Thanks for this thread. For years, I've been able to resist an ice cream maker, but the recipes I've been seeing lately sound absolutely luscious...rhubarb sorbet, honey ricotta gelato, corn on the cob ice cream! How can I resist? So, I'll be following loves2eat's lead (and all your advice) & buying myself a Cuisinart, too.
I don't use an ice cream maker at all. I simply pulverize dry ice into a powder and mix it in to the ice cream base. It freezes almost instantly.
Because dry ice sublimates into co2, it doesn't dilute the mixture at all. Because it freezes the mixture so fast, the ice cream is incredibly smooth.
It makes a pretty good show too. Do it in the bowl of the stand mixture - or do it by hand. Either way, delicious.
I use a Cuisinart as well, and if in fact you can get a second freezer bowl that's a huge bonus. I frequently have to turn out desserts for 20 to 30 people and they whine when there's not enough sorbet or gelato.
The Cuisinarts are affordable and work well. I can't think of better recommendation for us casual ice cream enthusiasts. The extra bowl would be great, as you'd always have one ready to go.
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Because dry ice sublimates into co2, it doesn't dilute the mixture at all. Because it freezes the mixture so fast, the ice cream is incredibly smooth.
It makes a pretty good show too. Do it in the bowl of the stand mixture - or do it by hand. Either way, delicious.