Ice cream

Posted by John
January 6, 2008

I haven’t made ice cream in quite a while, but for some reason I got the urge to do so this weekend. I scalded the half-and-half with sugar and cocoa powder this morning, and it’s been cooling down in the fridge ever since. I have a table-top ice cream maker — the kind where you keep the liner in the freezer. I think the recipe I used (actually, adapted — I just wanted to get the sugar-to-liquid ratio right) is too much for my ice cream maker, but I’m assuming I can keep the excess mix in the fridge and just make another batch from it in a day or two, after the liner has re-frozen.

Food

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  • I have a new ice cream maker that I haven't tried yet....a Cuisinart...that I got for Christmas. If yours turns out good, will you share the recipe?
  • It was still a little too soft by the time I had to take it out of the freezer -- not sure whether I had too much sugar in the mixture or whether I didn't let the mix cool in the fridge long enough.

    It was four cups of half-and-half, 8 ounces by weight of sugar, 1/2 cup of Hershey's Special Dark cocoa powder, and some leftover sweetened condensed milk (1/2 to 2/3 of a can? I didn't have it in the can anymore, so I'm just guessing). After I had scalded it and let it cool, I added just a little vanilla extract.
  • You might find it takes a lot less time for the liner to refreeze. Our Krups (may it RIP) could be used after a few hours. Or maybe our freezer was too cold?
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