Hannah! Do not fret about your freezer. That's EXACTLY what they are for. No shame in a full freezer! My mother had a full size non-frost-free standing freezer (probably 35-40 c.f.) that she kept stocked. She shopped the sales and bought what was cheap that week & froze everything. Then, she cooked from the pantry & freezer. She fed 6 adults on $90/week (or less) in the '80s. I always view a packed freezer a sign of a wise woman!
Couple helps for ice cream making: if you don't want to wait for you ice cream base to chill in the fridge, put it in a ziplok bag and put it in an ice bath. Squish it around every few minutes, until it comes down to 40F. Much faster and more control over the final temp. Also, if you can pre-chill the container you're going to put your soft serve in once it's done churning, it helps keep the edges from melting and getting icey.
2 things. I add one tablespoon of powdered milk to the ice cream. It makes it a little softer and is easier to scoop out of the container. 2nd. I still use the wood ice cream maker that has to be 20 years old now. Still works great.
The freezer based makers, like their first choice, are fine for the very occasional batch, but if you are at all serious about this, the self-chilling units really are worth the extra expense. The cuisinart, which I have and highly recommend, is about $250 at the time of this writing. You can do multiple batches without refreezing the cannister, gives very consistent results and offers fine control over times and temperatures and comes with paddles especially suited for ice creams, gelatos and so on.
I made Lisa’s recipe yesterday, it turned out really good. I will agree with some comments that the ice cream was really sweet, but I think this is what was required for the perfect texture to be achieved (all the ingredients and ratios). And I used a hand mixer to make it. The ice cream needed more time to freeze, I used an ice cream tub from Tovolo (the oval one) to store it. I swapped strawberry jam for a cherry one and it turned out delicious. This recipe is a keeper for me! Thank you for sharing! Hannah’s recipe is next! 🍨
Genuinely I love the moment in the intro where the baby is giving the "what do you think you're doing, you crazy big person" look. Reminds me of years ago. :)
I love Gear Heads!!! I've had my bowl in the freezer for a month now and have been too lazy to make something, but Hannah made it look so simple, I think today's the day!
I could not live without my cuisine art ice cream machine. I have perfected my vanilla ice cream to taste just like the old fashioned kind Mom & Dad used to churn using a hand crank . I make it every week. The machine is a rock.
Thanks for a great video - inspiring me to make ice cream again. I have a suggestion for those who have a cannister machine - keep the cannister in a freezer bag in the freezer to keep it clean. Particularly if think you might not use it for a while. There is no way you can wash the cannister before you use it once it is already frozen.
I just love watching you two! Lisa, your buttermilk ice cream in a blender looks so easy and good! And I imagine the ice cream maker Hannah uses would be a great way to add lots of extras. And also Hannah, gotta say your wee one is so cute. Thanks, ladies!
Wow, 'm surprised by the fact that ATK staffs can keep "churning up" great videos while in quarantine at home! Very interesting, I have both an ice cream machine and a blender, will try both methods.
I have a kitchenaid icecream mixer bowl. Works for me. But I do have the breville blender I use mainly for smoothies but I’ll have to try this as well. Thanks!! Y’all the best!!
Congrats on a beautiful baby, Hannah! Your freezer looks like mine lol! Where to put that chamber?? Don't you just love it when you get the avalanche? Sometimes you're lucky and can stop it, other times it's a re-pack. 😅
Years ago I found an unopened Cuisinart double ice cream maker for $20 at a yard sale. I now make ice cream several times a year and 1 annual event I bring 6 quarts of different kinds. Everyone loves it and I enjoy experimenting with different flavors. I will try Lisa's method because it looks easy and I don't need to remember to freeze my containers the day before.
Neat ! I recently bought a KitchenAid stand mixer, a display model on sale, and one motivate for getting it was because of the ice cream canister accessory. Look forward to making ice cream at home with my 4 year old son, and this video was quite helpful. Thanks, ladies.
I have a question: if you don't have a corn syrup, can you use more condensed milk? Greetings to Lisa&Hannah, it's always great to see you ladies, I always wait impatiently for a new Gear Heads episode.
Is there an alternative to using corn syrup or is it necessary to how it freezes or texture? Generally don't like things that are too sweet so wanted to know if the quantities are important
So much to comment on here. Get a freezer big enough to store your canister, or two, in. You must assemble the ice cream maker and then pour in the sauce as it’s running. I prefer a plastic storage container. Your are making homemade ice cream and you use strawberry preserves? For my fresh fruit, strawberry or peach, I use a combination of blended with sugar and cooked down with sugar and lemon juice. The blended gets mixed in before churning and the cooked at the end. Remember to strain the sauce after cooking to remove any cooked egg or the bits of white, especially if you are making chocolate. I will try adding the vanilla before churning next time. I just wrapped up 6 batches of ice cream over, two days. Tuesday night I made a triple batch of vanilla custard and prepared strawberry and peach, blended and cooked portions. Next morning, I ran two batches through my two buckets. While they were churning, I made a double dark chocolate with Swiss processed cocoa and 72% chocolate cooking drops. Thursday morning I churned the next round of fruit ice cream and Thursday night, the two rounds of chocolate. I add a tablespoon of vodka right before churning. This keeps the ice cream from freezing too hard. I skipped this once, and regretted it. The ice cream is being paired with wood fired make your own pizza for family and friends on Friday.
A big thank you all of the beautiful and talented ladies of ATK...but Please pass a huge Thanx to Morgan from a die hard ATK fan. I did the 'no churn' in vanilla just with extract. Found only one in store brand that beat it, and you can't even taste test it. Chapman's Premium French Vanilla. Canada only. You guys need to do a "Canada's Test Kitchen" every so often. :-).
I love to make homemade ice cream so much so that I want a compressor driven ice cream machine instead of having to find room in my freezer to freeze the container first! :-)
A custard base aka french style ice cream uses eggs 🥚 which needs to cook to a certain temperature so using a blender is not something you want to use. Philadelphia style 🍦 has an ice cream base that doesn't have eggs which you don't cook and you can use a blender to mix it.
I look forward to trying to blender recipe, but I'd like your opinion on three substitutions to make it sugar free. Can I substitute concentrated stevia for the sugar or must I use a granulated sugar replacement like Xylitol? If I substitute coconut cream for the condensed milk, do I have to add any extra sweetener? Finally is agave a decent substitution for the corn syrup, or is there a sugar free alternative? Thanks so much.
I will never understand when frozen custard became ice cream. In many parts of the country, including where I grew up and first worked a frozen custard stand, "ice cream" with eggs could not be labeled ice cream since it isn't. Actual ice cream can be made without nearly the fuss and waiting since it isn't cooked. You just dissolve the sugar into the milk and cream add flavors and churn.
If using sweetened condensed milk, I do not add additional sweetener. If not using sweetened condensed milk, I would use honey or maple syrup - NOT corn syrup or refined sugar.
I have the Cuisinart in white pink and red so it's time for me to graduate! It's already in my Amazon cart anyway the just plug it in ice cream maker then I can spend more time coming up with new flavors and sharing them! :-)
I have my second Cuisinart canister style that I have because I lost pieces to my first one. It is still in the box and summer is nearly over. I want my elements built in thank you if I'm going to spend my money it's going to be on quality homemade ice cream just like Ben & Jerry did! :-)
I think you missed out on one type of ice cream machine. The type that uses ice. We have used that for years. We even have one that uses a hand crank so if we loose power we will still have ice cream
Hey 👋🏻 got the cusinart ice cream maker , but for some reason I have bought the ICE-21C 😢. The link shows the ICE-21 . I don’t understand the big difference between each . Can any explain please.
I made the no churn ice cream style. I absolutely do not like the mouth feel of the sweetened condensed milk. Too sweet and leaves my mouth and tongue feeling coated. I prefer the churn method. I made both and my entire family agrees that the churned ice cream tastes better. I don't use eggs instead I make a slurry with clear gel and milk and use 2T corn syrup to keep it smooth and scoopable.
Gear heads--thanks for sharing. If I already have a Kitchen Aid, am I better off to get the attachment for ice cream making, or get the Cuisinart machine you showed? Thanks again
My family like soft creamy ice cream .my favorite ice cream is cherry homemade ice cream. The cherry ice cream in the stores taste like medicine. I was not happy to eat cherry ice cream. One day i will make my own berry ice cream .
You better cure that Custard in the refrigerator overnight! I will give on a lot of things but ice cream isn't one of them! In fact I got a freezer burned pint from Ben & Jerry's and there ears were burning by the time I got off the phone!
I don’t see where the recipes are I’ve got the same blender you’re using I have yet to try it but I have everything on hand also I bought some blueberry preserves I don’t know how this worksHow I can get my answers thank you Doug seelye
@@mddell58 You're welcome. By the way, I don't leave it in the canister when hardening it; I put it in a Tupperware container. I have the 2-quart version of the 1.5-quart Cuisinart machine Hannah is using; it works really well, but as she says getting the ice cream base REALLY cold is essential to preventing ice crystals from forming during churning. I also bought a second canister to keep in the freezer so I can make two batches in a row without needing to wait for the canister to re-freeze. They take up a lot of space, but we have a chest freezer in the garage so we don't need to keep them in the freezer compartment of our kitchen fridge.
@@seikibrian8641 Thanks for the added, in-depth information. I've wanted to purchase that one, but, keep putting it off. I must purchase one this month. 👍🏻 Have a great weekend.
The corn syrup lowers the freezing point of the mixture, which discourages large ice crystals from forming. You could substitute another invert sugar, like glucose syrup (from candy making) or golden syrup If you don’t want to add any of those, I’ve heard that the protein in nonfat dry milk powder can help do the same thing. Look up Glen and friends cooking ...
I have the same model ice cream maker and always put the middle part in first, as the ice cream can harden and prevent that part from going in. What's the point in putting it in AFTER the mix?
No Lisa say it ain't so! That looks like semifredo to me! Well okay maybe just the loaf pan but I'm going to fight for my no Frozen container to make ice cream I want one that freezes on its own! Buttermilk ice cream is really really good! :-)
I am a diabetic. I figured I could use a sugar replacement but what about the corn syrup in the blender method. I assume it is there for texture reasons. Is there anything I could substitute for that?
The Third type: Old school style Nostalgia machine for $35 is better than all of these machines and only needs ice and salt no need to freeze the canister for 24-36 hours in advance.
What I would like to see is a recipe modified using available lactose free dairy products such as Lactaid. Almond, soy, and coconut milks don’t make as good of ice cream in my opinion. I’m not allergic to milk, I’m lactose intolerant. Unfortunately there is no such thing as lactose free sweetened condensed milk out there right now so I’d like to see a happy medium recipe. Still using actual dairy but lactose free. No fruit or nut milks.
Full fat coconut milks (usually not the stuff in the fridge section) actually seem to make a pretty good substitute for dairy in custard style ice creams. It seems to be what most recipes use.
I’ve found any coconut based solution to be extremely overpowering in coconut flavor. Everything becomes mint chocolate chip (and coconut) or chocolate peanut butter (and coconut). It’s pretty awful.
I MADE THE ONE LISA MADE (See below for what I mixed in). I love ATK and it’s been a go to for recipes and ideas especially during this pandemic, but I gotta give the ice cream recipe Lisa made a thumbs down 👎🏻 Way too rich (2 cups of heavy cream) and not sweet enough. I get the concept. Whip the cream to get air in the ice cream when you don’t have an ice cream machine. Makes sense. But boy, is that a lot of richness. I mean a lot. I think she says a little goes a long way. Indeed. Lisa also mentions that it’s not too sweet; actually, it’s not sweet enough (and my add ins were super sweet). Otherwise I followed the ice cream base recipe to the letter. I still like the idea and I have heavy whipping cream left over, so I think I’ll do this again but with less cream, more sweetened condensed milk and corn syrup and use non-fat or low fat milk (and probably a little more of that to cut through all the fat). It was definitely better after it was completely frozen (at least 24 hours). You won’t want a big bowl of this. Really, it’s a couple spoonfuls. (And I’m not a wimpy eater). Original Post Thank you ATK! I didn’t know what to do with all my peaches so I used the filling recipe from your Peach Hand Pies and Lisa’s recipe (except raspberry preserves) so it’ll be Buttermilk Peach Melba Ice Cream!! Literally counting down the seconds before we can dig in. Thank so you so much for this great content during this stay-at-home time. We honestly don’t know what we would have done with you and your great ideas and recipes. You make staying home and staying safe a lot more palatable ❤️
I'm so sorry you didn't find it sweet enough and too rich--it'll be interesting to see how it turns out when you tweak it to your liking. The recipe is fairly forgiving, and so fast to put together that you can do a few rounds to get the ice cream JUST the way you prefer it. Let us know how it goes! p.s. Buttermilk Peach Melba sounds so good.
Lisa McManus I’m not worthy! I’m not worthy! 😉 Thank for your thoughtful reply, but please know I’ve had way more 👍🏻 than 👎🏻 for ATK. Also as I’ve been doing A LOT more cooking lately and having to stock my kitchen, ATK is my go-to for the best gadgets and equipment. I’m genuinely grateful. I look forward to my second batch of ice cream and letting you know how it turns out!
I tried a whipped cream and condensed milk no-churn ice cream recipe and I found it way too sweet, far too rich, and it had a greasy mouthfeel. I bought a Cuisinart ice cream maker and it was frustrating to use. A couple of years ago I bought a self-chilling ice cream maker for about $300CAD, and it's a fantastic machine, about the size of a toaster oven. Just a note about corn syrup in your ice cream base: Don't use more than a tablespoon (15g) in every 3 to 4 cups of liquid base, or your ice cream will melt too quickly when you take it out of the freezer. Its purpose in the ice cream is primarily textural, improving creaminess and slowing the process of ice crystals recrystallizing (growing bigger, which results in a coarse, grainy texture).
