| Archive for Downsizer For an ethical approach to consumption |
| tigger |
ice cream without a machineI've got 20 kgs of strawberries and apart from the jam I'm making, I wanted to try making ice cream (or sorbet) but I haven't got an ice cream making machine. Has anyone please got a good recipe for hand made ice cream? |
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| bagpuss |
This nigella recipe comes with instructions on how to do it without a machine http://www.nigella.com/recipe/recipe_detail.aspx?rid=321 | ||||
| Nat S |
not got a recipe but I know you CAN do it quite easily without a machine - i used to do it at uni in tupperware tubs; think it just involved getting it out of the freezer and stirring it quite a lot? I did coffee flavour with little chocolate gratings and honey flavour mmmm  
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| nora |
I made some and did like Ixy said and used tupperware tubs.
Whisk together 2 tablespoons of honey and 2 egg yolks. Whip a big pot of double cream until stiff and then stir this into the honey/yolk mixture. Add the strawberries or whatever else you fancy here. Whisk the egg whites until they go into peaks and fold this into the rest of the mixture. Pour into tub and freeze. I've done some in individual pots with lids on which is nice as you can just have one portion and it lessens the tempation to eat a whole big tubful in one go 
It is best if you can keep getting it out and beating it then putting it back but if you don't, its still perfectly edible. The reason for using honey rather than sugar is that it seems easier to scoop the ice cream out of the tub than with sugar, but if you havn't got honey, sugar is fine to use instead. |
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| Chez |
Thank you, Nora, that looks like a very straightforward recipe. We have a little ice-cream maker from freecycle, but larger quantities would be nice sometimes 
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| nora |
You're welcome Chez
I also made one out of the nigella quick cook book that was even easier and involved cream, icing sugar and cointreau. I hadn't realised that when you put alcohol in ice cream it stays alcoholic (I thought it disappears and just leaves the flavour like when you cook it) so went unexpectedly giddy after eating it 
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| tigger |
How much cointreau was there in it??!!! (or how much ice cream did you eat!)
Thank you all. I'll get on with making it this evening. If anyone is around for the asparagus festival in Altedo tomorrow, you can pop in and try some!! just had a thought. to make frozen yoghurt, do I just mix the fruit in and freeze, or is it more complicated? |
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| Chez |
Mental note to self - don't feed the children liqueur ice-cream . For one glorious moment there, tigger, I thought you were going to say that you had made asparagus ice-cream 
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| nora |
The answer to both your questions is "too much" |
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| sean |
Back when I worked for Oddbins I had a French Muslim lady working for me who didn't drink alcohol (obviously). She didn't realise that the cans of Pimms that we sold were alcoholic and went through about 8 of them on a Friday evening once.
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| tigger |
They do make it, just for these 2 weekends - this and the next, but I've never tried it! |
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| Brownbear |
Big bowl, half full of ice. Chuck some salt on the ice to make it melt faster, then put another smaller (preferably stainless steel so that it's a good conductor of heat away from the mix and into the fast-melting ice) bowl inside it, and make your ice cream in that by adding the ingredients and stirring. | ||||
| Helen_A |
It does help to have a fairly hefty quantitiy of alcohol in it Then the 'make and stick in freezer with maybe 2 stirs if its lucky' method is quite effective because the alcohol stops it completely going solid.
Or maybe its just me that makes G&T sorbet with a good 125ml of gin to the 400ml tonic/sugar 
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| Aeolienne |
Or try this - an ice-cream machine that doesn't use electricity:
http://www.firebox.com/product/1412/Ice-Cream-Ball?src_t=wnw&aff=1272&gclid=CImbkoai05oCFQKaFQod_E4k2Q |
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| Helen_A |
Hmmm
Wonder if there is anywhere to get the 'traditional' making machine.... |
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| Jamanda |
If that's the way Madam Bear made the lovely ice cream you brought to ours last Summer I can certainly vouch for it. Mixing a bit of liquid nitrogen through the ingredients is a quick way of doing it. CO2 works too, but the finished product is oddly fizzy. |
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| Bebo |
Must look out for that when I pop out to Sainsbury's later 
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| kirsty |
I've been looking for a "traditional" ice cream maker ever since I saw the fantastic Victorian Kitchen program. My husband now refuses to go into any antique-type shops with me
Have tried the internet too and only came up with some really awful electic powered plastic things that looked like the old style buckets. |
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| Bebo |
http://www.limitedgoods.com/itemView.php?ProdID=661580&source=FroogleUS&medium=free&campaign=FroogleUK_InStock | ||||
| Brownbear |
No, that's just the way traditional ice-cream makers work, the old design had a sort of crank-and-paddle thing that you turned the handle of to stir the stuff, but you still essentially used ice and added salt to make it melt faster and thus absorb more heat in a shorter time. We have a little electric one that's falling to bits from overuse. I did consider lashing up a home-made one, but my poor wife is already half-convinced that she's ended up married to Stig of the Dump and I think love can bear the purchase of a more robust electric machine. |
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| tigger |
Well that was a great success! I followed your advice to use alcohol and liquidized strawberries, white wine and sugar. It was lovely. I think I'll have to make some more. | ||||
| James |
I've recently been searching out a few ice cream recipes and I've found this and this.
The first link is an article from the Telegrpah and has a few recipes (ice cream machine not needed), and some great ideas for added extras at the bottom of the article. The second is a forum discussion whith a recipe for a very simple "no-mix" ice cream. Half way down the page, he also explains how to make honeycome to add to the ice cream. In summary, the recipe from the second link is: whip 1 pint of cream, mix in 1 tin condensed milk & 2 tsp vanilla extract, put in sandwich box, freeze over night. I think technically this isnt ice cream, its gelato. |
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| tigger |
who cares what it's called? it sounds lovely (and where I live the gelato means ice cream anyway!!!!) | ||||
| Minamoo |
You can make a delicious banana ice cream in the freezer with no stirring needed. If you blend up your bananas and fold them into whipped double cream and freeze it. It has a fantastic texture just like real ice cream and tastes delicious. |