoon. It is definitely delicious. I think I will try the sherbet by Arimuse.
10-26-2011, 01:58 PM
#10
Junior Member
Thread Starter
Join Date: Oct 2011
Location: Tampa
Posts: 235
Here is the recipe for generic vanilla ice cream and you can add strawberries, crushed pineapple, chocolate chips, pecans, and walnuts to create various wonderful flavors!
2 cups heavy whipping cream
1 cup milk
Pinch of salt
Vanilla extract
1/2 cup sugar
Mix all together and pour into the frozen Cusinart bowl. Mix for 20 mins and at the last 5 mins add any thing you want to change the flavor!
Very easy but thebheavy whipping cream is 5 grams of fat per tablespoon. It is definitely delicious. I think I will try the sherbet by Arimuse.
2 cups heavy whipping cream
1 cup milk
Pinch of salt
Vanilla extract
1/2 cup sugar
Mix all together and pour into the frozen Cusinart bowl. Mix for 20 mins and at the last 5 mins add any thing you want to change the flavor!
Very easy but thebheavy whipping cream is 5 grams of fat per tablespoon. It is definitely delicious. I think I will try the sherbet by Arimuse.
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