Just bought one of these. I have a pint of milk and honey chilling in the freezer for tomorrow. What am I in for?Also, ice cream making thread.
>>22194316>What am I in for?obsessive use for about 3 months and then never again
>>22194325I like ice cream though. I'm going to use it every week.
>what am I in forSubpar frozen desserts
>>22194333i admire your conviction
been strongly considering getting one of these but saw some reviews saying they tend to break quickly
>>22194316My mom has one, makes damn good ice cream. Can even make healthy shit, just using blended cottage cheese as a base works. Only downside is how loud they are and you always have to blend it more times than it recommends unless you don't mind it being icy/chunky.
>>22194316I made orange flower ice cream a couple of days ago and a separate orange chocolate ice cream with Cointreau and candied orange peels.They came out pretty good.Made eggnog ice cream, but it was underwhelming.Probably gonna make strawberry cherry ice cream mochi balls next.
Alright here's the verdict.This batch was 1 pint of whole milk and maybe a table spoon of monk fruit sweetener. Nice and creamy for the most part but icy/powdery in the peripheries. Probably due to the lack of thickening agent and low sugar.All in all, it's tasty and healthy. I would say one of the healthiest snacks you can make if you keep it zero sugar.
>>22195773>icy/powdery in the peripheries.Not a high enough fat content.What you made sounds more like a milk sorbet.
>>22195785It tastes a bit like that, yeah.Instructions recommend putting in shit like pudding or xanthan gum, but that defeats the point of making ice cream at home.I might add some heavy cream but another thing I'm trying to do is to make it with A2 milk and I can't find my A2 cream.
>>22195790You could use cornstarch to thicken it, but you'd need to simmer the milk a bit.You could also add more sugar, since one tbsp per pint is very low.Usually you need 1:4 ration of sugar to liquids to get the right consistency.
>>22195803Nah for me making it healthier is a solid tradeoff for not being 100% creamy. I just ate a pint of ice cream in one sitting, completely guilt-free, because it was essentially a large bowl of whole milk.
>>22195808Another option would be blitzing it in a food processor and then refreezing to get a more even texture distribution.
>>22195821I'll try that when I get a blender or a food processor. Thanks for the tip
>>22194316>What am I in for?Hearing loss.
>>22194316I thought ice cream machines needed to keep stiring the mix while freezing in order to stop large crystals?
>>22195773>>22195785yeah what the hellit's called ice cream not ice whole milk
>>22197513They don't sell A2 organic cream bruh
>>22197516Yes they do, alexander farms
>>22194316cardamon ice-cream is great. sounds like it wouldn't work but got damn its fantastic, steep some pods in hot milk and add a little powdered but not too much or it'll go soapy
>>22197503these chop up the crystals with a blade. its not as smooth but its easier
