19 11 / 2011

New ice cream maker: Cuisinart ICE21

I have a new ice cream maker! It’s the newest Cuisinart model, the ICE21, in RED, with a RED freezer bowl. This item has been on my Amazon Wishlist for months and it was so nice to receive this as a surprise gift from Nathan who tells me it’s “an investment”. Yes, he will be enjoying homemade ice cream for the rest of his life.

Via Jeni’s Ice Cream Forum, Jeni wrote:

"The new machines are pretty great - they freeze much quicker than the old ones. And the dasher gets all the ice cream off the wall so you won’t have the butterfat buildup on the side of the canister"

Yep. Totally true! In only 15 MINUTES (as opposed to the old machine’s 30 minutes) my Blue Hawaiian ice cream was done! And mind you, this particular ice cream is loaded with liquor so it was extra exciting to see it freeze so quickly.

 

Photo on the left: 5 minutes later. On the right: 10 minutes later.

I love that the ICE21’s opening spout is large and round = mess-free and easier to clean! This machine is also very noisy… it makes a very loud whirring sound as it churns which is something I’m sure I’ll get used to. What’s more, the old ICE20 canister is compatible with this machine so now I can churn TWO flavors a day if I wanted to… :)

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17 6 / 2011

The Ice Cream Lifestyle #3

Most of the recipes on this blog have been created and adapted with Jeni Britton-Bauer’s "eggless" ice cream making technique in mind, and I am absolutely thrilled about her new book, Jeni’s Splendid Ice Creams At Home, which arrived in the mail this week!

HOW COOL IS THIS - “Your Go-To Recipe for Experimenting”.

Of course, thanks to Amazon’s “Click To Look Inside!” feature, months ago I had already scrutinized those few pages and sucked in whatever information I could. So much so that I felt knowledgeable geeky enough to draw up this ROUGH GUIDE for myself…

*Note that my illustrated process doesn’t exactly match what is in the book. Jeni recommends adding the “flavor” after cooking and straining the ice cream base, but I tend to add the flavor to cook with the ice cream base.

As for the “Ziploc bag in Ice Bath” …. I am too lazy to set this up so I just stick the hot bowl in the freezer for 30 minutes or so before transferring it to the fridge. I also rarely churn the ice cream on the same day and usually let the flavors deepen overnight.

Back to the book - I love it and highly recommend it.

Lots of yummy recipes categorized by season; a pleasing minimalistic design (= easy to follow) with beautiful photos of Jeni’s Splendid Ice Creams.

TIP: If you live in Los Angeles and don’t want to pay the $35 shipping fee to order these ice creams from Columbus OH, head on over to Handy Market in Burbank. They carry seasonal flavors too!

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