Doug and I both enjoy our ice cream, so it only made sense that we purchase an ice cream maker. Now we always have ice cream in the freezer.
We looked at several different models before settling on the Cuisinart Cool Creations 2-quart ice cream maker. The control panel has three settings – ice cream, gelato, and sorbet. Each has different timer and speed settings. It also comes with a freezer bowl that you will want to freeze several hours or overnight. The lid is clear plastic with a removable cup (that doubles as a measuring cup) so you can add ingredients such as flavorings, nuts, chips, berries, etc. Plus, the clear lid allows you to look in and see how things are coming along.
When we make ice cream, we usually make two flavors. The first is always vanilla. The second varies – caramel or chocolate with toffee bits or nuts, mint chocolate chip, peanut butter, coconut, fresh fruit, etc. After the ice cream has completed its pre-programed time (25 min.) we remove about half. Then we set the maker for ice cream again but reduce the time to 10–15 minutes, press start, remove the cup, and add our flavorings.
You will need a 2-quart container to store the ice cream in once it is finished. In our case we opted for 2 smaller insulated containers (one for each flavor). These Tovolo insulated ice cream tubs work great. They stack 2 high and take up a minimal amount of space in the freezer.
The weather here has been over 100 degrees for over two weeks. Doug and I sure enjoy our cold afternoon snack.
TIPS:
Make sure the freezer bowl is completely frozen. If it is not, it may not churn and freeze the ice cream properly. I have made a place in our freezer and store the freezer bowl there all the time.
I like to make the “ice cream syrup” (milk, cream, and sugar mixture) the day before I actually plan to make the ice cream. Refrigerating it overnight gets it good and cold.
When flavoring the ice cream with fresh fruit, keep in mind the water content of the fruit. This will result in a firmer and more crumbly ice cream compared to the smooth creamy plain vanilla. It will still taste great but may be hard to scoop for a cone.
I find the key to successful ice cream making is to be sure all your ingredients are cold.
We hope you find this helpful. Stay cool.
Patty & Doug
TPGTeamSuccess@gmail.com