Russell
Cardboard Ice Cream Containers
Sweet Bliss Containers I finally found cardboard ice cream containers! These quart containers are made by Sweet Bliss, and come 25 to a pack. I’ve used tons of them already, and they’re perfect. They also have the same thing in pint size. You can also buy them directly from the Sweet Bliss web site. If […]
Cinnamon, Oatmeal Cookie, Chocolate Chunk Ice Cream
I started wondering one day what would go together with cinnamon and chocolate in an ice cream. The combination with oatmeal cookies just seemed to be a perfect match, so I tried it. It’s become the most-often requested ice cream I’ve made, and one of the easiest to make. It turns out Ben & Jerry’s […]
Ice Cream Machines
So you have a bowl of cream, milk, and sugar, and you want to turn it into ice cream. What are your options? You could just throw it into the freezer for a while, but you’d just get a frozen block of sweet cream — not exactly ice cream. What’s missing? The secret ingredient: air. […]
Commercial Ice Cream Mixes
Ever wondered how small ice cream shops and restaurants make their homemade ice cream? Well, it turns out many of them don’t actually beat together the eggs and sugar, and then heat the milk and cream, and go through the whole process like we do at home. They just pour a pre-made mix into the […]
Spicy Peach Chocolate Chunk Ice Cream
Ok, so you’re at a restaurant eating a fantastic dessert when that thought hits you like it has so many times before… “I wonder if I could make this into an ice cream?” My wife and I had the most incredible dessert at a Cajun restaurant once. Half of a peach, grilled with butter, and […]
Pasteurized Eggs in Ice Cream
“This ice cream tastes great! The chocolate is so rich, and there’s just a slight hint of salmonella.” Ok, so salmonella isn’t an ingredient you want to include when making ice cream, because it can make people pretty sick. Although it could be argued that the chances of getting the salmonella bacteria from raw eggs […]
Butterfat and Ice Cream
Contrary to what you may have heard, fat is good. One of the biggest factors in ice cream’s texture is the amount of “butterfat” (the fatty part of milk) that it contains. If there’s not enough butterfat, the ice cream tends to taste icy and not very smooth—which is fine if you’re making a sherbet […]
How To Make Ice Cream: The Sweet Cream Base
The place to start when making ice cream is with the Sweet Cream Base. It contains the basic ingredients for lots of recipes, and then you can add flavorings to make whatever you want. A great book to start with is Ben & Jerry’s Homemade Ice Cream & Dessert Book. It’s filled with no-nonsense recipes […]
First Post: National Ice Cream Day
I love ice cream! What other food has such a perfect balance of flavor, texture, and temperature. How many other foods actually change state—from a solid to a liquid—as you eat it. Take milk, cream, and sugar, mix them up, and what do you have? Well, not much. But freeze it, add some air, and […]
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