Home Forums Hunting & Shooting Hunter's Campfire Ice cream makers - are they worth screwing with ?

Huh, Cuisinart has one with a ice pack like bowl you put into the Freezer over night and them make the ice cream - it’s got tons of good reviews...

Fer city folk who don’t want to screw with ice & salt that might be the ticket.

Hints:
Use artificial vanilla. Real vanilla is largely alcohol - an antifreeze.

To save calories, don't substitute Xylitol for sugar. It's a crystalline alcohol - another antifreeze

Ice cream makers - are they worth screwing with ?

Post a pick of the ice cream maker.

We have one of those. It works fine and makes less mess but it only makes about a quart at a time.

Homemade peach ice cream is the bomb! Good stuff.

We grew up on a farm, my mom had access to real cream, eggs, so she make it often. I’m sure it wasn’t low calorie though. 😁

A friend used to manage the dairy section of the local SuperValu store. He could special order ice cream mix during the summer. Top of the line was a 10% butter fat mix that was almost as good out of the jug as it was out of the freezer. AS others noted, adding fresh picked fruit ups the tastiness. Just be aware, while fresh picked blackberries are tasty, they turn into little "rocks" in your ice cream when they freeze.

My preference is to make home made vanilla ice cream to put on top of the hot fresh picked black berry cobbler...

You'd need 5 kitchens to store all the friggin' appliances that are supposed to make our lives easier. What a PITA.

A teaspoon of vanilla is going to affect the freezing point of a quart of ice cream? Really?

Laughing!

Six teaspoons to the ounce, so a quart of ice cream will be roughly .5% vanilla at 80 proof. Freezing point is -17F of vanilla. Blending the freezing point of 192 parts ice cream at about 28F with 1 part vanilla means you are going to depress the freeze temp by about a quarter degree.

And you give up the obvious difference in taste by adding junk...

For the recipie, just remember M.E.S.S.

MILK
EGGS
SALT
SUGAR

Almost all ice cream is a variation on that basic formula. Yes, the ones using egg need a little cooking to minimize the bacteria content, but that's done only to about the 'Pasteurize" point, not actually boiling. I use Half and Half for the "milk" part, plus a good quantity of heavy cream or whipping cream. Real Vanilla extract from a friend whose wife brings it home from her native Mexico- - - -better than anything thsat's available from the local stores, and whatever fresh fruit is available. Peaches, strawberries, raspberries, blackberries, etc. Even Bing cherries, pitted and sliced in half are a good change of pace.

Dang- - - -now I'm starving!
Jerry

Not for me, I just try to buy the highest quality ice cream available.

yes,make some. an our favorite flavors

gram cracker,1 pack
soft batch choc chip cookies.half a pack of crumbled cookies

dry ingredients added will make ice cream faster and make it thicker than wet fruit.

What's it make, a quart? That'd be ok for some, but when I make ice cream it's usually for something special. Like a birthday, reunion, small church gathering, etc. For that I need many quarts. I've made ice cream for my kids graduation and a wedding. I made a lot for that wedding. Every now and again, I might just make some just to make some. When that happens I gain about 5 pounds before it's gone and think, "I'll never to that again", until I do.

My sweetheart makes delicious ice cream here - definitely worth that.

When I was a youngster, we visited all of the grandparents and great grandparents every Sunday.

One of them would ALWAYS have the hand crank ice cream maker out. It was such great fun for the children to crank on the ice cream maker.

That was 50 years ago. And such fond memories for me.

This year for independence day, my mother started the tradition again. All of the grandchildren had never seen such a device and had a blast
making ice cream.

Something that will build cherished memories for the children, grandchildren, and great grandchildren of my parents.

After we wore the regular ice cream maker out,we bought the cusinart one. Fresh peach ice cream with peach cobbler done in the dutch oven all topped with sweet cream is hard to beat