help! i’m looking for the perfect ice cream recipe

icrecreammaker
I’ve mentioned that ice cream is my favorite food. Even though it’s my obsession, making it is something I’ve left to the pros — especially after my first two attempts at home ice cream making failed so miserably. My first batch of coffee ice cream (using Mark Bittman’s recipe from How to Cook Everything) turned out icy and bitter, not nearly sweet enough. The second time, I followed Christopher Kimball’s coffee gelato recipe from The Dessert Bible and was devastated by the greasy mouthfeel and weak coffee flavor. So it’s my goal this summer to make a successful batch of ice cream, come hell or high water! I’ve been wanting to try this recipe for peanut butter ice cream with chocolate covered peanut butter crackers at The Kitchn, but before I go through all the effort, I thought I’d poll our fabulous readers. Do you have a foolproof, sinfully perfect ice cream recipe you love? –Megan B.

From our partners

I’ve been making this flavor all summer– in fact yesterday was my most recent batch! Absolutely use David Leibovitz’s recipe for peanut butter ice cream. It’s simple– no eggs involved– and it freezes perfectly.

3/4 c smooth pb
3/4 c sugar
2 2/3 c half and half
pinch of salt
1/8 tsp vanilla

combine in blender
chill in fridge
freeze in ice cream maker
add halved chocolate-pb crackers at the end

Seriously. Perfect. Especially right after you’ve made it.

Nicole

Going to absolutely endorse and recommend anything by David Leibovitz, check out his blog, there are several wonderful ice cream recipes there, and purchasing a copy of The Perfect Scoop would not be remiss either.

olga korolev

get “the perfect scoop” by david Lebovitz. his recipe’s are amazing. also epicurious.com is great for all kinds of recipes (it combines stuff from bon appetit and gourmet)

Karen

I was going to comment to check out David Lebovitz, but apparently that’s already been added. Twice. So instead I will add that you can find some of his recipes on his website. Also, many great foodies swear by his recipes.

I am a religious follower of his blog. He’s always great for a chuckle and a delicious recipe.

Another rec. for David Lebovitz… I’ve tried a couple of his recipes that have been posted online this summer and been really pleased how all of them have come out – his book (The Perfect Scoop) is definitely on my shopping list now.

Mostly this summer I’ve been making sorbets and frozen yogurts. But as far as ice cream goes, the big hit was when I made his fabulously rich vanilla (http://www.davidlebovitz.com/archives/2009/02/vanilla_ice_cream.html) and mixed in some chopped up peaches and bits of shortbread cookie at the end of the cycle. Yum!

AJP

Looking at the picture you have there it seems you have the KitchenAid ice cream maker attachment. While I haven’t used that one, I used to have a Cuisinart ice cream maker with a similar idea: the frozen bowl. I never made a good batch of ice cream with that thing. The ice cream was never frozen enough by the time the bowl started to thaw. I too had ice crystals and greasy mouth feel when I tried to make stuff with that. Sorbet sometimes came out ok. I finally gave up and bought the old bucket style (electric though) for $7 at a thrift store. That way I could just keep adding ice and rock salt and it would stay cold. I’ve made lots of great ice cream with it, but yes, it is more messy and noisy. I plug it in in the garage or outside. Other people seem to like the frozen bowl ice cream makers, maybe I’m just not very good at using them, but I would recommend borrowing a bucket-style and trying out one of those failed recipes and see if it works that way.

it’s actually a farmer’s saying, and the proper phrase is “come hail or high water.” :)

this is a surefire no nonsense really will work out recipe:

COFFEE:
1 can sweetened condensed milk
1 cup of very strong coffee
1/8 teaspoon salt
1 cup of heavy cream, whipped stiff
1 egg white, stiffly beaten

Mix the ingredients togther in the order listed above and stir well. Freeze in a tupperware until mushy (about 1 hour). Scrape bottom and sides and beat mixture until smooth. Return to freezer and freeze until firm, about 3 hours.

from yellowmountainenterprises.org

Enjoy!

I use Heather Bailey’s vanilla ice cream base (http://heatherbailey.typepad.com/heather_bailey/2008/06/you-scream-ice.html) – the strawberry pretzel add-ins are to DIE for!

I have made it plain, with vanilla beans, with matcha (http://isblisslikethis.blogspot.com/2009/07/matcha-ice-cream.html), used the cocoa camino spicy hot cocoa mix in it, added cocoa nibs, various chocolate bars cut up… it’s a really versatile ice cream base!

I second Perfect Scoop! I just made the custard-based coffee ice cream from this book last weekend and it is TO DIE FOR amazing. Way better than store-bought!

My favorite ice cream book is Ben & Jerry’s. Most (maybe all) of their recipes are for uncooked base, so I use pasteurized eggs. Jerry’s Chocolate is my FAVORITE of all time!!! Here’s a link to some of the ice cream and ice cream desserts I’ve made lately over at Bake at 350. :)

cafe johnsonia has some unique ice cream recipes.

http://cafejohnsonia.blogspot.com/2009/05/index-by-category.html

i also have the cuisinart ice cream maker. my ice cream comes out fine if i remember to freeze the bowl for more than 24 hours (the manual say 6 hours is enough. i suppose it would be– if you want a milkshake!)

April

I’ve been using the recipes out of Chez Panisse Desserts. They’re fabulous. I have a cuisinart with the compressor (no bowl to freeze) and last year I was getting very icy ice cream. Once I started making a real effort to thoroughly chill the mix before putting it in the maker then my icy-ness went away. For a fast chill I put the mix in the freezer and check on it/stir it every 10 minutes.

Try making iced custards with egg yolks and heavy cream. I made a batch with cardamom infused cream. So heavenly.

Another vote for Ben & Jerry’s ice cream recipe book. Even their simple sweet cream base is heavenly. We’ve only had one recipe fail and it was a chunky sorbet.

We have a Cuisinart ice cream maker, if that matters.

I made this raw icecream recipe and thought it tasted just like coffee. It’s not actually sinful (being raw and all) but it was delicious. The recipe is a variation on one from Heidi & Justin S. Ohlander of rawfoodrightnow.blogspot.com

Simple and Vanilla Raw Ice Cream

* 2 cups raw cashews (whole or pieces, unsoaked)
* 2 cups of purified water
* 1/2 cup Maple syrup
* 1/2 cup Honey
* 2 teaspoons of vanilla extract
* Optional: 1/4 vanilla bean, ground to a powder in a coffee grinder

Directions:

1. Put the cashews, water, maple syrup, agave nectar, and vanilla extract in your high-speed blender.
2. Start blending on low until everything mixes, then turn up to high for about one minute. Make sure your mixture is really smooth.
3. Follow your icecream makers instructuctions.

Megan B.

Wow! I love all the suggestions! I’m definitely checking out Liebovitz- and Ben and Jerry’s too. Maggie’s raw cashew “ice cream” sounds amazing, too… Honestly, if it doesn’t work out well with all these tips, I will need to switch devices. This could turn out to be an ongoing saga…

Megan B.

Oh. Oops! Lebovitz. Wish I could edit that. :)

Marcy

I love making ice cream! I have used a Donvier for the last five years, and apart from having to keep the base frozen ready to use- it’s so simple. The recipe that I like to use the best is as follows:
2 eggs, 2/3 cup sugar, 1 and 3/4 cups milk, 2 cups heavy cream, 2 tsp. almond extract. Beat eggs and sugar with an electric mixer until thick and cream-colored. Add milk, cream, and extract. Mix well. Immediately place into container and mix. If you need to serve it immediately it’ll be a little soft- but it’s just so amazing!

I can’t wait to try the peanut butter recipe listed above. Thanks Hannah!

Marjorie

i have a kitchenaid attachment, i keep it in the freezer. i’ve had the best results when I freeze the mixture overnight. i also cover the bowl loosely with foil while it is mixing (a tip i picked up on the kitchenaid boards). Also recommend Perfect Scoop. Good luck–its worth the effort!

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