The attachment is a frozen bowl that you freeze for 24 hours before you want to make ice cream. You prepare your ice cream beforehand and when you are ready to churn you pour it into the ice cream churn. Gavin and Billy gifted me the bible of ice cream recipes: The Perfect Scoop by David Lebovitz. So once that I arrived I was ready go to!

General

Vanilla

I opted to do the first recipe in the book and what some people may call boring, Vanilla. It was custard based ice cream which would make it the French style of ice cream. Custard is tricky and I wasn’t sure if I was going to be able to pull it off. Custard is egg yolks with the cream cooked to just thicken enough but not boil. One of the common things people tell you when making a custard based ice create is: don’t over cook the eggs! If you do, the eggs start to scramble and you get cooked eggs instead of a custard. Well, I managed to do it pretty good, I think. The vanilla ice cream turned out be quite delicious and a very good attempt at a full ice cream.

Brad Says...

My favourite so far. Pretty impressive for a first try. Strong French vanilla flavour - which to me is a good thing.

Vanilla Ice Cream


Chocolate Peanut Butter Ice Cream

I decided to try a non custard based ice cream that was less labour intensive than the first Vanilla one. This recipe was simple, mix the cream, cocoa, sugar, a pinch of salt in a pot and bring to a boil. Mix in the peanut butter and then chill until you are ready to put it into the ice cream maker. The end result was a very thick ice cream, the flavour was there, but I realized it was half and half cream they asked for and not full heavy cream (which I normally use 35% whipping cream). I don’t know if that was why it was so thick, but we still finished it all over a few days.

Brad Says...

Of course I enjoyed, but the chocolate / peanut butter ratio was a bit off. Too much PB. And the texture wasn’t right. Was a bit too gummy. It was almost like eating frozen peanut butter as it started to defrost.


Coffee Frozen Yogurt

Hoping to make a hit that Brad would enjoy (although he enjoys most ice cream) this frozen yogurt was not as good as I would have hoped. The coffee flavour was there, it was very coffee... especially since there is one cup of espresso in it. But the yogurt gave it that weird tart flavour that left a weird yogurt taste in your mouth minutes after you had finished eating. We have had one serving but I doubt we will finish the rest. I also opted for Decaf Espresso since our ice cream is mainly enjoyed in the evening.

Brad Says...

Espresso: Yum. Frozen Yogurt: Yum. Espresso Frozen Yogurt: Not good! Of course I will eat it, but coffee flavour just does not work well with the tartness of frozen yogurt. Coffee ice cream works because the coffee balances the sweetness. But he did nail the consistency for the froyo.

Coffee Frozen Yogurt


Ginger Ice Cream

I love ginger. And this ice cream was good but I think the ginger wasn’t ginger enough. It was faint but the ice cream was creamy and delicious still. I love ginger so much that I was eating the ginger that I used to steep the cream warm and right out of the pot. I haven’t made any ice cream with mix ins yet, but next time, and there will be a next time for this ice cream, I think I’ll add some chunks of ginger to get that good gingery kick.

Ginger Ice Cream