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/ck/ - Food & Cooking

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15108350 No.15108350 [Reply] [Original]

Do you make your own ice cream?
How do you do that with out ice cream maker?
Here's what I do
>attempt 1
>2 ripe banana, sliced, and then freeze it
>5 bars of 65% dark chocolate
>half glass of milk
>1 tbsp if condensed milk
>blend it
>put on container, freeze it
It's pretty delicious, but the texture is not as smooth as regular ice cream. Maybe I didn't blend it long enough.

>attempt 2
>same as above
>except change the chocolate with 3 tbsp matcha powder
>3 tbsp of milk
Now the texture is smoother than first attempt, but the taste is.... weird? Also, the color is not as I expected. I thought it will come out with light green color like matcha, but instead, it's looks like baby poop. Anyone know how to fix the color problem?

>inb4 use heavy cream
I would, if it isn't expensive and hard to find.

>> No.15108364

>>15108350
I live in Colorado City and my four wives are responsible for making the best breast milk ice cream in all of Utah.

>> No.15108388

>>15108350
Did you try looking for a recipe instead of just shoving shit in a freezer hoping it'll turn into ice cream?

>> No.15108396

>>15108350
I bought an icecream maker to celebrate 8 years of Biden.

Best recipes?

>> No.15108403

>>15108396
>8 years of Biden
Anon, I really don't think he'll last that long.

>> No.15108414

>>15108388
I do. I'll post the recipe

>> No.15108428

>>15108414
>>15108388
https://youtu.be/3pwfy6LFLdw
Here's the recipe

>> No.15108503

anglaise
half freeze
remove, mix vigourously to aerate, electric egg beater would be good
refreeze
repeat until it resembles ice cream
you can use a double bowl with ice if you want, would only help, but who has that much ice sitting around?
pour into whatever feezer container youre using and fold in any flavouring you can muster and lets freeze completely

>> No.15108517

>>15108503
This sounds good. Now the tricky part is to find anglaise or make my own if they didn't sell any

>> No.15108522

>>15108403
Ok chud

>> No.15108526

>>15108517
scald milk(hot but dont boil
pout into a yolk and sugar mix
cook gently on a hot waterbath to about 80C(176FF)
transfer to double icebowl set up and stir to cool down
either store or continue to make icecream

>> No.15108562

>>15108522
Huh?

>> No.15108573

>>15108350
>It's pretty delicious, but the texture is not as smooth as regular ice cream

The fat content is too low. I don't know where you live to have a problem getting your hands on some team but you need to add some fat. Double cream, coconut milk, eggs yolks (by making it into a custard).

>> No.15108627

>>15108350
yes
make a custard (cream, egg, stevia, some vanilla, xanthan gum, and a packet of gelatine)
use the two bowls method

(large metal bowl filled with ice, smaller metal bowl in that, fill with ice cream; pour salt all over the ice, then put in freezer. stir it every 30 or so minutes for 4 hours).

>> No.15108660
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15108660

>>15108526
Nice, thanks fren. Will try this out tomorrow

>> No.15108669

>>15108573
Double cream and coconut milk are available, but it's just too pricey to get and they're only available in huge supermarket.
>egg yolks
I thought you can add egg yolk if you have ice cream machine. I could do double bowl method, but I will need an extra large bowl to store the ices

>> No.15108679

>>15108396
>>15108403
>>15108522
>/pol/acks invading Filipino cooking forum
Why?

>> No.15108686

>>15108679
>>/pol/ praising Biden and using twitter "words" like chud
Yeah keep blaming the containment board.

>> No.15108713

>>15108686
Huh?

>> No.15108722

>>15108713
HUH? HUH?!

>> No.15109372

Yeah, I have an ice cream maker. Not very good at it and it is quite expensive to make. Definitely tastes better than most shit. Very difficult to get the right texture immediately. When I use only heavy cream, it gets very dense. I guess ice cream is supposed to stay really hard on the freeze for best results. It just sucks to take it out and wait a couple of minutes for it to soften. Anyway, I have made coffee, matcha, cinnamon, and vanilla. Some have been custards and others have not. Higher the fat content tends to make it much more dense on freeze. When I used a higher amount of milk, it didn't get as hard. I think I might try Alton Brown's half heavy cream and half half&half recipe. Idk. Any suggestions?

>> No.15109429
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15109429

>>15108686
It not just Biden fanboy and that "chud" word, it's their opposition as well. They both came from /pol/ despite their different political spectrum.
I've already seen this bullshit on 3 different threads in /ck/. Stop spamming politics on here, you bloody human question mark!

>> No.15109441

>>15109372
Have you tried vanilla-lemon combination? Or make vanilla ice cream and glaze it with you favourite fruit glaze

>> No.15109498

>>15108364
Nice try retard, Colorado city is in arizona

>> No.15109509

>>15109441
No. How does it look and taste?

>> No.15109600

>>15109509
>vanilla-lemon
Smooth and richness of vanilla combined with soury sweet lemon. It's not for everyone but I like it.

>> No.15109653

>>15108350
You need to break the ice crystals 2-3 times every hour after your stuff starts to form ice on the edges of your container. That's what the churner basically does but continuously

>> No.15109926

>>15108350
https://www.justataste.com/no-churn-vanilla-ice-cream-recipe/
Then add whatever toppings you want AFTER its half frozen and stir