Cookaholics Bulletin Board

I've been enjoying making recipes from Jenni's Splendid Ice Cream book. I've made the Lemon Ice Cream and also the Chocolate. I am new to making homemade ice cream. I have a problem with the texture of the ice cream after I freeze it. I do churn the ice cream for 25 minutes...my freezer isn't too low....when I thaw the ice cream it takes 20 minutes but then it melts too much....ugh...I've searched online and there is a suggestion of putting vodka into the ice cream to change the freezing point? Would this change the taste of the ice cream? Thanks for any suggestions1

Lu

The microwave does a good job of softening the entire block of ice cream evenly, instead of just thawing unevenly. Truthfully though, my family of five eats an entire batch of Jeni's ice cream at one time. So I just make it about two hours before we want to eat it. The texture is perfect that way.

Plus, it is good to age the base before you spin it, so I make it the night before. Super convenient.

I know this may sound like heresy, but substitute some corn syrup for some of your sugar. Corn syrup is an invert sugar, and will help keep your ice cream softer.

Amy

Jeni's does use corn or tapioca syrup.

I use Jenn's basic recipe but churn it much longer (I think I need a new machine)..but have never had a problem with the texture when I thaw it, even two weeks later.

I use booze: vodka if I don't want to impart a flavor, bourbon if I do. Just made Bulleit's Bourbon Ice Cream (oddly enough calls for eggs but no cooking...) and it's pretty darn tasty.

I'm not sure if my Cuisinart is dying or if it's just my imagination, but it seems to be turning slower and taking longer. Maybe my freezer isn't cold enough? Time to start searching for a machine with a compressor...

Thanks for the suggestion. I will churn the ice cream for a longer period of time. If I add vodka, how much of it should I add to the quart of ice cream? Thanks again!

Lu

My daughter Erin and I have been making ice cream from the book Sweet Cream and Sugar Cones. This book is from the "Bi-Rite" market fame and is based upon the creamery that is part of their business. Perhaps some of you from the bay area are familiar with this store. Our only connections to the market are the two books they have published. Our last two recipes have been the Salted Caramel Ice Cream and the Buttermilk - both keepers. We think we will do the whole book.

Lu, I can't seem to find the recipe I used before, but I'd say 1-2 tablespoons of vodka per batch.

Wow! I finally tracked down framboise lambic beer and made Jeni's sour beer sorbet with it using red plums. Amazing! Tart, fruity, creamy feel. Addicted.